With Ribeye's topping $16.00 a pound in some places, I've found just buying the whole ribeye section and parting it out myself to be a much cheaper option. Also, don't waste the fat!!!! Render it down over low heat for a few hours, and then strain/ filter it. You'll be left with a nice white beef tallow, that is excellent to cook with!
@trebuchet12697 жыл бұрын
I am a butcher myself and I have to say this is a very nice video, I thought I was the only guy that irons his smock.
@grahammills7653
5 жыл бұрын
Lll
@marymartin1248 Жыл бұрын
Loved this video. You were very detailed in explaining how to cut and the use. I just bought a whole ribeye and now I know how to go about cutting it. I even enjoyed learning on how to use the knife. Thanks so much
@williammcneese92926 жыл бұрын
As a butcher myself, I would really like to have training time with this man. I work in a discount retail food store and would really like to train under other butchers from around the country to become one of the few left in our trade
@traceybrantley58783 жыл бұрын
Thank you!!! I’m a GM at a restaurant and I’m now cutting my meats to keep them uniformed! Thank you for showing me how!
@raynbillson26014 жыл бұрын
Just got an 9 pounder for 9.99 a lb, good deal, had no idea how to prepare it though. Thanks for the informative video! Easy to follow.
@Warvvolf4 жыл бұрын
Going to do this tomorrow. Thanks for the guidance.
@YungG7144 жыл бұрын
Real men eat Rib eye 🔥💯💪🏽💪🏽
@xinitarchives
3 жыл бұрын
Sirloin is a lot better imo
@b_lo36hunnit3 жыл бұрын
Was that a little sneaky insult at the end lmao
@AndyB718 Жыл бұрын
Perfectly cut and the way i love them.
@lepadus79265 жыл бұрын
Great video, thx for sharing your knowledge.
@Siff166 жыл бұрын
Really helpful video, thanks a lot!
@TheT2tracer5 жыл бұрын
How is there only 670 likes and over 100, 000 views. This guy was great..
@Driven19816 жыл бұрын
Thanks brother I have a grass fed rib and want to cut bone in Ribeyes. Very helpful
@shanemn1234 жыл бұрын
Very nice video this is about when I passed my apprenticeship been a journeyman since
@pdxteacher8076 жыл бұрын
Thanks! Very helpful video.
@joesolo99463 жыл бұрын
Picked up a 13 pounder, appreciate the help.. Thanks.. 👍
@eqlzr27 жыл бұрын
I found this vid pretty helpful. I didn't know that cut of meat was the exact same cut as prime rib, just boned out. I absolutely could've done without the old farts at the beginning of the vid yelling at me, however. Many thanks.
@smokedubs
4 жыл бұрын
Can do without your piss poor attitude. However many thanks!
@btllofaro Жыл бұрын
Helped me a lot man thanks
@elnguyen104 жыл бұрын
Great informative video, thanks!
@Eli-cl9gj5 ай бұрын
Amazing video, very to the point and skilled.
@Brad_HuffКүн бұрын
Thanks!
@Justforfun-ek7et2 ай бұрын
Thank you for this. Where can a guy get one of those 12 inch steak knives
@MrFatperson2 жыл бұрын
This is the video I was looking for! Minimal waste and straight to the point. The other videos are doing way too much cutting
@radiofreenewhampshire6445 ай бұрын
Very nice. Thank you!
@ruesrevelations43404 жыл бұрын
I bought a similar ribeye this evening. When I got it home I found that there was quite a bit of stuff like sinew running through it that I could barely get my knife through it was so tough. Once I got all of that cut off by hand, with my knife, then I was able to cut the meat. The cuts did not match yours, they were VERY lean. Wonder what happened? It was advertised as a Beef Ribeye. I haven't tasted it yet. You make it look so easy.
@patlaf88
4 жыл бұрын
Im here cause i had the same problem. Im thinking the place i got mine from didnt trim as much of the fascia/sinew before packaging.
@johnd9231 Жыл бұрын
Thank you
@Cladman30016 жыл бұрын
What I like to do is to cut the meat from the fat end and save it for beef bourguignon. It works very well. Leaving a small amount of fat on some of the pieces. Have a great Thanksgiving
@leoxtc9 жыл бұрын
Hi Robert, where the best ribeyes are located over the cow ribs ? Its on the front ribs (near the front legs) or more in the back ribs ? Where they have more fat?
@knewmanmurrell
9 жыл бұрын
It depends on what makes a steak good to you. The Chuck end(front leg section) would have more fat, which would melt away and give flavor, juices, and tenderness. The back end tends to be a little more tough due to the muscle mass. Both are still going to be great rib eye steaks, but lean usually means tougher, fat gives way inside the meat while cooking which means a little more tender. Look at it this way, I research this a lot, with four years experience, back legs, more muscle, front legs area, neck, shoulders.....more fat. In my opinion, a little fat goes a long way. Hope this helps.
