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.

@CertifiedAngusBeefTestKitchen

3 жыл бұрын

Great job!

@danielscott9137

5 ай бұрын

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.

The cap is my favorite part!

@Mr.Helper.

3 жыл бұрын

No cap

@TylerShacklefordDurden

Жыл бұрын

I dunno, I prefer bottom round steaks.

@sprayonsarcasm4174

Жыл бұрын

@@TylerShacklefordDurden Im sorry to hear that you deal with so much self hate.

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.

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

I’m a meat cutter ,& I have to say this video rocks . Always something new to learn ,& add to your craft .

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.

So nice to see someone knowledgeable about their craft thanks for the video.

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.

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.

Fantastic video. Thanks for putting it out there. I’m definitely going to try this with my next ribeye purchase.

This is a phenomenal breakdown and the best one I have found. Thank you sir.

@CertifiedAngusBeefTestKitchen

3 жыл бұрын

Glad it was helpful!

@dognott

2 жыл бұрын

@@CertifiedAngusBeefTestKitchen Yes dude, you killed it!!

The marbling on your Standing Rib when cut into steaks was excellent. Great cut of beef!

@CertifiedAngusBeefTestKitchen

3 жыл бұрын

Thanks 👍

This was amazing. You made it look incredibly easy!

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.

@mustafacaldiran3288

Жыл бұрын

This is why was wathing this video :) on my was to costco business now

One of the best videos i’ve ever seen on breaking down a ribeye 🥩 roll!!! Cool 😎

@CertifiedAngusBeefTestKitchen

3 жыл бұрын

Thanks so much!

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.

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!

Just about spot on, well done, well presented.

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!

Thanks for the information, I really enjoyed watching this presentation. 😊

I love everything about your show. It’s very interesting..

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:)

is the spinalus the tasty corner we have in the ribeye steak?

This was flawless 🙌🏼

Thanks mate, that was great, infact Im cutting up a Rib Eye at the moment, got some great tips from you. Cheers Rick

Fantastic video, very helpful,

This is a very informative video. I always refer back to it when I need to break down a a whole ribeye roll

5:38 said it perfectly, beautifully done as well. Very impressive knife skills

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.

I want to try it! Thank you for the video 😇

Bingo brother Best work i've seen in a while

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.

@CertifiedAngusBeefTestKitchen

3 жыл бұрын

You are so welcome!

Amazing job, thank you

Great breakout

Brilliant video,easy to follow and very informative, thank you 👍

@CertifiedAngusBeefTestKitchen

3 жыл бұрын

You are welcome! So glad it was helpful!

@Kberrysal

3 жыл бұрын

@@CertifiedAngusBeefTestKitchen can you do this with dry aged beef

This is great. Thank you!

Great tutorial!

Good instruction and info... thanks

Fabulous video 🥩

Well done tutorial ! Ty

It's a good show, I learn how to now. Thank you.

@CertifiedAngusBeefTestKitchen

3 жыл бұрын

Glad to help

This was a great video I love these awesome videos where the creator is a great teacher and communicator aswell

@CertifiedAngusBeefTestKitchen

3 жыл бұрын

Thanks so much!

Definitely learnt something new. Nicely explained. 👍

@CertifiedAngusBeefTestKitchen

3 жыл бұрын

Glad it was helpful

Perfect presentation. Thank you

@CertifiedAngusBeefTestKitchen

3 жыл бұрын

Glad it was helpful!

I'm a meat Nurd, and I do this too. Makes great financial sense. Great video. Thanks dude.

thanks man, very educational. this video shall be relevant forever

Great Video ! I learned a lot today. Thank You !

@CertifiedAngusBeefTestKitchen

9 ай бұрын

Glad it was helpful!

Nice!!! Makes me want to be a meat nerd! Thanks!

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’m so ready for this! 😅

Nice work. I love ribeyes!

@CertifiedAngusBeefTestKitchen

4 жыл бұрын

Thanks! We like them too :)

YESSS!!! Thank you. God Bless.

@CertifiedAngusBeefTestKitchen

4 жыл бұрын

Thanks for watching!

Breaking one of these down today, can’t wait! Great video for a newbie like me!

@CertifiedAngusBeefTestKitchen

2 жыл бұрын

Hope you enjoy!

