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My suggestion is to purchase with fatcap and chine intact so as to reduce the trimming loss of some very good meat, is Spinalis muscle.
Go to a grass fed farm and when they prosses ask for a 103.
The 103 is the most intact primal cut. It's an entire rib section (that's ribs 6 through 12 of the steer), along with a significant portion of the short ribs, the chine bones completely intact, and a large flap of fat and meat (called "lifter meat" and not to be confused with the coveted Spinalis Dorsis) covering the meaty side. It's unlikely you'll find this cut anywhere other than a prossesor, even if you ask the local butcher.

Mike awesome job as usual...

Resting. Cause the poor thing is tired.



Sorry about the poor plated pictures as we were hungry and kind of lost interest in photos.



Mike
[/quote] droolin' here,looks fantastic

Interesting, but I'm not sure I follow you. I lost very little "good meat". We grilled all the edible trimmings including what was between the bones. Please do one of the cuts you refer to and post pictures so we can all understand. Thanks.

Mike

He tried to quote you and state this "droolin' here,looks fantastic"

The spinalis is the dark meat portion on the furthest outside edge of a trimmed sub primal.
To retain it during dry aging you need to have the fat cap intact.
See the two pictures. Notice how the Spinalis becomes trimmings in the bottom pic?
That's the difference. Edible trimmings do not a steak make.

O.k. now I've got it, let the fat protect the meat. But, #1 I'm not quite sure where I could buy that cut, and #2 you damn sure won't find anything grass fed in Nebraska. Corn fed is kind of a big thing here.

Mike

I know Keith. My post was directed toward ringworm.

Mike