Great Video. Cutting your own sub primal cuts can get addictive for sure. Home butchery is becoming a lost art. Thank you for helping get the message out to more people.

@elizabitty213

10 ай бұрын

I just heard of your channel from another carnivore KZreadr and I subbed! I think it’s so awesome that you are out here watching videos and supporting smaller channels 🙌🏻🤓 well done sir!

We are carnivore and eat a lot of ribeye. A local grocery store had whole bone-in choice angus ribeyes on sale this week for $6.99/lb. I bought 6 24-25lb whole ribeyes and processed them for the freezer. I cut them into approximately 24oz steaks and vacuum sealed them in my chamber vacuum. I removed the bones so they wouldn’t puncture the vacuum bags. I froze the bones in 4 packs for bone broth. I ended up with 96 24oz beautiful ribeyes for the freezer.

@gulfstream7235

Жыл бұрын

So you ended up with 96 steaks for a thousand bucks...hmmm.

@richvh3961

Жыл бұрын

10.50 a steak is cheap.

@k9jenkins

Жыл бұрын

Wow! Nice work. 96x24 oz steaks!

@gatesroyale

Жыл бұрын

Can you please tell us the price per pound and where you're at?

@hardtruth2039

Жыл бұрын

@@gatesroyale I buy my ribeyes when they go on sale. Here on the Alabama gulf coast we see them on sale for $6.99/lb. I stock up when they do.

Nice video! This is very cost effective for someone who’s on a Carnivore diet. Can probably eat all of those steaks within a couple of weeks!

Thank you Pete for the wonderfully informative and clear video!

Great first video, Pete! Thank you!

BTW, if you're buying a bone-in rib roast, you can cut the bone from the meat but save the bones and freeze them to make bone broth later.

I've been doing this for years. My market runs a great sale of rib roasts around Christmas and Easter and I buy a couple each time. I have the butcher cut them into individual steaks, 11/2-2" thick and freeze them. They stay fine in the freezer for about 4-6 months, enough time to use one holiday's stash and buy the next one.

Done this twice now. I carve the ribs leaving a little more meat, make steaks and then separate the rib caps from the eyes. Ribs are per usual beef ribs. Rib caps spiraled up and tied make the BEST steak you'll ever have. Eyes cooked MR are great cold, sliced on a platter with cheeses/olives/balsamic/crusty bread. Of course, vacuum sealing and freezing the remaining prepped 20 lbs you can't eat at once lasts for a year easy. I love when standing rib roasts go on sale!

@qweqwe1324

Жыл бұрын

"Rib caps spiraled up and tied make the BEST steak you'll ever have." Thank you very much for this info, never thought about trussing them into a steaks, that's really smart, kudos.

Nice vid. *Pro tip: * wet a kitchen towel (thick terry cloth is best) and spread that out on your counter, and then place the cutting board on top of the wet towel. Drastically reduces that spinning and slipping you have going. I think they sell specific rubberized cloths for this but you really can use a kitchen towel.

That's was actually a great video I have a buddy that stack his freezer with store bought steaks I had to share this with him

Love that you're showing folks that this is entirely doable for most everyone; however, I have one piece of constructive advice: you're using the wrong knife. I have the same Miyabi you're using (it was my go-to blade in a professional kitchen for years), but it's a chef's knife, best for general use like chopping and dicing veg. What you need is a semi-flexible boning knife. Victorinox makes a terrific, modestly priced one, about $40, I think. You can get it with either a hardwood handle or a composite one (I think they call it Fibrox). You may even have one in the set in your block on the counter behind you. Okay, two pieces of advice: Whatever knife you're using to cut the muscle away from the bone, just use the tip, kind of like a scalpel. You can get closer to the bone, which will give you a greater yield, and with less contact between the muscle and bone, there's less friction, which will require less effort and increase the safety factor. Keep doing what you're doing; it's inspirational. I've subscribed.

@qweqwe1324

Жыл бұрын

I'm not OP but thank you for your comment. I was also thinking that he left a LOT of meat on the viewing end of the ribs, (probably because he couldn't see that side) I don't have a boning knife but I'll do what you said with a petty or a sujihiki, and use just the tip. Great point about the friction. This is some of the best constructive criticism I've read.

