Just to let those know that don't, he made a mistake explaining the sides. When he says "Chuck side" it's really the "strip side" and vice versa. Don't so much look for size over-all, just look for the large Spinalus muscle(cap), that's the chuck side. The strip(or loin) side basically had no cap and looks virtually the same as a strip steak.
Great video, Being a butcher I can see that you mixed up the chuck end and the strip end. this often happens when the strip end gets bigger than the other, but, with a trained eye, you can see that the smaller end actually is the chuck end because of the distribution of fat and marbeling. 👍👍😀😀
@@BehindTheFoodTV since the ends were flip flopped, does this affect how you would have done your cuts? were they done backwards? I was considering ordering a B/I ribeye from work and your video has been incredibly helpful, just want to ensure I'm attacking this properly! *proceeds to binge on the rest of your videos*
@@x78370 I just watched it again end to end (this was 2 years ago!) so I could answer your question as honestly as possible. Frankly, I like my decisions here. Keeping the spinalis dorsi (the ribeye cap for anyone else reading this) from that end makes sense because that’s the cut I want to feature. Trust me nobody suffered eating a prime rib from the other end! Welcome to the channel. I hope you like the rest of what you see!
If you can find a bone-in whole ribeye from Costco, then sure. But watch the costs - when I was at Costco yesterday, they wanted $28/lb for USDA Prime ribeye rolls. At that price you're better off spending less for a higher quality piece of meat from Meat N' Bone. Plus it shows up on your doorstep :-). Thanks for watching! -Al
2:26 , my local Costco sells boneless ribeyes (ask the butcher to cut part of a ribeye roast for you) for 15.99 per lb and the choice is like 9.99 per lb
@@BehindTheFoodTV no I've never broken one down into various portions. I would either make the whole thing into steaks or roast it for prime rib. That's why I liked this so much.
I really enjoy your breakdown videos. May I suggest breaking down a whole rump to extract the Picanha? I feel lots of folks might like to see you do one of those eventually. Thanks for sharing this I'll be adding it to my things to do list.
Another vote for the Beef ribs video - reckon Leah would too, so thats another. You want it as well, c'mon, I know you do - so that's another 3 in total :D :D Brilliant work on this video Al, fantastic stuff. And awesome on the weight loss. Bet it feels good
You really look different every video, congrats on losing weight while eating like kings :) Really useful and great video as always. Looking forward to the next episode!
Honestly I was so impressed Chris that I ordered another one to keep in the freezer for a special occasion. I know you’ve ordered from meat N’ Bone before so you get the quality but it’s hard to describe the difference. Thanks as always!
You're right Michele! Congrats on that big 70! I owe this to Dr. Sten Ekberg. If you don't already follow him, you should - and tell him I sent you! Thanks so much for watching and taking the time to share your success! -Al
I'll just buy choice prim ribe when it's on sale I can get it for 7.99/lb heck I got choice not on sale for 11.99 which is way better then 20-30 dollars a pound that's just so excessive
Watch Techniques: Breaking Down A Beef Tenderloin th-cam.com/video/psB-Pq8kLGk/w-d-xo.html next! ⚔️ Shogun Series 12.5" Butcher & Breaking Cimitar Knife from Dalstrong: emv4.me/ShogunCimitar 💰 No coupon needed! Just use this link for 10% off site-wide on Dalstrong.com! 🍖 Bone-In G1 Certified Whole Ribeye from Meat N’ Bone: emv4.me/MNB_WholeRibeye 💰 Use discount code EMV10 to get 10% off any order from Meat N’ Bone!
per teh wagyu mention, my short answer is any 50/50 cross-breed "wagyu", be it USA, AUS, etc. should always be called out as not true full-blood Japanese wagyu, for the customer's clarity and is NOT worth it compared to quality USDA prime of the same cut. if you can find it at the same or cheaper, sure, but right now, you won't because cheaters are praying on that wagyu name for the invalid up-sell.
Hey Panda! Have you looked at Prime Beef prices recently? Trust me it’s a deal! Thanks for the kind words on my weight too. Carnivore/keto rating has had a profoundly positive effect on my health. If I keep it up maybe I will live long enough to some day meet a grandkid. This is really important to me!
