Great Video. Cutting your own sub primal cuts can get addictive for sure. Home butchery is becoming a lost art. Thank you for helping get the message out to more people.
I just heard of your channel from another carnivore RUclipsr and I subbed! I think it’s so awesome that you are out here watching videos and supporting smaller channels 🙌🏻🤓 well done sir!
Nice vid. *Pro tip: * wet a kitchen towel (thick terry cloth is best) and spread that out on your counter, and then place the cutting board on top of the wet towel. Drastically reduces that spinning and slipping you have going. I think they sell specific rubberized cloths for this but you really can use a kitchen towel.
We are carnivore and eat a lot of ribeye. A local grocery store had whole bone-in choice angus ribeyes on sale this week for $6.99/lb. I bought 6 24-25lb whole ribeyes and processed them for the freezer. I cut them into approximately 24oz steaks and vacuum sealed them in my chamber vacuum. I removed the bones so they wouldn’t puncture the vacuum bags. I froze the bones in 4 packs for bone broth. I ended up with 96 24oz beautiful ribeyes for the freezer.
One thing I have always done is to put a double layer of wet paper towel under your board, that way it won’t move on you. Great information thanks for the content.
I've been doing this for years. My market runs a great sale of rib roasts around Christmas and Easter and I buy a couple each time. I have the butcher cut them into individual steaks, 11/2-2" thick and freeze them. They stay fine in the freezer for about 4-6 months, enough time to use one holiday's stash and buy the next one.
Love that you're showing folks that this is entirely doable for most everyone; however, I have one piece of constructive advice: you're using the wrong knife. I have the same Miyabi you're using (it was my go-to blade in a professional kitchen for years), but it's a chef's knife, best for general use like chopping and dicing veg. What you need is a semi-flexible boning knife. Victorinox makes a terrific, modestly priced one, about $40, I think. You can get it with either a hardwood handle or a composite one (I think they call it Fibrox). You may even have one in the set in your block on the counter behind you. Okay, two pieces of advice: Whatever knife you're using to cut the muscle away from the bone, just use the tip, kind of like a scalpel. You can get closer to the bone, which will give you a greater yield, and with less contact between the muscle and bone, there's less friction, which will require less effort and increase the safety factor. Keep doing what you're doing; it's inspirational. I've subscribed.
I'm not OP but thank you for your comment. I was also thinking that he left a LOT of meat on the viewing end of the ribs, (probably because he couldn't see that side) I don't have a boning knife but I'll do what you said with a petty or a sujihiki, and use just the tip. Great point about the friction. This is some of the best constructive criticism I've read.
Done this twice now. I carve the ribs leaving a little more meat, make steaks and then separate the rib caps from the eyes. Ribs are per usual beef ribs. Rib caps spiraled up and tied make the BEST steak you'll ever have. Eyes cooked MR are great cold, sliced on a platter with cheeses/olives/balsamic/crusty bread. Of course, vacuum sealing and freezing the remaining prepped 20 lbs you can't eat at once lasts for a year easy. I love when standing rib roasts go on sale!
"Rib caps spiraled up and tied make the BEST steak you'll ever have." Thank you very much for this info, never thought about trussing them into a steaks, that's really smart, kudos.
Hey Pete. Great video. I don't usually comment, but I wanted to suggest that you use a wet towel or a non-slip liner under your cutting board to prevent it from moving while you're cutting. That said, you're doing something that I've long thought about doing but was afraid to ruin a big piece of beef. Thanks for the video,
Much appreciated! I'm pretty zen while I'm working on it, so don't really notice the movement, but watching the video, I see what you're saying. I'll probably grab some self-adhesive non-slip feet for it.
Great comment (and vid!).. seems pretty used to spinning the board so probably damp rag here instead of a nonslip mat. I always liked to offset the rag to allow some incline to the board for runoff :)
@@boywithcap 100% this. Paper towel is fine but it's disposable and costs more money then just wetting a rag/kitchen towel and spreading it under the cutting board.
@coreym5072 I haven't really queried costco about this. They might sell you the whole thing, but I find that it's usually ordinary chain grocery stores who are offering these deep holiday discounts. At least that's the case in my area.
Enjoyed your video! Very informative and made me way less apprehensive about spending so much money and not being able to do this right. Very easy to follow video thanks a heap! 😅 Subbed to your channel also ❤
My local grocery store has bone-in rib eye roasts on sale for $7.48 a pound right now. They ranged from about 6 pounds to about 11 pounds. I picked up a couple of them and have boned and steaked out one of them. It yielded 8 decent sized steaks which ended up costing about 8 bucks a steak. Normally, a boneless rib eye of that size would cost 14 to 16 dollars.
