Thought I should let you know about this.
I was watching an episode of the best thing I ever ate on Food Network, and Bobby Flay was talking about his favorite piece of beef, a rib cap, trussed and then cut into medallions that looked like filet mignon, but with the marbling of the rib cap, and appropriately dry aging.
I called Brian Flannery, and asked about this. Apparently, he does this routinely, so immediately ordered some. It is not cheap, $30 for an 8 oz portion, and $22 for a 6 oz portion. However, since I will be serving some very good wines with it, and it is a relatively small amount compared to the wine, it is a no brainer.