I know this video is old and you have plenty of feedback already, but just wanted to say this is an excellent demo. Zero bs just pure technique and education. Thank you!
I agree 😎. I'm a rancher. Now y'all can picture them big ribs , the steak, and if you want to add those little pieces and it makes good for other things. Folks in these times need to know how to cuttem up.
Great video. Don't let anybody talk you into "why don't you do this or why don't you do that." Information and demonstration is easy to understand and to the point without a lot of "useless" chatter. My wife brought home a rib roast and because of you, I now know what to do. Thank you, very much.
How right U R. There are those people that like to prattle off a list of all the things they don't like to eat, while thinking that that somehow makes them fascinating. Yeah, well, C ya sport.
If it's a BBQ maybe it's different, but if it's just for regular dinner for me and the wife, we don't want 400g each for dinner. Normal steak sizes (at least in Europe) are about 225g. I bought 3 bone-in ribeye steaks that weigh almost 1kg each but you can be sure I am gonna halve all of them as I don't feel like spending 50 bucks on one steak for my dinner and eating twice the calories that I usually do.
I know we’re two years later, but what a great video! I’m just getting into “butchering” my own meats, and this video was incredibly helpful! Just picked up a 12lb. Rib roast for $4.97/lb. At my local grocery store. Subscribed!
I loved it and especially compliment you on sticking to the subject matter and not boring us with promoting your face or extraneous material. I carved my rib roast last year without a guide, this year's effort will be better thanks to you. Well done.
This video was very educational! Appeared on my feed because I’m interested in the carnivore diet and am looking into buying roasts to cut up into steaks because it’s more economical than buying individual steaks. “A steak a day keeps the doctor away!”
You're correct when you said it's cheaper to purchase this way and cut the meat yourself. This was a good refresher because I haven't done this in 40 years and with the high price of meat now, I will be getting back into it.
Thanks for the great video! I'm cutting steaks and I just tried removing the ribs as close to the bone as possible and your technique worked flawlessly.
Excellent. Thank you. You know, since you mentioned the last cut before it turns into the chuck eye, wow did I have a fantastic chuck eye steak the other day. I think the chuck eye steak is really underrated nowadays. Thank you for the video. I'm going to have to do this soon.
For a first video I thought you did great. Really explained things well and I feel like I could do this effectively. I hope you make more videos for sure
I've watched a few of your videos now and all good information without going into some of the foolishness some do. Excellent job, I learned something each time.
I really enjoyed the video. I love cooking I typically cook steaks (beef in general) like 4 times a week. Growin up in MN I was brought up on meat and potatoes. I'm in FL now, where beef is much more expensive than it was up north. So I have began buying large roast/bone-in cuts and breaking them down myself. I loved this video can't wait to see more (cow, pig, deer, lamb, even duck, chicken, etc...) I love the fact that u never let anything go to waste!! So, I subscribed, liked, and commented cuz it was that good.
Thanks for subscribing it's been a while since I posted a video cause u have a lot going on. But working on making a studio in my basement to make more videos
Wow! Great first Vid. I learned more in this 15 minutes than I have in hours of other videos. Thanks for the info and I will be following this channel for sure.
@@adifferentkindofcutFollowed your instructions to split the rack. One side I "frenched" the bones, then cut along the ribs but left 'em slightly attached, then roasted. A very impressive boneless rib roast for Christmas & easy to carve!! The other side I sliced off the ribs, and cut steaks. Took advantage of local supermarket holiday beef sale. $5 per lb for gorgeous roast, ribs & steaks. THANK YOU!! Your simple instructions gave me confidence to do this. Happy New Year! 🥂
It's so funny to me when people walk past a standing rib roast on sale for $5 a lb and then buy ribeyes for $10ish a lb packaged. Not to mention I get ribs out of it. I stock up whenever they go on sale.... I just bought 20 lbs and saved something like $150 at checkout (publix) Good video, I hope people learn more about what they are actually buying.
Thank you so much for putting up this video. They have bone-in rib roasts for $9.99 a pound at Aldi, and I plan on buying a few and cutting them down to steaks.
Besides the educational aspect, learning the anatomy and where different cuts come from, I liked the price comparison between getting individual steaks and buying a whole chunk of cow. Maybe next summer, I will try to cut my own steaks. Great first video... I'll be watching your other vids (but AFTER I eat supper; those ribeyes made me too hungry.)
I went to costco and they were all out of primals because their sources are starting to thin out so they cut up all their primals into steaks. I live in an area where there are local meat markets all over the place so I went to one and got a different primal there. It was more expensive but I notice one HUGE DIFFERENCE. The cut of meat I purchased was NOT SOGGING WET with all the water they literallhy inject into ALL MEAT in the U.S. When you opened that package there was liquid seepage right in the packing plastic. THAT was not natural seepage, that primal you have there has had water injected into it under pressure to increase its weight. I remember my mother browning ground beef in 3 minuits in a cast iron skillet. Today you have to cook that same meat for 20 minutes and literally BOIL it in the water that seeps out during the cooking process and only after 20 minuts is it dry enough to brown (lighly sear the beef). THIS is *()U*&^(&Y FRAUD.
