How to Trim Ribeye

[@robertarchbold8658]

I'm a butcher myself and have been for about 15 years and think you did a fantastic job of slicing that. Not perfect, but for a guy at home with just kitchen knives that was great.

[@steveberry4583]

Those are Shun knives man. About 150 bucks a piece.

[@masonfrancis7221]

I leave the extra fat but in all I agree.

[@bricksquad9552]

I'm a butcher, my word of advice for the fat cap on the back is to grab it by the top and pull. It will peel right off along with the fat cap at the bottom, leaving you with a nice piece of mostly trimmed ribeye steaks ready to be cut. Once you make your cuts you may have to trim a little but it definitely beats trimming it the long way. If it's supposed to come off it will. Also, the fat isn't necessarily what holds a ribeye in tact. There's a thin "silver" lining under that fat that will hold it just fine, and if you don't trim the gristle it'll make your steak curl up. Too much fat can ruin a good steak. And a standing rib roast has bone in it usually.

[@arrow12680]

+Offended Badly Then Unsubscribed Well said mr butcher!

[@Lumpy007]

+Offended Badly Then Unsubscribed I think maybe these videos should be made by meat cutters.

[@sirbigam]

+Offended Badly Then Unsubscribed Lmao this is a father saving money and providing for his family, dont get too deep guys have a beer....

[@mistresscrush2042]

That was a good suggestion. He wasn't saying he did wrong he just gave us his idea... Get over it....

[@cassianandor4103]

You should honestly make a video about it and post it on youtube, because this comment was super useful. A visual aid would be nice.

[@bsmoovekutdr]

I don't know why a lot of you have to be so technical. There's information here that's good. Who cares about how much fat is trimmed before they weigh it as one person was so quick to point out. He didn't say he was a professional, he was showing us his way of doing it and that much I can appreciate. If it excites his family and his tastebuds, do you think he cares about your sarcasm? I hope not. All in all, it's a good video man, keep doing what you're doing. Another thing I like is that your area was clean as well as your utensils. Again, great job.

[@andreyv1]

Here because I just bought a whole ribeye from Costco... i'm drooling watching this. Should be fun!

[@EdwardRobinson15580]

Cool beans. I bought a small rib eye roast today and NOBODY at the checkout counter could tell me if I bought the right cut of meat to make rib eye steaks. It's obvious that I bought the right roast. Thank you for the lesson. I need to buy some new knives though. Mine are a little dull. I saved quite a bit. I bought a roast for $34.00 and got 7 - 1/2 inch steaks. Wow!!!

[@batsman46]

I don't know why but when you said your family will really love you for these steaks, it really touched me. I can tell you're a great husband and father. Well done, liked this video. Keep up the good work!

[@natemartin5996]

Dude, lots of haters on here. the guy was merely trying to help out, all you people with your rude comments, where are your videos that are intended to help others for FREE? right, so keep your trap shut! Thanks for the video, though there might have been a few mistakes, it didnt cost anything for me to watch it, and i learned some things! so thank you for using your time and video to show us something some of us might not know!

[@MrPanda415]

when you trim off all the weight that you paid for, doesn't the price come out closer to the pre cut ones?

[@brianyun533]

That's what I thought lol. It'll still be cheaper but given how much it as cut off... not by a lot. This case, I would just get the precut to save the trouble.

[@mitchellfurlong8466]

+MrPanda415 The fat is lighter than the protein.

[@derpenoid3248]

+MrPanda415 It really depends on price you paid for the entire loin vs case price, any good butcher shop does cutting test and knows how much loss you have and how much to mark up steaks. If you just want a few steaks you are better off buying case price but if you plan on feeding a lot of people buying an entire loin is best. If you want to save even more money buying it bone in is best (cost per lb is even cheaper) and separating the ribs from the lion is really easy and then you have a nice big rack of ribs as well.

[@dyhbxsgjkknbfsfjjig]

And also if u buy a huge chunk of meat. U r likely to eat it more often.

