How to butcher a whole ribeye | Taking the Ribeye cap
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- เผยแพร่เมื่อ 25 ม.ค. 2018
- Today I will be showing you how to butcher a whole Ribeye. For me, I will be trimming most of the outside visible fat to make the cut a bit healthier. Thats the great thing about cutting your own steak, you can cut them exactly the way you want them. I will also show you how to remove the cap of the ribeye and make a steak with it. Thanks for watching and if you like what you see please consider subscribing.
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Good video. You broke it down just fine and to your liking. Costco this past weekend had cap at $19.99 a pound (Miami) $12.99 ribeyes (choice). Yes the cap was "prime" but you got 4 steaks for $56. Throw that prime vs choice out of the window. The everyday person won't see any difference and they would probably over cook it anyways. You got 6 cap steaks and 13 eye steaks. The last 4 to me could be cut in half (my personal view) to make it 21 total steaks. Plus a few pounds of meat for stew, burger, fajitas etc. 21 steaks at $150 = $7.15 per steak and a few extra dinners. These are the best cuts of beef at that as well. People think they know beef and think filet is the best. It's nothing but a soft weak flavored lean cut in my personal and professional view. Any real chef knows that. Real chef's choice for beef are Ribeyes/Caps. Good job man.
Thanks a lot I really appreciate this comment. People got so mad that I cut off the outside fat. For me a ribeye has enough inter muscular fat. Thanks for checking it out.
TheHollarBBQ I agree alot of it is silver skin. Half the people talking never stepped foot on a real line. Don't let them bother you
Chefs choices are often made because they get no comebacks ! Rump steak for flavour ! I am not keen on rib eye myself. what you are cutting down to is sold as a ribeye fillet in the UK, I don’t know what we call the stripped out cap pieces that you rolled.
I use choice for grilling prime for the the oven rare all day!!!
I was a retail meatcutter for 21 years at 4 different companies. If I had done that to a whole ribeye, I would have been fired on the spot.
Yep lol. I just did mine entirely different than that.
Retail meatcutters don't know what they are doing. They leave tons of silverskin in the middle of the ribeye. The guy in the video is right. You have to separate the cap because there is no other way to remove the silverskin.
You butchered the hell out of that
Hell Ya. I had to stop watching
🤣 he's learning
I didn't cringe as much watching the "Pain Olympics" as I did watching this video. I mean come on.
Boy o boy. I can't believe what I just watched. Chef Jerry
Personally, I applaud your willingness to engage with the meat and try to 1) get a better deal on your ingredients and 2) train yourself in the fine art of food preparation. I think that while there are many benefits to having such a rarified and specialiized economy, one of the downsides is that people don't feel comfortable in the midst of all those who have specialized their skills to just be an amateur, and hack away at something. This is how real learning is done. Trial and error with perseverance.
David Kenny thank you sir for the words. I will never be a professional. But I can perfect it to the way I like it. Thanks for watching.
@@TheHollarBBQ You're further along on that curve than I am. So thanks for being part of my own learning curve. Merry Christmas!
David Kenny Merry Christmas to you.
Good video demonstration. Buying the primal cuts is definitely the way to go. I picked up 6 24lb angus choice whole rib roasts on sale for $6.99/lb last week. As carnivores we love and eat ribeyes 3-4 days a week. I leave all of the fat on them and remove the bones so they don’t puncture the vacuum bags. I freeze the bones in 4 packs for making bone broth.
Video should have been titled, "How NOT to trim a whole Ribeye".
You should precede your comments with, "Just a dick's opinion, but...."
Plus its called Prime Rib not Whole Ribeye...hahaha this guy😄
He must have just started at Costco
If you want to remove fat, cool, but you shouldn't claim you made it healthier. Fat is not the evil .gov claims it is.
kcult3550 oh I agree. I am a fellow macro counter. I like a little leaner steak because I eat so much protein everyday and don’t want to be stuck eating chicken all day. Everyone needs fat, I just don’t like chewy fat. For me there is enough intramuscular fat a ribeye for flavor. Thanks for checking it out.
