Yeah nice technique that's the way to go. Commenters/customers shouldnt comlain about taking off the chain, more ounces of each steak is tasty ribeye. I'd have probably trimmed some silverskin though, low counter too.
The prep is pretty much what you can expect from a chef. Not the prettiest. You should always break from the rib-end first. The chain is on the tenderloin. What he's taking off is called a 'false eye' on the lip. That looks to be a 2x2 loin, angle your cuts from the first cut towards the break from the 6th rib and you'll increase your overall margin. Duh.
When I butcher beef I would call this rib steaks. The ribeye is the very small circular muscle that runs down the center. I would sell both rib steaks and ribeyes on the beef I cut.
for his 200th rib eye, he didnt do some parts right, not saying he didnt know what to do but when he cut off the CHAIN part, he didnt have his knife angle right , he was cutting off some good portions of the meat that people love to have on their rib eyes
@hodges710 i agree my man and also where is the steak knife that has weight to cut balanced steaks??? if i wanted a saw i would of asked to have a saw cut my steaks but you know the real thing is there is a lot of wasted there that could of been used on the steak itself if i was giving marks out of 10 i would give him a 5 and thts being generous
he has no idea what he is talking about no offense but when did ribeye's have tenderloin? what he means is that the ribeye goes into your short loin i.e porter house/t-bone steaks that have a tenderloin there is a HUGE difference.
Yes. I know. He was nervous, and did such a good job on the prep, and it was saturday pre service, and that was the last Rib eye! I figured no one would mind, or even notice, but he realized it too and I signaled him to keep going....Overall though, I though it was a good tip...Sorry for the Slip up!
very suprisingly entertainly but then again its steak lol. I want to become a chef so butchery is very important so im considering apprenticing 4 awhile.
I'm a butcher here in maine. If you use a longer knife you will cutt straighter and easier, The "eye" side is more of a chuck domonico and is the best rid eye and you look for the one with the bigger cap on the steak which has more marbling in it,it would be the best. Its also easier to trim the steaks after there cut. But then all meat cutters have there own way of cutting. Thanks for sharing your video.
yes, a longer knife and no "sawing" motion. You want to use a longer knife and pivot the tip end of the knife on the cutting board, otherwise you get weird cut marks.
hey Chief, if we give away all our secrets, we'll all be out of a job soon lol
You are not a meat cutter, you're a butcher.
gabbytron001 1 month ago
Yeah nice technique that's the way to go. Commenters/customers shouldnt comlain about taking off the chain, more ounces of each steak is tasty ribeye. I'd have probably trimmed some silverskin though, low counter too.
jwrs50 4 months ago
good thing you work in a restuarant they would fire your ass in a grocery store for cutting off all of the high dollar meat to make hamburger......
jayhawks2929 6 months ago
The prep is pretty much what you can expect from a chef. Not the prettiest. You should always break from the rib-end first. The chain is on the tenderloin. What he's taking off is called a 'false eye' on the lip. That looks to be a 2x2 loin, angle your cuts from the first cut towards the break from the 6th rib and you'll increase your overall margin. Duh.
masteryeti100 1 year ago
thank you, Copperwest and Jesse. Very helpful.
I’m just a chef....so no critique from me.
bry1399 1 year ago
doesn't look very well marbled - must be Outback....
irich62 1 year ago
Comment removed
2112andy 1 year ago
When I butcher beef I would call this rib steaks. The ribeye is the very small circular muscle that runs down the center. I would sell both rib steaks and ribeyes on the beef I cut.
oden010 1 year ago
BOoring
porn1978 1 year ago
thought he was saving money cutting the cap off haha deff not saving money
TheSilverx8 1 year ago
never would i vist your restraunt the way he buchered that pice of meat lol well that was what it was to him
irishbrosme 1 year ago
To me, it's doesn't matter how I cut it, as long as I can enjoy those right away from the grill. yeahh!
yxa86 2 years ago
for his 200th rib eye, he didnt do some parts right, not saying he didnt know what to do but when he cut off the CHAIN part, he didnt have his knife angle right , he was cutting off some good portions of the meat that people love to have on their rib eyes
hodges710 2 years ago
Yep, he did. We use the trim for burgers in the restaurant, we'd never trim up and then toss all that great stuff!
Copperwest 2 years ago
that what the video said
datzfast 2 years ago
@hodges710 i agree my man and also where is the steak knife that has weight to cut balanced steaks??? if i wanted a saw i would of asked to have a saw cut my steaks but you know the real thing is there is a lot of wasted there that could of been used on the steak itself if i was giving marks out of 10 i would give him a 5 and thts being generous
maorias108 5 months ago
you don't have to throw out that trim that he took off at the beginning. my grandpa used to make gloves out of it for working in the garden
bobbybodickerson 2 years ago
he has no idea what he is talking about no offense but when did ribeye's have tenderloin? what he means is that the ribeye goes into your short loin i.e porter house/t-bone steaks that have a tenderloin there is a HUGE difference.
xaxphaanes 2 years ago
Yes. I know. He was nervous, and did such a good job on the prep, and it was saturday pre service, and that was the last Rib eye! I figured no one would mind, or even notice, but he realized it too and I signaled him to keep going....Overall though, I though it was a good tip...Sorry for the Slip up!
Copperwest 2 years ago
very suprisingly entertainly but then again its steak lol. I want to become a chef so butchery is very important so im considering apprenticing 4 awhile.
preno911DW 3 years ago
I'm a butcher here in maine. If you use a longer knife you will cutt straighter and easier, The "eye" side is more of a chuck domonico and is the best rid eye and you look for the one with the bigger cap on the steak which has more marbling in it,it would be the best. Its also easier to trim the steaks after there cut. But then all meat cutters have there own way of cutting. Thanks for sharing your video.
ChiefWiggim 3 years ago
yes, a longer knife and no "sawing" motion. You want to use a longer knife and pivot the tip end of the knife on the cutting board, otherwise you get weird cut marks.
hey Chief, if we give away all our secrets, we'll all be out of a job soon lol
mmmbbq 2 years ago
@mmmbbq
the sawing killed me! Always make contact with the table and pull back. I'd have used an 8 or 10 inch breaker for that.
I'm a butchers apprentice/bbq slave... and this wasn't terrible, but I wouldn't recommend it.
kayseadilligaf 1 year ago
Rib eye steak my favourite part of beef!!! amazing taste yum yum yum yummmmmy!!!!
kittymiiow 3 years ago
thanks for the great vid helped alot
midgetsarescary 3 years ago
Jesse is the man.
jeffjukkola 3 years ago