Having trouble justifying meat prices these days, I’ve always been cheap. Very interested to see more videos like this, subscribed

Thanks ! Going to do this next trip to the store!

Really nice video!

Nice job!!!

Enjoyed your video! Very informative and made me way less apprehensive about spending so much money and not being able to do this right. Very easy to follow video thanks a heap! 😅 Subbed to your channel also ❤

Just bought whole in bag rib roast at SaveMart in Nor Cal for $5.99 lb. Will cut a couple of steaks off and will roast the rest for rib roast Christmas dinner for 10. I like to roast with bone in, so will not cut it off the bone. Also, I don't like to freeze and thaw the steaks as they lose a lot of liquid when thawing. I will have the steaks on the grill a couple of days before the X - Mass roast.

@polkhigh_33

Жыл бұрын

Key is to dry-brine the steaks shortly before thawing starts to happen. Generously salt them and have them rest for a night at 3-4 degrees, the steak will literally suck back in any evaporated liquid since it immediately gets attached to the salt via osmosis. Just be sure to cover those steaks up entirely depending on what else you have in your fridge.

My local grocery store has bone-in rib eye roasts on sale for $7.48 a pound right now. They ranged from about 6 pounds to about 11 pounds. I picked up a couple of them and have boned and steaked out one of them. It yielded 8 decent sized steaks which ended up costing about 8 bucks a steak. Normally, a boneless rib eye of that size would cost 14 to 16 dollars.

@tttttttttttttt6

Жыл бұрын

Publix has the no bones for $5.89/lb rn

@polkhigh_33

Жыл бұрын

Eww, thats still fairly expensive. I only buy choice+ rib roasts if theyre below 6$ a pound. If its above, I'll use chuck roasts to fill up the stash instead, its a fairly save 5$ a pound throughout the whole year.

@steveludwig4200

8 ай бұрын

Why would you take the steak off the bone when cutting a rib roast? The meat adjacent to the bone is the best.

This was cool.

If you want the board to stop sliding while you are trying to cut. Place a damp T towel underneath the board.

One thing I have always done is to put a double layer of wet paper towel under your board, that way it won’t move on you. Great information thanks for the content.

Hey Pete. Great video. I don't usually comment, but I wanted to suggest that you use a wet towel or a non-slip liner under your cutting board to prevent it from moving while you're cutting. That said, you're doing something that I've long thought about doing but was afraid to ruin a big piece of beef. Thanks for the video,

@peteschneider5842

Жыл бұрын

Much appreciated! I'm pretty zen while I'm working on it, so don't really notice the movement, but watching the video, I see what you're saying. I'll probably grab some self-adhesive non-slip feet for it.

@priayief

Жыл бұрын

You saved me making the same comment. Cheers.

@kevinbongard6772

Жыл бұрын

Was getting ready to make the same suggestion...wet paper towels stops all that moving around

@boywithcap

Жыл бұрын

Great comment (and vid!).. seems pretty used to spinning the board so probably damp rag here instead of a nonslip mat. I always liked to offset the rag to allow some incline to the board for runoff :)

@qweqwe1324

Жыл бұрын

@@boywithcap 100% this. Paper towel is fine but it's disposable and costs more money then just wetting a rag/kitchen towel and spreading it under the cutting board.

GREAT IDEA-- thanks.

Costco / Kroger: Rib Roast $16.99/Lb. Ribeye $14.99/Lb Regular Price. Everyone had the Roast for $5.99-$7.99/lb for the Holidays but they are all back to normal prices now. Back in the day, I used to do this all the time. Buy a rib roast, cut them into 2" thick pieces and vacuum seal them. You have a steak or a roast, depending on your mood. Until everyone caught on and now the roasts cost more per pound then the steaks if they are not on sale.

@steveludwig4200

8 ай бұрын

Kroger has rib eyes on sale at least every couple of months for a week at a time at $6.99. Its in the Weekly Ad.

Nice video!!! I have and definitely do this again!!! This is a lot cheaper!!!