[@jolujo5842]

yup

[@Lionoftruth7]

This guy is just cutting meat for his family , he’s just a regular guy ppl who hate on him or try to be all professional about meat cutting , go sip on a beer man lol .

[@GrillingNetwork]

puncru thanks!! I never claimed to be a butcher, just a regular guy trying to show another way to save your family money. Appreciate the support and for you stopping by!!

[@towdoctor670]

Im not trying to learn how to be a professional butcher. just learn to cut my own steaks. this video actually helped me. the meat snobs help too but in another way. they give me my own ideas and it makes small corrections. thanks for the video

[@ludvigdreng6315]

@@GrillingNetwork I enjoyed the video too :). Maybe the title is what put some people off - the title "How to" indicates, that you are going to show, how a professional does it.

[@jerryramos208]

Thanks for the video bro

[@carpathianken]

I've always bought individual 1" Ribeye steaks from my store. Not anymore though. Thank-you for your demo. vid. It has taken alot of the Intimidation and gray area out of the equation,when buying meat in bulk.

[@bleedrr]

Every trip to Costco I stop and drool over the prime 3-4 steak pack. I've never been disappointed when I have bought them, so good... but I think you might of opened my eyes to a better investment. Thanks, nice work.

[@josephmarion8406]

All these negative comments are unnecessary. Great job Allen!

[@GrillingNetwork]

Joseph Marion I don't let it bother me. This is how I do it, it doesn't mean it's the only way. Thanks for the support!!

[@tripclips2115]

All he is doing is promoting ignorance and waste. He shouldn't be making "How to" videos if he has no idea how to do it; which is very evident in his videos. This isn't a how to, its just some guy trying to play butcher. No skill or knowledge to be had here

[@tacodapug984]

FYI -The liquid in packaged meats Is not Blood ,Its' a protien called Myoglobin...

[@GrillingNetwork]

Todd Manley thanks for the clarification and for stopping by!!

[@kubotamaniac]

+Taco Da Pug And hemoglobin, which is blood…

[@XxStonedKillerxX]

+kubotamaniac Thought it was a protein ?

[@jamesdavison2741]

FYI - Semi informed opinions masking as expert advice is dumb.

[@ARMYStrongHOOAH17]

after trimming fat and uneven ends off, the customer doesn't save as much as they think they do, particularly if they, like yourself, have no use for the fat, or do not have a grinder for any meat trimmed off of uneven ends...still saving a little though so not a great big deal..Also, as a meat-cutter by trade, I recommend slicing with the fat face up, and if you're right handed, as it looks like you are, slice from the left side of the subprimal...much easier to see what you're doing/cutting and you get nice straight cuts, not ragged wedge cuts, plus it's SOOO much easier to slice a thin slice if you want. Great video!

[@davidmoran5431]

His knife is perfectly sharp and his cutting pressure is perfect too; perhaps you have not enough large-scale trimming of this sort?

[@j.michaelcominskie7132]

I would love it if you would do that again and weigh all the fat that you discarded. Then weigh out your price per pound. I don't think you saved as much as you think. But great job.

[@renenoel2000]

j.michael cominskie opol

[@carmenschumann826]

. . . marvelous ! I did not know how to hold a knife and to cut slices from a larger piece. . . but now I learned it . . . would you please advise me also in eating with knife & fork from a plate, too? I would be so grateful !

[@BolognaRingRanch]

Great video Allen! I'm in a lucky location when it comes to a butcher. We have a huge butcher shop nearby that has all grain fed meats. Whole ribeye's run $6.99 per lb, and they slice it free. I don't mind dropping a couple hundred bucks for awesome meats, and like you said, it saves you a ton of money. jeff

[@Jeremy-q3p2m]

Looking at $12/lb Ribeye 12 years later 😐😐😐😐

[@tritonmemnon5801]

Found your posting, after 30 years of Professional Chef experience, we humbly suggest a rendering of your beef fat. The beef fat you discarded is very valuable. In addition to a rendered fat for cooking, potatoes, turnip or kohlrabi for example "beef suet" is an essential to say me do she's. The "crown slice" the long slice generally cut from the top of your rib eye flank can be added to a lesser cut my f meat to provide additional flavors. If you go to expense of buying from a professional purveyor to save money as you discussed then you might as well go all the way.

