My protip is to put wire racks on your sheet pans (you'll likely need two), lay the trimmed steaks on the wire racks, and liberally salt with Diamond Crystal kosher salt (it's basically impossible to oversalt with it, you really need more than you think you need). Then put the pans in the fridge to dry brine. Take the pans out after 24 hours, THEN vacuum seal and freeze the steaks you aren't cooking that evening. This way you have a freezer basket full of dry brined ribeyes, so you don't have to worry about thawing them out ahead of time in enough time to dry brine after thawing.
I may be getting out of a rehabilitation facility soon, so this came at just the right time. I just hope that I can handle the cutting, as I'm 76 years old and have had cerebral palsy my whole life. I also need to find a place to live, as I can't go back to the HUD housing where I was living. I also need 💰, but I may be able to sell some Excel templates for that.
We get one whole Ribeye and a Chuckroll at the same time. The trim from the Ribeye is added to the grind. I have a small camping freezer that I use to chill the grind before and speed up the work. About 40 lb total, and it lasts many weeks. The meat only sees air for a moment, then into the vacuum bags, it goes. I make many sizes and shapes to fit out portion sizes and meals. The ability to get the exact size and shape is worth all of the work. The quality is over the top.
Do you have a video on best way store? Freeze them Vacuum seal? vacuum seal while fresh/thawed? Etc? Think that would have been a great addition to video!
I didn't see a comprehensive video, but he did a cheap versus FoodSaver vacuum sealer comparison: czcams.com/video/_WrixC-uNKU/video.htmlsi=zGlni7Rybz8hn1bD He does mention vacuum sealing and freezing meat for long term storage (up to and possibly over a year). I guess to sone extent it depends how long you'll need to store them. I'm a fan of the vacuum sealer myself, and you can add butter, herbs, etc so its ready for sous vide right out of the freezer
*Butcher Wizard* Just bought 2 whole Prime Ribeye's yesterday, always cut my own. Great tips, thank-you sir for taking the time to show us how it's done. GOD Bless.
Rib cap is my favorite cut. Best tenderness and flavor. I remember buying a whole tenderloin for 2.99 a lb. At a regular grocery store. Had to be a mistake because tenderloin was about 12.99 a lb.
My Costco also has them in the display case ready to go. If I want a whole Tenderloin I have to go to the window to get one that is untrimmed and it's usually always Choice. I bought the whold ribeye and cut mine about 1.5 inches thick. The grilled the first one on my Weber gas grill and it was very good. Due to the fat it did flare up a couple of times. I'm going to try Sous Vide with one today, the sear it on the grill. Thanks for all the great tips.
At our local markets buying the uncut rib roast in the bag saves $3 per pound over cut rib roast. The bags are available around Thanksgiving, Christmas, and Easter
I'm really liking your videos bro I already bought your knives on Amazon (sorry I didn't use your link) and I already murdered a Chuck roll lol. Hoping to get better through your videos
Great video, with my trimmings I will usually make tallow with the fattier pieces and grind the rest for hamburger. I don't typically remove too much fat from my ribeyes because the fat is sooooo darn delicious :).
can you do some tips on seasoning and dry aging? I found that it may helps to dry age but not sure if I'm doing it best way and doing it correctly. I would like to see a pro do it so I don't waste steaks.
I bought a whole ribbon 18 pounds for a 180 bucks $10 per pound. I took the cap off cleaned it seasoned rolled it tied it trim the tails off and put them for grind and had 14 steaks 10 Seasoned rolled tied cap steak Pinwheels. Like a little filet mignon
Hello Thank You I am learning a lot. I do have a few questions. What is the difference between butchers' twine and kite string? And, If I left the meat in the bag in the fridge for a few weeks will it wet age? Thank You.
Hi,you want to try how to use bread slicer? I’m really excited about the possibility of working together. Please let me know if you’re interested or if you have any questions."🥰🥰🥰
That is a steal in L.A. I live in Michigan most boneless ribeye steaks are almost $17 per pound. When we lived in Texas the last years, we could get it down to $11.00 to $14.00 per pound unbutchered. The best value was the New York Strip where I could cut up my own strip steaks for $6.29 to $7.00 per pound before the pandemic, not it is more like $7.99 to $10.00 per pound during the week. Goes up on weekends. Costco and Sam's Club will have it in my cases but be careful they try to only put the Angus Prime the top of the line for more money. I am buying the boneless rib roast for much cheaper, I still get about 6-7 steaks. I get the roast at Costco.
The Butcher Wizard is bad at estimating thickness? But he had a tape measure handy to measure blade length. Why not measure out your cuts and make little score marks as a cutting guide?