I would’ve done every step differently from the knife to the glad wrapped air seal. Messed up part of the cap and tossed the second best part into the hamburger pile. Just glad you know the ribeye cap is where it’s at👍
It was like a car wreck, I couldn't keep my eyes away. It is your money so you do you.
Damp towel under the cutting board helps buddy, no slipping, don’t want to loose a finger.
I cut my caps differently and use the lip for skewer meat, but you have the right idea! I can get a prime ribeye roll at Costco for less than 11/lb; between several large cap steaks, a fair amount of top notch kebab meat, 8-12 thick filets and enough trim to blend with Chuck for great burgers, I'll never go back to buying precut ribeye steaks again!
What the hell did I just watch!!!
Fckkkk i miss the days when this price was accurate..... right now they want like 20$/lb that is insane!!! I mean it's untouched all the fat it there even at 12/lb it seemed steep. Darn covid bs making people buy all the meat and sky rocketed meat prices.
These comment are hilarious. I don't understand why people are hating so much. He made great rib cap steaks, the rest, well...that's his choice. He cut them the way HE wants to eat them.
Than don't share it with the world...
Great video. Good knife work bud. The cap steaks are a great tip.
Thanks brother. Cap steaks takes your game to a whole new level.
Great cuts man , loving it looks great. Keep up the good work.
Why buy steak just to grind into burger? This was painful to watch good steak being “butchered”. Smh
You realize if you make a steak into a burger the burger will still be made of that steak and not your terrible chuck... right?
The cut and quality of beef determines the flavor. If you think burgers are inferior, you buy crappy burgers.
@@madtonesbr this is true, I have used all sorts of meats to make burgers, not all are the same. And to be honest over chuck roast a brisket burger is really better IMO. But to each their own.
The ribeye cap steaks I get at Costco are great @ $19.99 lbs. I call them the "special occasion" steak because they are a little pricey to eat all the time. Ribeye is my favorite and the cap is the best part of a ribeye steak. That's' what the judges eat in an SCA steak cook-off.
Whats up hollar bbq awesome video im hungry and ill take a couple of those steaks man style plz have a good one
That was a great job on cutting up some ribeye, thanks 4 sharing
Love your Chanel and the videos. I got my Silverback about a year before you did.
If I may offer a cheat for keeping your cutting boards stable during the chopping, cutting, and butchering process - I put a large damp kitchen towel under my cutting boards and it helps keep them from sliding around on the counter.
Keep’m coming!
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A nice sharp knife really helps make the butchering and fat removal a lot easier.
6771Randy yeah the dalstong knife I used is crazy sharp. Thanks for watching.
So interesting. Thanks.
No problem, thanks for watching.
still learning, don't give up
This was funny LMAO but hey to each they own I trim very little off of that fat most of it falls off once cooked anyways
Great job on the Buchering that meat
Thanks a lot brother, and thanks for stopping by.
Nice cuts
Thanks alot, I tried to clean them up.
He got his ribeye and if he mixes the rest with some 80/20 chuck he will have some AWESOME!! burgers... Nothing went to waste that I can tell.... Nice job....
Thank you sir.
Thanks Bud
Charlie Thomas No problem thanks for watching.
Great video
MIKE GONZALEZ thank you very much.
How long it's last??? 3 weeks? That looks awesome for meal planer
Kevin Allen we only eat steak about once a week. So I think it lasted a couple of months. Thanks for checking it out.
Do you use an external microphone? I'm wanting to try shooting video with my phone. The steaks look fabulous.
Yes sir I do use a mic. This link should take you to the one I use. Let me know if it does not work. amzn.to/2GlfusF
Thanks Kevin. I saw one of these today at my local music store.
Kevin, when you capture the video with your iPhone, does the sound default to the microphone or do you have to change a setting?
