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Cutting the Ribeye Filet - Beef Alternative Merchandising
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- čas přidán 26. 10. 2015
- Cutting the Ribeye Center: Beef Top Ribeye Petite Roast & Beef Ribeye Filet
Implement Beef Alternative Merchandising to capitalize on the profitability of middle meats while creating even more satisfying eating experiences for consumers. In-market tests show strong consumer purchase interest in the new cuts and how BAM helps keep unit prices acceptable and offer portions at a thickness that provides good eating experience.
It’s interesting to see the comments in these videos. What people must not understand is the product has to move and let’s face it it’s not like people go out and purchase a 7 rib piece of meat on a daily basis.
Thank you so much for nice video. Perfectly explained and presented, I cant wait to make mynew dish ribeye cap. Rib eye fan 😜. Med well, best choice. Thank you.
Brilliant
What is the knife you are using?
I think it is a small lightSaber, well it is as least as sharp as one...
10" Cimeter Blade, Amazon under $15. Works great.
Ricky is right- you can also use a "breaking knife" that is typical for cutting down large portions of meat
"Unwanted fat" ??? What's that?
You lost me at 'cut it right down the middle.'
These videos are for retail settings so this process is different then what you might do at home.
Personally I think it's a complete disgrace to section a ribeye.
why not remove the silverskin?
+Brian Chrisman
It’s an option to remove silver skin from the Ribeye Filet or any beef cut. With the Ribeye Filet, the natural tenderness of the cut is such that attached fat and silver skin does not result in a tough eating experience after cooking. A traditionally-cut Ribeye Steak would be less trimmed than the alternatively-cut
Ribeye Filet and still results in a great eating experience with one of the
most popular beef cuts. Also, further trimming of the Ribeye Filet beyond separating the Ribeye muscles and removing fat, hallmarks of this cutting method, can result in significant product yield losses and potentially a higher price for this cut.
Hope this helps!
+Beef. It's What's For Dinner I'd have to really disagree on that comment. I've had some filets that were ruined due to silverskin being left on. For something called a ribeye "filet" I would think the silverskin should go also....Unless the fat cap stays also....Just my $.02....MMM ribeye
+Brian Chrisman in the end it is up to you. That is just what we have found through testing. Any way you eat it or choose to cut it sounds great to us!
Ribeye Filet OR how to ruin a perfectly good ribeye!
what drugs were you on when you decided to cut it down the middle
These videos are for retail settings so this process is different then what you might do at home.