![65 day Wagyu rib eye [3648x2736 - 769KB]](https://pic8.co/sh/GpYYe3.jpg){kind=link}
That's why you age it on the bone; to protect the meat. You're gonna have to trim way the heck too-much off that.
That's why you age it on the bone; to protect the meat. You're gonna have to trim *way* the heck too-much off that.
That's why you age it on the bone; to protect the meat. You're gonna have to trim way the heck too-much off that.
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