How to Break Down a Ribeye Roll
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- เผยแพร่เมื่อ 7 ก.พ. 2025
- Love ribeye steaks? Consider purchasing a whole ribeye roll, then break it down yourself. Custom cut steaks, roasts and more -- you choose! Chef Gavin shows how to break down a ribeye roll in this meaty video. Grab a sharp knife and get to work!
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Spent $200 on two whole rib roasts with a total poundage of 42lbs. Crazy deal. I've never broken down a piece of meat of this quality before and was a little intimidated. This tutorial was perfect and the butchering was easier than expected. No joke the spinellis is the best cut!!! Cooked as he recommended and is soooo delicious.
Great job!
Wow, the difference of 2 years today that would get you one choice rib roast at 16pounds
That kernel of fat between the spinalis and the longissimus is the best thing about a whole rib steak. A little bit of that with each forkful of meat is pure heaven.
I was watching him cut that and that's my favorite part to eat I'm sure cooked right great eating process but I think it needs to be part or the rib eye.
totally agree, he made ny strip out of ribeye. this is not what i want if i order ribeye.
I’m a meat cutter ,& I have to say this video rocks . Always something new to learn ,& add to your craft .
Wowee! I never knew! I have watched this video at least a dozen times. I have purchased a few rib rolls for home cooking but either cooked them whole or dry aged them and just cut a nice slice when I’m in the mood. In fact I have one dry aging now that I’ve been working on for about three weeks now. But when I bought a roll yesterday I remembered this video and knew that I had to give it a go. I made all of my preparations to make ready but before I picked up my knife, I watched the video again. I watched the whole thing and then watched in steps as I followed along with you. When I got the complexus out I set it aside seasoned with salt, pepper, onion and garlic. It sat there at least an hour while I finished cutting, taking pictures, packing and cleaning up. Then I cooked it up to a nice medium. Wowee, that is a fantastic steak. I just couldn’t believe how tender it was. That is my new favorite little morsel of the steer now. Plus I got what seems to be so much more nice steaks from the one roll than I ever thought was possible. I’ll be breaking down my rolls from now on. Of course I’ll have to dry age the next one but I’ll break it down to just before I start to cut steaks and I’ll age that part. Thanks for sharing your knowledge friend. I’ll be looking for more from you.
Yo, thank you x10 for this video. I’ve been going to Costco business Center, buying ribeye, and breaking it down via your instructions. It is fun and the result on the backend is even better than whole rib eye steaks. I use the fat for tallow and have these perfect steaks ready for my family anytime. Thank you.
This is why was wathing this video :) on my was to costco business now
I've been cutting meat for 18 years now and I fill so dumb because of the basic cuts I do. I never new the break downs thanks for the videos they help alot.
OMG, so many videos of butchering a rib roast, and most of them either aren't primal cuts or they're just cutting between the bones. THIS is what I was looking for!
This is the first video that I have seen that mentions the small complexus cut. This is the piece that I reserve for my daughter.
The cap is my favorite part!
No cap
I dunno, I prefer bottom round steaks.
@@TylerShacklefordDurden Im sorry to hear that you deal with so much self hate.
@@TylerShacklefordDurdenI bet you have lots of friends who never come back after eating that pile of crap bottom round steak!! It’s the steak that says I fucking hate you!
@@sprayonsarcasm4174 LOL
Best tutorial on breaking down a ribeye I've seen online. Thank you so much for this content.
I agree, the spinalus is my favourite part of the steer. I always buy steaks on roasts from the chuck end to maximize the size of the spinalus.
This is a phenomenal breakdown and the best one I have found. Thank you sir.
Glad it was helpful!
@@CertifiedAngusBeefTestKitchen Yes dude, you killed it!!
The marbling on your Standing Rib when cut into steaks was excellent. Great cut of beef!
Thanks 👍
Im 23, i work as a butcher since 19, im from Portugal, and in my country we have "professional butcher grades" and i passed my exame to 2nd Oficial, wich is The second best grade, and im very proud to say Im a meat nerd, and my dream is to Open a steakhouse cause i love to Cook. And well Angus ribeye is my favourite cut to work with.
