I think he knows more about meat that you ever will. And he’s forgotten more about beef than you’ll ever know. Typical arrogant internet troll. Thinks he knows more than a man who made meat his paid profession and can dissect animals from scratch.
How the way he is cutting is very unsafe . The exposed blade should only be one inch above the meat and he should have push the guard against the blade when he left
Never surprises me that people don’t already know this, but to teach others who might not know is a service. Thank you for continuing to educate the masses.
I can’t lie. I love watching this channel. I’ve been subscribed forever now. It’s very informative. Also, I love seeing the difference between rib-steaks and ribeyes. It’s like the carcass preferred ribeye cuts too. Look how much pinker and gorgeous those ribeyes look compared to the rib-steaks, lol. Sorry, I was overindulging on my favorite cut, lol.
Love your channel gentlemen! Got hired as a meat cutter / butcher at a local grocer a while back with little previous knowledge or experience. Your channel, it has helped me learn and improve beyond my instore training by leaps and bounds, resulting in better product, a quick progress in pay rate and promotions.
For those who clearly arent comprehending basic English terminology, ribeye is referring to the center of the cut aka just the "eye" of a rib steak. The fact they both inlude the "eye" of the rib doesnt mean the first cut is called a ribeye as well, its the whole cut, not just the eye...
The Art of Butchery should be a class all males must take in high school. Like shop, auto cad, basic car maintenance and carpentry. Females can take it too but y’all get the point.
My favorite are the rib steaks, just a little better cooking experience for me, have you ever heard of a Spencer Roll? I used to be able to buy them locally, can’t find them anymore. Also a very tasty cut of beef.
@@ericpennington6530 Well, kind of, but a lot cheaper back in the day,especially if you bought it as a bulk piece and cut your own. I know I used to buy a lot of them.👍😊
Interesting maybe depends on what part of the country you're located. In AZ it's bone in ribeye or boneless ribeye. However a few times I've came across a cut of steak in the meat department called rib steak which looked nothing like a ribeye. Ended up buying it and it was delicious, almost like a poor mans ribeye, tender and flavorful. So the plot thickens. Any insight into this?
@@TheBeardedButchers bro whats is right temperatur to store the meat to make it cut easier like u. If i store it in the freezer. It will be too hard. If chiller, it will be to soft. 😅
I just call them bone-in or boneless ribeye steaks (and that’s how they are usually referred to at stores and meat shops and even restaurants here in California
@@jamielumm9583 You’re so right, but nearly every restaurant and market lists it that way. It should be just “ribeye” or if the ribeye cap (aka: Spinalis) is trimmed off (horrors!) it is often called a “Delmonico” steak.
I work as a butcher and different shops you can cut the rib eye like that but many prefer to peel and cut out the gristle in the steak and tie it back up but I think the rib eyes like this look so much nicer
The best thing to do is actually break it down further. Rib eye filet, rib eye cap, stir fry, and ground. I love me some rib eye fat but alot of people don't so you do yourself a disservice when you can render that down for tallow or add it in with a really lean meat like eye of round for ground beef.
How things change. Up until the late 70s early 80s, we cut rib steaks with the cap on so we could get more for the trim per pound vs grand bf. When stripping the entire cap, I sliced it for fresh beef bacon.
Wish my super market have steaks that deep red. All the steaks I see in the super market are closer to pink in color. Even the prime cuts look more pink than red nowadays. A few years ago I could find prime steaks that deep red, thick and always tender. Now they cut the steaks smaller and what looks to be choice is labeled prime.
Que gloria de carnes saca este señor eso es carne de verdad tierna el animal estuvo suelto andando y comiendo bien con mucho pacto y esa es la calidad 🌟💎😋🤤
That explains why the backribs cost so much... lol. Makes so much sense. Lean bones with all that grizzle and sell for $9/lb in my hood. Makes no sense when short ribs are same price with 5x the meat and tastier but seeing this I guess I get it
To be honest why pay for the bone ? I mean bones good for soups and stuff but I bbq my ribeyes over charcoal. I’ve done tomahawks before and paid more money for the bone that I couldn’t eat . To each their own 🤷🏻♂️ great video by the way .
