Ribeye Steak Guide: What's the Best Cut on a Beef Rib Section?
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- เผยแพร่เมื่อ 3 มิ.ย. 2024
- In this video, watch as Bearded Butcher Seth Perkins takes a beef and masterfully butchers it into tomahawk beef rib steak, frenched rib steak (cowboy cut), bone-in rib steak, & beef ribeye steak! If you've ever wondered what cut is the best, where each cut comes from, or just which ribeye steak you should choose when shopping for the best cut, this video is for you! Sit back, relax, and get ready to get hungry!
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As a Kid growing up in the early 90's, We had 3-4 cow's that we would butcher every other year. My Dad had a meat saw and we had a local butcher shop that would hang our meat for the 10-14 days before we would butcher, cut, and Grind our own Beef.. My Dad used the farmer's almanac as a guide for butchering. As a kid I felt like this was dumb, or just a waste of time, I felt like we were poor or living a backwards way of life? 😢 Now an adult in my early 40's all I want is a little farm to raise my own cattle and to tell my Dad Thank You for raising me the right way, and tell him I love him one more time! Also the beef I ate as a kid was so much better than anything I can find today in any Super Store!! ❤
HELL yeah!! Me too. I used to think my father was the DUMBEST person on the planet. Now, I realize he was way ahead of the curve in the late 80s. Love your comment and I feel the same way.
I thought we were poor for eating game meat when I was young and now its probably 90% of my protein intake. I would love to have a small farm for a few animals and veggies.
Pork is the same....I think it has to do with the way and what they feed them....home raised, where they are allowed to eat natural foods with out all the hormones and chemicals they pump into them trying to fatten them up for weight price flattens the taste....
amen
Same with me. I rarely had a steak from a store or restaurant when I was growing up. The difference is amazing...
i find it interesting how Americans make cuts. im from south america (argentina) and thats why it catches my attention how you work. i always said something new, you always learn in this beautiful profession.
To my mind Argentina is the meat capital of the world. Beautiful country and beautiful people. 🇦🇷🇺🇸
I don't understand... Argentina has they're own cuts and named for said cuts, but we all organize the different Muscles?
@@erosfleming2911
-THEY’RE- THEIR 👍
Great video
I'm in Australia and we call things by different names but most of the breakdown is similar
I'm a carnivore. Ribeye is the best. It was great to see all of that and I learned some things. Thank you
Yes, but as I help tack care of highly suicidal kids in @risk one parent familiesI can not afford them : (((. Looks amazing though.
Try boneless chuck eyes. Cheaper and very delicious. I actually prefer them to ribeye.
Nice lesson I just retired 50 years in the meat business I worked from grocery stores to private butcher shops in the 70s and 80s I worked as a chef at steakhouses that had a USDA agricultural inspected meat plant we cut our own meat I did a lot of steak cutting there when I moved to Georgia I started back in the grocery until I started back in private butcher shops I owned the butcher shop in Alpharetta GA then I went back I sold my part to my partner and I went back to work in the grocery store and I retired as a meat market manager at sprouts I would still be cutting meat but I got sick and never got my strength back I miss it I love it to me that is the most enjoyable job I started out with having quarters and front quarters and then when I got back into it after some years I couldn't believe all this box meat hell half the guys nowadays don't know how to break nothing down. Keep up the good work I just subscribed to your channel and can't wait to see some more videos peace
I’m not a butcher nor have any intention of becoming one but man do I love watching these videos! They are very educational and informative. Keep them coming!
Thanks for watching!
Same here 😊
The bearded butcher is one of the best .
Like the video
Been a chef for near 40 years, always thought tomahawk streaks were unnecessary, but the bone in rib steak is among my favorite.
Always enjoy your vids, keep it up.
I still think when you rebilt the beef cut chart the most informative vid I have ever watched.
Thanks! Glad you enjoyed it!
Love this !!! My dad was a cook in the Navy. He was also a butcher. He got his butchering skills in Annapolis MD. Back in 1968. He retired from the Navy in 1972. He taught me a lot of butchering skills over the years and we did all our own butchering. So this I love !!! So guys keep up the good work I absolutely love watching you all from Southern Ohio. God bless !!!
Good job. Thanks for your suggestion!
I’m an old dude. Love your educational videos. You’re truly a master butcher Seth. Not only that, you & brother are standup individuals. I have no problem letting my grandsons left alone watching your Chanel. Sure wish we had you or someone like you within 60 miles. You’d see me often. Suggestion - include knife care & sharpening as a spot in a video. That’s my Achilles Heal. Thanks for sharing your knowledge & skill.
🙌
They have done some videos on knife sharpening. May take some searching, but they are out there.
You don't know how my husband and I wish you were our neighborhood family butchers. So great to see such knowledge and honesty.
I’m 40 minutes north of white feather meats and I finally stopped by last month. I’m moving 450 miles south so it was among my last opportunities to do so. Nice place with friendly staff. 😊
I love your comments and advice.
Great demonstration. Always enjoy watching your work!