Eww, thats still fairly expensive. I only buy choice+ rib roasts if theyre below 6$ a pound. If its above, I'll use chuck roasts to fill up the stash instead, its a fairly save 5$ a pound throughout the whole year.
Just bought whole in bag rib roast at SaveMart in Nor Cal for $5.99 lb. Will cut a couple of steaks off and will roast the rest for rib roast Christmas dinner for 10. I like to roast with bone in, so will not cut it off the bone. Also, I don't like to freeze and thaw the steaks as they lose a lot of liquid when thawing. I will have the steaks on the grill a couple of days before the X - Mass roast.
Key is to dry-brine the steaks shortly before thawing starts to happen. Generously salt them and have them rest for a night at 3-4 degrees, the steak will literally suck back in any evaporated liquid since it immediately gets attached to the salt via osmosis. Just be sure to cover those steaks up entirely depending on what else you have in your fridge.
Local store has Rib eye roasts for $5.77, Got a couple, sliced them up, vacuum sealed and into the freezer. Can't imagine anymore buying pre cut rib eye steaks for $12.99+.
Around Easter, as in right now, or maybe next week, many supermarkets will have killer deals on ribeye roasts. To get a 7-bone (whole ribeye), you'll have to ask your butcher directly. I bought two yesterday for 6.99 per lb.
You can find a local meat supplier the one here where I live is called Thompson meat packers they sell to restaurants if you call them they will usually sell a whole ribeye to a walk in and just add the ticket to a commercial account. Last time I got one it was 6.75 # no bone to trim out
This is a great video...and I can't wait to head to Costco and pick one of these up to do this myself! I would suggest for you though, regardless of you being a professional or not, is either invest in a higher quality knife that makes your cuts easier, or learn how to sharpen your knives so that they cut easier. You seemed like you had to force your cuts a little bit, and that's the easiest way for you to injure yourself because more pressure causes a higher chance for you to lose control of the knife. Anyway...thanks again for the video!
I've gotten this comment a few times. The knife is neither cheap nor dull, so I'm not sure what's giving people that impression. Anyway, glad you enjoyed the video!
@@billthomas6296 That's a tough one because both of mine are oldish and I haven't shopped for one in a while. Honestly, I use my manual clamshell (this one) almost all the time. If I were shopping today, I'd probably grab the Fresko V8 off Amazon. Looks easy to use, inexpensive, and gets good reviews.
Costco / Kroger: Rib Roast $16.99/Lb. Ribeye $14.99/Lb Regular Price. Everyone had the Roast for $5.99-$7.99/lb for the Holidays but they are all back to normal prices now. Back in the day, I used to do this all the time. Buy a rib roast, cut them into 2" thick pieces and vacuum seal them. You have a steak or a roast, depending on your mood. Until everyone caught on and now the roasts cost more per pound then the steaks if they are not on sale.
I tried that and found that I didn't get bigger finished steaks, but also the ribs were not edible. Lose lose for me, but I understand why it seems better in concept.
Good tip. Is there any reason not to pre-season the steaks before you vacuum seal them, so you can drop them directly in the sous vide, straight out of the freezer?
@@brucel4677 If you're going from seasoning to freezing and from freezing directly to sous vide, that wouldn't be much different than seasoning an hour before cooking.
@@peteschneider5842 I do this all the time, and it's 100% ok, just keep the black peppercorn not TOO coarse so it doesn't possibly puncture the bag when going straight to sous vide from freezing. You obviously add an hour or so to the regular cook because it's still frozen, and it will in no way make a difference (taste wise or texture wise) from seasoning it 1 hour beforehand, letting it get to room temp, and then starting the cooking process. So it's a hell of an active time save with what you're doing.
I don't, but might make one. The challenge is that without the type of saw a butcher uses, your bone-in steaks are going to be 2" thick and about three pounds each. That's just more than I need. Plus, I've never noticed a flavor difference bone-in vs. Boneless, so makes more sense for my needs to have the ribs separate.
@@peteschneider5842 Oh, so you would need a band saw to cut those? I just think it is more fun to eat with the bone in it LOL Thanks for answering my question!
@@candidegunn3624 Yeah, your butcher has a bandsaw that allows them to provide inch thick bone-in steaks. I can't think of a practical way to do that at home.
While this is good, it's not always the best option. Last week whole ribeyes at Costco were $13.99 lb. But ones already cut were $12.99 lb. Always look before buying.
It's not ideal, but you could. Try filling a big pot with water and lowering the filled bag into the water, then zip it when the zipper gets close to the water surface. It's called water displacement method. You should be able to find videos if it's not clear. Might not last as long.
