With Ribeye's topping $16.00 a pound in some places, I've found just buying the whole ribeye section and parting it out myself to be a much cheaper option. Also, don't waste the fat!!!! Render it down over low heat for a few hours, and then strain/ filter it. You'll be left with a nice white beef tallow, that is excellent to cook with!
Loved this video. You were very detailed in explaining how to cut and the use. I just bought a whole ribeye and now I know how to go about cutting it. I even enjoyed learning on how to use the knife. Thanks so much
As a butcher myself, I would really like to have training time with this man. I work in a discount retail food store and would really like to train under other butchers from around the country to become one of the few left in our trade
I found this vid pretty helpful. I didn't know that cut of meat was the exact same cut as prime rib, just boned out. I absolutely could've done without the old farts at the beginning of the vid yelling at me, however. Many thanks.
I bought a similar ribeye this evening. When I got it home I found that there was quite a bit of stuff like sinew running through it that I could barely get my knife through it was so tough. Once I got all of that cut off by hand, with my knife, then I was able to cut the meat. The cuts did not match yours, they were VERY lean. Wonder what happened? It was advertised as a Beef Ribeye. I haven't tasted it yet. You make it look so easy.
What I like to do is to cut the meat from the fat end and save it for beef bourguignon. It works very well. Leaving a small amount of fat on some of the pieces. Have a great Thanksgiving
Hi Robert, where the best ribeyes are located over the cow ribs ? Its on the front ribs (near the front legs) or more in the back ribs ? Where they have more fat?
It depends on what makes a steak good to you. The Chuck end(front leg section) would have more fat, which would melt away and give flavor, juices, and tenderness. The back end tends to be a little more tough due to the muscle mass. Both are still going to be great rib eye steaks, but lean usually means tougher, fat gives way inside the meat while cooking which means a little more tender. Look at it this way, I research this a lot, with four years experience, back legs, more muscle, front legs area, neck, shoulders.....more fat. In my opinion, a little fat goes a long way. Hope this helps.
Ric Flair! I might be two years late, but an alternative to ribeye is the chuckeye steak. They are much cheaper because it is it comes from the chuck (right before the rib).
Wayne Lawson actually if that was a true butcher knife he wouldn’t need to be sawing. The meat to cut stks and if it was actually sharp one cut maybe two cuts.
I gave this one a thumbs down but only because I watched the one by “Certified Angus Beef Test Kitchens” first. They did a superior job of teaching not only how to get great steaks but access the other secrets that this beautiful piece of beef has to offer. I’m actually enjoying one of those secrets now. Mmm, fatty, beefy, salty, all the things I love about the ribeye!
With Ribeye's topping $16.00 a pound in some places, I've found just buying the whole ribeye section and parting it out myself to be a much cheaper option. Also, don't waste the fat!!!! Render it down over low heat for a few hours, and then strain/ filter it. You'll be left with a nice white beef tallow, that is excellent to cook with!
Loved this video. You were very detailed in explaining how to cut and the use. I just bought a whole ribeye and now I know how to go about cutting it. I even enjoyed learning on how to use the knife. Thanks so much
I am a butcher myself and I have to say this is a very nice video, I thought I was the only guy that irons his smock.
Lll
As a butcher myself, I would really like to have training time with this man. I work in a discount retail food store and would really like to train under other butchers from around the country to become one of the few left in our trade
Real men eat Rib eye 🔥💯💪🏽💪🏽
Sirloin is a lot better imo
Thank you!!! I’m a GM at a restaurant and I’m now cutting my meats to keep them uniformed! Thank you for showing me how!
Just got an 9 pounder for 9.99 a lb, good deal, had no idea how to prepare it though. Thanks for the informative video! Easy to follow.
I found this vid pretty helpful. I didn't know that cut of meat was the exact same cut as prime rib, just boned out. I absolutely could've done without the old farts at the beginning of the vid yelling at me, however. Many thanks.
Can do without your piss poor attitude. However many thanks!
Going to do this tomorrow. Thanks for the guidance.
Perfectly cut and the way i love them.
How is there only 670 likes and over 100, 000 views. This guy was great..