@DanWebster9 жыл бұрын
Wonderful
@nitramretep6 жыл бұрын
Save the butcher...a priority and sadly too many already gone! Thanks for the video.
@lesismore28622 күн бұрын
You mean for 40 years, I did not know how to cut steak!
@brandensoutdoorb-channel80843 жыл бұрын
i would round out the trim on the fat cap tail
@relaxitsalmostdone6 жыл бұрын
That cow was on a diet no marbling
@dsonyay10 ай бұрын
What are the savings for slicing up your own ribeyes? 30? 50%?? More?
@jaybee28123 жыл бұрын
Damn it bob
@stevejang65844 жыл бұрын
Thanks for sharing Sir
@rondent28793 ай бұрын
Smith should have corrupt Cannon removed now!
@magnusjedig404111 ай бұрын
Why is this Meat SO dark red? Is it dry aged a little?
@goto15463 жыл бұрын
Good info
@xXLucreLeNUKERXx9 жыл бұрын
Fantastic video! :))
@Jesse-cy7ws4 жыл бұрын
“Nice ‘n easy”
@joshuamorgan45507 жыл бұрын
what knife does the butcher use?
@maidenfan620tx
4 жыл бұрын
I see you asked this 2 years ago, but I thought I'd answer anyways. The knife looks like a 12" Victorinox Cimiter.
@sambora19638 жыл бұрын
what grade is that its sure not choice
@raiderking698 жыл бұрын
Robert, my question is simply, rib eye is expensive, the roast section, is that considered a chuck roast or a rib eye roast? Great lesson.
@frizzlefry1985
6 жыл бұрын
Ric Flair! I might be two years late, but an alternative to ribeye is the chuckeye steak. They are much cheaper because it is it comes from the chuck (right before the rib).
@2HOT4UBAYBEE8 жыл бұрын
yum
@goto15463 жыл бұрын
Nice
@14PANCHOKID4 жыл бұрын
👌🏼🥩
@goto15463 жыл бұрын
Master Butcher Is there butcher school Good teacher thx sir.
@ergiliocarmina2722 Жыл бұрын
Liked
@user-wb8rq9ug1w4 ай бұрын
I cut a ribeye with a band saw
@waynelawson22426 жыл бұрын
Now that is a true butcher knife!
@martian757575
5 жыл бұрын
Wayne Lawson actually if that was a true butcher knife he wouldn’t need to be sawing. The meat to cut stks and if it was actually sharp one cut maybe two cuts.
@goto15463 жыл бұрын
The Roast is interesting
@abrahamsanchez74553 жыл бұрын
Ribeye is subpar look at the marbling
@stevegladue86444 жыл бұрын
Looks like Joseph Stalin lol sorry
@johnkrumpek605110 ай бұрын
Looked like a select cut not even a choice!
@chuckschillingvideos5 жыл бұрын
Excess fat? I know of no such thing.
@rickhoffman95368 жыл бұрын
looks like select no way choice, maybe no roll
@Hallowsaw
6 жыл бұрын
Rick Hoffman definitely select.
@petermyers4795 жыл бұрын
I prefer the 1” to the 3/4” Ribeye steak.
@joewaz1002 жыл бұрын
Those are hardly choice steaks lol
@sblumberjack19 ай бұрын
Render that fat down for beef tallow
@runincool01 Жыл бұрын
I gave this one a thumbs down but only because I watched the one by “Certified Angus Beef Test Kitchens” first. They did a superior job of teaching not only how to get great steaks but access the other secrets that this beautiful piece of beef has to offer. I’m actually enjoying one of those secrets now. Mmm, fatty, beefy, salty, all the things I love about the ribeye!
@conspiracytheorist54086 жыл бұрын
Never take off the fat makes the steak taste better
Пікірлер: 75
With Ribeye's topping $16.00 a pound in some places, I've found just buying the whole ribeye section and parting it out myself to be a much cheaper option. Also, don't waste the fat!!!! Render it down over low heat for a few hours, and then strain/ filter it. You'll be left with a nice white beef tallow, that is excellent to cook with!
I am a butcher myself and I have to say this is a very nice video, I thought I was the only guy that irons his smock.
@grahammills7653
5 жыл бұрын
Lll
Loved this video. You were very detailed in explaining how to cut and the use. I just bought a whole ribeye and now I know how to go about cutting it. I even enjoyed learning on how to use the knife. Thanks so much
As a butcher myself, I would really like to have training time with this man. I work in a discount retail food store and would really like to train under other butchers from around the country to become one of the few left in our trade
Thank you!!! I’m a GM at a restaurant and I’m now cutting my meats to keep them uniformed! Thank you for showing me how!
Just got an 9 pounder for 9.99 a lb, good deal, had no idea how to prepare it though. Thanks for the informative video! Easy to follow.
Going to do this tomorrow. Thanks for the guidance.