Because it doesn’t really matter, you look at the thickness, say “is that good enough for me?” And if it is you cut it. No need to measure something based on personal preference
Man! I've been asking for a tutorial on how to pick out primal cuts and now you're telling me I have to go to FaceBook? OK, done. Another question is if Costco or Sams will automatically give you a discount for buying the subprimal cut or do you have to ask for it for when asking for the cut?
I am subscribed to your channel, and keep many of your how to's in an e-mail file that I can go back and reference to later. One thing you could do to help us is when you get a slice cut off the primal, and you start to show us the slice, just tie one hand behind your back so you don't "bound the baby" sooo much. Can't find a spot to stop the video to look at the subject you are talking about because the slice is bouncing all over the place.
Not one mention about the shrimp being "Farmed". Eating things grown in its own excrement contributing NO vitamins, minerals, or nutrients, NO THANK YOU! They do have the good pacific ocean, frozen shrimp available. Sorry, farmed seafood is pure yuck! Just one persons thought/opinion.
My protip is to put wire racks on your sheet pans (you'll likely need two), lay the trimmed steaks on the wire racks, and liberally salt with Diamond Crystal kosher salt (it's basically impossible to oversalt with it, you really need more than you think you need). Then put the pans in the fridge to dry brine. Take the pans out after 24 hours, THEN vacuum seal and freeze the steaks you aren't cooking that evening. This way you have a freezer basket full of dry brined ribeyes, so you don't have to worry about thawing them out ahead of time in enough time to dry brine after thawing.
Great tip!
I may be getting out of a rehabilitation facility soon, so this came at just the right time. I just hope that I can handle the cutting, as I'm 76 years old and have had cerebral palsy my whole life. I also need to find a place to live, as I can't go back to the HUD housing where I was living. I also need 💰, but I may be able to sell some Excel templates for that.
We get one whole Ribeye and a Chuckroll at the same time. The trim from the Ribeye is added to the grind. I have a small camping freezer that I use to chill the grind before and speed up the work. About 40 lb total, and it lasts many weeks. The meat only sees air for a moment, then into the vacuum bags, it goes. I make many sizes and shapes to fit out portion sizes and meals. The ability to get the exact size and shape is worth all of the work. The quality is over the top.
I was able to buy ribeye last week for $2.99 a pound by purchasing a 1/2 a beef from a local farmer. I'm just letting you know because you asked.💖
Do you have a video on best way store? Freeze them Vacuum seal? vacuum seal while fresh/thawed? Etc? Think that would have been a great addition to video!
I didn't see a comprehensive video, but he did a cheap versus FoodSaver vacuum sealer comparison:
czcams.com/video/_WrixC-uNKU/video.htmlsi=zGlni7Rybz8hn1bD
He does mention vacuum sealing and freezing meat for long term storage (up to and possibly over a year). I guess to sone extent it depends how long you'll need to store them. I'm a fan of the vacuum sealer myself, and you can add butter, herbs, etc so its ready for sous vide right out of the freezer
I buy a whole chuck roll,about every 3 weeks. Next, I am going to add the rib eye and butchering in. Keep up the quality work.
*Butcher Wizard* Just bought 2 whole Prime Ribeye's yesterday, always cut my own. Great tips, thank-you sir for taking the time to show us how it's done. GOD Bless.
I just received my new knives and I love them, I got a set for my son for his birthday.
Picked up a ribeye primal at a Three Bears Market (Alaska) for $9.29 per pound on 7/19. It was "ungraded", just as good as a choice in my opinion.
Rib cap is my favorite cut. Best tenderness and flavor. I remember buying a whole tenderloin for 2.99 a lb. At a regular grocery store. Had to be a mistake because tenderloin was about 12.99 a lb.
Yup. I started this last Month. Saving major 💰. I bought bulk. Cut and used seal-a-meal then frozen. Ready for use!
My Costco also has them in the display case ready to go. If I want a whole Tenderloin I have to go to the window to get one that is untrimmed and it's usually always Choice. I bought the whold ribeye and cut mine about 1.5 inches thick. The grilled the first one on my Weber gas grill and it was very good. Due to the fat it did flare up a couple of times. I'm going to try Sous Vide with one today, the sear it on the grill. Thanks for all the great tips.
Always learn from your videos. Thx!
Grind that trim "Waste" with Venison... Gold Burgers!
At our local markets buying the uncut rib roast in the bag saves $3 per pound over cut rib roast. The bags are available around Thanksgiving, Christmas, and Easter
Thank you for the video.
This guy: *Lists many things and items*
Me with my $40 Chef's knife: "You know I am somewhat of a butcher myself."
Awesome! ❤ Would love to see some behind the scenes of you prepping and cooking your steak meal at the end! 🤔😬
Thank you for these tips 😍
Another great video Sir! Thanks - I would feel pretty comfortable cutting my own steaks now. - Cheers!
