I just today had this cross my suggested video list. This is the best damn video I've seen explaining the different rib cuts. Now to look at what else they have available.
Dr Phil, You are the best! If you ever come to NJ look me up, I would love to meat you :)). I was a Prime service shop owner and had pride in providing value and quality and also putting on a show for our patrons. In our tiny 900 sf shop we were fortunate to have an outside rail and two within the box so our breaking was done on the hook. When I sold my shop in 2012 I bought all my tools home and a grinder for the house but in the last three years I've lost my hand strength do to ALS. So I revel in watching you do your stuff and offering the proper name for each section. Thanks so much😊
This primal looked like USDA Prime. Great marbling and super white fat cover. Surprised it doesn’t have more fat cover like a yield grade 4 or 5! But, most importantly is the gentleman cutting the meat. This is the new schooled type butcher. Works his knife like a pro. Knows all the book names of muscles and skins. I rate this video and meat cutter 10/10.
By far, the best explanation of where and how "Plate" Ribs are fabricated. (And I've seen & heard many) It's amazing how many retail shops have no idea what I'm referring to when I request these "Dino" Ribs for smoking "Texas Style". They only know about chuck short ribs. Thank you for this great video.
I've never broken one after around 5 years of cutting meat. semi-flexible curved are definitely my favorite style and Victorinox is always the brand to go with. no need to spend more than $30 on any fancy crap. spend some time learning how to use a whetstone and hone the blade often, you'll be good for a while.
I just today had this cross my suggested video list. This is the best damn video I've seen explaining the different rib cuts. Now to look at what else they have available.
Glad it’s helpful! Well have another video soon! Stay tuned!
Your cadence and teaching abilities are fantastic!
Clearly, you understand and respect these beasts we eat, as well as the beasts who are eating.
Dr Phil, You are the best! If you ever come to NJ look me up, I would love to meat you :)). I was a Prime service shop owner and had pride in providing value and quality and also putting on a show for our patrons. In our tiny 900 sf shop we were fortunate to have an outside rail and two within the box so our breaking was done on the hook. When I sold my shop in 2012 I bought all my tools home and a grinder for the house but in the last three years I've lost my hand strength do to ALS. So I revel in watching you do your stuff and offering the proper name for each section. Thanks so much😊
Wow! How have I not seen these before today?!? Great information and a super easy to follow presentation! Thanks!!
I love all the videos and the presentation is an A+.
This primal looked like USDA Prime. Great marbling and super white fat cover. Surprised it doesn’t have more fat cover like a yield grade 4 or 5!
But, most importantly is the gentleman cutting the meat. This is the new schooled type butcher. Works his knife like a pro. Knows all the book names of muscles and skins. I rate this video and meat cutter 10/10.
By far, the best explanation of where and how "Plate" Ribs are fabricated. (And I've seen & heard many) It's amazing how many retail shops have no idea what I'm referring to when I request these "Dino" Ribs for smoking "Texas Style". They only know about chuck short ribs. Thank you for this great video.
great presentation!
Look awesome love me some ribeyes ✌️
Good how to video. I do have a question, why is it necessary to wear a hard hat ?
How often do you break one of those boning knives? And can you share the brand of knife that you prefer?
I've never broken one after around 5 years of cutting meat. semi-flexible curved are definitely my favorite style and Victorinox is always the brand to go with. no need to spend more than $30 on any fancy crap. spend some time learning how to use a whetstone and hone the blade often, you'll be good for a while.
Oval
Why can't yall just leave it the way it is and just sell it that's right yall want too make ever cent you can off the bone