You can buy them at Costco, BJ's or Sam's club. And get an even better price if you can catch them on sale, I got mines from Costco. If you don't have a membership or know someone with a membership you yourself might be able to get a one day pass.
@@shironbroadnax1534 Interesting. They all have a butcher around here. Costco might be able to help you out, but I'm not sure they do the same type of sale prices that a supermarket would. It's worth asking.
Yep, as a carnivore, we regularly buy whole Ribeye and cut it. Usually, it's about $5 per pound less than buying individual Ribeye steaks. Butchers are definitely our friends.
@@jackwritter1302 I got this one at Stater Brothers, but at least in my area, all the major grocery stores compete for that inexpensive holiday roast business.
Cool stuff Pete, thanks for sharing - and yeah, that's crazy-good value for ribeyes! I'm still unclear, where do you acquire an entire ribeye roast? For knives - I once saw some video of what I think was the Pat LaFrieda company in New York, and their butchers were using these big curved knives which would be pretty useful for a giant slab of beef like that. I definitely remember that they had crappy plastic handles, so they're probably pretty cheap. I'm guessing that once a knife gets dull they just toss it and break out a new one, so doing stuff like this probably doesn't require a big investment in a special knife. That knife you're using, on the other hand, looks pretty sweet though...
Butchers don't receive shipments of steaks. They receive much larger sections of meat that they cut into steaks in house. So, you can literally just ask for the whole roast at your butcher counter. It might be best to call ahead because when they sell a whole roast, they're giving up a large portion of their inventory,, which they may be reluctant to do. Especially if you're buying more than one. I do like the knife I'm using in this video, but this is maybe not the best use of it. I'm probably harming the edge by running it over the bones.
Four reasons. 1. A rib bone is 1/7 of that whole thing, so I'd end up with 3 pound steaks, which just isn't my preference. 2. Cutting the bones isn't possible with common kitchen equipment. 3. There's no flavor difference to justify the effort or expense of getting that specialized equipment, and 4. I like the ribs by themselves.
I love ribeye steaks but my least favorite part is that cap... I don't really like that part. I will try to buy a big piece like that but usually, here there is no discount to buy the big piece... the cut steaks are the same price... I found that out last time I went shopping and got a whole loin to cut up myself... but it was not a cheaper price than the cut and trimmed strip loin steaks so that ended up being work as well as cost me more in the end because of the trimmings.
If you don't like the cap, I'd suggest reaching for the New York instead. It's the same muscle as the center part of the ribeye, just further down the carcass. Personally, I'm not into leaner cuts, but if that's your bag, go for it!
@@peteschneider5842 No... I am not at all into the leaner cuts... I like the fat and think it is the best part... I think it's the texture of the cap as well I don't care for the beef tenderloin. When I said I already bought a loin that is what New York Strip is called here in Canada. So, yes that is my preferred steak a New York strip with all the fat that it comes with, not the kind that is trimmed of the fat. I bought the whole Beef loin and did not cut the fat off. It was really great...
@@jeffreywhite4091 The approach of buying a large slab of beef at a discount can be applied to pretty much any cut. Just because I, personally, wouldn't use ribeye doesn't mean there's anything wrong with it, and it would make some extremely rich tacos. But you can get a whole sirloin, whole striploin, whichever cut you like, and if the particular 'steak' is on sale, most butchers will give you that price for the 'whole' version as well. Then slice, seal, and freeze to keep inexpensive stock for months.
We have a large butcher chain in south east QLD, Australia called Super Butcher that I frequent for bulk purchases. I recieved an email from them today spruiking a superior cut, bone in rib roast weighing just shy of 6kg (13.2 lb) at $A177 ($US118). This was a special price discounted down from $A325 ($US216). Your 22lb (aprox 10kg) rib roast works out using my previous conversions at $A174... WTF!!! and us guys Downunder think we live in the lucky country... Well we do but can you ship a few of them bad boys down to me here please 😂😎😂
Hm, in my part of Canada, and our dollar is like yours, regular price would be around $30/kg, so 6 kg $180. But discounts are rare ... and prices are creeping up
Do not buy Amazon knives, you are not holding it correctly, don't put your finger on top of the blade, buy a Dexter or Victoronix, with proper sharpening tools, easier to cut with proper utensils, your video is on point and I do the same thing, just saw you struggling with cutting and technique.
The knife I used in this video is Miyabi / Zwilling, but part of what I'm trying to demonstrate with the video is that people can accomplish this without buying a lot of expensive kitchen tools. As to the grip and technique, I appreciate the feedback and will look into it further!
