Trimming ribs off and tying back on before bagging

  • Rmerrell
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5 months 1 week ago #14143 by Rmerrell
Hi all Rick here, new to the forum but excited to learn! Just got my first umai bags and headed to the local butcher to pick up a standing rib roast. They asked if I’d like to have the bones trimmed and then tied back on, I was caught off guard by the question but the butcher said it was highly recommended so I agreed. Will this negatively affect the aging process? Should I pull it off and re seal just the boneless roast? I haven’t been able to find much info looking for any feedback. Thanks!

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5 months 1 week ago #14145 by RRP
Welcome aboard, Rick!
Since it has already been cut and bagged I would just leave it be. Thing to know though is with that bone side whether cut or uncut the aging a.k.a. release of the tasteless water in the meat, is hampered more than a boneless piece.
Ron

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