@@BehindTheFoodTV I looked immediately before replying. I used your link. My max daily is $6/lb. I was considering medium rare sous-vide point $5/lb finished over wood on an Akorn kamado. Also choice pecania steak is $7.5 and good hamburger is $5-$6/lb locally, so they would offset each other financially. Do you think 24-hour medium rare sous vide point would be yummy and reasonably tender that way?
@@BehindTheFoodTV So, I should have bought chuck that at the store... Hm... I tried chuck and top sirloin at 125 for both 24 and 48 hours and I can tell you surely those fibers didn't break down at that temp. (Very thin sirloin cooked in same bath with the chuck) I'll let you know how the brisket turns out... I caught a great (seeming) deal on thin cut prime sirloin, but if I can't figure it out then I won't be able to eat it. I'm thinking 131 and very light sear....
@@kindpanda1075 that sirloin at 132 with a light sear should be fine. For the brisket point, try Sous vide at 155 for 24-30 hours, then 2-4 hours on the Kamado for the smoke and bark. God luck!
Big, huge, gigantic, enormous difference between Japanese, and Japanese style. Japanese knives from Japan are the toppest quality. Japanese style is a cheap Chinese knock off, aka dalstrong. You want Japanese get shun or enso
You are not alone in your perspective. In actuality, though, the place of manufacturing is irrelevant - the materials and method of manufacturing are what dictate the quality of the product. I’m impressed with these knives, even if they were at a higher price point.
@@BehindTheFoodTV This biggest difference between dalstrong and actually made Japanese knives, is dalstrong is mass produced, and the blades are punched out. Shun, enso, and miyabi knives are actually hand made with the finest quality products and pretty much made to order. But seriously look into the miyabi Birchwood they are amazing.
@jamest5081 I can tell you I have had quite a bit of their G1 choice beef - and it’s amazing. That’s the certification that angus beef goes through. And don’t forget you can save 10% with coupon EMV10 too!
![KRK - ชนิสรา Ft.WanMai , N/A [Official MV] Prod. By Sakarin](http://i.ytimg.com/vi/C-WMwwYobcU/mqdefault.jpg)
Just to let those know that don't, he made a mistake explaining the sides. When he says "Chuck side" it's really the "strip side" and vice versa. Don't so much look for size over-all, just look for the large Spinalus muscle(cap), that's the chuck side. The strip(or loin) side basically had no cap and looks virtually the same as a strip steak.
Great video, Being a butcher I can see that you mixed up the chuck end and the strip end. this often happens when the strip end gets bigger than the other, but, with a trained eye, you can see that the smaller end actually is the chuck end because of the distribution of fat and marbeling. 👍👍😀😀
I just watched again and you’re absolutely right. Doh!
@@BehindTheFoodTV since the ends were flip flopped, does this affect how you would have done your cuts? were they done backwards? I was considering ordering a B/I ribeye from work and your video has been incredibly helpful, just want to ensure I'm attacking this properly! *proceeds to binge on the rest of your videos*
@@x78370 I just watched it again end to end (this was 2 years ago!) so I could answer your question as honestly as possible. Frankly, I like my decisions here. Keeping the spinalis dorsi (the ribeye cap for anyone else reading this) from that end makes sense because that’s the cut I want to feature. Trust me nobody suffered eating a prime rib from the other end!
Welcome to the channel. I hope you like the rest of what you see!
Great video. For lazy local folks can we by the bone in ribeye rack from Costco and do the same?
If you can find a bone-in whole ribeye from Costco, then sure. But watch the costs - when I was at Costco yesterday, they wanted $28/lb for USDA Prime ribeye rolls. At that price you're better off spending less for a higher quality piece of meat from Meat N' Bone. Plus it shows up on your doorstep :-). Thanks for watching! -Al
2:26 , my local Costco sells boneless ribeyes (ask the butcher to cut part of a ribeye roast for you) for 15.99 per lb and the choice is like 9.99 per lb
Nice job, Sir…stay brilliant. Happy I found your channel!
Doug
Wow thanks! And welcome!
Another awesome episode! Definitely do a piece on ribs!
Thanks, Richard! Breaking down a whole spare rib is a great idea! It’s on the list!
Great video. As a chef, those are the type of videos that I enjoy the most because it's always nice to see how others do it.