Local store has Rib eye roasts for $5.77, Got a couple, sliced them up, vacuum sealed and into the freezer. Can't imagine anymore buying pre cut rib eye steaks for $12.99+.

thanks for the video!!

Suggestion: Put a wet dishtowel under your cutting board and it won't slip on your countertop.

This is a great video...and I can't wait to head to Costco and pick one of these up to do this myself! I would suggest for you though, regardless of you being a professional or not, is either invest in a higher quality knife that makes your cuts easier, or learn how to sharpen your knives so that they cut easier. You seemed like you had to force your cuts a little bit, and that's the easiest way for you to injure yourself because more pressure causes a higher chance for you to lose control of the knife. Anyway...thanks again for the video!

@peteschneider5842

Жыл бұрын

I've gotten this comment a few times. The knife is neither cheap nor dull, so I'm not sure what's giving people that impression. Anyway, glad you enjoyed the video!

put a wet cloth or rug deslip piece under board....thanks for the great info

if you put a towel between your cutting board and the counter top the cutting board wont slip. i do it all the time works well

Nice.

Great video and advice thank you. Can you tell me what brand of sealer you have?

@peteschneider5842

Жыл бұрын

It's a foodsaver FM2000-FFP. Thanks for your kind words!

@billthomas6296

Жыл бұрын

@@peteschneider5842 thank you sir. If you were in the market for a new one what would you buy?

@peteschneider5842

Жыл бұрын

@@billthomas6296 That's a tough one because both of mine are oldish and I haven't shopped for one in a while. Honestly, I use my manual clamshell (this one) almost all the time. If I were shopping today, I'd probably grab the Fresko V8 off Amazon. Looks easy to use, inexpensive, and gets good reviews.

@billthomas6296

Жыл бұрын

@@peteschneider5842 Thanks Pete for the info

Tom Hanks is teaching me how to cut Ribeye. Lol

Good tip. Is there any reason not to pre-season the steaks before you vacuum seal them, so you can drop them directly in the sous vide, straight out of the freezer?

@peteschneider5842

Жыл бұрын

Yes! You could absolutely do that.

@brucel4677

Жыл бұрын

@@peteschneider5842 I would not suggest that. Typically, you don't want to season a steak more than an hour ahead of time.

@peteschneider5842

Жыл бұрын

@@brucel4677 If you're going from seasoning to freezing and from freezing directly to sous vide, that wouldn't be much different than seasoning an hour before cooking.

@qweqwe1324

Жыл бұрын

​@@peteschneider5842 I do this all the time, and it's 100% ok, just keep the black peppercorn not TOO coarse so it doesn't possibly puncture the bag when going straight to sous vide from freezing. You obviously add an hour or so to the regular cook because it's still frozen, and it will in no way make a difference (taste wise or texture wise) from seasoning it 1 hour beforehand, letting it get to room temp, and then starting the cooking process. So it's a hell of an active time save with what you're doing.

Tell me your dishwasher isn’t where your standing. We literally have same kitchen, incredible lol

You can find a local meat supplier the one here where I live is called Thompson meat packers they sell to restaurants if you call them they will usually sell a whole ribeye to a walk in and just add the ticket to a commercial account. Last time I got one it was 6.75 # no bone to trim out

Where did you pick this rib roast up from ? I have been looking for online distributors,

@peteschneider5842

Жыл бұрын

I just got it from my local grocery store, Stater Brothers. Just ask the butcher for a whole rib roast.

I like mine with the bone on it, do you have a video showing how to do that?

@peteschneider5842

Жыл бұрын

I don't, but might make one. The challenge is that without the type of saw a butcher uses, your bone-in steaks are going to be 2" thick and about three pounds each. That's just more than I need. Plus, I've never noticed a flavor difference bone-in vs. Boneless, so makes more sense for my needs to have the ribs separate.

@candidegunn3624

Жыл бұрын

@@peteschneider5842 Oh, so you would need a band saw to cut those? I just think it is more fun to eat with the bone in it LOL Thanks for answering my question!

