Beef Ribeye to Rib Roast, Scarapelli and Steaks

More direct view of Ribeye fabrication

[@sharon94503]

Great video. Not gonna lie, the squeaking was a bit much at first, but I learned alot.

[@FletcherMadden]

Thank-you for the great demonstration.

[@jonathanphillips6929]

Chef your videos are inspiring and very helpful......wish i had a teacher like you in my younger cooking days.

[@doctoredable]

Scarapelli is such a unique and flavorful cut. Interestingly the butchers at Costco are experts at removing the scarapelli and they sell it separately. YUM!!

[@MtnBadger]

Make a mixture of herbs and seasoning and cheese, etc. and spread on that scarapelli instead of meat glue and make a nice, stuffed roast or steaks, just keep it trussed. Mmmmm... This guy knows his stuff and explains it all correctly and in such a way that someone can actually learn. I come from a family of butchers dating back to the 1800s, so I have a clue about what I'm saying. One point, however, that I have to argue is the common misconception that the rib bones (or any bones) actually impart flavor into the meat while it's cooking. Blind testing has shown this to be false... HOWEVER, what the bones do is to protect that portion of meat closest to the bone from direct exposure to heat, which is why the meat nearest the bone tends to be a little rarer, more tender and juicy. So, the bone is actually protecting the flavor that is already in the meat from degradation due to heat exposure. This is more prominent in a roast than a steak but it's still true there, too. So, by all means, buy your roasts and steaks bone in! :)

[@andycheung22ac]

Lol at the Turkey Burger comment. Total respect.

[@hawraa1946]

Amazing professor :)

[@CaptChet]

Probably a great video but way too much camera movement for me.

[@davidsolomon8203]

Dizzying!

[@MtnBadger]

Or... Two bones for me. :)

[@Jeff-uy8xg]

is the camera attached to your nose?......REALLY annoying

[@wang1888]

Too much movement !!