@@DareDog. thank you DareDog! I'm killing my beef Monday, and although I'll dry age him for a month or so before I cut him up, I love bone in Prime Rib! I didn't want to screw it up. As far as I know, and I don't know much, I think it's coming from the seventh rib up? Or is all of the rib section good for Prime Rib? Thanks again! 🙋🐂
@@snozzberry1916 the ribs sell for significantly less than the steak, so any half decent cutter will leave as little meat on the ribs as possible, you can sell the steaks for 3 times as much as you can sell ribs for
Im so nervous about butchering my own steer this fall. I spoke with an old farmer and he said back in the day every home would have beef and pork hanging from a tree and they waited until the first snowfall and that told them it was ok to butcher them. This is in MN. So I guess thats when ill do it. Say a prayer I dont mess it up. Lol
Bone-in ribeye.
Boneless ribeye.
Right, they are both still a "ribeye"
Agreed. I've had many ribeye steaks, from the butcher shop, with bone-in.
And it's never called a rib steak ever except maybe by hipsters like this guy it's just a gd bone in rib eye.
I think he knows more about meat that you ever will. And he’s forgotten more about beef than you’ll ever know. Typical arrogant internet troll. Thinks he knows more than a man who made meat his paid profession and can dissect animals from scratch.
He almost slipped up at the end too 😂
I love how he almost instinctively stops talking whenever he's cutting/using the machinery. Just one of the many signs of a professional.
How the way he is cutting is very unsafe . The exposed blade should only be one inch above the meat and he should have push the guard against the blade when he left
The professional way is to cut them by hand. The saw is used to cut through the bone only. He cut it like a hacker.
@@lizardman1303 you have lots of friends i guess? Also I guess you have diabetes
@@jordandowney7046 yea and your comment gave me cancer
@@lizardman1303 I agree. I have been a woodworker and that wide open guard makes my tummy anxious. Fingers get numb in a refrigerated room.
Never surprises me that people don’t already know this, but to teach others who might not know is a service. Thank you for continuing to educate the masses.
Imo it's also a very smart way to earn additional income cause watching this is addicting asw
Agreed
"The masses" psh.
never surprises me that people dont already know about bitcoin and cryptography
I didn't know about either thing 😜
Prolly because I can't afford either one 😔
I can’t lie. I love watching this channel. I’ve been subscribed forever now. It’s very informative. Also, I love seeing the difference between rib-steaks and ribeyes. It’s like the carcass preferred ribeye cuts too. Look how much pinker and gorgeous those ribeyes look compared to the rib-steaks, lol. Sorry, I was overindulging on my favorite cut, lol.
😂
Gimme a rib steak every day and twice on Sunday... Medium Rare to Rare.
MEDIUM WELL
RARE
Just short of being able to moo
Fatty cuts should be medium to well.
@@StopWars420 if you like tree bark have at it. My steak will never have a hint of brown. I'd rather eat it raw like liar king
We need a video on how you sharpen you knives! That knife went down soooo smooth.
You have a great talent man. Cheers and blessing. Love watching you and your work.
Yeah wow he cut a steak
That beef looks amazing
Love your videos.. I learn a lot watching you 👍🏾 Thank You
The bones are powerful food.... Save the bones to boil.. collegen and minerals and marrow 😊
Ribs don't have marrow.
Amazing content guys . Love your videos … learning a lot! 🙏🏼
It is such a joy to watch you...
You explain it so simple and easy...thanks👍
Thank you for educating us!
Personally, I love the meat around the ribs. It’s “ribs,” after all! Besides, it’s perfectly okay to pick up the bone to chew on it while at home.
The best steak is the ribeye
Imo rib-cap if that is considered a steak in the technical sense.
Tomahawk steak!
@AG The rib cap is also called a "deckle". The butcher that I go to sells deckle steak if you ask for it.
BTW, tomahawk steak is technically a bone in ribeye.
@@ricknone4686 Most Tomahawks nowadays just look like roast beef on a stick. 🤣
I am 74, yes old and I have learned so much from your expertise and and yur cuts...Thanks
Love your channel gentlemen! Got hired as a meat cutter / butcher at a local grocer a while back with little previous knowledge or experience. Your channel, it has helped me learn and improve beyond my instore training by leaps and bounds, resulting in better product, a quick progress in pay rate and promotions.
What does everyone prefer? I prefer without the bone. More crust and easier to cook.
For those who clearly arent comprehending basic English terminology, ribeye is referring to the center of the cut aka just the "eye" of a rib steak.