It's a pity people don't see where they're steaks come from and WHAT WORK goes into presenting them i have to say a BIG MASSIVE THANKS to you and all that works with you both for explaining showing all the work that goes into producing and displaying and everything else
I have seen many times that my milk comes from shit-infested dairy cows with shit all over the utters. ...but....Didn't help me drink milk. Your logic is dufus logic. Just keep eating those bones.
Brings back memories. Started cutting hanging beef 50 years ago. Nice to see the trade is still alive. Would love to visit your retail location. I'm an old "service case" guy. Nothing better to see these days than pride and perfection on display.
I started in 1976. It sure kept me in shape.
You guys are amazing in how you explain your process.
Love how you guys teach the different cuts
Love all of your videos! I am a lawyer, but my dream job was always to be a butcher. Thank you for letting me vicariously fulfill my dream.
Is it just me, or does anyone else love the sound that happens after the handsaw cut? Same with the fat cap removal.
Y’all educational information is so great. Thank you.
You guys are absolutely incredible. The knowledge you have is unbelievable. Well done!
As a former butcher/meat cutter for 12 years at my local Food Lion when we had it before it closed. I always told my customers that the chuck end of the ribeye was always the better cut. To this day i always buy chuck eye steaks for the grill, nothing better than a chuck end of a ribeye, keep up the videos guys, and I hope to visit soon and possibly talk to you guys.
When I turn in my cut sheets, I always get the chuck roast cut into thick steaks. Actually, I get most of my roasts cut into thick steaks. 😊 The chuck steaks are absolutely wonderful when smoked. I’m finally in a position where I can grow out my own beef. 🎉
I really like the fact that you allow for the bone in your Tomahawk steak price I know it’s not much but I bet your customers appreciate it really love your show ❤
Rib eyes are my favorite cut! I have learned so much from this video! Thankyou!
It's sweet to watch how it all gets done.
Ive been blessed for 25+ years to work with phenomenal chefs who like to educate anyone who asks questions about any food, but Ive learned even more by watching your content. Loyal fan here!
Man I wished I lived near you guys. Nom Nom.
Me too I’m a true fan of their craft
Me too 😋
Excellent instruction. Exceptional professionalism
Great stuff. Helps me stay confident when only cutting sides once a year.
Periodically I do a TH-cam cleanup and go through my subscriptions…getting rid of channels that let up on content. This channel is never even on my radar. Love it.
Thank you, glad you enjoy our videos!
I always buy a few rib roasts a year when they are on sale during easter and Christmas. I cut em into thick ribeyes and vac seal and freeze for the year
I love watching you guys work and appreciate the education that comes along with it!
My wife & I really learned a lot with this video. Thank you very much for sharing.
Love watching these guys making their cuts. Amazing!
Also, their spice blends are outstanding!
Appreciate it!
I would Love a Hat with The Bearded Butcher?
انا إيراني ولا أفهم كلمة من كلامك لكني أحب النظافة وتقطيع اللحم من قبلك صديقي العزيز بالتوفيق
Excellent! I'm going to use this knowledge the next time I buy my meat!
Carnivore for 1 yr now and loving it.
Such a quality company! Thanks for the wonderful videos.
You guys are amazing!!! I ve become an amateur butcher. I have learned so much from you. Thank you.
“Carnivore here!!” I love steak such a great protein, God knew we would love it. I hope you have vendors in FL.
I have actually promoted you on my own TH-cam channel as little as it is right now because of being carnivore myself I send all of my followers and just my friends your way!
Thanks for doing that, we appreciate it!
@@TheBeardedButchers you guys are awesome! It's a well needed service you provide with descriptions of meat cuts,the difference between them!
Thank You! That was eye-opening and informative.
I love your willingness to teach. I also love watching what good knives are capable of, when they are well maintained!
This is the first video I have had suggested in forever! I have been following you guys for years.
*The Bearded Butchers* Bravo well done, thank-you sir for taking the time to bring us along. GOD Bless.
Thanks!
As a red meat consumer this helped a lot. Even though not a butcher. This helps me with conversing with butchers on what I want. And also understanding the Cow. The fact that Ribey's are rib eyes but the Chuck end is preferred helps me as a consumer. Makes total sense.
ALWAYS good videos, very informative !!!
Been watching you guys for 3 years buying from you for 2 1/2 years & love how you explain what you guys are doing in normal english. Also love all the products that I have from brought your absolutely friendly staff.
Rib steaks are always my favorite. Thanks for the education, and for making me hungry!
WOW! This is a great video, and you are an excellent instructor. Many thanks!
Thanks for the detailed views and explanation! keepem coming.
I love the show guys. It’s interesting watching you butcher them cattle and bison. Learning all the new cuts of meat and the ones that are usually in the stores keep up the good work.
Love watching you guys work!
Thanks for watching!
Every video is a masterclass. A wealth of knowledge being shared and I love it! Thank you!
Thank you for the input on which end to choose when ordering Rib eyes.
Love seeing all the different steaks that come from a single primal. You are my favorite butcher channel.
Thanks!
I love these videos! I’ve learned so much about what part of the animal I am eating. All of those ribeyes look delicious! 🤤
Thank you!
Love watching you guys cut meat. I really admire your knowledge and care for the animal. Love from Philadelphia.
