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Benm3

103 Rib Primal

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4 hours ago, TKOBBQ said:

How long are you going to age it for?

I'm going 45 days on this.  I find that is the perfect sweetspot timewise.  I'll know exactly by the look of the primal as I age.  

3 hours ago, ckreef said:

That's a chunk of meat. How many ribs long is it? 

 

It the whole entire primal.  All 7 ribs.  This primal is actually more of a cross between a 103 and a 107.  Its longer than a normal 107, but not as long as a true 103.  I'll do a true 103 after this.  I found a local source that can provide me with any primal cut I can dream of at incredible prices.  The true 103 will run me about 5.99/pound.  Black Angus grass fed, then finished on grain.  

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10 hours ago, Benm3 said:

I'm going 45 days on this.  I find that is the perfect sweetspot timewise.  I'll know exactly by the look of the primal as I age.  

It the whole entire primal.  All 7 ribs.  This primal is actually more of a cross between a 103 and a 107.  Its longer than a normal 107, but not as long as a true 103.  I'll do a true 103 after this.  I found a local source that can provide me with any primal cut I can dream of at incredible prices.  The true 103 will run me about 5.99/pound.  Black Angus grass fed, then finished on grain.  

It might be worth the trip for me with good prices like that.  Does he have a shop? Website?

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29 minutes ago, TKOBBQ said:

It might be worth the trip for me with good prices like that.  Does he have a shop? Website?

He's actually in Maryland.  A bit of a drive for me, but worth it to get stuff that you can't get anywhere else unless you pay outlandish prices to custom order.  Where is Maryland are you?  They are in Baltimore.  We can go in on an order together. He does lamb as well and can source pork.  Beef is whatever you want:

Whole Packer Brisket

Boneless Ribeye Primal

Bone in 103 Rib Primal

Bone in 107 Rib Primal

Bone in 109 Rib Primal

Bone in New York Primal

Boneless New York Primal

Bone in Short Loin Primal (TBones & Porterhouses)

Tenderloins

Bone in Tenderloins

etc.

 

I also get my meat that i grind myself for my own custom burger blend.  1/3 Chuck, 1/3 Short Rib, 1/3 Brisket or Skirt.  Will put most burgers you eat to shame.

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Just now, TKOBBQ said:

I'm about 1.5 hours South of Baltimore. 

ok, So I am a bit closer to him than you.  I can also meet up with his delivery guy when he comes to northern VA to pick up my orders.  Let me know what you want.  I've been wanting dry aged Tomahawk steaks just because they are so impressive to serve.   A few places here have them, but asking upwards 19.99/lb, not aged.  Forget about it, if aged.  Pat La Frieda wants 84.85 each for a 30 days dry aged Tomahawk weighing between 36-40 ounces, minimum order 2.  I pay 5.99 and dry age for 30-50 days and it's just as good.  

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Ok so here are the pics.  45 Days Dry Aged 103 Ribeye Primal.  This was the first time I had dry aged a ribeye with so much intact.  I now totally understand why the purveyors like Pat LaFrieda does it like this.  You get so much protection from the massive fat cap, it's incredible.  Notice how much of the Spinalis Dorsis in left intact and not dried up due to the protection.  

 

59e1054a9e59c_103RibAResize.thumb.jpg.2afac9de579d469e7510f9f1aeb311b9.jpg

 

59e1054ba6a1e_103RibBResize.thumb.jpg.ef89dfcacba2afed974d07f7296708c0.jpg

59e1054e05961_103RibResize.thumb.jpg.347933ed585c9e6d5c4abc25b8a8bd8b.jpg

59e1054d47fac_103RibDResize.thumb.jpg.8bde631cdd22602c67105a3e30336083.jpg

59e1054c8f89c_103RibCResize.thumb.jpg.40fc657f73ad747e22c2ce9f200d4dae.jpg

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