Great video and keep up with The great work plz!
Much love from Portugal 💜
Congrats, Ricardo! Thank you for sharing your story with us.
I really enjoy Portuguese and Brazilian cuts of meat I really enjoy eating at a churrascaria, and Rodizio I've eaten the best flavored meat at three places Brazilian churrascarias Portuguese steak houses in Argentine steakhouses. Good luck with opening a restaurant
hello , i liked your comment , greetings from Palestine , I still want to know difference between entercote and ribeye .!!! they ara in the same portion i suppose !! but definitely there is difference !! can you explain ?!? thanks
Great video. Just discovered the spinalis and can't get enough. Loved watching you break down the ribeye and describe how to use each component.
Wow - this a an absolutely amazing video! Everyone just says keep it whole as a ribeye but these cuts are much more versatile and the spinalis/top cap is the king of all cuts! Thank you for posting this
5:38 said it perfectly, beautifully done as well. Very impressive knife skills
One of the best videos i’ve ever seen on breaking down a ribeye 🥩 roll!!! Cool 😎
Thanks so much!
Prime grade ribeye cap is a better steak than any A5 wagyu Ive ever had. So much flavor and tenderness
Thank you!! I Love grilling the tail cut in pieces, along with the complexus muscle - I call them "snackers" and eat them while I'm grilling - They're my favorite!
is the spinalus the tasty corner we have in the ribeye steak?
Yes that circle part he's basically cutting it off b4 making steaks
Thank you for the video. I love the clear instruction. Since seeing it I’ve done this 6-7 times and love it. I also render the fat into tallow usually with some truffle added for extra flavor when using it later on. Thanks again, it changed the way my family enjoys steak.
Just broke down my first ribeye. Thanks for walking me through it. Only difference is I rolled up the cap and tied it off and got 10 cap steaks out of it. Thanks again 🤘🤘
Great job!
So nice to see someone knowledgeable about their craft thanks for the video.
really great! Some day I'll take an elk in place where we aren't breaking him down on the mountain and I can try this with some wild game.
Great Cuts !!!
Didn’t know about it
Thx I can’t wait to try these new cuts
If you like, you can also take the eye, trim it, and make beef wellingtons from it. The only disadvantage is it’s not totally cylindrical like the chateaubriand, but it makes for a more flavorful cut of beef inside, and it’s less expensive per pound than tenderloin once you account for the ribs and the cap steak you get out of the whole prime rib beforehand.
I'm a meat Nurd, and I do this too. Makes great financial sense. Great video. Thanks dude.
Thanks for the information, I really enjoyed watching this presentation. 😊
I appreciate the minimal use of knife vs fingers. Now, how to cook/serve the smaller pieces that used to stay together with normal/large knife usage.
Excellent presentation. The cap off ribeye looks like a good option for reducing the smoke in the kitchen.
Approximately how many 11-12 oz can you reasonably expect.
Beef fajitas for the trimmings? That’s a lot of trimming.
Thanks again.
Thanks mate, that was great, infact Im cutting up a Rib Eye at the moment, got some great tips from you. Cheers Rick
This is great! I learnt lots of details of the parts of meat. This is what I am looking for!
I love everything about your show. It’s very interesting..
Geeze, I did learn a lot, I usually just cut the whole thing into huge steaks, I like this and I’m sure it’s healthier, bravo on your skills
Our pleasure!
Fantastic video! Thank you for this. I was a little intimidated by this cut; figured I'd end up making a mess of it, but with your instructions I've been able to break down a few of these now. We like to grill the spinalis and slice it for fajitas. Best fajitas ever! Having those filets on deck for breakfast steak and eggs is just over the top. Thanks a bunch, sir!
Wow. Your videos are the best! Thank you soooooo much! You have stretched our dinner menus and our money....i used to throw away so much meat by cutting it incorrectly.
You are so welcome!
I like all of the rib. I usually steak it out bone in then all those wonderful cuts are on my plate at once. I butcher the steak cooked on my plate and savor it all. Leaving the fat and bone on IMHO adds flavor to the meat and provides a diverse steak experience.
