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- เผยแพร่เมื่อ 3 ส.ค. 2024
- By purchasing a whole ribeye, you’re able to cut your meat to your preference, and you’ll save money in the long run. In this video, REC TEC Grills’ Director of Culinary Innovation Chef Greg Mueller shows us how to deconstruct a ribeye, separating the spinalis from the filet of rib.
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Wow ! Nice video. I'll watch this about 100 times !
What a very pleasant video! His commentary is just right, and his butchery, superior!!!
Chef Greg has skills! We've learned a lot from him over the years. 🔪🥩
Great video, I learned a lot, thank you. I've been buying ribeye slabs like that for a while, trimming out the medallions and using the excess meat to make hamburgers with. They are delicious.
I've never heard of a cap-steak though. I'll give it a try, I have one to process in my refrigerator!
Thanks again!
Thank you for taking the time to demonstrate .
Great, very well made video! I have subscribed and look forward to watching more.
Thank you for your time and trouble.
Sincerely,
Rod
Really found this video useful. I did this yesterday and had fun doing it. This was the most useful and explains why we are now seeing rib-eye caps when in the past I don’t remember see it. It also explain why different places have different looking ribeyes. I split it like you did with three major different pieces. Of course saving the best cut for myself and wife ;-)
This was an awesome video. Thank you so much for making it. I was able to process my two ribeyes correctly for the first time.
Awesome! Thanks for watching, we're glad we could help. 🔪🥩
The cap steak rolls at the 7 min mark are great!
I also like that they don't embed an overly loud heavy metal track into the video...which seems common these days.
Dude, I’m learning how to butcher at a steak house and this video gave me incredible insight! Cooking it is way easier than breaking this shit down 😂
Thanks for sharing your tips for what could be considered an intimidating tackle, Chef.
Never be intimidated! We're here to help. 🔪🤘
Great vid. Tell the guy in the background to turn off the telly.
By the way, your dog won't care if it's silver skin, ligaments or hard fat - give the offcuts to your dog, they will love it.
Thank you for your excellent tutorial. Your presentation was very clear and made learning the breakdown process quite simple.
We're happy to help! Thanks for watching. 🥩🤘
Nice work my favorite steak ribeye and you made it a lot easier for me to do it myself appreciate your video
Thanks for the great video. I've never trimmed a cut if meat like this before and I have a quality peice if meat coming in the mail. I feel confident because if your video. Thanks man.
Don't be intimidated, you'll do great! You can always give us a call at (706) 922-0890 and ask for Chef Greg or email him at chefgreg@rectecgrills.com if you have any further questions. Thanks for watching! 🥩👍
You make it look so easy. My dog gets a whole lot more when I do it. But I've only trimmed 2 whole ribyes so far. Thank you for the video.
Chef Greg has years of experience! Practice makes perfect. We're happy we could help!
So well done. Thank you.
I find this very interesting... Whenever I have purchased the ribeye steaks, I just like the eye part and don't really care for the cap part, so I will try to find where to get the whole piece of meat as you have and see if I can do some cutting up myself. I did get a whole strip loin for my first try and it worked out okay for me except that I needed a much lower surface to cut on... my counter top is level with my armpits so that made it very hard to cut the meat. ( I am only 55 inches tall)... The store where I have been purchasing ribeye steaks, they cut the best part out and then tie up the steak... I really hate that... I want lots and lots of fat... cutting the big pocket of fat, out is really stealing the best part. I don't really understand that part.
Very well done!!!
Wow! I just learned something new
First time in a long time, eh? (Just ribbing you! Joke!)
I have my 1st whole ribeye. I want to separate the cap. So many bad videos out there. Yours is by far the best I have found thanks about to give it a try.
GoodStuff,GreatTips😀👍🏿
I so wanted to see him cook one of each. Other than that, great video!
I will plan that for the next one, thanks!
yeah,, like hes got time for that, DUH... you want a 6 hour long video ?
Okay that helpfull thank you very much .☺☺🤗🤗
This was great fun and mine came out well. I am looking forward to trying my first cap steak. I have eaten many “caps”, but never in this unique way. I have broken down a few ribeyes in the past , but never like this. I really learned a lot from the experience. My only problem with whole ribeyes is the amount of waste. I guess if you wanted to be a real “nose to tail” person, you could make a lot of beef tallow, but I am going to take a pass on that. I also am looking forward to some great juicy ribeye hamburgers from the trimmings!
You mentioned a good size cutting board at the beginning. How big is the one in your video I'm in the market for a new cutting board to break down my own beef.
Great video man! How do you suggest storing steaks? And how long will it last?
very nice
@recteq Really great video. Just got one of these for the first time and wasn't exactly sure how to treat it.
One question, can I dry age the whole thing before breaking it down?
Shoulda told the guy in the background that you were doing a vid and to either shut up or step out/away for a few, LOL!
Or you could be happy you watched this tutorial for free and keep your opinion to yourself. To many people on TH-cam that think they should be giving advice on how to make a video.