When you plug the mic in and turn on video a green light should come on, on the mic. If not go into settings, and then to about. Then plug the mic in. If you scroll down to the bottom you should see the mic. Should work then. But all I have to do is plug it in and record. Hope this helps.
Thanks Kevin for this info. I'll try it.
Wow!, he certainly did "butcher that roast"! What a mess. With all the cuts he threw away (some for hamburger @ $7.99/lb) his final cost per cleaned up rib-eye is likely more than Costco charges for the steaks (which is $9.99 where I shop in MT and CA) His reference to the $19 cap steaks is for PRIME, not choice, so not a real comparison.
Thanks for watching sir. The main thing I threw away was fat. I personally don't like to chew on hunks of fat. A ribeye has enough fat already it does not need the outside fat. As far as hamburger goes I needed that for another video. Ribeye burgers cannot be beat. The main point to this was to show how to take the cap. Yes I agree the comparison I make was to prime, but at my Costco prime is usually just a couple bucks more than the choice. Which would put them to at least 16-17 a pound. Costco is also the lowest prices for quality beef so at a butcher if you can find cap steaks your looking in the 20's. Just trying to show people a different way thats all. Thanks for checking it out.
Yes - but look at your video at 4:00. There is a TON of meat on that slab and you even say so on the tape. My point is that if you have to discard that much from buying a scotch roast or use it for hamburger, you have wiped the savings right off the scale and are now paying $9.99 for the steaks and $7.89 for rib-eye hamburger. I buy meat at Costco all the time, and we just had Prime Tomahawk rib-eyes from Costco on Mother's Day for $13.99/lb. Can't beat that!
No I get what you are saying and all depends on how you look at it. Regular ribeyes cut just like ribeyes, thats a good deal. But if you want higher end cuts such as the spinalis dorsi or ribeye filets, this is the cheapest way to do it. So the 9.99 I am now paying for high end steaks is not even in the same league as the regular 9.99 steaks from Costco.
TheHollarBBQ chewy fat? Enough said.
I never comment on videos but had to here, you shouldn't be video up as a how to if you don't know "HOW TO" cut a piece of meat. you're just showing people the wrong way to do something. Spreading misinformation isn't good. I understand that you may just be a home cook but maybe leave these sorts of informational videos to the professionals.
Wow my local super market has a meat sale today. Whole ribeye are 3.99 a pound today. I paid $48 for a whole ribeye and $1 a pound for bacon.
I cut mine up yesterday and used the fat for beef tallow
Pretty good for a newby. I only take a couple of issues. First is how much fat you trimmed. Take it down to 1/4 inch or so, don't clean it to the meat. A thin layer of fat can hold a lot of flavor for a bite that is 90% meat. That is why so many people love the ribeye, the fat. If you want something lean but marbled go for a whole short loin.
Second is just nit picking. But learn to tie a butcher's slip knot. Those overhand granny knots looked like they were about slip off.
Finally was packaging for the freezer. If you can afford whole rib eye you should be able to afford a cheap vacuum sealer.
Otherwise, was interesting to watch! Keep working at it and you'll get better. Hell, keep uploading every time you get one as a series like road to the perfect rib eye. :)
InItForTheParking thanks for the tips. The reason I packed it like that was I saw an article where they said doing it that way is the best way. I have a sealer and have never really liked the way meat thaws out when sealed. Seems to press the meat too much and press the moisture out. I must say I have eaten this whole thing now and when they thawed they had very little juice and look like they came out of a butchers case. Thanks for checking it out.
Try stopping the vacuum sealer when it has pulled the air out instead of letting it pull enough to squeeze it. But I guess depending on how fast you eat it then it shouldn't matter. We buy in bulk when on sale and sometimes stretch out for over a year.
I put mine in the freezer on a sheet pan after butchering and let them firm up real good. Then I seal them. The meat stays the shape.