Thanks! Do you approach this differently? I love to learn new methods too!
@@BehindTheFoodTV no I've never broken one down into various portions. I would either make the whole thing into steaks or roast it for prime rib. That's why I liked this so much.
As a casual butcher/grill guy/chef/culinary enthusiast, I concur. This was a great breakdown Al. Thanks!
Thanks Orlando!
I really enjoy your breakdown videos. May I suggest breaking down a whole rump to extract the Picanha? I feel lots of folks might like to see you do one of those eventually. Thanks for sharing this I'll be adding it to my things to do list.
You know what Dash? That’s a great idea! Maybe you want to come down and cook that Picanha with me? 🤠
@@BehindTheFoodTV Hell yeah buddy!
@@SDSBBQs well then I guess I HAVE TO NOW!
Yes Yes Yes beef ribs please!
#4 - we have some work to do!
Congrats on the weight Al, that’s a great accomplishment! Oh and I’d like to see the beef ribs video.
Thanks, Brian! You're #2 to ask - 8 more and I'll film it next weekend!
I’m keen to see the beef ribs too!
Hi Makesy - you’re #7......
Another vote for the Beef ribs video - reckon Leah would too, so thats another. You want it as well, c'mon, I know you do - so that's another 3 in total :D :D
Brilliant work on this video Al, fantastic stuff. And awesome on the weight loss. Bet it feels good
Hahahaha you’re awesome Andrew! But you’re only the third - not looking good for beef back ribs 😒
Please make the back rib video?? And congrats on the weight loss! Do you do intermittent fasting as well?
Back rib recipe would be great
Here you go! th-cam.com/video/lj3fRd3ehEE/w-d-xo.html
aye man i just found you and you deserve way more attention. ill stick arround.
Thanks and welcome!
You really look different every video, congrats on losing weight while eating like kings :)
Really useful and great video as always. Looking forward to the next episode!
Thanks so much my friend! It’s definitely easier when you’re eating amazing food!
Beef back ribs? Send it dude!
You’re #6 Orlando.....tell your friends to jump in!
Beef back ribs~yes! Video please
Hi Michele - thanks for the vote (and for watching)! You're vote #8 - we're almost there!
@@BehindTheFoodTV cooking my chateau Briand today, after watching your how to butcher a beef tenderloin a few weeks ago😋
Yay! Let me know how it turns out! That’s one of my favorite steaks!
The most delicious breakdown of all time. 😋😋🧡🧡🧡
Well said, Nelson! I hope all is well with you!
What a beautiful piece of meat!
Honestly I was so impressed Chris that I ordered another one to keep in the freezer for a special occasion. I know you’ve ordered from meat N’ Bone before so you get the quality but it’s hard to describe the difference. Thanks as always!
Yes... beef back ribs. Please make video!
Real nice, "USDA PRIME" cut!!!
Glad you enjoyed it!
Just found your channel. Great content! Just bought ribeye cap for 4.89lb. 😁
Thanks, welcome, and where can I get ribeye cap for 4.89/lb??????
@@BehindTheFoodTV a local butcher here in NC
Keto/CARNIVORE rocks! I'm down 70#and healed so many medical issues... Rock on🤘
You're right Michele! Congrats on that big 70! I owe this to Dr. Sten Ekberg. If you don't already follow him, you should - and tell him I sent you! Thanks so much for watching and taking the time to share your success! -Al
I'll just buy choice prim ribe when it's on sale I can get it for 7.99/lb heck I got choice not on sale for 11.99 which is way better then 20-30 dollars a pound that's just so excessive
Yeah there's a big difference in price going to USDA Prime!
Awesome💯💪🧠💪🧠💪
Beef ribs video please.
: -)
Hi Scott - I've got 2 asks now - 8 more and I will film it next weekend. Tell your friends! :-)
Let’s get started 3:49
I got one for $90.00 and got a discount cupon so it was like $60.00 ! Made 20 $20.00 steaks !
Nice! Where do I sign up?!?!?!?
Lovely piece of meat but if you want to save money I think Costco is still cheaper and already butchered for you.
Watch Techniques: Breaking Down A Beef Tenderloin th-cam.com/video/psB-Pq8kLGk/w-d-xo.html next!