@Pete Schneider you should be able to take those rib bones out in about 3 swipes of the blade riding the bones, if you want meatier bones, then yes time and precision cuts (I get it) but for more steak ride em, when slicing all 1 motion, I bought a 14 in dexter for slicing, a smooth steel and I sand it to keep it smooth, makes easy work for rib loins and jerky
This is silly because MOST rib roasts are priced exactly the same/pound as rib eye steaks in nearly every butcher shop and grocery store these days. Maybe 20 yrs ago you could save but not now.
That may very well be true in your locale, but in my experience most butchers don't like doing extra work for free. But you are correct that it's worth asking if they'd cut it down for free just to get the volume sale. They may or may not. In my area, steaks are at least a couple dollars more per pound than buying the whole roast.
@@peteschneider5842 Most butchers in my area (at grocery stores) are paid hourly rates and cutting a rib roast into steaks gratis is considered good customer service.
@@peteschneider5842"Extra work for free?" I've watched a butcher cut a rib roast into steaks and the entire process took about 10 minutes. After paying them $100+/- for a big order of beef I'm not inclined to pay an additional $2 per pound for 10 minutes of their "time"...
Eww your ground beef is fucking expensive then isnt it? :O In germany common quality mixed ground beef is at 3$ a pound, while the regular average price for a bone in rib roast is 7-8$ a point.
The intent of the video is to show how anyone can do this with the minimum amount of ancillary expense. Also, at the end, the job is complete, so not my idea of a fail. Sorry if you disagree.
Good money saving tip to pass on in today's world. Ever try using a Victorinox 6 in. semi-flex boning knife? Good value, used by a lot of pro butchers for this kind of breakdown. Checkout Bearded Butchers.
Great Video. Cutting your own sub primal cuts can get addictive for sure. Home butchery is becoming a lost art. Thank you for helping get the message out to more people.
I just heard of your channel from another carnivore RUclipsr and I subbed!
I think it’s so awesome that you are out here watching videos and supporting smaller channels 🙌🏻🤓 well done sir!
Thank you Pete for the wonderfully informative and clear video!
Nice vid. *Pro tip: * wet a kitchen towel (thick terry cloth is best) and spread that out on your counter, and then place the cutting board on top of the wet towel. Drastically reduces that spinning and slipping you have going. I think they sell specific rubberized cloths for this but you really can use a kitchen towel.
We are carnivore and eat a lot of ribeye. A local grocery store had whole bone-in choice angus ribeyes on sale this week for $6.99/lb. I bought 6 24-25lb whole ribeyes and processed them for the freezer. I cut them into approximately 24oz steaks and vacuum sealed them in my chamber vacuum. I removed the bones so they wouldn’t puncture the vacuum bags. I froze the bones in 4 packs for bone broth. I ended up with 96 24oz beautiful ribeyes for the freezer.
So you ended up with 96 steaks for a thousand bucks...hmmm.
10.50 a steak is cheap.
Wow! Nice work. 96x24 oz steaks!
Can you please tell us the price per pound and where you're at?
@@gatesroyale I buy my ribeyes when they go on sale. Here on the Alabama gulf coast we see them on sale for $6.99/lb. I stock up when they do.
Nice video! This is very cost effective for someone who’s on a Carnivore diet. Can probably eat all of those steaks within a couple of weeks!
One thing I have always done is to put a double layer of wet paper towel under your board, that way it won’t move on you. Great information thanks for the content.
I've been doing this for years. My market runs a great sale of rib roasts around Christmas and Easter and I buy a couple each time. I have the butcher cut them into individual steaks, 11/2-2" thick and freeze them. They stay fine in the freezer for about 4-6 months, enough time to use one holiday's stash and buy the next one.
Tom Hanks voice double.
BTW, if you're buying a bone-in rib roast, you can cut the bone from the meat but save the bones and freeze them to make bone broth later.
Love that you're showing folks that this is entirely doable for most everyone; however, I have one piece of constructive advice: you're using the wrong knife. I have the same Miyabi you're using (it was my go-to blade in a professional kitchen for years), but it's a chef's knife, best for general use like chopping and dicing veg. What you need is a semi-flexible boning knife. Victorinox makes a terrific, modestly priced one, about $40, I think. You can get it with either a hardwood handle or a composite one (I think they call it Fibrox). You may even have one in the set in your block on the counter behind you. Okay, two pieces of advice: Whatever knife you're using to cut the muscle away from the bone, just use the tip, kind of like a scalpel. You can get closer to the bone, which will give you a greater yield, and with less contact between the muscle and bone, there's less friction, which will require less effort and increase the safety factor.
Keep doing what you're doing; it's inspirational. I've subscribed.
I'm not OP but thank you for your comment. I was also thinking that he left a LOT of meat on the viewing end of the ribs, (probably because he couldn't see that side) I don't have a boning knife but I'll do what you said with a petty or a sujihiki, and use just the tip. Great point about the friction. This is some of the best constructive criticism I've read.
