I think he knows more about meat that you ever will. And he’s forgotten more about beef than you’ll ever know. Typical arrogant internet troll. Thinks he knows more than a man who made meat his paid profession and can dissect animals from scratch.
How the way he is cutting is very unsafe . The exposed blade should only be one inch above the meat and he should have push the guard against the blade when he left
I can’t lie. I love watching this channel. I’ve been subscribed forever now. It’s very informative. Also, I love seeing the difference between rib-steaks and ribeyes. It’s like the carcass preferred ribeye cuts too. Look how much pinker and gorgeous those ribeyes look compared to the rib-steaks, lol. Sorry, I was overindulging on my favorite cut, lol.
Never surprises me that people don’t already know this, but to teach others who might not know is a service. Thank you for continuing to educate the masses.
Love your channel gentlemen! Got hired as a meat cutter / butcher at a local grocer a while back with little previous knowledge or experience. Your channel, it has helped me learn and improve beyond my instore training by leaps and bounds, resulting in better product, a quick progress in pay rate and promotions.
For those who clearly arent comprehending basic English terminology, ribeye is referring to the center of the cut aka just the "eye" of a rib steak. The fact they both inlude the "eye" of the rib doesnt mean the first cut is called a ribeye as well, its the whole cut, not just the eye...
@@TheBeardedButchers bro whats is right temperatur to store the meat to make it cut easier like u. If i store it in the freezer. It will be too hard. If chiller, it will be to soft. 😅
Wish my super market have steaks that deep red. All the steaks I see in the super market are closer to pink in color. Even the prime cuts look more pink than red nowadays. A few years ago I could find prime steaks that deep red, thick and always tender. Now they cut the steaks smaller and what looks to be choice is labeled prime.
The Art of Butchery should be a class all males must take in high school. Like shop, auto cad, basic car maintenance and carpentry. Females can take it too but y’all get the point.
I work as a butcher and different shops you can cut the rib eye like that but many prefer to peel and cut out the gristle in the steak and tie it back up but I think the rib eyes like this look so much nicer
The best thing to do is actually break it down further. Rib eye filet, rib eye cap, stir fry, and ground. I love me some rib eye fat but alot of people don't so you do yourself a disservice when you can render that down for tallow or add it in with a really lean meat like eye of round for ground beef.
I just call them bone-in or boneless ribeye steaks (and that’s how they are usually referred to at stores and meat shops and even restaurants here in California
@@jamielumm9583 You’re so right, but nearly every restaurant and market lists it that way. It should be just “ribeye” or if the ribeye cap (aka: Spinalis) is trimmed off (horrors!) it is often called a “Delmonico” steak.
That explains why the backribs cost so much... lol. Makes so much sense. Lean bones with all that grizzle and sell for $9/lb in my hood. Makes no sense when short ribs are same price with 5x the meat and tastier but seeing this I guess I get it
Que gloria de carnes saca este señor eso es carne de verdad tierna el animal estuvo suelto andando y comiendo bien con mucho pacto y esa es la calidad 🌟💎😋🤤
How things change. Up until the late 70s early 80s, we cut rib steaks with the cap on so we could get more for the trim per pound vs grand bf. When stripping the entire cap, I sliced it for fresh beef bacon.
My favorite are the rib steaks, just a little better cooking experience for me, have you ever heard of a Spencer Roll? I used to be able to buy them locally, can’t find them anymore. Also a very tasty cut of beef.
@@ericpennington6530 Well, kind of, but a lot cheaper back in the day,especially if you bought it as a bulk piece and cut your own. I know I used to buy a lot of them.👍😊
Interesting maybe depends on what part of the country you're located. In AZ it's bone in ribeye or boneless ribeye. However a few times I've came across a cut of steak in the meat department called rib steak which looked nothing like a ribeye. Ended up buying it and it was delicious, almost like a poor mans ribeye, tender and flavorful. So the plot thickens. Any insight into this?