Bingo brother Best work i've seen in a while
Will be cutting down next week, but i'm going to dry age the center cut for 2 weeks before making steaks, great job explaining:)
This is a very informative video. I always refer back to it when I need to break down a a whole ribeye roll
Fabulous video 🥩
I am research buying more bulk meat and butchering down to what actually use. This was a great video in understanding what I can do with my favorite part of cow. Thanks
Glad it was helpful!
great break down. loved it.
Used to do this at work, would dread doing a box of these. The maintenance is a bit much
thanks man, very educational. this video shall be relevant forever
The ribcap/spinalis is the best piece of meat on the cow critter.
SO TENDER JUICY TASTY
I haven't had more than a taste in years....every time I cook ribeyes, I give the spinalis to the wife and offspring. Great stuff. I keep telling myself one of these days I'm gonna buy a ribcap by itself..... meanwhile, with beef prices spiraling upwards, I'm learning about beef heart and sweetbreads.....
Great Video! Thank you.
Kansas CItian here! That's Kansas City Strip thank you very much!!! They don't have cows in New York City!
Then maybe, if you wanna get picky, it should be a Montana Strip or a Wyoming Strip.
Thank you,... great job explaining the entire process
I looked at 3 videos before this one and this one was the one
I didn't want to "literally" butcher my $135, whole in the bag Rib Roast without some info and yes,... there is a TH-cam video for everything
Thanks again
Brilliant video,easy to follow and very informative, thank you 👍
You are welcome! So glad it was helpful!
@@CertifiedAngusBeefTestKitchen can you do this with dry aged beef
Great breakout
Very illustrative. Is just that, for business purpose it might make sense. I'm a carnivore and buy the whole rib eye roast. Protein for muscles and fat for the brain are the pillars of a proper human diet. I cut 1 inch stakes out of the whole roast without wasting any part of it, including the fat.
I am not normally a meat eater but lately I’ve been eating ribeyes once a week. I think that cooking them myself is why I appreciate the ribeye more. I love a nice fat cap because I take mine well done and the fat is just delicious when it crisp up.
That sounds good!
You might enjoy prime rib as well. We've got a few videos on making prime rib but have you tried a smoked prime rib?
th-cam.com/video/TL8F9ILR4WU/w-d-xo.html
Great video right to the job
Very good/informative video
I want to try it! Thank you for the video 😇
Good instruction and info... thanks
The best video! Thanks for sharing! I just started butchering and breaking down my own meat and it's a lot of fun. This video made it really easy to follow and accomplish. Have a wonderful day! Bon apatite 🍖🐄
Nice!!! Makes me want to be a meat nerd! Thanks!
I’m so ready for this! 😅
The cap of the rideye is the best imo!!
Very nice - awesome
Great tutorial!
very interesting!!! Love the way you did this. So easy to do. Remember save that fat to make your sausages!!!! Great video! I cut my own also. This just added a new way for me. Thanks!!!
Great Video ! I learned a lot today. Thank You !
Glad it was helpful!
Nice video! I'd like to start cutting my own steaks form primal cuts, and this is a great guide for this section. One question: is what you called the rib filet also called a Spencer steak?
I googled it and found that it is. Also called a Delmonico steak.
Just about spot on, well done, well presented.
OK Gavin.. Loved that..I am a meat mngr in Seattle..I need one of those cab. Aprons.. I sell only certified Angus beef...thanks Eric Smith
Thanks 🙏🏻
Fantastic video, very helpful,
Gonna do this tonight... Can't wait
Let us know how it goes!
Great video, just finished all the work. Got some great pieces of meat for the next months. Thanks a lot
Nice work! Thanks for the feedback on the video.
It's a good show, I learn how to now. Thank you.
Glad to help
Well done tutorial ! Ty
Amazing job, thank you
gorgeous piece of meat !!! how does anybody not like a ribeye ?
I've always not liked ribeye because they have a greasy mouth feel, compared to leaner sirloin. But, perhaps I can be converted, as he says in the video. Maybe I've had overly fatty ribeyes that caused me not to like them. I do like Prime Rib Roast, and would like to have seen how he might have saved some of the cut for that.