Or, just buy chuck eye steaks for $7.29 a lb. They're small cuts (like he wants) and full of beef flavor. Best bang for your buck.
I don't SECOND guess my butcher auto mechanic or airline pilot. You fukd it all up.
what about the Tallow do you render it.
What brand knives do you use? Thanks
I usually just purchase Short Loins for my BBQ meat ! Super easy to butcher and it's all done in a matter of minutes ! Just have to gauge your thickness and away you go.... I do prefer a Porterhouse Steak to any other cut with a Tomahawk Rib steak following closely behind in 2Nd !
Damn those were some sexy cuts bro! Great job!
Thanks Mike, that's the way I like my steaks to look. Saved a little money too.
To the People who complain how he cut HIS whole ribeye? Who cares? Its HIS ribeye, HIS money!
Yes it's his video, but many people come on here to look at the correct way to breakdown whole roasts, etc, and this is by far one of the worse I have ever watched. So much waste.
You just hit on the head . i dont wnt fat . bit poetic when you say it out loud , take care and love whai you are showinng,
nice video. i too don’t like all that fat on my ribeye. but for what you ultimately ended up paying per pound after all the trimming you did, would it have been more economical and less time consuming to buy the costco whole tenderloin instead? i admit the price of it is preventing me from buying it but it may cost less in the long run. again, great video and thank you for sharing it.
Dave Fried the tenderloin is a good price there. They usually have the whole one and then the peeled one. The whole one you will have to peel so the will be waste there too. Either way I don’t think you can go wrong. For this video I was mainly going after the cap steaks which are super expensive to buy. Thanks for checking it out.
As a meat cutter of several years, I'll give some of my opinions, mainly to the comments section.
1. If you didn't buy the primal he cut in the video, shut up about how he cut it. He bought it, he can do what he wants with it.
2. He did fine for what he wanted to do with the primal, which was remove the cap and the fat to make nice looking, lean steaks. Funny enough, they look like Ribeyes cut from the heart to me honestly.
I see it all over meat cutting videos. "You should've done this!" "You should've done that!" "You messed it up!" It's easy to critique over the internet, everyone now days is an experienced butcher sitting in their office chairs, but probably will fuck it up worse than some of the guys in the video. Keep your negative opinions to yourselves and just enjoy the video.
Darth Stewie thank you very much sir.
Amateur, to be kind... It looks like this youngster watched a butcher video and said, "I've got this! --- TH-cam Stardom! Here I come! Woohoo!"
I enjoyed your video. I know my way around a large roast, and I learned a few things. I appreciate your efforts. Ignore the haters.
Later gator
vs
Van Savant thank you very much. The haters don’t even phase me. Lol
I’m reporting this video to the local authorities
👍👍👍
do you know the net weight you were left with?
rick leeo I did not weigh it. I should have. That would of been a good piece of info. But guessing I got rid of at least 25 to 30 percent.
TheHollarBBQ with that yield you didn’t save any money.
Pretty bad knife skills, but he’s no butcher. Give it a few more reps bro and it’s ezpz
Better off just roasting the whole thing you would have saved more money and the fat would have rendered off.
I'm a meat cutter. Trying to be positive here. Not bad for a novice, but if you went to butcher school, you need to go back there immediately, kick the instructor in the balls, and demand your money back. How this video made it to the top of Google searches is beyond my comprehension. Tips: Use your knife more. Long strokes. Learn to tie a butchers knot.
Lol just choose a leaner cut maybe strip loin or tenderloin
I was not going for lean. I wanted the Cap.
I can't believe I watched that. Nobody should take advice from that....
are those special food handling gloves?
No the are just regular nitrile gloves.
What do you do with all the fat you cut off? Do you make suete with it,,,,,?
Cap steaks/pinwheel steaks.
This guy isn't a butcher that's for sure!
Did you see knife skills lol.
How about him tying knots bahahaha!!!
