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Where the hell did you learn that from, you should be embarrassed calling that City Chicken and making it that way. It is obvious that you have any idea of how to make City Chicken.👎

Everything you're cutting off and throwing in the gray bin, does that get used for something else?

So yummy

THANK YOU FOR AN OUTSTANDING 4 YEAR OLD EDUCATIONAL BUTCHERING VIDEO!! My wonderful father-in-law taught me how to smoke pork ribs, pork steaks and "country ribs". However, I didn't know for many years what the difference was between the cuts aside from them all being "pork cuts" producing great BBQ that everyone enjoyed and all had a favorite! (FYI: His family perfected an "Oklahoma Secret" Dry Rub Seasoning Blend had some to do with the fantastic outcome!!) My wife's favorite was always the "boneless country ribs" but I enjoyed his spare ribs better. He cooked these on his backyard built brick smoker w/ only Hickory wood that I could just never duplicate. I did OK with an offset stick burner for years and have now unfortunately had to transitioned to a pellet grill. I've been able to find boneless country ribs at Costco for my wife's favorite! Everyone has also enjoyed the Spare and St. Louis Ribs I've cooked every 4th of July celebration. God Bless America !

Best video that I did see for this cut

Are you "gonna go ahead and" do everything, or will you just do it.

What would it be called, if you cut a chuck roast this way?

Why not break down Sides of Beef and bone out the individual cuts? That is butchery skills. All you are doing is using boneless cuts and slicing them. There is a massive difference in skill between a professional butcher and a Grocery store meat slicer like yourself.

Pork steaks are a staple food where im from but having been around the US quite a bit ive olny seen them outside of missouri 3 times in rural towns in Tennessee and texas

Thanks for sharing this. Most info just says "pulled pork" and I get tired of pulled pork 🙂

I dislike round part of the cow. and I got my sirloin tip and top sirloin mixed up. I did not think i was buying any part of the round part of the cow. When i cooked it the taste and the chew i thought i was fooled and they named my roast sirloin instead of round. Now i know what happened i got round instead of top sirloin. I mostly buy chuck and blade from the front of the cow. It is more juicier and tastes better and does not feel like your eating shoe leather. Yes i cooked it rare still no good for me

Got a four pack of Ribeye caps from costco. So good.

I buy all my meat in the sub primal packaging from a meat wholesale warehouse for cheap and do the work myself. I bought a boneless sub primal cut package and got 21- 7/8 thick steaks from it @ 5.10 lb.

😂😂

What brand of knife are you using? Any other knife brands you recommend? And, what kind of sharpener do you recommend to keep your knife sharp like yours? Thanks, great videos!

This is probably the best description of the ribeye and the spinalis dorsi on the internet. I know the ribeye includes ribs 6-12. Here you've presented a whole bone-in ribeye and a whole boneless strip loin. The fact that you used the word "boneless" with strip loin tells me the bones in the strip loin must be ribs 1-5? And therefore rib 6 is the one next to the loin which is also known as the "small end" of the ribeye. The other end is considered the "large end" on the left. It's a bit confusing because it appears initially in the video that the left side in more narrow (and smaller with a shorter rib), but I guess it's thicker, and has more meat which is why it's called a large end? The biggest thickest section of spinalis dorsi (ribeye cap) is part of the large end at and near rib#12. Then the spinalis feathers down to almost nothing by the time it reaches rib #6. Thank you for a great vid! Subscribed.

Petite sirloin you mentioned, to make it easier, I suppose it is the bottom sirloin or ball tip on the loin part.

good vidya mite

Hello. Tomahawk steaks are my favorite but I have to try this cut. Thank You.👍

handlin other mens meat for a livin taint right lmao

Meat wizard.

nice cut proof glove where did you get that from?

Pork shoulder and smoked ham is how my Butcher makes Ham loaf

What piece of meat is that??

Lmao I use this joke also for my newbies haha

You might wanna trim wherever is touching the vac zeal my guy. If you don't your product is gonna turn faster, maybe by the next day. Trim that shit.

Я не понял, ribeye cap ( spinalis dorsi) это плоская продолговатая мышца. А у автора за 5$ больше похоже на chuck eye roll, овальная мышца классической для стейков формы. 🤨🤨🤨

Did You Know.... 😂😂 Great vid

I bought an 11.3 lbs loin for $45. I'm using it all for roast and stew, so I just removed all the fat. With the fat removed, it's 8.3 lbs of meat. That makes the price closer to $5.50 a pound. For $5.00 a pound, I can buy top sirloin on sale. I never see buying whole loins as much of a deal.

handlin other mens meat for a livin has an affect on the human brain lol

next get her to run some liver through a cuber

Chicken is yummy

Gen z is so sad, they dont know what a chicken is lol 😂

You can slice it open like an unrolled jelly roll and it thru the middle to make what looks like 2 long boneless rib strips.

OH MY GOD-I finally found your channel! You changed the name. Seriously, I love your videos and I was worried you had left RUclips or something. Great to see that your channel is still here and with a ton of new content.

Thanks so much for the instruction. I have subscribed.

spend $20 more for a better video editor

I always thought the "cap' was the best part/I called it the "crown". I've cut a lot of ribeye (prime rib) N Y, top butt and tenderloin and wish I knew about Spinalis Dorsi. Now days ribeye being so expensive and my steak cutting days have ended I may never see a steak of that quality but I'm going to try.

The Ribeye Cap is by far my favorite cut of steak. It’s perfect for the grill! If you have a Costco near you they stock them fairly regularly-it’s the only place I’ve ever found them. Excellent video, I might try to cut my own now.

Thank you

Believe it or not, I found 2 spinalis steaks tied like you see here at Costco. Ohhhh, so good!

Ty for this video. I was just commenting on another video where they removed the bone from the pork butt. I had always wanted to debone one and cut into pieces resembling country ribs. Butt now thankfully thats exactly what I will be creating. So glad to see this video. Makes me want to buy a meat saw. Pork steaks another favorite.

Nicely explained. 💯

Really nice work.

It’s probably because I’m a fat ass and don’t eat healthy whatsoever but the best part of the chicken is the skin in the fat same with pork. And I know whenever I get my steak at Golden Corral (which is usually the only place I can afford it) I love the fatty pieces. I mean there’s got to be something people can do with it. I love fat back I love pork rinds I love pork Cracklin‘s. It’s got to be something you can do with beef fat. Unless maybe people don’t want to pay for the weight of fat, but I don’t know. To me I’m down for eating the entire thing.

Definitely have to try this at home

Love these guys

Your funny….

Y’all get me 😂

😂