3 methods to cut a whole bone in ribeye from the US Chefs Food Store
Вставка
- Опубліковано 28 тра 2024
- prices mentioned may not be in effect as of this videos release.
Are you tired of breaking the bank every time you buy a whole in the bag 7 bone rib roast? I'll show you the place you want to go to buy whole in the bag rib roasts for a fraction of the price but many other meats as well. I'll also show you how to cut these bone in rib roasts and steaks with inexpensive meat cutting knives. Don't let cutting meat intimidate you, YOU CAN DO THIS! I hope you check out this holiday guide because its not just a guide for Christmas but you can save money like this all year long! If you got value from this video consider sharing it with friends and family because learning how to be self sufficient is valuable information and in this economy we can certainly use all the help we can get! Thank you for watching, be sure to like as it really helps my channel grow.
(As an Amazon Associate I earn from qualifying purchases)
Here are all of the meat cutting tools I have and recommend!
www.amazon.com/Victorinox-cut...
victorinox 10 inch curved breaking knife:
amzn.to/3MUmoJs
Victorinox Swiss Army 5.7303.25-X4 Fibrox Cimeter Knife Black 10 in:
amzn.to/3ut0JSg
Butcher's Knife Scabbard - Holds Blades Up To 14" In Length - Hook Holder - Poly Construction - Commercial Knife Sheath - Holds Most Butcher Knife Such As Cimeters, Breaking Knife, Boning Knives
amzn.to/3SQ2nYb
Victorinox Swiss Army Cutlery Swiss Classic Fibrox Honing Steel, 10-Inch, Multicolor (6.8002.US1)
amzn.to/49LNr3v
Norton IM200 Knife Sharpener Oil Stone Sharpening Stone Kit with Coarse /Medium Crystolon and Fine India Stones, Sharpening Stone Oil and Knife Angle Guide
amzn.to/3MXvEfY
Xpose Safety Heavy Duty Vinyl Apron - Industrial Grade Waterproof Material For Ultimate Protection, Lab Work
amzn.to/3sL8y5c
Schwer ANSI A9 Cut Resistant Glove, Stainless Steel Mesh Metal Glove, Food Grade for Kitchen Cooking, Butcher Meat Cutting, Oyster Shucking, Mandoline, Fishing(M, 1 PCS)
amzn.to/3QYQUTU - Навчання та стиль
Rib eye steak is my favorite. I need to try doing this. Very informative video.
Thank you. It's very easy to do and they have those stores near you.
Good job as always
Thank you!
My local butcher shop has choice bone-in rib roasts for $7.99 a pound. Will be using this for butchering my own rib roast today.
That's not bad, I'm glad I could help with it.
Good job 👍
Thank you, I appreciate that. I put a lot of work into this video.
Thank you. I'm waiting for the big sale on Choice at my local grocery store!
You're welcome, hopefully it's a good sale
Looks good, and I’ve actually been using the McCormick’s Himalayan Pink salt with Black pepper and Garlic, been using it on everything 🤙🏼
That's awesome. A lot of good options out there. Kinders is the seasoning I couldn't remember.
When I started cutting Chicago knives were used alot as the blades could be replaced when worn out. Later on Victorinox was the knife of choice. Yup beef has gotten really costly so meals with burger is more common than Prime rib.
I agree. It's more speedy for me because I have to buy them for tutorials, lol. A lot of people are buying prime rib for Christmas and I wanted to give them a cheaper option but for most for a lot of us burger is the protein of choice.
I gotta always go with Prime. Bought it once and just can’t do choice or select anymore but it is DAMN expensive. We have reservations out here in OK and I can source prime rib from time to time and that is money, and a money saver! I like to use Lawrey’s and fresh cracked pepper tossed with a bit of flour. Dust that onto my rib, kosher salt, sear in HOT cast iron, with tallow and finish in oven. It makes a fabulous crust and helps seal in some of those juices. Very rarely do I ever use much more than salt and pepper with good beef. That being said sometimes I will try different seasonings, just not with steak and rib roast. I’ll have to try that Treager seasoning and see what it’s all about. Good video cousin!
Thank you John! Uea, you can't beat prime grade! This is pretty much geared toward learning how to cut one and buy one one on a budget. One of these days I'd like to try a ribeye your way.
Probably select grade - Not good. should go with choice or Prime grade
It was select as I believe I stated. Just giving people options instead of feeling like they have to pay premium prices. I'm not sure you know but the only difference between select, choice and prime is marbling. Select is the leanest but sometimes you can find a cut that looks closer to choice. None of these grades effect tenderness just less fat for flavor. Most people think marbling equates to tenderness which is not true. Take example a tenderloin. It's a fairly lean cut and the most tender cut. This video is meant to be helpful and informative and to give people who can't afford a lot more options.
I appreciate the input though
@themeatcuttingacademy7613 that is completely incorrect. Marbling/fat content totally effects the tenderness and flavor. Why do you think there is such a big difference in price.
@themeatcuttingacademy7613 you can't compare 2 different cuts for a comparison of tenderness. Prime filets are more tender than select. A5 are even more tender and melty.
@joegonzalez4188 I'm not comparing cuts to tenderness, I'm comparing leanness and fat to tenderness. A select cut of tenderloin is still tender even though it's lean. If it's choice, it's still tender but has better flavor. Same argument with ribeye. Select is still tender depending on how you take your steak but choice has better flavor because it has more fat is what I'm saying. Both tender but one has more flavor.