So I just pulled the trigger on a whole ribeye primal, and I'm curious how to store it.
I would prefer to cut the primal into steaks, rather than roast the entire thing. This is mostly going to be used for my wife and me, so I'll probably be cooking 1-2 steaks at a time (it's a 6 lb primal).
I've followed many of the dry-aging threads on this forum, so I intend to dry-age for a while...but once I'm ready to cook it, what's the best strategy? Just cut off what I need and continue to refrigerate? Slice it all into steaks immediately and refrigerate, or (dare I say) freeze? We eat steak pretty frequently, so once we start cooking it, I expect to go through it rather quickly.