@peteschneider5842

Жыл бұрын

@@candidegunn3624 Yeah, your butcher has a bandsaw that allows them to provide inch thick bone-in steaks. I can't think of a practical way to do that at home.

Those steaks were so fresh that they were still moo-ing when you bagged them :-)

When you do traditional dry age. Leave the bone on brother. Less rind to chop off in the end.

@peteschneider5842

9 ай бұрын

I tried that and found that I didn't get bigger finished steaks, but also the ribs were not edible. Lose lose for me, but I understand why it seems better in concept.

I would like to see the price per lb after you trim and cut off the bones....

While this is good, it's not always the best option. Last week whole ribeyes at Costco were $13.99 lb. But ones already cut were $12.99 lb. Always look before buying.

Providing a link to the vacuum sealer would be nice

@peteschneider5842

Жыл бұрын

Here you go, but pretty much any manual, clamshell sealer would work fine. a.co/d/hTH1dff

@dmoultrie170

Жыл бұрын

You can buy them at Costco, BJ's or Sam's club. And get an even better price if you can catch them on sale, I got mines from Costco. If you don't have a membership or know someone with a membership you yourself might be able to get a one day pass.

Cool Video, I love Steaks

Proper boning knife is much easier, good stuff though 👍

I just cut my roast and I'm not sure what to do with the rib now? Slow cook in the oven?

@peteschneider5842

7 ай бұрын

I either smoke them or sous vide them. Slow cooking in the oven would probably turn out great too!

I’ve never seen a rib roast that big in any store in MN lol

@peteschneider5842

8 ай бұрын

They're behind the counter. You'll need to ask the butcher.

@coreym5072

8 ай бұрын

@@peteschneider5842 Costco?

@peteschneider5842

8 ай бұрын

@coreym5072 I haven't really queried costco about this. They might sell you the whole thing, but I find that it's usually ordinary chain grocery stores who are offering these deep holiday discounts. At least that's the case in my area.

Tom Hanks voice double.

Instead of Vacume sealing could you just use zip lock freezer bags?

@peteschneider5842

10 ай бұрын

It's not ideal, but you could. Try filling a big pot with water and lowering the filled bag into the water, then zip it when the zipper gets close to the water surface. It's called water displacement method. You should be able to find videos if it's not clear. Might not last as long.

I googled ribeye roast and I saw 5 to 7 pound ribeye roast for $131. Where are you guys getting these 26 pound ribeye roast for the same price?

@peteschneider5842

3 ай бұрын

Around Easter, as in right now, or maybe next week, many supermarkets will have killer deals on ribeye roasts. To get a 7-bone (whole ribeye), you'll have to ask your butcher directly. I bought two yesterday for 6.99 per lb.

@theprankster8142

3 ай бұрын

@@peteschneider5842 How many pounds?

Yep, as a carnivore, we regularly buy whole Ribeye and cut it. Usually, it's about $5 per pound less than buying individual Ribeye steaks. Butchers are definitely our friends.

Good idea, but I think I will freeze it and cut it into steaks with a sawzall with a meat cutting blade.

Where can you get that 22 lb rib roast?

@peteschneider5842

Жыл бұрын

You should be able to get it at any grocery store butcher counter. Just ask for a whole rib roast.

But knowing how to clean and process the primal is good to know

Cool stuff Pete, thanks for sharing - and yeah, that's crazy-good value for ribeyes! I'm still unclear, where do you acquire an entire ribeye roast? For knives - I once saw some video of what I think was the Pat LaFrieda company in New York, and their butchers were using these big curved knives which would be pretty useful for a giant slab of beef like that. I definitely remember that they had crappy plastic handles, so they're probably pretty cheap. I'm guessing that once a knife gets dull they just toss it and break out a new one, so doing stuff like this probably doesn't require a big investment in a special knife. That knife you're using, on the other hand, looks pretty sweet though...

@peteschneider5842

Жыл бұрын

Butchers don't receive shipments of steaks. They receive much larger sections of meat that they cut into steaks in house. So, you can literally just ask for the whole roast at your butcher counter. It might be best to call ahead because when they sell a whole roast, they're giving up a large portion of their inventory,, which they may be reluctant to do. Especially if you're buying more than one. I do like the knife I'm using in this video, but this is maybe not the best use of it. I'm probably harming the edge by running it over the bones.