Great video, thx for sharing your knowledge.
Really helpful video, thanks a lot!
Thanks! Very helpful video.
Very nice video this is about when I passed my apprenticeship been a journeyman since
Thanks brother I have a grass fed rib and want to cut bone in Ribeyes. Very helpful
Great informative video, thanks!
Picked up a 13 pounder, appreciate the help.. Thanks.. 👍
This is the video I was looking for! Minimal waste and straight to the point. The other videos are doing way too much cutting
Helped me a lot man thanks
Was that a little sneaky insult at the end lmao
Amazing video, very to the point and skilled.
Very nice. Thank you!
Thanks!
I bought a similar ribeye this evening. When I got it home I found that there was quite a bit of stuff like sinew running through it that I could barely get my knife through it was so tough. Once I got all of that cut off by hand, with my knife, then I was able to cut the meat. The cuts did not match yours, they were VERY lean. Wonder what happened? It was advertised as a Beef Ribeye. I haven't tasted it yet. You make it look so easy.
Im here cause i had the same problem. Im thinking the place i got mine from didnt trim as much of the fascia/sinew before packaging.
That cow was on a diet no marbling
Save the butcher...a priority and sadly too many already gone! Thanks for the video.
What I like to do is to cut the meat from the fat end and save it for beef bourguignon. It works very well. Leaving a small amount of fat on some of the pieces. Have a great Thanksgiving
Wonderful
Thank you for this. Where can a guy get one of those 12 inch steak knives
Thanks for sharing Sir
Fantastic video! :))
Thank you
You mean for 40 years, I did not know how to cut steak!
Damn it bob
i would round out the trim on the fat cap tail
Good info
“Nice ‘n easy”
Smith should have corrupt Cannon removed now!
Hi Robert, where the best ribeyes are located over the cow ribs ? Its on the front ribs (near the front legs) or more in the back ribs ? Where they have more fat?
It depends on what makes a steak good to you. The Chuck end(front leg section) would have more fat, which would melt away and give flavor, juices, and tenderness. The back end tends to be a little more tough due to the muscle mass. Both are still going to be great rib eye steaks, but lean usually means tougher, fat gives way inside the meat while cooking which means a little more tender. Look at it this way, I research this a lot, with four years experience, back legs, more muscle, front legs area, neck, shoulders.....more fat. In my opinion, a little fat goes a long way. Hope this helps.
Robert, my question is simply, rib eye is expensive, the roast section, is that considered a chuck roast or a rib eye roast? Great lesson.
Ric Flair! I might be two years late, but an alternative to ribeye is the chuckeye steak. They are much cheaper because it is it comes from the chuck (right before the rib).
Nice
Master Butcher
Is there butcher school
Good teacher thx sir.
What are the savings for slicing up your own ribeyes? 30? 50%?? More?
yum
Now that is a true butcher knife!
Wayne Lawson actually if that was a true butcher knife he wouldn’t need to be sawing. The meat to cut stks and if it was actually sharp one cut maybe two cuts.
I cut a ribeye with a band saw
Liked
what knife does the butcher use?
I see you asked this 2 years ago, but I thought I'd answer anyways. The knife looks like a 12" Victorinox Cimiter.
what grade is that its sure not choice
The Roast is interesting
Why is this Meat SO dark red? Is it dry aged a little?
👌🏼🥩
Looks like Joseph Stalin lol sorry
Ribeye is subpar look at the marbling
Excess fat? I know of no such thing.
looks like select
no way choice, maybe no roll
Rick Hoffman definitely select.
Looked like a select cut not even a choice!
I prefer the 1” to the 3/4” Ribeye steak.
Those are hardly choice steaks lol
Render that fat down for beef tallow
Never take off the fat makes the steak taste better
I gave this one a thumbs down but only because I watched the one by “Certified Angus Beef Test Kitchens” first. They did a superior job of teaching not only how to get great steaks but access the other secrets that this beautiful piece of beef has to offer. I’m actually enjoying one of those secrets now. Mmm, fatty, beefy, salty, all the things I love about the ribeye!