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How To Cut A Whole Ribeye: Closeup Tutorial

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The Butcher Wizard Collection of knives is now available on Amazon.com. These are the knives that I use in all my videos. We have a 10 inch breaking knife and a 6 inch boning knife available. Click the link to be directed to my page on Amazon.com
10” Breaking Knife: www.amazon.com/dp/B0D3FH55J2?...
6” Boning Knife:
www.amazon.com/dp/B0D3FHKF8P?...
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In this video, I bring you in to a recent challenge we did in our private facebook group. We do a challenge every month where I share several videos throughout a particular week about a specific topic. This was a ribeye challenge. I was able to go in super close and take my time to explain every aspect of breaking down the whole ribeye. I go over the tools you will need and where to buy a whole ribeye. I then go into depth on how to cut ribeye steaks.
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Here is a Link to the Butcher Wizard Facebook Group:
groups/76455...
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If you liked this video check out this one next:
I Saved $40 at the Grocery Store Buying Steak.. Let Me Show You How!
• I Saved $40 at the Gro...
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If you are a brand or company and you are interested in sponsoring a future video, contact Brad at brad@butcherwizard.com
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Chapters
00:00 Introduction
01:21 Tools You Will Need
07:40 Ribeye Tutorial
20:27 Cost Savings Breakdown

Опубликовано:

12 авг 2024

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Комментарии : 61

@praetorxyn Месяц назад

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.

@ghostsmoke11 27 дней назад

Great tip!

@myCloudWatcher Месяц назад

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.

@terrancekey7997 Месяц назад

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!

@paulapaul525 Месяц назад

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.💖

@AllenBennett-vp6gd 7 дней назад

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.

@DSmith-ss8jo 17 дней назад

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.

@MrRebar15 Месяц назад

*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.

@D3Studio007 Месяц назад

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.

@fantasticfamily5004 28 дней назад

Yup. I started this last Month. Saving major 💰. I bought bulk. Cut and used seal-a-meal then frozen. Ready for use!

@benitaguinn1636 Месяц назад

I just received my new knives and I love them, I got a set for my son for his birthday.

@donnahageman6289 5 дней назад

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.

@Sunsetlover25 Месяц назад

Thank you for these tips 😍

@stephenmaher1029 Месяц назад

Always learn from your videos. Thx!

@mhlovelady 15 дней назад

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.

@Da__goat 28 дней назад

This guy: *Lists many things and items* Me with my $40 Chef's knife: "You know I am somewhat of a butcher myself."

@ferebeefamily 9 дней назад

Thank you for the video.

@colemant6845 28 дней назад

Grind that trim "Waste" with Venison... Gold Burgers!

@stevebartley628 Месяц назад

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

@garryhammond3117 Месяц назад

Another great video Sir! Thanks - I would feel pretty comfortable cutting my own steaks now. - Cheers!

@jaysantiago-BX-NY Месяц назад

Awesome! ❤ Would love to see some behind the scenes of you prepping and cooking your steak meal at the end! 🤔😬

@bobcarroll3504 Месяц назад

Ever I found your channel I been doing this

@atljessie 22 дня назад

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

@amandaforeshe1444 10 дней назад

Please do a review of meat slicers and grinders for those on a budget 🥩🥩🥩🥩🥩🥩🥩🥩🥩🥩🥩🥩🥩

@jasonmadruga9028 23 дня назад

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.

@smokey987 Месяц назад

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 :).

@xcpilot618 25 дней назад

Our stupid Costcos here in Edmonton Canada stopped offering boneless rib eyes about 3 years ago! Really pissed me off.

@wdilks 27 дней назад

Wow....too intense. Ciao...

@idahopreps4242 27 дней назад

I get mine from Chef Store. I bought a meat slicer and slice my own then vacuum seal them.

@SALFXEF 28 дней назад

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

@venicechris 29 дней назад

The cuts you made are about $14 here in L.A. Massive savings!

@LaurieKing0623 27 дней назад

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.

@03Chloe 27 дней назад

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."🥰🥰🥰

@modernautomotive8699 18 часов назад

What is the difference when it says "Lip on" ???

@bager1246 27 дней назад

23min. ribeye cutting video😂😂gosh

@piedmontwildlifeandoutdoors 28 дней назад

I just bought a chuck eye roll for the first time, am I supposed to rinse this thing off before I start cutting?

@GThnx 20 дней назад

@victorpayne6586 Месяц назад

Just bought a whole ribeye at Costco for $12.79/lb. Seems to me it should be cheaper than that.

@jaysantiago-BX-NY Месяц назад

I totally agree!! I thought it was just here in New York City

@snakeize25 Месяц назад

I guess it depends on where you are located. It's much higher in my area.

@jaysantiago-BX-NY Месяц назад

I need to Google where Ribeye is the cheapest and move there! 🤣😂

@shirazbopp Месяц назад

$10.99 here in Greensboro NC

@jaysantiago-BX-NY Месяц назад

$12.99 for Choice and $15.99 for Prime here in the Bronx, NY. I might be moving to NC! 🤣

@fretless05 Месяц назад

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?

@drseanpatrick696 29 дней назад

Yah, but where does Costco get their beef? Local regenerative farm or factory farm?

@skipwilson5288 23 дня назад

I will come over and fix ur floor for steaks lol

@justbe4481 Месяц назад

We picked up a ribeye yesterday got 8 nice steak 🥩 out of it from Costco.

@myCloudWatcher Месяц назад

You must like them very thick.

@bwillan Месяц назад

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?

@chalabread Месяц назад

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

@sh0kwerm 27 дней назад

🤔 could you trim all or most of that tail fat off and make tallow ?

@pipcop 28 дней назад

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.

@Sentone1000 Месяц назад

do you ever make tallow from the fat you get from the primals or roasts?

@mikehorton3664 Месяц назад

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

@aaronrichard1984 Месяц назад

I measure the hunk of meat and take it into account so my steaks are more uniform in thickness

@kx4sam 18 дней назад

BJ's

@bettyking6912 9 дней назад

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.