@@sanangelo7926 Nope! We get to have an opinion in this country and if you don't like it too bad for you. Comments on videos can and do provide valuable feedback for the people making them. Too many people on TH-cam think they need to comment on comments.
Great instructional video. Will there be a cooking video too?
we have other videos cooking ribeyes, ill keep that in mind for future tutorials, thanks for the comment!
Wow....i should have become a butcher....jesus...what a savings..... 24 cuts under $6 a piece regardless...they are nice real cuts.....i will have to watch 3 more x while processing my full ribeye....
Thanks very informative....
If you learn this you are the texas roadhouse....
Thanks Chef
Beautiful steaks. You can actually use that fat while grilling, griddling those steaks. Cut into small pads, like pads of butter, and freeze a couple pads in 2 pack steaks. Then use while cooking. They will melt into steaks. Yummy! 35 years of retail meat experience here so that was slow for me, but good video and very nice end product.
Brian Patch --- Got an idea from Wagyu restaurants to trim off the best fat, melt it down in a pan, and baste open-flame beef with it. Spares a lot of flame-up problems. Also, for some strange reason, grilled steak (rare) somehow tastes better after refrigerating for a day, then pan braising it in slices to warm it up. With mushrooms.
Ok boomer
Yahoo👍🏻👍🏻👍🏻👍🏻👍🏻
I thought the Coulotte was from the Sirloin Rump? Coulotte is the Picanha.
Would like to see a vid how you removed the ribs
Love that video, thanks. Now I know what to serve guests. Question: when you tied up that cap steak, would it work to wrap a slice of bacon around the outside? I've heard that in Brazil they roll some green pepper and onion (and probably some garlic and other stuff) inside a picanha cut, fat side out, then rotisserie it over an open flame to let the fat drip over the meat. The fat cooks first. I don't think bacon would get cooked enough wrapped inside of a spinalis or rib-eye cap steak roll (haha, to sushi chefs), unless you like it well-done, but some other stuff might work (and if it's a bit crunchy, tell them it's "green"). I also heard an average guy can get f-a-t just visiting Brazil. Actually, a length-wise slice of bacon at the outside of the roll might cook enough.
@@kidchunguswrx2524 --- Good point to halfway cook the bacon first. I once had filet mignon medallions wrapped in bacon (restaurant). It was good! Blends flavor surprisingly well (you don't have to eat the bacon to taste the flavor). Not to break faith with hickory grillers, but my current thing is chuck pot-roast, in a crock-pot. Easy, refrigerates well, and a lot of potential there for good taste, braising the beef well beforehand (in butter), beef stock; when to add which vegetables, which herbs and spices to use. I'm thinking about smoking the chuck before braising .... Would tossing in corn on the cob work?
I was going to buy a prime rib roast (not the whole thing, maybe half) for Christmas. I may do this instead of roasting the whole thing, because we like steaks and this looks like we could get more for our money. My question is, if I was to buy a half roast and break it down like this, which end would you say would be best to get? The loin or chuck end?
Our chef's recommend to get the chuck end. But if you are cooking for more than 10 people, chef said to get the whole thing. :)
What brand of knives do you use? Thanks
what can i do with the trimmings? anyone have yummy suggestions?
Once you remove all the cartilage from trimmings, they can be ground up for sausages. They also add great flavor to meat sauces!
Where did you buy that whole ribeye
Hey where did you get that whole ribeye from
Check with your local butcher shop for great cuts of meat!
Am i going to ruin the meat by freezing it?
Chilling the meat makes it easier to trim.
Thanks for the reply. You made trimming it seem easy ha ha i just finished doing this and, this isnt that easy lol i need more practice. Thanks for the video it turned out awesome. Vacuum sealed the rest for the freezer.
Do these steaks freeze well?
Yes they do! We recommend vacuum sealing them. Be sure to store in the back of your freezer so the meat is not exposed to warm air when opening/closing the door. 🥩❄️
Who is
Who’s here 2024 thinking man I wish it was 8.00 a pound, at my local butcher shop I pay 12.99 .
Knock the sound out. It could be every time you move the cutting board!
😂😂😂😂
If I was paying $8 a pound id ask the supplier to bloody well trim it
simon britcher $8 a pound for rib eye is cheap
@@thedivineprotectorofmangos9841 exactly... I can get untrimmed for 7.99 per pound trimmed steaks are 11.
Man, I gotta get outta Ca. $$$$
Our RibEye (Choice) $15.00-$22.00 (Prime) $24.00-$35.00
Then you would pay more than $8lb for it.you save by cutting it yourself
Not at Costco it's not
You're getting there, but not ready yet
Wrap those cap steaks in bacon THEN tie your knots...maybe?
Wtf is delicious eating . . . Lol
In my opinion you should be punished or arrested for doing this. This is a perfect example of ruining a rib roast!
I agree, but could you explain why? Would help your comment