@@snozzberry1916 the ribs sell for significantly less than the steak, so any half decent cutter will leave as little meat on the ribs as possible, you can sell the steaks for 3 times as much as you can sell ribs for
Im so nervous about butchering my own steer this fall. I spoke with an old farmer and he said back in the day every home would have beef and pork hanging from a tree and they waited until the first snowfall and that told them it was ok to butcher them. This is in MN. So I guess thats when ill do it. Say a prayer I dont mess it up. Lol
I wonder if the rib steak is cheaper per steak at the store because it takes less processing to make? Sometimes that is true with cuts of meat. For example, buying boneless skinless chicken breasts are more expensive than buying them with the skin on and bone in
To be honest why pay for the bone ? I mean bones good for soups and stuff but I bbq my ribeyes over charcoal. I’ve done tomahawks before and paid more money for the bone that I couldn’t eat . To each their own 🤷🏻♂️ great video by the way .
Bone-in ribeye.
Boneless ribeye.
Right, they are both still a "ribeye"
Agreed. I've had many ribeye steaks, from the butcher shop, with bone-in.
And it's never called a rib steak ever except maybe by hipsters like this guy it's just a gd bone in rib eye.
I think he knows more about meat that you ever will. And he’s forgotten more about beef than you’ll ever know. Typical arrogant internet troll. Thinks he knows more than a man who made meat his paid profession and can dissect animals from scratch.
He almost slipped up at the end too 😂
I love how he almost instinctively stops talking whenever he's cutting/using the machinery. Just one of the many signs of a professional.
How the way he is cutting is very unsafe . The exposed blade should only be one inch above the meat and he should have push the guard against the blade when he left
The professional way is to cut them by hand. The saw is used to cut through the bone only. He cut it like a hacker.
@@lizardman1303 you have lots of friends i guess? Also I guess you have diabetes
@@jordandowney7046 yea and your comment gave me cancer
@@lizardman1303 I agree. I have been a woodworker and that wide open guard makes my tummy anxious. Fingers get numb in a refrigerated room.
I can’t lie. I love watching this channel. I’ve been subscribed forever now. It’s very informative. Also, I love seeing the difference between rib-steaks and ribeyes. It’s like the carcass preferred ribeye cuts too. Look how much pinker and gorgeous those ribeyes look compared to the rib-steaks, lol. Sorry, I was overindulging on my favorite cut, lol.
😂
We need a video on how you sharpen you knives! That knife went down soooo smooth.
Thank you for educating us!
Gimme a rib steak every day and twice on Sunday... Medium Rare to Rare.
MEDIUM WELL
RARE
Just short of being able to moo
Fatty cuts should be medium to well.
@@StopWars420 if you like tree bark have at it. My steak will never have a hint of brown. I'd rather eat it raw like liar king
Never surprises me that people don’t already know this, but to teach others who might not know is a service. Thank you for continuing to educate the masses.
Imo it's also a very smart way to earn additional income cause watching this is addicting asw
Agreed
"The masses" psh.
never surprises me that people dont already know about bitcoin and cryptography
I didn't know about either thing 😜
Prolly because I can't afford either one 😔
Amazing content guys . Love your videos … learning a lot! 🙏🏼
What ???? Did you say versus ??? You are the only person under 50 who correctly says "versus" rather than "verse" !!!! Bravo, thank your teachers.
Love your videos.. I learn a lot watching you 👍🏾 Thank You
You have a great talent man. Cheers and blessing. Love watching you and your work.
Yeah wow he cut a steak
That beef looks amazing
It is such a joy to watch you...
You explain it so simple and easy...thanks👍
I am 74, yes old and I have learned so much from your expertise and and yur cuts...Thanks
The bones are powerful food.... Save the bones to boil.. collegen and minerals and marrow 😊
Ribs don't have marrow.
Personally, I love the meat around the ribs. It’s “ribs,” after all! Besides, it’s perfectly okay to pick up the bone to chew on it while at home.
What does everyone prefer? I prefer without the bone. More crust and easier to cook.
Every time I see this artist at work, my mouth waters.
Love your channel gentlemen! Got hired as a meat cutter / butcher at a local grocer a while back with little previous knowledge or experience. Your channel, it has helped me learn and improve beyond my instore training by leaps and bounds, resulting in better product, a quick progress in pay rate and promotions.
Really like your posts!.very informing.
It's crazy how sharp your blades are 👏
Indeed. Cold meat cuts better too.
Sharper knives are safer knives
Wow! Ground beef really is just leftover scraps!
For those who clearly arent comprehending basic English terminology, ribeye is referring to the center of the cut aka just the "eye" of a rib steak.
The fact they both inlude the "eye" of the rib doesnt mean the first cut is called a ribeye as well, its the whole cut, not just the eye...
