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.
This is a great tip. Also, to add to this, Max the Meat Guy showed that you can still get great results cooking steaks from frozen on a cast iron (or it might have been carbon steel) skillet. These two together making thawing completely unnecessary and saves a ton of time.
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.
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!
I didn't see a comprehensive video, but he did a cheap versus FoodSaver vacuum sealer comparison: ruclips.net/video/_WrixC-uNKU/видео.htmlsi=zGlni7Rybz8hn1bD He does mention vacuum sealing and freezing meat for long term storage (up to and possibly over a year). I guess to sone extent it depends how long you'll need to store them. I'm a fan of the vacuum sealer myself, and you can add butter, herbs, etc so its ready for sous vide right out of the freezer
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.
*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.
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.
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 :).
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
The Chef Store owned by US Foods has the meat, but the price was the same as everyone else in our area! (Tampa,Fl.). The only difference was the terance major cut, they had it! My question is do they deliver?? Competition is fierce here!! I use shipt or instacart,or uber! Or walmart+ I gave up store shopping years ago!! I wish Sysco had a warehouse outlet in Palmetto, Fl. They have a huge distribution center down here! 😊
You need to get some Steramine disinfectant tablets from Sam's Club. You can use them to sanitize your counters and work area. You will have to order them online. Steramine is a food contact safe product that is used by most restaurants and commercial kitchens. Each bottle contains several tablets you dissolve them in water. They are very economically priced. Once your surfaces are sterilized then you can cut raw meat and be assured that there is no carry over or cross contamination in your work space to transfer onto you fresh meat. At Easter time I loaded up on bone in rib roasts for $7.99 per pound from Aldi.
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.
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.
U need a good freezer and a chamber vacuum unit!! Its worth the money in the long run. I freeze at -20*F, its frozen alright!! It doesnt cost more, just keep that door shut!
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
I am in California and neighbor LA County. I bought a Whole Boneless Ribeye at Costco (20lbs, $237 @ $11.99/pound). Compared to the regular Ribeyes at $13.99/pound, its a $2/pound savings which if I'm honest could be better. I did save $40 but I was expecting more of a savings. I am excited to cut the meat and size out my own Ribeyes though. I also bought a Food Saver for better storage in the freezer, a big cutting board and a cutting knife. So majority of the initial investment is over with. I am curious on future beef purchases how much I can save on different Primal cuts. On a side note my lady and I love the Ribeye Caps so I need to find out which primal cut has that section of meat in it. We cooked a whole section of ribeye cap before and it was mighty tasty. I am shifting into a new food "diet" than I am used to so these videos will be a huge help so thanks for the content BW!
No Chef Store near me. But I go to the Restaurant Depot. Walls and Walls of meat and chicken. I just finished cleaning out my old 1954 freezer. Time to restock. I cut my own meat, and I do not know where you can get prime or Angus rib eyes for about $7.00 per 3/4 inch thick steak. Tender loins are about $80. Tritips, last time I got them they where less then $4.00 a lb and they where LARGE. Local store sell small one for $20.00 a lb
Hello Thank You I am learning a lot. I do have a few questions. What is the difference between butchers' twine and kite string? And, If I left the meat in the bag in the fridge for a few weeks will it wet age? Thank You.
FYI, not sure if it makes a difference for anyone, but the rib roasts at Costco are blade tenderized like the pre-cut steaks as opposed to the full primals.
LOL, you are right. I sure as hell am not throwing 8 dollar+ a pound meat and fat into grind that I can buy for 3 dollars a lb. I wont even do that with 5 dollar chuck roll or clod
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
Thank you. Appreciate you making these videos. Literally life-changing since I never expected to cut steaks from a primal. I just got a ribeye primal cut, choice, for $9.99/lb. Local grocery store with a good butcher section. I priced it at Whole foods it was $21.99/lb and aged was $28.99/lb. The WF meat was also choice but not grassfed or organic. Now I wouldn't buy my steak at Whole Foods, but interesting comparison. Other stores are halfway in between, I think.
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.
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?
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."🥰🥰🥰
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?
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
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.
They need to teach meat cutting in high school. Then a guy or girl can go to work and get started in life. Its not rocket science! Open a hole in the place and grow from there!! I like a Co-Op!! U dont hear that anymore!! 😊
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.
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.
Great tip!
This is a great tip. Also, to add to this, Max the Meat Guy showed that you can still get great results cooking steaks from frozen on a cast iron (or it might have been carbon steel) skillet. These two together making thawing completely unnecessary and saves a ton of time.
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.
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!
I didn't see a comprehensive video, but he did a cheap versus FoodSaver vacuum sealer comparison:
ruclips.net/video/_WrixC-uNKU/видео.htmlsi=zGlni7Rybz8hn1bD
He does mention vacuum sealing and freezing meat for long term storage (up to and possibly over a year). I guess to sone extent it depends how long you'll need to store them. I'm a fan of the vacuum sealer myself, and you can add butter, herbs, etc so its ready for sous vide right out of the freezer
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.
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.
*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.
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.💖
Wow!
Yup. I started this last Month. Saving major 💰. I bought bulk. Cut and used seal-a-meal then frozen. Ready for use!
I just received my new knives and I love them, I got a set for my son for his birthday.
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.
Always learn from your videos. Thx!
Omg this is my dream! Cannot get enough rib eye - absolute best part of carnivore! 🤤
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.
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 :).
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
Awesome! ❤ Would love to see some behind the scenes of you prepping and cooking your steak meal at the end! 🤔😬
Love your bloopers
The Chef Store owned by US Foods has the meat, but the price was the same as everyone else in our area! (Tampa,Fl.). The only difference was the terance major cut, they had it! My question is do they deliver?? Competition is fierce here!! I use shipt or instacart,or uber! Or walmart+
I gave up store shopping years ago!! I wish Sysco had a warehouse outlet in Palmetto, Fl. They have a huge distribution center down here!