Funny thing is I never claimed to be a butcher. I know Im not and dont plan on being one. The main point of this video is how to take the cap from the ribeye and create expensive steaks that are way cheaper than you can buy. Thanks for watching.
William your a douche.
whole ribeye in Canada costco 35per kg. The ribeye steak is 34 per kg. Costco treated us as stupid.
Only thing bad about it is you’re paying for fat that you throwing to the trash !!
turned da video once he said he was gonna remove all the fat. smh
Just ignore the trolls
I dont think you destroyed the meat good yield you have a good knife use it more other than that good ideas on this video
Wow it really doesn't look like you've cut very much meat in your life
Thats old school... Cutters now wont wast that much..
These negative comments come from some real fools. The spinalis muscle like this is often considered the best piece of beef. Plus you eliminate chewing all the garbage around the rib filets. It’s a win win. Plus you get some trimmings that could be used with a lean meat like venison. . This is far better than leaving a 1/3 of my rib eye on my plate because it’s pure fat and gristle
Greg foster thanks a lot I really appreciate it. Thanks for watching.
Nice job man....I enjoyed that and will give it a go. When all these pantloads leaving shitty comments start buying your meat for you, that's when you can start to feel bad for not doing their way. In the meantime, fuck 'em and keep doing what you do. I'm sub'd. Keep 'em coming
theAdmurl498 thank you very much I appreciate it.
A damp towel under your cutting board works like magic.
Amazing Job! Plenty of fat for the hamburger blends 😍
Stay tuned for the burger video.
satria
WOW!!! You made a real MESS out of a chunk of meat.
Green is for vegetables
That background music ROCKS. j/k it was unnecessary and kind of distracting
Yeah sorry about that. I was just learning how to shoot and edit video when I did this one. I have learned alot since then. Thanks for checking it out.
Whyyy are you taking off the fat?!?! Wtf!!! That's the best part!!
If you play sims, that is the background music
I’ve been a professional meat cutter for over 20 yrs and I suppose it’s a matter of personal preference but yikes! Most of the fat that you are removing sir will render down during the cooking process leaving you with a beautifully moist and juicy steak as long as you don’t over cook. I will say one thing and that is you will have some expensive but delicious burgers but PLEASE! for the love of all that is decent put some of that cap & tail fat back into your grind for your burgers! Thank you for showing your viewers a completely different way to process a whole ribeye. Sincerely good luck with your channel. 🥩 🥩🥩🥩
I appreciate the word sir. I also did put more fat into the hamburger and It was delicious. My main point of this was to show how cut out the spinalis dorsi. Did not want to offend anyone. That piece of meat can be super expensive. Thanks for checking it out.
Fat doesn't render at a cooking temp of 400-500 degrees. Fat renders in long slow cooks. All the fat would just be a pile on the plate.
Not bad for an amature butcher job... I personally would leave on a bit more fat.. Many mistakes in the preparation, but hey, at least you are doing it yourself. I am hoping you went back through the trimmings and added a bunch of meat you were throwing out with the fat.. Otherwise it was a huge mistake.
So you've managed to turn a nice ribeye roast into some decent steaks and maybe if you get around to it some $8.00/lb hamburger. Congratulations! Cluestick: It was already some decent steaks, that's why they sell it like that. Your method is what is done to cheap cuts to make them more palatable.
No one should follow this video advice. Unless you are a vegan, then follow it all day long.
Amberscion lol they sell it like that because it’s a whole ribeye meant to be cut how you want. Roast or steaks it’s your choice. It’s cheaper this way because the butchers did not have to do anything. Cheap cuts of meat are cheap because the don’t have much marbling, so no way will they cut them like this. Thanks for watching.
@TheHollarBBQ "It's meant to be cut how you want" is like saying "you can drive your Ferrari off a cliff." It's just stupid. If you buy a prime cut of beef you shouldn't turnlarge portions of it into hamburger. You should make yourself a really nice ribeye roast. You have managed to ruin a nice roast, congratulations.
