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!
@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
@trebuchet1269
7 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
@YungG714
4 жыл бұрын
Real men eat Rib eye 🔥💯💪🏽💪🏽
@xinitarchives
3 жыл бұрын
Sirloin is a lot better imo
@williammcneese9292
6 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
@raynbillson2601
4 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.
@traceybrantley5878
4 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!
@pdxteacher807
6 жыл бұрын
Thanks! Very helpful video.
@lepadus7926
5 жыл бұрын
Great video, thx for sharing your knowledge.
@shanemn123
4 жыл бұрын
Very nice video this is about when I passed my apprenticeship been a journeyman since
@Driven1981
6 жыл бұрын
Thanks brother I have a grass fed rib and want to cut bone in Ribeyes. Very helpful
@AndyB718
Жыл бұрын
Perfectly cut and the way i love them.
@eqlzr2
7 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!
@Siff16
6 жыл бұрын
Really helpful video, thanks a lot!
@Warvvolf
4 жыл бұрын
Going to do this tomorrow. Thanks for the guidance.
@elnguyen10
4 жыл бұрын
Great informative video, thanks!
@btllofaro
Жыл бұрын
Helped me a lot man thanks
@joesolo9946
3 жыл бұрын
Picked up a 13 pounder, appreciate the help.. Thanks.. 👍
@TheT2tracer
5 жыл бұрын
How is there only 670 likes and over 100, 000 views. This guy was great..
@Eli-cl9gj
5 ай бұрын
Amazing video, very to the point and skilled.
@b_lo36hunnit
3 жыл бұрын
Was that a little sneaky insult at the end lmao
@radiofreenewhampshire644
6 ай бұрын
Very nice. Thank you!
@ruesrevelations4340
4 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.
@Justforfun-ek7et
2 ай бұрын
Thank you for this. Where can a guy get one of those 12 inch steak knives
@Brad_Huff
4 күн бұрын
Thanks!
@MrFatperson
2 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
@leoxtc
9 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.
@Cladman3001
6 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
@nitramretep
6 жыл бұрын
Save the butcher...a priority and sadly too many already gone! Thanks for the video.
@relaxitsalmostdone
6 жыл бұрын
That cow was on a diet no marbling
@DanWebster
9 жыл бұрын
Wonderful
@johnd9231
Жыл бұрын
Thank you
@stevejang6584
4 жыл бұрын
Thanks for sharing Sir
@lesismore286
25 күн бұрын
You mean for 40 years, I did not know how to cut steak!
@raiderking69
8 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).
@xXLucreLeNUKERXx
9 жыл бұрын
Fantastic video! :))
@brandensoutdoorb-channel8084
3 жыл бұрын
i would round out the trim on the fat cap tail
@jaybee2812
3 жыл бұрын
Damn it bob
@goto1546
3 жыл бұрын
Good info
@rondent2879
3 ай бұрын
Smith should have corrupt Cannon removed now!
@joshuamorgan4550
7 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.
@dsonyay
10 ай бұрын
What are the savings for slicing up your own ribeyes? 30? 50%?? More?
@magnusjedig4041
11 ай бұрын
Why is this Meat SO dark red? Is it dry aged a little?
@Jesse-cy7ws
4 жыл бұрын
“Nice ‘n easy”
@waynelawson2242
6 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.
@goto1546
3 жыл бұрын
Nice
@sambora1963
8 жыл бұрын
what grade is that its sure not choice
@2HOT4UBAYBEE
8 жыл бұрын
yum
@goto1546
3 жыл бұрын
Master Butcher Is there butcher school Good teacher thx sir.
@14PANCHOKID
4 жыл бұрын
👌🏼🥩
@goto1546
3 жыл бұрын
The Roast is interesting
@ergiliocarmina2722
Жыл бұрын
Liked
@user-wb8rq9ug1w
4 ай бұрын
I cut a ribeye with a band saw
@stevegladue8644
4 жыл бұрын
Looks like Joseph Stalin lol sorry
@abrahamsanchez7455
3 жыл бұрын
Ribeye is subpar look at the marbling
@rickhoffman9536
8 жыл бұрын
looks like select no way choice, maybe no roll
@Hallowsaw
6 жыл бұрын
Rick Hoffman definitely select.
@petermyers479
5 жыл бұрын
I prefer the 1” to the 3/4” Ribeye steak.
@johnkrumpek6051
11 ай бұрын
Looked like a select cut not even a choice!
@chuckschillingvideos
5 жыл бұрын
Excess fat? I know of no such thing.
@sblumberjack1
9 ай бұрын
Render that fat down for beef tallow
@joewaz100
2 жыл бұрын
Those are hardly choice steaks lol
@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!
@conspiracytheorist5408
6 жыл бұрын
Never take off the fat makes the steak taste better
Пікірлер: 75