Where do you get the primal cuts from

@peteschneider5842

Жыл бұрын

They'll have a whole rib roast at any grocery store meat counter. You just need to ask the counter staff.

@shironbroadnax1534

Жыл бұрын

@@peteschneider5842 umm I am in the north east out supermarkets usually don’t have a live butcher is Costco a good option thank you for your help

@peteschneider5842

Жыл бұрын

@@shironbroadnax1534 Interesting. They all have a butcher around here. Costco might be able to help you out, but I'm not sure they do the same type of sale prices that a supermarket would. It's worth asking.

@shironbroadnax1534

Жыл бұрын

@@peteschneider5842 thank you so much for your help will be looking for more videos from you thank you again

Place a damp towel under that cutting board, that will stop that cutting board from doing the electric slide.

Is all the connective tissue of the top of the steak

That looks more like select or choice but not prime. For the cost and from the looks of it they will eat fine.

I cut my bags a little longer so that you don't suck blood juice into your vacuum sealer.

Where is everybody finding these rib roasts for 6 7 8 bucks a pound everywhere I've looked they've been 15 to $18 a pound

@peteschneider5842

Жыл бұрын

Usually this is all about timing. You'll find these deals a week or two before major grilling / feasting holidays.

1999 andersen afb usmc deployment with per diem we bought 6 lb ribeye steaks everyday for $12 lol

Great video. I think you need a bigger knife though.

Seems you should invest in a good breaking and boning knife, if you are going to continue processing your own meat.

I got one for 6 bucks a lbs, reg price 14 bucks for a cut. Ribeye. Got 2 before they sold out.

You need a knife a clean surface that you are okay with scoring and you need butcher paper True cost of must haves is about eighty bucks not 400

Go with the 8 in. FS bags I just did my rib eyes, less waste, you will thank me later! 😂

I love ribeye steaks but my least favorite part is that cap... I don't really like that part. I will try to buy a big piece like that but usually, here there is no discount to buy the big piece... the cut steaks are the same price... I found that out last time I went shopping and got a whole loin to cut up myself... but it was not a cheaper price than the cut and trimmed strip loin steaks so that ended up being work as well as cost me more in the end because of the trimmings.

@peteschneider5842

10 ай бұрын

If you don't like the cap, I'd suggest reaching for the New York instead. It's the same muscle as the center part of the ribeye, just further down the carcass. Personally, I'm not into leaner cuts, but if that's your bag, go for it!

@Dakiniwoman

10 ай бұрын

@@peteschneider5842 No... I am not at all into the leaner cuts... I like the fat and think it is the best part... I think it's the texture of the cap as well I don't care for the beef tenderloin. When I said I already bought a loin that is what New York Strip is called here in Canada. So, yes that is my preferred steak a New York strip with all the fat that it comes with, not the kind that is trimmed of the fat. I bought the whole Beef loin and did not cut the fat off. It was really great...

Tom Hanks cuts his own steaks

Why not make bone in rib eye?

@peteschneider5842

Жыл бұрын

Four reasons. 1. A rib bone is 1/7 of that whole thing, so I'd end up with 3 pound steaks, which just isn't my preference. 2. Cutting the bones isn't possible with common kitchen equipment. 3. There's no flavor difference to justify the effort or expense of getting that specialized equipment, and 4. I like the ribs by themselves.

This is good meat for tacos? BTw thank you for awesome vid

@peteschneider5842

Жыл бұрын

Honestly, I wouldn't probably make tacos with something this nice. Although, at $5.77 a pound, why not?

@jeffreywhite4091

Жыл бұрын

@@peteschneider5842 Thank you..i love the heck out of steak tacos...trying to find low cost way of getting the meat

@peteschneider5842

Жыл бұрын

@@jeffreywhite4091 The approach of buying a large slab of beef at a discount can be applied to pretty much any cut. Just because I, personally, wouldn't use ribeye doesn't mean there's anything wrong with it, and it would make some extremely rich tacos. But you can get a whole sirloin, whole striploin, whichever cut you like, and if the particular 'steak' is on sale, most butchers will give you that price for the 'whole' version as well. Then slice, seal, and freeze to keep inexpensive stock for months.