Mine too! Kroger/Frys. I picked up a 25lb 7bone roast for less than $130 that I'll be dry aging for 45 days! This video helps as I'll be breaking it down after. Love those deals!
This was a great video especially for your first one. You explained everything really clearly, especially that bit about the steak becoming closer to striploin, I understand now the variance between ribeye steaks, thanks!
Great video, I personally like my steaks 1.5 inch but my better half likes 1 inch so works better for us to cut our own, You make de-boning look so easy that I am going to have to try it, thanks keep the videos coming.
No problem, well then being you have hunters in your family you could definitely use that knife set I'm giving away. All you have to do is comment on the PORK LOIN VIDEO. once you do I will comment back letting you know that you are entered in
I’m taking this 2-year “new for me” video and tell him to, “cut my ribeye steak just like this, please.” Thank you for an excellent guide and demonstration. Now I’m off to see what other videos you have posted.🤞🏼
Thank you. My husband came home with a prime rib roast. He tried to get the butcher to cut it into steaks, but no luck. So he brought it home to me, and I would have made a mess of things if I hadn't watched your video first.
I had the same issue with the butcher at Kroger, he went ape shit and refused to cut the roast into steaks. You'd have thought I was asking him to commit murder! Went home and sliced it myself.
Well done. Cutting evenly and in a straight line is much harder than this young man makes it out to be. I just cut up a boneless rib eye roast and though my first time butchering it would qualify as mediocre at best.
@@socarloya4242 *You can add digital coupons on the grocery store website on your computer or the easiest is downloading the store app to your phone. You will need to select and add the coupons manually to your savings card account by clicking on each one. You can review the weekly store ad on the app or your computer. This digital coupon takes $2/lb off the existing sale price however sales will vary from state to state so you need to check your own store ad by going online. The bulk of your savings comes from just having a savings card which you can get at the stores you shop at like Kroger or Safeway or sign up online and use your phone number when checking out. Sales on these rib roasts are common around the holidays and it ends today (Dec 28) but more sales are always around the corner. Happy New Year!*
I have looked at these in the grocery store for years and always wondered if the butcher or I could cut these into steaks. also wondered if I could justify spending that much and if I did ,if it could be done without ruining what it should have been with what I wanted it to be. then if I ruined it ......the sick feeling to the stomach for wasting such a large amount of money.I came to youtube to watch video's for something else and your video popped up. all of a sudden, a video that I wasn't looking for was here. that I never even thought about giving me "how to" for something that never entered my mind except when I slowly walk past that part of the meat aisle. thank you, I just told my husband I am going to buy one and he is going to learn to cut hahahahaha.
I tell people to do this to save money. I give the bone to my mother, because she can gnaw at it, because its her favorite part. She roast it up in a toaster oven. I keep the steak, and cut mine thin. Bones taste better, but I personally hate the hassle. My mother on the other hand prefer quality over quantity, and willing to work for it. My father might get lucky and get some. IF my mother is generous, she takes some of the meat to grill it Korean style. a piece cut very thing.
the colder the meat is the easier it is to cut, even 20 minutes in the freezer before you cut will make it easier, it helps to keep the meat firm for cutting
Love This! I thought about buying the Bone-in Rib Roast at Costco but wasn't sure what to do with it. Your the Pro but they look a little bigger than 1 1/4in thick in video.. Closer to 1 3/4 or 2in. but video can be deceptive. I like to sear them in a Cast Iron skillet as hot as I can get it for 1 minute each side. Then throw the skillet in the oven, as hot as possible, close to 500 degrees for 2 minutes each side. That gets me a Rare Ribeye Steak everytime. You can adjust, adding a Minute or 2 in the oven to get your Medium and well done for guest. Oh! And don't discount what you say about bringing the the Steak down to Room Temperature before you start to cook. I think its Critical for a great Ribeye!
Exactly the video I needed for cutting into steaks! Awesome video man thank u!!! Wish I had better knives tho lol just don’t have the $$ to splurge!!!!
Great idea to save fat for Venison . U must live up in mn or Wisconsin. I worked at restaurant and we cook prime rib with bones on then cut off and cooked bones in aujo for blue plate special. Those ribs are amazing
On sale at Publix this week for $6.99 a pound. Be hard pressed to find single-cut ribeye for that nowadays. I sure don't mind having a rack of beef rib's to throw on the smoker when it's said and done, neither. 😋
