Aged for 2 weeks on the bone, then boned out and vac sealed with a good splash of chivas whisky, left for 1 week to soak in then aged for 2 weeks our homemade aged beef tallow. Then cut into thick 12oz steaks and vac sealed to keep the flavour in.. if bbqing remove the fat cap if pan frying leave the tallow on for extra flavour when basting..