Bone-in ribeye. Boneless ribeye.

@gregwilliams9671

Жыл бұрын

Right, they are both still a "ribeye"

@cassiejohnson9152

Жыл бұрын

Agreed. I've had many ribeye steaks, from the butcher shop, with bone-in.

@Appalachianasshole41

Жыл бұрын

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.

@buffalo.blackk

Жыл бұрын

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.

@TYLERORTIZ2021

Жыл бұрын

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.

@lizardman1303

Жыл бұрын

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

@chrisd913

Жыл бұрын

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.

@jordandowney7046

Жыл бұрын

@@lizardman1303 you have lots of friends i guess? Also I guess you have diabetes

@lizardman1303

Жыл бұрын

@@jordandowney7046 yea and your comment gave me cancer

@richiejohnson

Жыл бұрын

​@@lizardman1303 I agree. I have been a woodworker and that wide open guard makes my tummy anxious. Fingers get numb in a refrigerated room.

We need a video on how you sharpen you knives! That knife went down soooo smooth.

That beef looks amazing

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.

@areeb1757

Жыл бұрын

Imo it's also a very smart way to earn additional income cause watching this is addicting asw

@mainmotto

Жыл бұрын

Agreed

@LoRdFaRquaad90

Жыл бұрын

"The masses" psh.

@satoshinakamoto7880

Жыл бұрын

never surprises me that people dont already know about bitcoin and cryptography

@davypig571

Жыл бұрын

I didn't know about either thing 😜 Prolly because I can't afford either one 😔

Gimme a rib steak every day and twice on Sunday... Medium Rare to Rare.

@Mckinley40

Жыл бұрын

MEDIUM WELL

@jake7aylor

8 ай бұрын

RARE

@farmsgrace341

8 ай бұрын

Just short of being able to moo

@StopWars420

7 ай бұрын

Fatty cuts should be medium to well.

@jake7aylor

7 ай бұрын

@@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

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.

You have a great talent man. Cheers and blessing. Love watching you and your work.

@vincentdagen1812

Жыл бұрын

Yeah wow he cut a steak

The bones are powerful food.... Save the bones to boil.. collegen and minerals and marrow 😊

@josev7417

Жыл бұрын

Ribs don't have marrow.

Amazing content guys . Love your videos … learning a lot! 🙏🏼

It is such a joy to watch you... You explain it so simple and easy...thanks👍

The best steak is the ribeye

@AG-xc5ni

Жыл бұрын

Imo rib-cap if that is considered a steak in the technical sense.

@ricknone4686

Жыл бұрын

Tomahawk steak!

@pokarob26rolltide48

Жыл бұрын

​@AG The rib cap is also called a "deckle". The butcher that I go to sells deckle steak if you ask for it.

@pokarob26rolltide48

Жыл бұрын

BTW, tomahawk steak is technically a bone in ribeye.

@AG-xc5ni

Жыл бұрын

@@ricknone4686 Most Tomahawks nowadays just look like roast beef on a stick. 🤣

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.

My favorite part is still the spinalis rib cap

Thank you for not calling them prime ribs when they're not prime

@brennancusick2390

Жыл бұрын

a prime rib is a prime grade rib roast. Steaks are not prime rib.

@ianderso426

6 ай бұрын

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.

Love your videos.. I learn a lot watching you 👍🏾 Thank You

Really like your posts!.very informing.

Damn Deisel Dave workin 2 jobs now huh

Those are gorgeous ribeyes!!!

It's crazy how sharp your blades are 👏

@nuntana2

Жыл бұрын

Indeed. Cold meat cuts better too.

@chiclett

11 ай бұрын

Same knives I use, Victorianox. Yes they are sharp and pro level knives

@ivankent5577

7 ай бұрын

Sharper knives are safer knives

Yes. And it is great to see you using the proper health and safety measures, like a beard net and goves

I am 74, yes old and I have learned so much from your expertise and and yur cuts...Thanks

So fun to watch you do your thing!!! Please post more!!!!

Every time I see this artist at work, my mouth waters.

Great work always 😮

Looks like a lot of bone dust getting smeared on those steaks

@winstoncannady4224

Жыл бұрын

Im sure he'll scrape later

Thank you for sharing this video and I'm learning!

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...

Thank you for educating us!

Wow! Ground beef really is just leftover scraps!

Yes....I have 13 in my freezer, custom cut treats.

Very cool I like your video!

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.

Damnit, now I'm hungry again

@brokenbonesbbq33

11 ай бұрын

😂

Great info. I'm subscribing.