@jeffreywhite4091

Жыл бұрын

@@peteschneider5842 thank you

umm -- I like this ...

14:30 Your machine should have a cutter built in ?

@peteschneider5842

10 ай бұрын

It 'should', but it does not. Many do, however.

no good if you cant hear it

Put a wet towel under your cutting board Chef.😯

😀👍🏿Make Cap Steaks first then slice ribeye steaks

We have a large butcher chain in south east QLD, Australia called Super Butcher that I frequent for bulk purchases. I recieved an email from them today spruiking a superior cut, bone in rib roast weighing just shy of 6kg (13.2 lb) at $A177 ($US118). This was a special price discounted down from $A325 ($US216). Your 22lb (aprox 10kg) rib roast works out using my previous conversions at $A174... WTF!!! and us guys Downunder think we live in the lucky country... Well we do but can you ship a few of them bad boys down to me here please 😂😎😂

@dmitripogosian5084

Жыл бұрын

Hm, in my part of Canada, and our dollar is like yours, regular price would be around $30/kg, so 6 kg $180. But discounts are rare ... and prices are creeping up

Please, put a wet towel under your cutting board. It won't move as much! I learned this the hard way 40 years ago.

A 5 kilo,11 lb rib roast in UK Is around £150 not cheap!🙃

Make shish kabobs instead, good meat going to waste using it for stew.

At 5.77its almost cheap as ground beef !!

@polkhigh_33

Жыл бұрын

Eww your ground beef is fucking expensive then isnt it? :O In germany common quality mixed ground beef is at 3$ a pound, while the regular average price for a bone in rib roast is 7-8$ a point.

This is silly because MOST rib roasts are priced exactly the same/pound as rib eye steaks in nearly every butcher shop and grocery store these days. Maybe 20 yrs ago you could save but not now.

@peteschneider5842

8 ай бұрын

That may very well be true in your locale, but in my experience most butchers don't like doing extra work for free. But you are correct that it's worth asking if they'd cut it down for free just to get the volume sale. They may or may not. In my area, steaks are at least a couple dollars more per pound than buying the whole roast.

@steveludwig4200

8 ай бұрын

@@peteschneider5842 Most butchers in my area (at grocery stores) are paid hourly rates and cutting a rib roast into steaks gratis is considered good customer service.

@steveludwig4200

8 ай бұрын

@@peteschneider5842"Extra work for free?" I've watched a butcher cut a rib roast into steaks and the entire process took about 10 minutes. After paying them $100+/- for a big order of beef I'm not inclined to pay an additional $2 per pound for 10 minutes of their "time"...

Do not buy Amazon knives, you are not holding it correctly, don't put your finger on top of the blade, buy a Dexter or Victoronix, with proper sharpening tools, easier to cut with proper utensils, your video is on point and I do the same thing, just saw you struggling with cutting and technique.

@peteschneider5842

Жыл бұрын

The knife I used in this video is Miyabi / Zwilling, but part of what I'm trying to demonstrate with the video is that people can accomplish this without buying a lot of expensive kitchen tools. As to the grip and technique, I appreciate the feedback and will look into it further!

@jasonbrown2128

Жыл бұрын

@Pete Schneider you should be able to take those rib bones out in about 3 swipes of the blade riding the bones, if you want meatier bones, then yes time and precision cuts (I get it) but for more steak ride em, when slicing all 1 motion, I bought a 14 in dexter for slicing, a smooth steel and I sand it to keep it smooth, makes easy work for rib loins and jerky

More action less talk please.

6 mins. Till you picked up your knife. Way to long.

Sharpen your knife!!

You were doing fine until you cut off the fat. Time for me to move on.

Too much rambling!

Good money saving tip to pass on in today's world. Ever try using a Victorinox 6 in. semi-flex boning knife? Good value, used by a lot of pro butchers for this kind of breakdown. Checkout Bearded Butchers.

Use a 6 inch boning knife for the ribs