Those are gorgeous ribeyes!!!
I learn a lot from ur channel. Tq so much bro. U the best. Legend..
Thank you so much 😀
@@TheBeardedButchers bro whats is right temperatur to store the meat to make it cut easier like u. If i store it in the freezer. It will be too hard. If chiller, it will be to soft. 😅
The best steak is the ribeye
Imo rib-cap if that is considered a steak in the technical sense.
Tomahawk steak!
@AG The rib cap is also called a "deckle". The butcher that I go to sells deckle steak if you ask for it.
BTW, tomahawk steak is technically a bone in ribeye.
@@ricknone4686 Most Tomahawks nowadays just look like roast beef on a stick. 🤣
Thank you for not calling them prime ribs when they're not prime
a prime rib is a prime grade rib roast. Steaks are not prime rib.
It doesn’t have anything to do with the grade, it’s the primal rib aka “prime” rib. The ribeye is a slice of the prime rib.
Wish my super market have steaks that deep red. All the steaks I see in the super market are closer to pink in color. Even the prime cuts look more pink than red nowadays. A few years ago I could find prime steaks that deep red, thick and always tender. Now they cut the steaks smaller and what looks to be choice is labeled prime.
Yes. And it is great to see you using the proper health and safety measures, like a beard net and goves
Thanks for the lesson.
Thanks for watching!
The Art of Butchery should be a class all males must take in high school. Like shop, auto cad, basic car maintenance and carpentry. Females can take it too but y’all get the point.
No what's your point? Only men can be butchers? Why would you say something so stupid?
So fun to watch you do your thing!!! Please post more!!!!
Trimmings go towards ground beef.
And all other meat that you don't eat.... Go towards hotdogs 🌭
I work as a butcher and different shops you can cut the rib eye like that but many prefer to peel and cut out the gristle in the steak and tie it back up but I think the rib eyes like this look so much nicer
My favorite part is still the spinalis rib cap
The best thing to do is actually break it down further. Rib eye filet, rib eye cap, stir fry, and ground. I love me some rib eye fat but alot of people don't so you do yourself a disservice when you can render that down for tallow or add it in with a really lean meat like eye of round for ground beef.
Damn Deisel Dave workin 2 jobs now huh
I just call them bone-in or boneless ribeye steaks (and that’s how they are usually referred to at stores and meat shops and even restaurants here in California
Saying boneless ribeye is redundant.
@@jamielumm9583 You’re so right, but nearly every restaurant and market lists it that way. It should be just “ribeye” or if the ribeye cap (aka: Spinalis) is trimmed off (horrors!) it is often called a “Delmonico” steak.
@@jamielumm9583 It’s like saying “boneless wings”! No, they are McNuggets!
I can't get enough of this !!
Thank you for sharing this video and I'm learning!
Yes....I have 13 in my freezer, custom cut treats.
Love the knife skills
Always buy bone in…the boneless could be beef ends glued together. True!
Very cool I like your video!
Great info. I'm subscribing.
That explains why the backribs cost so much... lol. Makes so much sense. Lean bones with all that grizzle and sell for $9/lb in my hood. Makes no sense when short ribs are same price with 5x the meat and tastier but seeing this I guess I get it
Que gloria de carnes saca este señor eso es carne de verdad tierna el animal estuvo suelto andando y comiendo bien con mucho pacto y esa es la calidad 🌟💎😋🤤
How things change. Up until the late 70s early 80s, we cut rib steaks with the cap on so we could get more for the trim per pound vs grand bf. When stripping the entire cap, I sliced it for fresh beef bacon.
You can also cut the meat down to the bone first and then cut em on the saw, means less scraping and bone dust getting into the steak
That spinalis is gorgeous
My favorite are the rib steaks, just a little better cooking experience for me, have you ever heard of a Spencer Roll? I used to be able to buy them locally, can’t find them anymore. Also a very tasty cut of beef.
The Spencer roll or steak is basically a delmonico.
@@ericpennington6530 Well, kind of, but a lot cheaper back in the day,especially if you bought it as a bulk piece and cut your own. I know I used to buy a lot of them.👍😊
Rib steak
Please
Thank you
Nothing better than a”bone in” steak in my opinion
420278749214490328167901603405
Interesting maybe depends on what part of the country you're located. In AZ it's bone in ribeye or boneless ribeye. However a few times I've came across a cut of steak in the meat department called rib steak which looked nothing like a ribeye. Ended up buying it and it was delicious, almost like a poor mans ribeye, tender and flavorful. So the plot thickens. Any insight into this?
