How to Trim the Cap off a Ribeye
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- čas přidán 6. 12. 2018
- Learn how to properly trim the cap off a ribeye and for more information check out our blog post.
Blog Post: bit.ly/2E6TIu9
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My Dad was a trained, certified, meatcutter - once known as "the best pair of hands in the Boston Haymarket". He'd appreciate this video. Impressive job.
Excellent video!
Job well done, good music choice, nice cut of meat to start off with, well done with the cutting short simple to the point i didn't know you need to pull the ribeye cap off by hand and only use the knife to guide at most. This is much better then the other videos I saw which seem to take an hour to butcher one ribeye roll, I need to get threw this a couple of eye rounds and NY strip before the meat starts warming up so it's imperative that I be fast, freezing warm meat causes more moisture and takes longer reducing the quality of the meat.
Yumm.. I LOVE a grilled deckle steak, sad that many don't know the true king of steaks and its hard to get unless you DIY
I spent some years in this business and it has gone by the wayside! I miss it!
How in the world do you remove the silverskin so well!!! I lose 15% of the flesh when I "attempt" to do it. You rocked it!!!!!!!! AAA+++
Cut the cap yall!
sorry but this music got me too hyped. Now i'm using it as the background track to getting my life together as i live in fast forward.
Soooo good no shite just a great vid.
If I were to do this with dry aged meat I take it the process is the same, with one exception being that I Trim down the outside lay before I begin, correct?
How much of that went to shrink? That's alot of labor compared to just cutting that into ribeyes
How about rib cap? Is it also good comparing with ribeye cap?
I thought they were the same thing, is there another cap to speak of?
Some people use butchers twine and wrap the rip eye cap and make steaks out of those
@@AP_Ant5.56 i did that shortly after watching this video, doubled up on each one using 2 slices of cap 1.5 inch thick.
They mean the same thing.
So then what would the thin cut of meat that was last prepped in the video be called?
It clearly isn't the ribeye, since it was cut away from the ribeye as an outer layer of muscle. And how would it be used? Could it be portioned up as lateral steak sized portions as well, or would this be some other particular kind of steak already known by it's location in the anatomy?
That portion of the meat is has a couple of names, mainly ribeye cap or deckle steak, dorsi cap, or spinalis ribeye.
ThermoWorks Would this then be treated like skirt steak or rolled up and tied?
@@jackpast You could prepare it either of those ways.
@@thermapen It's the most delicious part.
ThermoWorks I’m going to try to make it into carne asada. Probably tastes super good.
WHY THO?! Why take off the cap and then trim all that fat off of it? I know why you'd want to get rid of the silverskin, that stuff is inedible but silverskin is different from fat. Fat adds so much flavor. Why would you trash it all like that? What's the point? Also do you marry it back up with the rest of the roast before cutting steaks or what?
We don't always separate the cap from the eye, after all, a whole prime rib is a great thing unto itself! But there are reasons to do this. Not everyone likes all the fat, and the rib cap has so much flavor, even without the excess fat. Also, you get more surface browning per bite, which makes things tastier. And there's nothing quite like making a steak out of just rib cap. It's amazingly tasty. You get two kinds of cuts, two meals, two delicacies from one roast.
We don't remarry the cap to the roast, we just cook the cap as a large flank-style steak, or slice it and roll it up into pinwheel steaks.
It's not the only way to eat this cut, but it is a tasty one, and we hope you'll try it out sometime!
What a crime to totally fuck up a ribeye like that !!!!!!!!!!!😠way over trim.everybodies a meat cutter now !!!!!!!!!!!! ........ pitiful 😠
The music sucked..
It may have just been the best part of the whole video..... aside from the butchering.