Cutting Steaks from a Ribeye

This is Jesse from Celilo. We are trimming ribeyes and cutting steaks for service. If you want to save some $$ next time you have a big party, check this one out.

Category:

People & Blogs

Tags:

• Ribeye
• Steaks
• Celilo
• Restaurant
• Hood
• River
• Oregon
• Ben
• Stenn
• Maui
• Meyer

[xaxphaanes]

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.

[Copperwest]

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!

[abrasdwe]

U like meat and gas masks? Check out my channel

[gabbytron001]

You are not a meat cutter, you're a butcher.

[jwrs50]

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.

[maorias108]

@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

[jayhawks2929]

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......

[masteryeti100]

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.

[bry1399]

thank you, Copperwest and Jesse. Very helpful.

I’m just a chef....so no critique from me.

[irich62]

doesn't look very well marbled - must be Outback....

[kayseadilligaf]

@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.