Real men eat Rib eye 🔥💯💪🏽💪🏽
@xinitarchives
3 жыл бұрын
Sirloin is a lot better imo
Was that a little sneaky insult at the end lmao
Perfectly cut and the way i love them.
Great video, thx for sharing your knowledge.
Really helpful video, thanks a lot!
How is there only 670 likes and over 100, 000 views. This guy was great..
Thanks brother I have a grass fed rib and want to cut bone in Ribeyes. Very helpful
Very nice video this is about when I passed my apprenticeship been a journeyman since
Thanks! Very helpful video.
Picked up a 13 pounder, appreciate the help.. Thanks.. 👍
I found this vid pretty helpful. I didn't know that cut of meat was the exact same cut as prime rib, just boned out. I absolutely could've done without the old farts at the beginning of the vid yelling at me, however. Many thanks.
@smokedubs
4 жыл бұрын
Can do without your piss poor attitude. However many thanks!
Helped me a lot man thanks
Great informative video, thanks!
Amazing video, very to the point and skilled.
Thanks!
Thank you for this. Where can a guy get one of those 12 inch steak knives
This is the video I was looking for! Minimal waste and straight to the point. The other videos are doing way too much cutting
Very nice. Thank you!
I bought a similar ribeye this evening. When I got it home I found that there was quite a bit of stuff like sinew running through it that I could barely get my knife through it was so tough. Once I got all of that cut off by hand, with my knife, then I was able to cut the meat. The cuts did not match yours, they were VERY lean. Wonder what happened? It was advertised as a Beef Ribeye. I haven't tasted it yet. You make it look so easy.
@patlaf88
4 жыл бұрын
Im here cause i had the same problem. Im thinking the place i got mine from didnt trim as much of the fascia/sinew before packaging.
Thank you
What I like to do is to cut the meat from the fat end and save it for beef bourguignon. It works very well. Leaving a small amount of fat on some of the pieces. Have a great Thanksgiving
Hi Robert, where the best ribeyes are located over the cow ribs ? Its on the front ribs (near the front legs) or more in the back ribs ? Where they have more fat?
@knewmanmurrell
9 жыл бұрын
It depends on what makes a steak good to you. The Chuck end(front leg section) would have more fat, which would melt away and give flavor, juices, and tenderness. The back end tends to be a little more tough due to the muscle mass. Both are still going to be great rib eye steaks, but lean usually means tougher, fat gives way inside the meat while cooking which means a little more tender. Look at it this way, I research this a lot, with four years experience, back legs, more muscle, front legs area, neck, shoulders.....more fat. In my opinion, a little fat goes a long way. Hope this helps.
Wonderful
Save the butcher...a priority and sadly too many already gone! Thanks for the video.
You mean for 40 years, I did not know how to cut steak!
i would round out the trim on the fat cap tail
That cow was on a diet no marbling
What are the savings for slicing up your own ribeyes? 30? 50%?? More?
Damn it bob
Thanks for sharing Sir
Smith should have corrupt Cannon removed now!
Why is this Meat SO dark red? Is it dry aged a little?
Good info
Fantastic video! :))
“Nice ‘n easy”
what knife does the butcher use?
@maidenfan620tx
4 жыл бұрын
I see you asked this 2 years ago, but I thought I'd answer anyways. The knife looks like a 12" Victorinox Cimiter.
what grade is that its sure not choice
Robert, my question is simply, rib eye is expensive, the roast section, is that considered a chuck roast or a rib eye roast? Great lesson.
@frizzlefry1985
6 жыл бұрын
Ric Flair! I might be two years late, but an alternative to ribeye is the chuckeye steak. They are much cheaper because it is it comes from the chuck (right before the rib).
yum
Nice
👌🏼🥩
Master Butcher Is there butcher school Good teacher thx sir.
Liked
I cut a ribeye with a band saw
Now that is a true butcher knife!
@martian757575
5 жыл бұрын
Wayne Lawson actually if that was a true butcher knife he wouldn’t need to be sawing. The meat to cut stks and if it was actually sharp one cut maybe two cuts.
The Roast is interesting
Ribeye is subpar look at the marbling
Looks like Joseph Stalin lol sorry
Looked like a select cut not even a choice!
Excess fat? I know of no such thing.
looks like select no way choice, maybe no roll
@Hallowsaw
6 жыл бұрын
Rick Hoffman definitely select.
I prefer the 1” to the 3/4” Ribeye steak.
Those are hardly choice steaks lol
Render that fat down for beef tallow
I gave this one a thumbs down but only because I watched the one by “Certified Angus Beef Test Kitchens” first. They did a superior job of teaching not only how to get great steaks but access the other secrets that this beautiful piece of beef has to offer. I’m actually enjoying one of those secrets now. Mmm, fatty, beefy, salty, all the things I love about the ribeye!
Never take off the fat makes the steak taste better