Great first video, Pete! Thank you!
Done this twice now. I carve the ribs leaving a little more meat, make steaks and then separate the rib caps from the eyes. Ribs are per usual beef ribs. Rib caps spiraled up and tied make the BEST steak you'll ever have. Eyes cooked MR are great cold, sliced on a platter with cheeses/olives/balsamic/crusty bread. Of course, vacuum sealing and freezing the remaining prepped 20 lbs you can't eat at once lasts for a year easy. I love when standing rib roasts go on sale!
"Rib caps spiraled up and tied make the BEST steak you'll ever have."
Thank you very much for this info, never thought about trussing them into a steaks, that's really smart, kudos.
Nice job!!!
That's was actually a great video I have a buddy that stack his freezer with store bought steaks I had to share this with him
Having trouble justifying meat prices these days, I’ve always been cheap. Very interested to see more videos like this, subscribed
Drop some tips on being cheap
Love to hear what someone knows what I don’t 😊
Hey Pete. Great video. I don't usually comment, but I wanted to suggest that you use a wet towel or a non-slip liner under your cutting board to prevent it from moving while you're cutting. That said, you're doing something that I've long thought about doing but was afraid to ruin a big piece of beef. Thanks for the video,
Much appreciated! I'm pretty zen while I'm working on it, so don't really notice the movement, but watching the video, I see what you're saying. I'll probably grab some self-adhesive non-slip feet for it.
You saved me making the same comment. Cheers.
Was getting ready to make the same suggestion...wet paper towels stops all that moving around
Great comment (and vid!).. seems pretty used to spinning the board so probably damp rag here instead of a nonslip mat. I always liked to offset the rag to allow some incline to the board for runoff :)
@@boywithcap 100% this. Paper towel is fine but it's disposable and costs more money then just wetting a rag/kitchen towel and spreading it under the cutting board.
I’ve never seen a rib roast that big in any store in MN lol
They're behind the counter. You'll need to ask the butcher.
@@peteschneider5842 Costco?
@coreym5072 I haven't really queried costco about this. They might sell you the whole thing, but I find that it's usually ordinary chain grocery stores who are offering these deep holiday discounts. At least that's the case in my area.
Thanks ! Going to do this next trip to the store!
Really nice video!
Enjoyed your video! Very informative and made me way less apprehensive about spending so much money and not being able to do this right. Very easy to follow video thanks a heap! 😅
Subbed to your channel also ❤
My local grocery store has bone-in rib eye roasts on sale for $7.48 a pound right now. They ranged from about 6 pounds to about 11 pounds.
I picked up a couple of them and have boned and steaked out one of them. It yielded 8 decent sized steaks which ended up costing about 8 bucks a steak. Normally, a boneless rib eye of that size would cost 14 to 16 dollars.
Publix has the no bones for $5.89/lb rn
Eww, thats still fairly expensive. I only buy choice+ rib roasts if theyre below 6$ a pound. If its above, I'll use chuck roasts to fill up the stash instead, its a fairly save 5$ a pound throughout the whole year.
Why would you take the steak off the bone when cutting a rib roast? The meat adjacent to the bone is the best.
This was cool.
Just bought whole in bag rib roast at SaveMart in Nor Cal for $5.99 lb. Will cut a couple of steaks off and will roast the rest for rib roast Christmas dinner for 10. I like to roast with bone in, so will not cut it off the bone. Also, I don't like to freeze and thaw the steaks as they lose a lot of liquid when thawing. I will have the steaks on the grill a couple of days before the X - Mass roast.
Key is to dry-brine the steaks shortly before thawing starts to happen. Generously salt them and have them rest for a night at 3-4 degrees, the steak will literally suck back in any evaporated liquid since it immediately gets attached to the salt via osmosis. Just be sure to cover those steaks up entirely depending on what else you have in your fridge.
Nice video!!! I have and definitely do this again!!! This is a lot cheaper!!!
Great video, Pete. Just a suggestion to buy a wireless mic to use for your videos. A little hard to hear.
put a wet cloth or rug deslip piece under board....thanks for the great info
I cut my bags a little longer so that you don't suck blood juice into your vacuum sealer.
Local store has Rib eye roasts for $5.77, Got a couple, sliced them up, vacuum sealed and into the freezer. Can't imagine anymore buying pre cut rib eye steaks for $12.99+.
I googled ribeye roast and I saw 5 to 7 pound ribeye roast for $131. Where are you guys getting these 26 pound ribeye roast for the same price?
Around Easter, as in right now, or maybe next week, many supermarkets will have killer deals on ribeye roasts. To get a 7-bone (whole ribeye), you'll have to ask your butcher directly. I bought two yesterday for 6.99 per lb.
