I love prime rib and want to make sure that I am utilizing this cut to it's fullest potential and have a couple of questions about it. (Ribs and Rib Eye Cap removed) 1. Is it legit to cut the prime lengthwise so steaks are thicker or is it better to leave it whole and cut steaks with larger surface area. I like a 6 oz steak but wondering if this cut is just more conducive to being portioned into 7 or 8 oz steaks. 2. I know the Rib Cap can be used for all sorts of things, wondering if anyone has rolled/ tied it and used it for more steak portions 3. What uses for the Ribs once removed and or other scraps. I was thinking for stock as I'd like to have a natural jus to serve with the meat.