⚔️ Shogun Series 12.5" Butcher & Breaking Cimitar Knife from Dalstrong: emv4.me/ShogunCimitar
💰 No coupon needed! Just use this link for 10% off site-wide on Dalstrong.com!
🍖 Bone-In G1 Certified Whole Ribeye from Meat N’ Bone: emv4.me/MNB_WholeRibeye
💰 Use discount code EMV10 to get 10% off any order from Meat N’ Bone!
Cook turn cutter...nice video though. Congratulations on the weight loss. I enjoyed your video.
per teh wagyu mention, my short answer is any 50/50 cross-breed "wagyu", be it USA, AUS, etc. should always be called out as not true full-blood Japanese wagyu, for the customer's clarity and is NOT worth it compared to quality USDA prime of the same cut. if you can find it at the same or cheaper, sure, but right now, you won't because cheaters are praying on that wagyu name for the invalid up-sell.
💕💕💕
Well said, Candy!
I prefer pork ribs ... 🤪🙃
OMG Andrea that’s awesome! Tell Kayla she has to watch next week - best video ever!
That is not remotely inexpensive. BTW congratulations on the weight. Great job. Has carnivore also improved your health?
Hey Panda! Have you looked at Prime Beef prices recently? Trust me it’s a deal! Thanks for the kind words on my weight too. Carnivore/keto rating has had a profoundly positive effect on my health. If I keep it up maybe I will live long enough to some day meet a grandkid. This is really important to me!
@@BehindTheFoodTV I looked immediately before replying. I used your link. My max daily is $6/lb. I was considering medium rare sous-vide point $5/lb finished over wood on an Akorn kamado. Also choice pecania steak is $7.5 and good hamburger is $5-$6/lb locally, so they would offset each other financially. Do you think 24-hour medium rare sous vide point would be yummy and reasonably tender that way?
Hey Panda. If you’re talking about brisket point I don’t think the fibers will break down enough at medium rare. Now Picanha on the other hand....yum!
@@BehindTheFoodTV So, I should have bought chuck that at the store... Hm... I tried chuck and top sirloin at 125 for both 24 and 48 hours and I can tell you surely those fibers didn't break down at that temp. (Very thin sirloin cooked in same bath with the chuck) I'll let you know how the brisket turns out... I caught a great (seeming) deal on thin cut prime sirloin, but if I can't figure it out then I won't be able to eat it. I'm thinking 131 and very light sear....
@@kindpanda1075 that sirloin at 132 with a light sear should be fine. For the brisket point, try Sous vide at 155 for 24-30 hours, then 2-4 hours on the Kamado for the smoke and bark. God luck!
Big, huge, gigantic, enormous difference between Japanese, and Japanese style. Japanese knives from Japan are the toppest quality. Japanese style is a cheap Chinese knock off, aka dalstrong. You want Japanese get shun or enso
You are not alone in your perspective. In actuality, though, the place of manufacturing is irrelevant - the materials and method of manufacturing are what dictate the quality of the product. I’m impressed with these knives, even if they were at a higher price point.
@@BehindTheFoodTV
This biggest difference between dalstrong and actually made Japanese knives, is dalstrong is mass produced, and the blades are punched out. Shun, enso, and miyabi knives are actually hand made with the finest quality products and pretty much made to order. But seriously look into the miyabi Birchwood they are amazing.
unfortunately it is $700 these days
Yeah beef prices are crazy right now.
@@BehindTheFoodTV at least the Choice G1 grade is still around $430 so reasonable
@jamest5081 I can tell you I have had quite a bit of their G1 choice beef - and it’s amazing. That’s the certification that angus beef goes through. And don’t forget you can save 10% with coupon EMV10 too!
So wordy. Video basically starts at 4 min
So other than that you enjoyed it?
At my work we charge (A5) Wagyu $55/oz for the customers 💰 🤑 💸 💲 🪙 💶
That’s some expensive steak!
@@BehindTheFoodTV people with too much $$$$ often do interesting things. Hey, helps keep me employed.
@@D0TELL how does the one you serve compare to this one?
th-cam.com/video/MGJQer0NJfI/w-d-xo.html
@EatMoreVegans That one actually looks better lol. Very nice