@@peteschneider5842 How many pounds?
If you want the board to stop sliding while you are trying to cut. Place a damp T towel underneath the board.
Suggestion: Put a wet dishtowel under your cutting board and it won't slip on your countertop.
Seems you should invest in a good breaking and boning knife, if you are going to continue processing your own meat.
GREAT IDEA-- thanks.
You can find a local meat supplier the one here where I live is called Thompson meat packers they sell to restaurants if you call them they will usually sell a whole ribeye to a walk in and just add the ticket to a commercial account. Last time I got one it was 6.75 # no bone to trim out
This is a great video...and I can't wait to head to Costco and pick one of these up to do this myself! I would suggest for you though, regardless of you being a professional or not, is either invest in a higher quality knife that makes your cuts easier, or learn how to sharpen your knives so that they cut easier. You seemed like you had to force your cuts a little bit, and that's the easiest way for you to injure yourself because more pressure causes a higher chance for you to lose control of the knife. Anyway...thanks again for the video!
I've gotten this comment a few times. The knife is neither cheap nor dull, so I'm not sure what's giving people that impression. Anyway, glad you enjoyed the video!
Great video and advice thank you. Can you tell me what brand of sealer you have?
It's a foodsaver FM2000-FFP. Thanks for your kind words!
@@peteschneider5842 thank you sir. If you were in the market for a new one what would you buy?
@@billthomas6296 That's a tough one because both of mine are oldish and I haven't shopped for one in a while. Honestly, I use my manual clamshell (this one) almost all the time. If I were shopping today, I'd probably grab the Fresko V8 off Amazon. Looks easy to use, inexpensive, and gets good reviews.
@@peteschneider5842 Thanks Pete for the info
Cool Video, I love Steaks
Costco / Kroger: Rib Roast $16.99/Lb. Ribeye $14.99/Lb Regular Price. Everyone had the Roast for $5.99-$7.99/lb for the Holidays but they are all back to normal prices now. Back in the day, I used to do this all the time. Buy a rib roast, cut them into 2" thick pieces and vacuum seal them. You have a steak or a roast, depending on your mood. Until everyone caught on and now the roasts cost more per pound then the steaks if they are not on sale.
Kroger has rib eyes on sale at least every couple of months for a week at a time at $6.99. Its in the Weekly Ad.
When you do traditional dry age. Leave the bone on brother. Less rind to chop off in the end.
I tried that and found that I didn't get bigger finished steaks, but also the ribs were not edible. Lose lose for me, but I understand why it seems better in concept.
Good tip. Is there any reason not to pre-season the steaks before you vacuum seal them, so you can drop them directly in the sous vide, straight out of the freezer?
Yes! You could absolutely do that.
@@peteschneider5842 I would not suggest that. Typically, you don't want to season a steak more than an hour ahead of time.
@@brucel4677 If you're going from seasoning to freezing and from freezing directly to sous vide, that wouldn't be much different than seasoning an hour before cooking.
@@peteschneider5842 I do this all the time, and it's 100% ok, just keep the black peppercorn not TOO coarse so it doesn't possibly puncture the bag when going straight to sous vide from freezing. You obviously add an hour or so to the regular cook because it's still frozen, and it will in no way make a difference (taste wise or texture wise) from seasoning it 1 hour beforehand, letting it get to room temp, and then starting the cooking process. So it's a hell of an active time save with what you're doing.
I just cut my roast and I'm not sure what to do with the rib now? Slow cook in the oven?
I either smoke them or sous vide them. Slow cooking in the oven would probably turn out great too!
I like mine with the bone on it, do you have a video showing how to do that?
I don't, but might make one. The challenge is that without the type of saw a butcher uses, your bone-in steaks are going to be 2" thick and about three pounds each. That's just more than I need. Plus, I've never noticed a flavor difference bone-in vs. Boneless, so makes more sense for my needs to have the ribs separate.
@@peteschneider5842 Oh, so you would need a band saw to cut those? I just think it is more fun to eat with the bone in it LOL
Thanks for answering my question!
@@candidegunn3624 Yeah, your butcher has a bandsaw that allows them to provide inch thick bone-in steaks. I can't think of a practical way to do that at home.
I would like to see the price per lb after you trim and cut off the bones....
While this is good, it's not always the best option. Last week whole ribeyes at Costco were $13.99 lb. But ones already cut were $12.99 lb. Always look before buying.
Tell me your dishwasher isn’t where your standing.
We literally have same kitchen, incredible lol
Tom Hanks is teaching me how to cut Ribeye. Lol
thanks for the video!!