😊
Another great video Sir! Thanks - I would feel pretty comfortable cutting my own steaks now. - Cheers!
You need to get some Steramine disinfectant tablets from Sam's Club. You can use them to sanitize your counters and work area. You will have to order them online. Steramine is a food contact safe product that is used by most restaurants and commercial kitchens. Each bottle contains several tablets you dissolve them in water. They are very economically priced. Once your surfaces are sterilized then you can cut raw meat and be assured that there is no carry over or cross contamination in your work space to transfer onto you fresh meat. At Easter time I loaded up on bone in rib roasts for $7.99 per pound from Aldi.
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.
Grind that trim "Waste" with Venison... Gold Burgers!
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.
U need a good freezer and a chamber vacuum unit!! Its worth the money in the long run. I freeze at -20*F, its frozen alright!! It doesnt cost more, just keep that door shut!
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
Thank you for these tips 😍
This guy: *Lists many things and items*
Me with my $40 Chef's knife: "You know I am somewhat of a butcher myself."
I am in California and neighbor LA County. I bought a Whole Boneless Ribeye at Costco (20lbs, $237 @ $11.99/pound). Compared to the regular Ribeyes at $13.99/pound, its a $2/pound savings which if I'm honest could be better. I did save $40 but I was expecting more of a savings. I am excited to cut the meat and size out my own Ribeyes though. I also bought a Food Saver for better storage in the freezer, a big cutting board and a cutting knife. So majority of the initial investment is over with. I am curious on future beef purchases how much I can save on different Primal cuts.
On a side note my lady and I love the Ribeye Caps so I need to find out which primal cut has that section of meat in it. We cooked a whole section of ribeye cap before and it was mighty tasty. I am shifting into a new food "diet" than I am used to so these videos will be a huge help so thanks for the content BW!
No Chef Store near me. But I go to the Restaurant Depot. Walls and Walls of meat and chicken. I just finished cleaning out my old 1954 freezer. Time to restock. I cut my own meat, and I do not know where you can get prime or Angus rib eyes for about $7.00 per 3/4 inch thick steak. Tender loins are about $80. Tritips, last time I got them they where less then $4.00 a lb and they where LARGE. Local store sell small one for $20.00 a lb
I get em at the Chinese supermarket. They have em in reach in coolers, like any refrigerated product. 6 bucks a pound for ribeye.
Hello Thank You I am learning a lot. I do have a few questions. What is the difference between butchers' twine and kite string? And, If I left the meat in the bag in the fridge for a few weeks will it wet age? Thank You.
Ever I found your channel I been doing this
FYI, not sure if it makes a difference for anyone, but the rib roasts at Costco are blade tenderized like the pre-cut steaks as opposed to the full primals.
Thank you for the video.
Before cutting it, dry age it in the refrigerator uncovered for 24 to 48 hrs and trim the dry aged skin. The waste can be used to make beef stock.
Please do a review of meat slicers and grinders for those on a budget 🥩🥩🥩🥩🥩🥩🥩🥩🥩🥩🥩🥩🥩
LOL, you are right. I sure as hell am not throwing 8 dollar+ a pound meat and fat into grind that I can buy for 3 dollars a lb. I wont even do that with 5 dollar chuck roll or clod
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
Thank you. Appreciate you making these videos. Literally life-changing since I never expected to cut steaks from a primal.
I just got a ribeye primal cut, choice, for $9.99/lb. Local grocery store with a good butcher section. I priced it at Whole foods it was $21.99/lb and aged was $28.99/lb. The WF meat was also choice but not grassfed or organic. Now I wouldn't buy my steak at Whole Foods, but interesting comparison. Other stores are halfway in between, I think.
The cuts you made are about $14 here in L.A. Massive savings!
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.
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?
I get mine from Chef Store. I bought a meat slicer and slice my own then vacuum seal them.
I just bought a chuck eye roll for the first time, am I supposed to rinse this thing off before I start cutting?
no
Our stupid Costcos here in Edmonton Canada stopped offering boneless rib eyes about 3 years ago! Really pissed me off.
Yah, but where does Costco get their beef? Local regenerative farm or factory farm?
What is the difference when it says "Lip on" ???
23min. ribeye cutting video😂😂gosh
Whole ribeyes are $8.49 in a northwest Iowa city
Just bought a whole ribeye at Costco for $12.79/lb. Seems to me it should be cheaper than that.
I totally agree!! I thought it was just here in New York City
I guess it depends on where you are located. It's much higher in my area.
I need to Google where Ribeye is the cheapest and move there! 🤣😂
$10.99 here in Greensboro NC
$12.99 for Choice and $15.99 for Prime here in the Bronx, NY. I might be moving to NC! 🤣
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."🥰🥰🥰
I will come over and fix ur floor for steaks lol
What does Lip On and Lip off mean at US. Food?
We picked up a ribeye yesterday got 8 nice steak 🥩 out of it from Costco.
You must like them very thick.
do you ever make tallow from the fat you get from the primals or roasts?
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?
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
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.
Wow....too intense. Ciao...
Correction dry age it for a week.
🤔 could you trim all or most of that tail fat off and make tallow ?
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
I measure the hunk of meat and take it into account so my steaks are more uniform in thickness
They need to teach meat cutting in high school. Then a guy or girl can go to work and get started in life. Its not rocket science!
Open a hole in the place and grow from there!! I like a Co-Op!! U dont hear that anymore!! 😊
BJ's
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.