Or maybe you want whole cap steaks and ribeye filets, regardless of your knife skills?
I throw the chain out all the time. Not knowing it can be cleaned up that nicely. I will forever vacuum seal it and make chili or beef stew with it. Thank you
If you are so afraid of fat, just buy a tenderloin. Thinking fat is unhealthy...my word....
Not afraid of fat. I said that a Ribeye has enough fat in the meat and not really needed on the outside. Just my opinion. At the end of the day you still get to eat it the way you want. Thanks for watching.
*
The best part about this video is seeing all the self proclaimed "steak experts" in the comment section, crying over the fat getting cut off.
"Oh no! You can't cut the fat off the steak, you might loose man points!"
I busted up laughing. Worst possible job
That’s what happened when a meat Wraper present himself as a butcher.
Great video with lots of useful information. Thank you! Gotta admit though... I did cringe a bit when you started pulling stuff apart with your fingers.
Yeah I know. I mainly did it to get a reaction. Lol. Sometimes if you are breaking it down as far as I did it’s a little easier to pull it apart. Thanks for watching.
@@TheHollarBBQ No worries, and do keep in mind that I was watching your video to learn (aka: I have no idea what I am doing.) As I type this, I am taking five from 120lbs of ribeye I got a great deal on, never stopping to ask if I had to butcher it myself. Your video is REALLY appreciated right now. Thanks a millions and stay healthy out there.
PS - I've watched like five video on this, and you are not the only one ripping the fat with your fingers. Again, I came here to learn.
Background music too loud, can't hear the instructor.
Why cut all the fat off the steaks?
Grilling, baking would have melted all that fat or renderings away to the bottom of the pan..👈😬
muy lento le tiene miedo al cuchillo
Jeez..what a mess.
Just slice it into steaks and put it on the grill. What a waste of money
Cheradanine do you really eat all that fat? A ribeye has enough fat within the meat unless you are buying cheap meat. You don’t need fat on the outside. At least I don’t. The spinalis dorsi I cut out of this is a very expensive cut if you were to buy it. Thanks for checking it out.
No, I would't eat all of that fat. But rendering down the outside fat by placing a ribeye upright on the griddle means that the rest of the cook is in meat fat which makes it super tasty. plus the rendered fat on the meat becomes crispy and full of flavour.
You can always cut away the fat on the plate too.
I would have done it the same way, if I want to load my body with fat, I'll eat a pound of butter, at least it taste better than rendered cow fat.
Lol, have you ever tried rendered fat from the ribeye?
@@bekchanovj well.
actually fat comes from hogs and tallow comes from cows
@@olddave4833 that's lard, not tallow. Traditionally tallow is made of hard fat that is around the organs of cow or sheep. But ribeye fat is just heaven. Render it on low for like 2-5 hours and u got yourself the most delicious and healthiest cooking fat! Rendering kinda helps in regulating amount of fat you put + convenient to store... Definitely try it if you buy whole ribeye.
Yea bro you fucked that up big time fuck the people saying you did just fine you did terrible!
Plus your knife doesn't seem sharp
Next video he grinds the whole roast for hamburgers or was that this video? 🤣
WHAT STEAK???
The ribeye cap. It's the meat that run along the outside of the Ribeye. Very good meat. Most people leave it when cutting a ribeye. I wanted it to be a steak on its own. Thanks for stopping by.
Pretty bad example, especially how you cut towards your hand all the time. Just asking for stitches.
clumsiness at its peak
That poor Ribeye...
This hurt to watch..if you don't like fat buy a different cut. How to lose money buying a whole rib. R.i.p rib. But I would like to eat all those lip steaks🤤
Knifework was terrible. What a mess
Well thanks for watching my mess.
Sorry, but your presumption that cow fat is unhealthy, is just flat out wrong. There are few sources of energy as clean and nutritious as beef, and especially its fat