Proper boning knife is much easier, good stuff though 👍
Nice.
Instead of Vacume sealing could you just use zip lock freezer bags?
It's not ideal, but you could. Try filling a big pot with water and lowering the filled bag into the water, then zip it when the zipper gets close to the water surface. It's called water displacement method. You should be able to find videos if it's not clear. Might not last as long.
Those steaks were so fresh that they were still moo-ing when you bagged them :-)
14:30 Your machine should have a cutter built in ?
It 'should', but it does not. Many do, however.
Good idea, but I think I will freeze it and cut it into steaks with a sawzall with a meat cutting blade.
Providing a link to the vacuum sealer would be nice
Here you go, but pretty much any manual, clamshell sealer would work fine.
a.co/d/hTH1dff
You can buy them at Costco, BJ's or Sam's club. And get an even better price if you can catch them on sale, I got mines from Costco. If you don't have a membership or know someone with a membership you yourself might be able to get a one day pass.
Where do you get the primal cuts from
They'll have a whole rib roast at any grocery store meat counter. You just need to ask the counter staff.
@@peteschneider5842 umm I am in the north east out supermarkets usually don’t have a live butcher is Costco a good option thank you for your help
@@shironbroadnax1534 Interesting. They all have a butcher around here. Costco might be able to help you out, but I'm not sure they do the same type of sale prices that a supermarket would. It's worth asking.
@@peteschneider5842 thank you so much for your help will be looking for more videos from you thank you again
Yep, as a carnivore, we regularly buy whole Ribeye and cut it. Usually, it's about $5 per pound less than buying individual Ribeye steaks. Butchers are definitely our friends.
Is all the connective tissue of the top of the steak
Where did you pick this rib roast up from ? I have been looking for online distributors,
I just got it from my local grocery store, Stater Brothers. Just ask the butcher for a whole rib roast.
Where'd you get the meat?
@@jackwritter1302 I got this one at Stater Brothers, but at least in my area, all the major grocery stores compete for that inexpensive holiday roast business.
Great video. I think you need a bigger knife though.
Place a damp towel under that cutting board, that will stop that cutting board from doing the electric slide.
Cool stuff Pete, thanks for sharing - and yeah, that's crazy-good value for ribeyes! I'm still unclear, where do you acquire an entire ribeye roast?
For knives - I once saw some video of what I think was the Pat LaFrieda company in New York, and their butchers were using these big curved knives which would be pretty useful for a giant slab of beef like that. I definitely remember that they had crappy plastic handles, so they're probably pretty cheap. I'm guessing that once a knife gets dull they just toss it and break out a new one, so doing stuff like this probably doesn't require a big investment in a special knife.
That knife you're using, on the other hand, looks pretty sweet though...
Butchers don't receive shipments of steaks. They receive much larger sections of meat that they cut into steaks in house. So, you can literally just ask for the whole roast at your butcher counter. It might be best to call ahead because when they sell a whole roast, they're giving up a large portion of their inventory,, which they may be reluctant to do. Especially if you're buying more than one.
I do like the knife I'm using in this video, but this is maybe not the best use of it. I'm probably harming the edge by running it over the bones.
Tom Hanks cuts his own steaks
Why not make bone in rib eye?
Four reasons. 1. A rib bone is 1/7 of that whole thing, so I'd end up with 3 pound steaks, which just isn't my preference. 2. Cutting the bones isn't possible with common kitchen equipment. 3. There's no flavor difference to justify the effort or expense of getting that specialized equipment, and 4. I like the ribs by themselves.
I love ribeye steaks but my least favorite part is that cap... I don't really like that part. I will try to buy a big piece like that but usually, here there is no discount to buy the big piece... the cut steaks are the same price... I found that out last time I went shopping and got a whole loin to cut up myself... but it was not a cheaper price than the cut and trimmed strip loin steaks so that ended up being work as well as cost me more in the end because of the trimmings.
If you don't like the cap, I'd suggest reaching for the New York instead. It's the same muscle as the center part of the ribeye, just further down the carcass. Personally, I'm not into leaner cuts, but if that's your bag, go for it!
@@peteschneider5842 No... I am not at all into the leaner cuts... I like the fat and think it is the best part... I think it's the texture of the cap as well I don't care for the beef tenderloin. When I said I already bought a loin that is what New York Strip is called here in Canada. So, yes that is my preferred steak a New York strip with all the fat that it comes with, not the kind that is trimmed of the fat. I bought the whole Beef loin and did not cut the fat off. It was really great...
That looks more like select or choice but not prime. For the cost and from the looks of it they will eat fine.
This is good meat for tacos? BTw thank you for awesome vid
Honestly, I wouldn't probably make tacos with something this nice. Although, at $5.77 a pound, why not?