Appreciate your presentation. Wife & I were just talking about what cuts come from where! Thanks!
Greetings from Australia. When I was 17 I worked on cattle stations in mustering camps and we did our own killing. We drove a mob of bullocks under a tree where the headstockman had climbed up with the 30.30. Hed shoot a shot s bullock and then we butchered it on the ground. We did one side then rolled him over and did the other side. We started on each leg and cut the hide off rolling it back after bleeding. So when you rolled him over you didnt get dirt on your meat. The cuts were taken off directly and laid on gum leaves. In the camp, the night of the kill, we always had the rib bones because roasts were rolled by cutting them off the ribs... after taking out the two briskets for salting. The ribs we cut with the axe into about 5 inch lengths and cooked them on the coals with salt as they had some meat in between. The night of the kill was always the rib bones and chuck off the neck. Its a bit different eating fresh meat rather than hanging it over night. I gloody loved brains, kidney and liver and we had someting called curly gut from the intestine. The fat around the kidney we used to cook our meat in or grease the hobble straps for the horse plant. However Im 63 now but I never forgot the process or cuts and as a young bloke I loved that life. I did it for about 8 years and I ate meat breakfast, lunch and dinner for all those years. Anyway I reckon when the crunch comes....Ill do my own butchering and freakin survive.
I love beef and watching it produced. Thanks.
Way to go! I enjoy watching your videos. I always learn something new. Thank you for your efforts!
Excellent Video. Thanks for all the information that You share with us.
Saludos from Republic of Panama
this brought back many memories, my first job as a kid in high school, freshmen year after school I worked and trained as a butcher in our local Italian butcher market. It was in little Italy on Buffalo NY s west side, I did this and loved it all. I will be starting a farm soon and needed a tune-up lesson, ty, but we never really forget now do we. lol
Great video Seth.... I'm 59, my dad was a grocery store butcher / market manager for A & P food stores until he retired. I was able to go to work with him a few times over the years when I was young. This was back in the day when grocery stores butchered their own meat from a entire carcass. I was always amazed watching him perform, as you with that knife. Very cool... love the videos.
I'd really like to thank you guys for taking the time to show us what to look for when choosing what to throw on the grill. Even though a lot of us may not have a chance to shop at your store. It is greatly appreciated.
I’m a carnivore diet guy myself. Believe what you read, it’s magic. Anyway, ribeyes are always my favorite and thanks to y’all and a great butcher near me, I know what to buy. Keeping that algorithm alive. Love you guys.
I have never seen this done! Thank you for showing us, I found it very interesting.
Perfect timing. My son and I were having a conversation this afternoon about the best cuts of ribeyes. Your helped me know what to look for.
Thank-you for educating me!
Fantastic video! From the first slice to the final cut, thoroughly enjoyed every moment of it.
Always wondered what the difference in the cuts thanks!!
Incredible learning experience, and your meats and spices are awesome.
I love your original seasoning keep up the great work Boys!
Thank you for this presentation.
Thank you for the lesson you guys are the greatest
Ribeye has always been my favorite! now I know why! Thanks!
I love rib steak but often wondered why some were tougher than others, thanks for sharing what one would be best. ❤
Always learning when I watch you guys. Mouthwatering!
just enjoy the details you teach of breaking down the beef. Teaches me how to get the consistent product that I enjoy and how to properly explain it to my local butcher properly. As always a terrific detailed video
So soothing watching you guys work with those very sharp knives
Love a good ribeye! Thanks for educating us.
Thanks for taking the time to teach us
Very informative video, guys! Thank you so much.
Loved the lesson. Found it interesting and informative. Thanks
Really enjoy your videos. I am learning so much about meat cuts.
I really like all information they put in to their videos thanks guys
You guys are awesome! I always learn so much when I watch your videos. Thanks for what y’all do!!
Great video. I love watching you work
Great video. Thanks. You make it look so easy.
You guys know how to cut up a side of beef . I've been doing it on my childhood farm for 55 years. Love your knives and will try the spices to. Thanks for the time you spent making the videos.
Great show, always like watching them.
I love watching you guys process meat. You make it look so simple.
I really enjoy all your programs. I have learned a lot. Continue your excellent work.
Great insight and breakdown of a wonderful piece of meat.
I came across your videos. I appreciate you explaining everything. Highly recommend watching you.
Very informative, I was buying some Ribeye steaks and was asking questions about the different cuts and you explained it a lot better than the butcher did! Thanks!!!
Really enjoy the videos and learn more about the beef. It helps us on our farm raising and selling beef . Have a good one.
Learned a lot! Thanks for the education.
Really appreciate that you guys put this material out here especially since what you do is work aplenty. I’ve taken what I’ve learned on your channel and applied to my selections and shopping practices. 🥩
Your instructional video was awesome, my wife and I live on a budget but chosen the right ribeye is worth its weight in taste.
Love y’all’s videos, I’m nowhere near butchering on y’all’s worst day. I keep trying to make my cuts better. Thanks for all the breakdowns!!!
SO important to really understand where our food comes from and what goes into preparing it; thank you for sharing your craft! 🥩🥩🥩