All the trimmings will be a good beef stew. Boil it for 2 hours put some carrots, potatoes and string beans. Here in Asia nothing go to waste.
GoodStuff,GreatTips😀👍🏿
This was a great video I love these awesome videos where the creator is a great teacher and communicator aswell
Thanks so much!
This is great. Thank you!
I have a wagyu rib cap lifter. What do i do with it?
This was flawless 🙌🏼
Forget the ribeye filets…my favorite parts are the spinalis, tail, and complexis. Best flavor!!
Fantastic video. Thanks for putting it out there. I’m definitely going to try this with my next ribeye purchase.
Breaking one of these down today, can’t wait! Great video for a newbie like me!
Hope you enjoy!
@@CertifiedAngusBeefTestKitchen definitely did! Grilled up a couple eye steaks, a piece of the cap (which I cut into little steaks) and the complexus… the complexus, sooo tender and delicious!
Drooled through the whole video!!! There will be a ribeye breakdown in my future. Personally, I am not a rib guy so may go for a boneless ribeye.
Thanks for watching!
We will have the previously mentioned chuck roll breakdown video releasing soon. Just working on the finishing touches.
Don't know how many times I've watched this. So informative and makes me wish I butchered my own cuts a long time ago
@@CertifiedAngusBeefTestKitchen quick question on the cap, what ways could it be cooked?? Does it have to be 'pinwheeled' into a steak or can it be treated like a flank? I guess what I'm asking, is there more than 1 way to enjoy the cap?
The rib cap can be grilled or treated like a flank steak. It should taste better than a flank!
@@CertifiedAngusBeefTestKitchen well I attempted a breakdown, completely messed up the cap. I know what I did wrong, I think. Will know what to do next time
Great Demonstration! Don't overlook rendering the fat. Tallow is amazing to cook with. Grind it up and boil in salt water for a couple of hours. Pour fat, water and all, into a heat resistant container let cool. Remove the frisbee. It will last in the fridge for months. Also, save the scraps for beef stock.
I was just popping in to the comments to say this same thing!
I very much dislike watching videos where they toss out parts. Use end to end. You can add to a veggie stock your making for flavors!
Great for seasoning cast iron too!
Is the "frisbee" the layer of fat that you'd want to keep? Just trying to make sure I understand.
Definitely learnt something new. Nicely explained. 👍
Glad it was helpful
Came here for steak cutting tips, got a course in anatomy.
This was amazing. You made it look incredibly easy!
After the bone is removed, can you dry age the rest or should I cut the Spinalis off first?
I like what they call the C-cut on the ribeye steak. Looks like you cut off that piece?
Can you freeze the fat and when you have enough make tallow?
Yes. You can also use all the silver skin you cut off and pile it up until you have enough to make stock.
How do you cut the rib eye steak with the spinelis attached??
Yes, I'm a novice meat nerd, ha! Great tutorial. I use the hands-on approach like you, just makes sense, helps you know what you're cutting, where and why. I'm serving 100 guests (march 2021), and trying to decide between bone-in standing rib roast/prime rib and boneless ribeye roast. Cost is a factor, but so is method, I will be oven roasting, (no grilling). And serving. Want it all to be as easy as possible. I'm leaning toward a boneless rib roast, to be carved after roasting. Any suggestions? Anyone?
Thanks for watching, Jeff! Chef Gavin would recommend boneless to make prep and carving easier. Good luck with your event!
Easiest, boneless rib roast. Cool still easy bones cut and tied. Coolest bone in. I would suggest a reverse sear in the oven. Keep the roasts between 4-5 bone each to keep cooking times reasonable. Figure that would give you 6-7 pound roasts which feeds 6-7 adults. 17-18 roasts for 100 people.
Can you do this with dry aged beef
Does the rib filet have silver skin or gristle?
Perfect presentation. Thank you
Glad it was helpful!
Thank you. I've always kept it whole... but I think i'm going to try this with my 18lb loin in the fridge :P