@@peteschneider5842 Thank you..i love the heck out of steak tacos...trying to find low cost way of getting the meat
@@jeffreywhite4091 The approach of buying a large slab of beef at a discount can be applied to pretty much any cut. Just because I, personally, wouldn't use ribeye doesn't mean there's anything wrong with it, and it would make some extremely rich tacos. But you can get a whole sirloin, whole striploin, whichever cut you like, and if the particular 'steak' is on sale, most butchers will give you that price for the 'whole' version as well. Then slice, seal, and freeze to keep inexpensive stock for months.
@@peteschneider5842 thank you
Where is everybody finding these rib roasts for 6 7 8 bucks a pound everywhere I've looked they've been 15 to $18 a pound
Usually this is all about timing. You'll find these deals a week or two before major grilling / feasting holidays.
We have a large butcher chain in south east QLD, Australia called Super Butcher that I frequent for bulk purchases. I recieved an email from them today spruiking a superior cut, bone in rib roast weighing just shy of 6kg (13.2 lb) at $A177 ($US118). This was a special price discounted down from $A325 ($US216).
Your 22lb (aprox 10kg) rib roast works out using my previous conversions at $A174... WTF!!! and us guys Downunder think we live in the lucky country... Well we do but can you ship a few of them bad boys down to me here please 😂😎😂
Hm, in my part of Canada, and our dollar is like yours, regular price would be around $30/kg, so 6 kg $180. But discounts are rare ... and prices are creeping up
I got one for 6 bucks a lbs, reg price 14 bucks for a cut. Ribeye. Got 2 before they sold out.
Go with the 8 in. FS bags I just did my rib eyes, less waste, you will thank me later! 😂
Do not buy Amazon knives, you are not holding it correctly, don't put your finger on top of the blade, buy a Dexter or Victoronix, with proper sharpening tools, easier to cut with proper utensils, your video is on point and I do the same thing, just saw you struggling with cutting and technique.
The knife I used in this video is Miyabi / Zwilling, but part of what I'm trying to demonstrate with the video is that people can accomplish this without buying a lot of expensive kitchen tools. As to the grip and technique, I appreciate the feedback and will look into it further!
@Pete Schneider you should be able to take those rib bones out in about 3 swipes of the blade riding the bones, if you want meatier bones, then yes time and precision cuts (I get it) but for more steak ride em, when slicing all 1 motion, I bought a 14 in dexter for slicing, a smooth steel and I sand it to keep it smooth, makes easy work for rib loins and jerky
Please, put a wet towel under your cutting board. It won't move as much! I learned this the hard way 40 years ago.
A 5 kilo,11 lb rib roast in UK Is around £150 not cheap!🙃
umm -- I like this ...
This is silly because MOST rib roasts are priced exactly the same/pound as rib eye steaks in nearly every butcher shop and grocery store these days. Maybe 20 yrs ago you could save but not now.
That may very well be true in your locale, but in my experience most butchers don't like doing extra work for free. But you are correct that it's worth asking if they'd cut it down for free just to get the volume sale. They may or may not. In my area, steaks are at least a couple dollars more per pound than buying the whole roast.
@@peteschneider5842 Most butchers in my area (at grocery stores) are paid hourly rates and cutting a rib roast into steaks gratis is considered good customer service.
@@peteschneider5842"Extra work for free?" I've watched a butcher cut a rib roast into steaks and the entire process took about 10 minutes. After paying them $100+/- for a big order of beef I'm not inclined to pay an additional $2 per pound for 10 minutes of their "time"...
😀👍🏿Make Cap Steaks first then slice ribeye steaks
Put a wet towel under your cutting board Chef.😯
no good if you cant hear it
Make shish kabobs instead, good meat going to waste using it for stew.
At 5.77its almost cheap as ground beef !!
Eww your ground beef is fucking expensive then isnt it? :O In germany common quality mixed ground beef is at 3$ a pound, while the regular average price for a bone in rib roast is 7-8$ a point.
6 mins. Till you picked up your knife. Way to long.
You were doing fine until you cut off the fat. Time for me to move on.
Sharpen your knife!!
More action less talk please.
Does a video on how to butcher a rib roast and starts off with all the wrong knives.
This entire video is a fail. 👎👎
The intent of the video is to show how anyone can do this with the minimum amount of ancillary expense. Also, at the end, the job is complete, so not my idea of a fail. Sorry if you disagree.
Too much rambling!
Good money saving tip to pass on in today's world. Ever try using a Victorinox 6 in. semi-flex boning knife? Good value, used by a lot of pro butchers for this kind of breakdown. Checkout Bearded Butchers.
Use a 6 inch boning knife for the ribs