Love the knife skills

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

Жыл бұрын

Saying boneless ribeye is redundant.

@FunAtDisney

Жыл бұрын

@@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.

@FunAtDisney

Жыл бұрын

@@jamielumm9583 It’s like saying “boneless wings”! No, they are McNuggets!

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.

@dansykes4965

Жыл бұрын

No what's your point? Only men can be butchers? Why would you say something so stupid?

Dude literally cut the same size rib eyes like hes a machine

Rib steaks or Rib eyes either way I call them delicious

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

Thanks for the lesson.

@TheBeardedButchers

Жыл бұрын

Thanks for watching!

Rib steak Please Thank you Nothing better than a”bone in” steak in my opinion

@Mckinley40

Жыл бұрын

420278749214490328167901603405

People still argues what's best between the two type of cuts 😂. It's the same part 😂.

Damn I wish I could get my knives that sharp

I learn a lot from ur channel. Tq so much bro. U the best. Legend..

@TheBeardedButchers

Жыл бұрын

Thank you so much 😀

@zachozack

Жыл бұрын

@@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. 😅

Those are so much wider than the Ribeyes I normally see. Yum

@snozzberry1916

Жыл бұрын

I just realized that's probably because the butcher wants to sell beef ribs so they cut some extra meat off

@josev7417

Жыл бұрын

It all depends on the size of the heifer. Just like people some are bigger than others.

@brookeggleston9314

Жыл бұрын

Wider or thicker?

@ChrissW528

Жыл бұрын

​​@@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

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?

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 😅

Not one wasted motion and a fact gem for your general knowledge.

I can't get enough of this !!

That spinalis is gorgeous

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

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.

shit looks good 💯

Amazing information!!! 👍👍👍😋😋😋

That noise of cutting the meat is like nails on a chalk board.

Good nice slices 👌🏾

Trimmings go towards ground beef. And all other meat that you don't eat.... Go towards hotdogs 🌭

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.

Rib steaks = Ribeyes and Rib steaks are cheaper. Good to know sir. Thank you

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

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.

my dog gets to enjoy these with me ..!

Always buy bone in…the boneless could be beef ends glued together. True!

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

Watched that video and at the end I instinctively looked at my hands to see how many fingers I mentally cut off while watching it....

Knife cut gives clean cut steaks than saw blade cuts.

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.

a veterinarian inspects each carcass

Bone in rib eyes, we call them club steaks

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

Жыл бұрын

The Spencer roll or steak is basically a delmonico.

@Musclecar1972

Жыл бұрын

@@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.👍😊

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 🌟💎😋🤤

Thanks for the info

Those ribeyes had a huge rib cap. Ummm, tasty

Prim - Rib en Mexico extrasuave ! Saludos gente ! Special !

He doesn’t like saying “bone-in”… wonder why.

i wish i had your knowledge and skill

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.

Wish I could get my knives that sharp!

Can you still cook the bone part to eat?

@billzjr222

Жыл бұрын

He usually does.

Awesome 😊😊

Rib eye bone in vs rib eye boneless . Got it.

I have always heard bone in ribeye and bonless ribeye.

I’ll be damned, I’ve been eating rib steaks for years.

😆 Still a Ribeye, it's just a Bone. No such thing as a Rib Steak, good lord

Nice....that beef is so beautiful...

Bone in looks nasty cause there’s bone fragments all over it from the band saw.

Cowboy cut Bone-in ribeye Tomahawk Ribsteak Ribeye..its all the same thing. Thats just what he calls it at his particular shop.

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

Thank you for the video!🙋 So if I leave the bone in and leave it as a roast, would it be a prime rib roast?

@DareDog.

Жыл бұрын

Yes. bone in prime rib.

@HogMan2022

Жыл бұрын

@@DareDog. thank you DareDog! I'm killing my beef Monday, and although I'll dry age him for a month or so before I cut him up, I love bone in Prime Rib! I didn't want to screw it up. As far as I know, and I don't know much, I think it's coming from the seventh rib up? Or is all of the rib section good for Prime Rib? Thanks again! 🙋🐂

Dam, that is making me HUNGRY!!!!

Tails to the right . Flip over your loin for a clean finish on that side

Mouthwatering

For some reason I only know a bone in rib-eye as “cowboy ribeye”

In Brazil, with bone is "bisteca", boneless is "contra-filé"

Please show us the relationship between rib steaks and chuck eye steaks. I was told it is the same muscle. Correct?

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 .

LOOKS MIGHTY GOOD TO ME EITHER WAY LOL