Not one wasted motion and a fact gem for your general knowledge.
Best steaks, at least for me. Never had one with the bone, but I imagine, that should give some extra aromas when grilled....
Bruh the way that saw goes near your hand gave me the heebie jeebies lol. I know you were in no danger but it still unnerves me 😅
Thanks for the breakdown! I need to find a butcher who will cut me some ribeyes and also give me the bone so I can cook them for my pup
People still argues what's best between the two type of cuts 😂. It's the same part 😂.
Prim - Rib en Mexico extrasuave ! Saludos gente ! Special !
Cowboy cut
Bone-in ribeye
Tomahawk
Ribsteak
Ribeye..its all the same thing. Thats just what he calls it at his particular shop.
Dude literally cut the same size rib eyes like hes a machine
Nice....that beef is so beautiful...
In Brazil, with bone is "bisteca", boneless is "contra-filé"
😆 Still a Ribeye, it's just a Bone. No such thing as a Rib Steak, good lord
Damn I wish I could get my knives that sharp
Bone in looks nasty cause there’s bone fragments all over it from the band saw.
my dog gets to enjoy these with me ..!
Yummy❤. Where does Tomahawk steak come from?
Those are so much wider than the Ribeyes I normally see. Yum
I just realized that's probably because the butcher wants to sell beef ribs so they cut some extra meat off
It all depends on the size of the heifer. Just like people some are bigger than others.
Wider or thicker?
@@snozzberry1916 the ribs sell for significantly less than the steak, so any half decent cutter will leave as little meat on the ribs as possible, you can sell the steaks for 3 times as much as you can sell ribs for
Looks like a lot of bone dust getting smeared on those steaks
Im sure he'll scrape later
Rib steak-11.99/lb
Ribeye-19.99/lb
Northern California
This guy is the man
Knife cut gives clean cut steaks than saw blade cuts.
Im so nervous about butchering my own steer this fall. I spoke with an old farmer and he said back in the day every home would have beef and pork hanging from a tree and they waited until the first snowfall and that told them it was ok to butcher them. This is in MN. So I guess thats when ill do it. Say a prayer I dont mess it up. Lol
Tails to the right . Flip over your loin for a clean finish on that side
My uncle always said a steak cut with a knife will hold up longer in the case over a saw cut steak. The saw tares the meat.
I wonder if the rib steak is cheaper per steak at the store because it takes less processing to make? Sometimes that is true with cuts of meat. For example, buying boneless skinless chicken breasts are more expensive than buying them with the skin on and bone in
To be honest why pay for the bone ? I mean bones good for soups and stuff but I bbq my ribeyes over charcoal. I’ve done tomahawks before and paid more money for the bone that I couldn’t eat . To each their own 🤷🏻♂️ great video by the way .
Bone adds flavor.
@@DareDog.Ike I said in a soup . But I’m an 8 minute cook I don’t believe it
Those ribeyes had a huge rib cap. Ummm, tasty
And the lessons continue, thanks
Wish I could get my knives that sharp!
for some reason that bone in… produce some kind of magic in the flavor’ 🙌😎
Amazing information!!! 👍👍👍😋😋😋
Rib steaks or Rib eyes either way I call them delicious
Please show us the relationship between rib steaks and chuck eye steaks. I was told it is the same muscle. Correct?
That noise of cutting the meat is like nails on a chalk board.
shit looks good 💯
He is the pro and know what to do
I’m clueless , but I got a little scared when he reached in front of the saw .
Damnit, now I'm hungry again
😂
Thanks man
i wish i had your knowledge and skill
Dam, that is making me HUNGRY!!!!
Rib steaks = Ribeyes and Rib steaks are cheaper. Good to know sir. Thank you
It looks like your band saw needs a new blade. Knife cut looked so much better.
Rib Eye bone-in and Scotch Fillet is what we call them in Australia
Both taste delicious 😋
I prefer bone in. I swear it gives the steak more flavor.
Sin hueso ! RIB EYE !
They both look great. I like the red meat with a bit of marbling. The Japanese can keep that fatty Wagyu.
Look at the strip of tenderloin around the outside! What awesome looking steaks they are. Just begging to be dry brined for a couple days.