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We Got The meats
เข้าร่วมเมื่อ 7 มี.ค. 2014
My channel is about cutting meat and more don't forget to subscribe and like , and a shout out to my granddaughters😊
How to roll and tie a cross Rib Roast
Thank you for watching like and subscribe to this video Part 2 will come soon and a shout out to Orange Halos his videos are the best make sure to subscribe to him. Thank you all 😃😁
มุมมอง: 769
วีดีโอ
February 1, 2020
มุมมอง 394 ปีที่แล้ว
How to cut standing rib roast into steaks
มุมมอง 67K5 ปีที่แล้ว
I hope you enjoy this video thank you for watching and don't forget to like and subscribe thank you good day
Thanks for this..Kroger has a great sale on rib roasts so I'm trying this for the first time
can you leave the bones in and cut bone-in steaks?
Thank you, i really appreciate this demonstration.
Get rid of the paper towel for Gods sake.
Thank you! LOL I found that annoying as well! The guy needs to wear an apron if he's worried about having something to wipe his hands on.
TL;DR-cut off the rib bones, then slice into baller steaks.
He's funny. Those steaks are barely big enough for one person. Be perfect for steak and egg breakfast. I do like his technique though.
Publix here in Florida puts the big rib roasts on sale every Christmas and Usually Easter so I get a big on e and cut it into steaks , I will definitley follow your way of cutting them.
Thanks for comment. George
Thank you for this instructional video. It's exactly what I was looking for to break down a little 5lb ribeye roast. It was an added bonus to see it done by a fellow lefty.
Right on! From another southpaw! Thanks
I find with purchased ribeye steaks that too much of the fat is cut off... the fat is such an essential part to eat for health. I like my ribeyes about an inch and a quarter thick... Sometimes I can't eat the whole steak... but as a strict Carnivore, one steak is a good meal once a day... one meal a day... the way to health.
Beautiful you made it look so simple thank you👍👍
I am so happy to see a left handed video, I’m about to get one roast ready for christmas and the other I’m making into steaks for the future lol
That was a beautiful tutorial!🙏🏻🍀
Hahaha buddy isn’t aloud to have his own steak cause his old lady says so
23 Y/O young man learning how to cook/butcher at home thanks for the knowledge
Weird thing to announce but ok
@@Sleazy-Skuzzyhow so? Stop hating GOMD
@@Sleazy-SkuzzyYour comment may be a reflection of how unhappy you are. I have a tip; be happy for others - it will help you achieve happiness within yourself
why the fuck ,lol you just committed sacrilege by cutting the fat from that steak
Sorry, you’re right. Just habit from working retail to make them look nice. The fat is the best!
@@georgescully7967 i understand ,health conscience fools think that animal fat is unhealthy and Chipotle mexican crap is healthy, Einstein said the universe and human stupidity are infinite ,lol
Wow, that was easy. Thx George
Looks like it’s time for me to purchase a good knife. If I want to cut them very thin would it help to put in the freezer to stiffen it up before cutting?
Absolutely, we used to do that as a meatcutter for carne asada & slicing for beef jerky.
Thanks for the education
Thank you for looking!
What brand of knife do you use? It looks super sharap!
Hi Sandi! I used to use the boning & steak knife when I was a meat cutter years ago. This is a RH Forschner made in Switzerland . Dexter was also a popular knife. Thanks, George
Excellent presentation. Thank you and Merry Christmas !!
Thank you so much for this video. We just won a 12 pound prime rib at a meat draw last night and had no idea what to do with it 🥩. This is very helpful 👍🏻
Hope it works out well for you. Thanks for the comments. George
@@georgescully7967 , it worked out great. We ended up with 10 - 1 inch steaks, 4 of which went directly on the bbq. It was fantastic! Thanks again.
Thanks! I cut my first rib roast but struggled with the bone (I started from the opposite end of the bone 😂). I cut mine into ribeye caps and filets. I want to get a meat grinder and make burgers with the tail end. My dog claims the ribs 😂.
Lol that's a good doggy
Great video! The way you lined the steaks up at the end reminds me of the rows of steaks in the meat case at Alpha Beta back in the day.
Great video! Love the simplicity and simple terminology. Anyone could follow this. I bought a rib roast for the holiday but I much prefer my meats over charcoal so I’m going to do steaks.
Thanks for the comment. Had to have my granddaughter show me how to reply on you tube. I like a good standing rib roast too but the rib steaks always wins out .Thanks,Geo.
Thank you
I'm going to be buying a rib roast (not a whole one though - maybe 10 pounder) and am going to use part of it for making prime rib and the other part I'll be cutting into 1" boneless ribeyes. Which end would you suggest getting for this purpose, The chuck end or loin end? Appreciate any help :)
Sorry for the delay in reply. Learning new stuff on the phone & you tube. I like my steaks from the large end or the chuck end. More fat & flavorful. Thanks, George
I'm gunna try this later today. Thanks for the vid!
Just use a10 or 12 inch sharp knife. You should have no problem.George
Nice! Great for folks who buy these rib roasts at the grocery store..
The brown spots are actually from the meat packing plant. They steam the cryovac package on the beef and that steam will actually cook the meat on the outside. And that what it technically is.
Ya, that does happen in the cryovac process. Doesn’t hurt anything , just not appealing.Thanks, George
Thank you for the valuable information. Helps for people like myself who just go to the market and buy the precut slabs of meat. We have not used our indoor rotisserie and I am hoping this will motivate "someone" in my family to use it! Thanks
This is the best video ever make sure to subscribe to this guy he the best