@10jodeo

2 жыл бұрын

@@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!

Great video, just finished all the work. Got some great pieces of meat for the next months. Thanks a lot

@CertifiedAngusBeefTestKitchen

3 жыл бұрын

Nice work! Thanks for the feedback on the video.

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.

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 🍖🐄

Very nice - awesome

thank you for this!

@CertifiedAngusBeefTestKitchen

3 жыл бұрын

Any time!

Good Job! Great Video!

@CertifiedAngusBeefTestKitchen

3 жыл бұрын

Glad you enjoyed it!

Gonna do this tonight... Can't wait

@CertifiedAngusBeefTestKitchen

9 ай бұрын

Let us know how it goes!

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!!!

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.

Grrreat explanation!!! Just one doubt, what part of the ribs cage is where this part came from?

Kansas CItian here! That's Kansas City Strip thank you very much!!! They don't have cows in New York City!

Thanks 🙏🏻

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 KZread video for everything Thanks again

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

@CertifiedAngusBeefTestKitchen

3 жыл бұрын

Glad it was helpful!

GoodStuff,GreatTips😀👍🏿

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.

gorgeous piece of meat !!! how does anybody not like a ribeye ?

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.

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

@CertifiedAngusBeefTestKitchen

2 жыл бұрын

Our pleasure!

Really enjoyed this. Where is the closest butcher shop please!

Used to do this at work, would dread doing a box of these. The maintenance is a bit much

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 🤘🤘

@CertifiedAngusBeefTestKitchen

3 жыл бұрын

Great job!

Pretty good tutorial, I’d like to break one down sometime and stretch my steak eating experience.

@CertifiedAngusBeefTestKitchen

3 жыл бұрын

Go for it!

Grazie

The cap of the rideye is the best imo!!

This is a damn good video

How do you cut the rib eye steak with the spinelis attached??

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.

Can you do this with dry aged beef

Great Video, Now I know!

@CertifiedAngusBeefTestKitchen

3 жыл бұрын

Glad you liked it!

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.

@CertifiedAngusBeefTestKitchen

3 жыл бұрын

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? kzread.info/dash/bejne/hoBsqJuCfLWah7g.html

Thanks for the video. Where are you getting your Ribeye roll from? Can you give a round about price by the pound? Thanks again.

@CertifiedAngusBeefTestKitchen

3 жыл бұрын

www.certifiedangusbeef.com/buy/ Here is a link to help you find a place near, to pick up your favorite piece of Certified Angus Beef!

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

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.

@TWINEINZ

Жыл бұрын

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!

@81Garret

Жыл бұрын

Great for seasoning cast iron too!

After the bone is removed, can you dry age the rest or should I cut the Spinalis off first?

What about Chuck eye? My favorite cut of meat.

Great presentation man!! Ive been wanting to ask a question so would love to hear back from you, I've noticed a NY Strip often looks close to the strip end of the ribeye. So does the strip end of the ribeye turn into the actual NY strip loin?

@tylerhughes5420

3 жыл бұрын

Yes

@michaelollier5386

3 жыл бұрын

@@tylerhughes5420 You got it! "Eye" of ribeye and strip loin are both from the longissimus muscle. Strip loin and ribeye separation is between 12th and 13th rib. See the strip side of ribeye at 1:31. Chuck side at 2:04.

Man, you make it look so easy! Any suggestions for first timers? Marbling looks amazing on this roast

I have a wagyu rib cap lifter. What do i do with it?

nice

Does anyone know what the larger cutting board is?

Can you freeze the fat and when you have enough make tallow?

Does the rib filet have silver skin or gristle?

Excellent video, I did a professional job getting all the cuts from my whole boneless ribeye.. Appreciate all your time and effort.. Thanks!! 👍

@CertifiedAngusBeefTestKitchen

3 жыл бұрын

Nice work, Joe!

Can you please tell me what a half ribeye chuck roast is and the best way to cook it? Is it prime rib or something different? Thank you.

@CertifiedAngusBeefTestKitchen

3 жыл бұрын

Thanks for the question. There isn't a ribeye chuck roast, those are 2 different things. You may have a chuck eye roast which is best slow cooked.

Where can I get some knives like that?