The fact they both inlude the "eye" of the rib doesnt mean the first cut is called a ribeye as well, its the whole cut, not just the eye...
It's crazy how sharp your blades are 👏
Indeed. Cold meat cuts better too.
Same knives I use, Victorianox. Yes they are sharp and pro level knives
Sharper knives are safer knives
Those are gorgeous ribeyes!!!
Every time I see this artist at work, my mouth waters.
Yes. And it is great to see you using the proper health and safety measures, like a beard net and goves
The Art of Butchery should be a class all males must take in high school. Like shop, auto cad, basic car maintenance and carpentry. Females can take it too but y’all get the point.
No what's your point? Only men can be butchers? Why would you say something so stupid?
Really like your posts!.very informing.
Thank you for not calling them prime ribs when they're not prime
a prime rib is a prime grade rib roast. Steaks are not prime rib.
It doesn’t have anything to do with the grade, it’s the primal rib aka “prime” rib. The ribeye is a slice of the prime rib.
My favorite are the rib steaks, just a little better cooking experience for me, have you ever heard of a Spencer Roll? I used to be able to buy them locally, can’t find them anymore. Also a very tasty cut of beef.
The Spencer roll or steak is basically a delmonico.
@@ericpennington6530 Well, kind of, but a lot cheaper back in the day,especially if you bought it as a bulk piece and cut your own. I know I used to buy a lot of them.👍😊
Interesting maybe depends on what part of the country you're located. In AZ it's bone in ribeye or boneless ribeye. However a few times I've came across a cut of steak in the meat department called rib steak which looked nothing like a ribeye. Ended up buying it and it was delicious, almost like a poor mans ribeye, tender and flavorful. So the plot thickens. Any insight into this?
I learn a lot from ur channel. Tq so much bro. U the best. Legend..
Thank you so much 😀
@@TheBeardedButchers bro whats is right temperatur to store the meat to make it cut easier like u. If i store it in the freezer. It will be too hard. If chiller, it will be to soft. 😅
I just call them bone-in or boneless ribeye steaks (and that’s how they are usually referred to at stores and meat shops and even restaurants here in California
Saying boneless ribeye is redundant.
@@jamielumm9583 You’re so right, but nearly every restaurant and market lists it that way. It should be just “ribeye” or if the ribeye cap (aka: Spinalis) is trimmed off (horrors!) it is often called a “Delmonico” steak.
@@jamielumm9583 It’s like saying “boneless wings”! No, they are McNuggets!
So fun to watch you do your thing!!! Please post more!!!!
Great work always 😮
My favorite part is still the spinalis rib cap
I work as a butcher and different shops you can cut the rib eye like that but many prefer to peel and cut out the gristle in the steak and tie it back up but I think the rib eyes like this look so much nicer
The best thing to do is actually break it down further. Rib eye filet, rib eye cap, stir fry, and ground. I love me some rib eye fat but alot of people don't so you do yourself a disservice when you can render that down for tallow or add it in with a really lean meat like eye of round for ground beef.
Yummy❤. Where does Tomahawk steak come from?
Thank you for sharing this video and I'm learning!
How things change. Up until the late 70s early 80s, we cut rib steaks with the cap on so we could get more for the trim per pound vs grand bf. When stripping the entire cap, I sliced it for fresh beef bacon.
Love the knife skills
I can't get enough of this !!
Amazing information!!! 👍👍👍😋😋😋
Bruh the way that saw goes near your hand gave me the heebie jeebies lol. I know you were in no danger but it still unnerves me 😅
Wish my super market have steaks that deep red. All the steaks I see in the super market are closer to pink in color. Even the prime cuts look more pink than red nowadays. A few years ago I could find prime steaks that deep red, thick and always tender. Now they cut the steaks smaller and what looks to be choice is labeled prime.
You can also cut the meat down to the bone first and then cut em on the saw, means less scraping and bone dust getting into the steak
Thanks for the lesson.
Thanks for watching!
Rib steak
Please
Thank you
Nothing better than a”bone in” steak in my opinion
420278749214490328167901603405
Always buy bone in…the boneless could be beef ends glued together. True!
Nice....that beef is so beautiful...
Damn Deisel Dave workin 2 jobs now huh
Great info. I'm subscribing.
Rib steaks or Rib eyes either way I call them delicious
Very cool I like your video!
Wow! Ground beef really is just leftover scraps!