Please do a review of meat slicers and grinders for those on a budget 🥩🥩🥩🥩🥩🥩🥩🥩🥩🥩🥩🥩🥩
I'm really liking your videos bro I already bought your knives on Amazon (sorry I didn't use your link) and I already murdered a Chuck roll lol. Hoping to get better through your videos
Ever I found your channel I been doing this
Great video, with my trimmings I will usually make tallow with the fattier pieces and grind the rest for hamburger. I don't typically remove too much fat from my ribeyes because the fat is sooooo darn delicious :).
Our stupid Costcos here in Edmonton Canada stopped offering boneless rib eyes about 3 years ago! Really pissed me off.
can you do some tips on seasoning and dry aging? I found that it may helps to dry age but not sure if I'm doing it best way and doing it correctly. I would like to see a pro do it so I don't waste steaks.
I bought a whole ribbon 18 pounds for a 180 bucks $10 per pound. I took the cap off cleaned it seasoned rolled it tied it trim the tails off and put them for grind and had 14 steaks 10 Seasoned rolled tied cap steak Pinwheels. Like a little filet mignon
I get mine from Chef Store. I bought a meat slicer and slice my own then vacuum seal them.
Hello Thank You I am learning a lot. I do have a few questions. What is the difference between butchers' twine and kite string? And, If I left the meat in the bag in the fridge for a few weeks will it wet age? Thank You.
Hi,you want to try how to use bread slicer? I’m really excited about the possibility of working together. Please let me know if you’re interested or if you have any questions."🥰🥰🥰
The cuts you made are about $14 here in L.A. Massive savings!
That is a steal in L.A. I live in Michigan most boneless ribeye steaks are almost $17 per pound. When we lived in Texas the last years, we could get it down to $11.00 to $14.00 per pound unbutchered. The best value was the New York Strip where I could cut up my own strip steaks for $6.29 to $7.00 per pound before the pandemic, not it is more like $7.99 to $10.00 per pound during the week. Goes up on weekends. Costco and Sam's Club will have it in my cases but be careful they try to only put the Angus Prime the top of the line for more money. I am buying the boneless rib roast for much cheaper, I still get about 6-7 steaks. I get the roast at Costco.
Wow....too intense. Ciao...
Just bought a whole ribeye at Costco for $12.79/lb. Seems to me it should be cheaper than that.
I totally agree!! I thought it was just here in New York City
I guess it depends on where you are located. It's much higher in my area.
I need to Google where Ribeye is the cheapest and move there! 🤣😂
$10.99 here in Greensboro NC
$12.99 for Choice and $15.99 for Prime here in the Bronx, NY. I might be moving to NC! 🤣
23min. ribeye cutting video😂😂gosh
What is the difference when it says "Lip on" ???
The Butcher Wizard is bad at estimating thickness? But he had a tape measure handy to measure blade length. Why not measure out your cuts and make little score marks as a cutting guide?
Because it doesn’t really matter, you look at the thickness, say “is that good enough for me?” And if it is you cut it. No need to measure something based on personal preference
I will come over and fix ur floor for steaks lol
Man! I've been asking for a tutorial on how to pick out primal cuts and now you're telling me I have to go to FaceBook? OK, done. Another question is if Costco or Sams will automatically give you a discount for buying the subprimal cut or do you have to ask for it for when asking for the cut?
Yah, but where does Costco get their beef? Local regenerative farm or factory farm?
I am subscribed to your channel, and keep many of your how to's in an e-mail file that I can go back and reference to later. One thing you could do to help us is when you get a slice cut off the primal, and you start to show us the slice, just tie one hand behind your back so you don't "bound the baby" sooo much. Can't find a spot to stop the video to look at the subject you are talking about because the slice is bouncing all over the place.
We picked up a ribeye yesterday got 8 nice steak 🥩 out of it from Costco.
You must like them very thick.
I just bought a chuck eye roll for the first time, am I supposed to rinse this thing off before I start cutting?
no
🤔 could you trim all or most of that tail fat off and make tallow ?
always enjoy and learn, i use a k-bar knife for cutting meat,
bk-9, works great and holds a great edge,
God bless, matthew6:33,proverbs3:5
Not one mention about the shrimp being "Farmed". Eating things grown in its own excrement contributing NO vitamins, minerals, or nutrients, NO THANK YOU! They do have the good pacific ocean, frozen shrimp available. Sorry, farmed seafood is pure yuck! Just one persons thought/opinion.
do you ever make tallow from the fat you get from the primals or roasts?
BJ's
I measure the hunk of meat and take it into account so my steaks are more uniform in thickness