Que gloria de carnes saca este señor eso es carne de verdad tierna el animal estuvo suelto andando y comiendo bien con mucho pacto y esa es la calidad 🌟💎😋🤤
Best steaks, at least for me. Never had one with the bone, but I imagine, that should give some extra aromas when grilled....
Good nice slices 👌🏾
Thanks for the breakdown! I need to find a butcher who will cut me some ribeyes and also give me the bone so I can cook them for my pup
That explains why the backribs cost so much... lol. Makes so much sense. Lean bones with all that grizzle and sell for $9/lb in my hood. Makes no sense when short ribs are same price with 5x the meat and tastier but seeing this I guess I get it
Do you have to rinse off the bone dust,.from the cutting?
my dog gets to enjoy these with me ..!
Am I correct that leaving a foot of the rib bone extended makes it a tomahawk?
To be honest why pay for the bone ? I mean bones good for soups and stuff but I bbq my ribeyes over charcoal. I’ve done tomahawks before and paid more money for the bone that I couldn’t eat . To each their own 🤷🏻♂️ great video by the way .
Bone adds flavor.
@@DareDog.Ike I said in a soup . But I’m an 8 minute cook I don’t believe it
People still argues what's best between the two type of cuts 😂. It's the same part 😂.
That spinalis is gorgeous
Yes....I have 13 in my freezer, custom cut treats.
Please show us the relationship between rib steaks and chuck eye steaks. I was told it is the same muscle. Correct?
Dude literally cut the same size rib eyes like hes a machine
Trimmings go towards ground beef.
And all other meat that you don't eat.... Go towards hotdogs 🌭
Looking Good !
This guy is the man
And the lessons continue, thanks
Prim - Rib en Mexico extrasuave ! Saludos gente ! Special !
Can you please tell me is there a taste difference between a rib steak and a ribeye? Also, is there a price difference to
Bone adds flavor. Different in price paying for the bone or boneless your paying for bone removed.
shit looks good 💯
Both taste delicious 😋
Damnit, now I'm hungry again
😂
for some reason that bone in… produce some kind of magic in the flavor’ 🙌😎
What part of the cow do you use to make ribeye steaks
Cowboy cut
Bone-in ribeye
Tomahawk
Ribsteak
Ribeye..its all the same thing. Thats just what he calls it at his particular shop.
All ribeyes these days seem to have a large piece of gristle right in the middle of them. Is that a grade issue or a cut selection?
Thanks for the info
Can you still cook the bone part to eat?
He usually does.
Awesome 😊😊
Looks like a lot of bone dust getting smeared on those steaks
Im sure he'll scrape later
Thank you for the video!🙋
So if I leave the bone in and leave it as a roast, would it be a prime rib roast?
Yes. bone in prime rib.
@@DareDog. thank you DareDog!
I'm killing my beef Monday, and although I'll dry age him for a month or so before I cut him up, I love bone in Prime Rib! I didn't want to screw it up. As far as I know, and I don't know much, I think it's coming from the seventh rib up? Or is all of the rib section good for Prime Rib?
Thanks again! 🙋🐂
Rib steaks for me.
My Fav!!
Is that Select or Choice?
Damn I wish I could get my knives that sharp
Those are so much wider than the Ribeyes I normally see. Yum
I just realized that's probably because the butcher wants to sell beef ribs so they cut some extra meat off
It all depends on the size of the heifer. Just like people some are bigger than others.
Wider or thicker?
@@snozzberry1916 the ribs sell for significantly less than the steak, so any half decent cutter will leave as little meat on the ribs as possible, you can sell the steaks for 3 times as much as you can sell ribs for
FANTASTIC Channel!
Im so nervous about butchering my own steer this fall. I spoke with an old farmer and he said back in the day every home would have beef and pork hanging from a tree and they waited until the first snowfall and that told them it was ok to butcher them. This is in MN. So I guess thats when ill do it. Say a prayer I dont mess it up. Lol
Mouthwatering
Thanks man
How much does the flavor change?
Tails to the right . Flip over your loin for a clean finish on that side
Not one wasted motion and a fact gem for your general knowledge.
How much do you pay your clean up crew? And can I apply? Your place seems pretty damn clean.
Sean, the oldest brother, does most of the cleaning.
i wish i had your knowledge and skill
In Brazil, with bone is "bisteca", boneless is "contra-filé"