[@crisworkizer1523]

Allen, nice job on the meat breakdown and you can save some money..well done vid and all nice tips...

[@mlew247]

The meat looks wonderful and ribeye is a great cut. One question - I'm wondering if your price comparison took into account the net weight of the steaks after you trimmed the fat off? Typically precut steaks don't require much, if any trimming. I really like the idea - especially using half for a rib roast. Thanks for the video.

[@GrillingNetwork]

+Marty L Its been my experience when buying a Costco or larger bulk item stores. They dont really trim their steaks and only appear to be sliced. My point is that you can trim as much fat and slice as thick as you want. I have seen similar savings when buying whole pork loin and slicing you own pork chops. They typically will have sliced chops next to the whole loin and you can easily calculate the savings.... Its just a little more upfront out pocket.... Thanks for stopping by....

[@mlew247]

+GrillingNetwork™ Thanks for the information, I will definitely check out Costco.

[@gd3355]

+Marty L Also save the trimmings. I use it then grind lean chuck and oxtail meat with it for my burger meat.

[@mlew247]

greg dumont Great suggestion, thanks

[@Cocakone]

Its nice to know how to trim different pieces of meat. I dont know about the US, but where i live, we butchers always sell trimed steaks and of course if you buy a whole piece of meat, in this case rib eye, it usually needs trimming. And if the difference in price is 3$ per pound, you'll lose it in trimming, and the liquid in the vacum (btw its not blood, dont know the english term for it) can be quite a lot thats going in the trash.

[@Cocakone]

And also, when trimming fat from rib eye, you almost need no knife. Use your fingers to get in between the fat and silverskin(?) and pull.

[@GrillingNetwork]

Apparently you have not checked on prices of whole cuts of meat. The same holds true with Pork (where theres no fat) side by side the price of sliced vs whole is $2.00 more when you have it fabricated by the store.

[@jefferystark1662]

Sir, I have been a butcher/meatcutter for 51 years. First off if you want to promote something to people as Prime beef show them the USDA logo on the cry-o-vac bag. The rib-eye that you cut in the video is obviously not Prime grade actually barely choice in my estimation! Also a "Standing Rib Roast " is a bone-in cut! !! Your selection of a steak knife to cut the sub-primal looks to me like a knife intended to be a cooked beef carving knife!! A cowboy ribeye steak is always a bone-in cut with at least 4 inches of denuded rib bone from the lattisimus dorsi muscle, that is the actual eye of the rib. In reference to your mechanics, which I asses as rudimentary at best, the proper procedure for cutting any large piece of beef into steaks, top sirloin, top round, new york strip or ribeye is to slice downward on the first stroke and draw back on the second stroke. That particular technique requires several skills being employed at the same time, which are: a sharp knife, good lateral control of the blade, good hand, wrist and upper body strength. ON a positive note, your video is very well done, but you should really leave the mechanics to the professionals!

[@NormalRarin]

Enjoyed the comment. At the risk of sounding smartassy, I think you should do some videos yourself, using and teaching the terminology. 51 years of experience you could pass on to the world via video, and if your video is shot and edited well enough, you could end up making some good money from it (or them if you do several) for the rest of your life.

[@eg6199]

Jeffery Stark you are clearly a pro.

[@willislee7991]

Jeffrey Stark, enjoyed your post. Not a jerk, clearly just sharing your experience and passion.

[@markporter2642]

Rather than criticizing this man I would suggest making your own video. You clearly know what your talking about so educate us. That’s why we are here, seeking knowledge.

[@Lionoftruth7]

Lol take it easy

[@Helamanize]

Thanks for the video. Straight to the point. I have been tempted to buy a whole Ribeye and cutting it myself, but was not sure how I would handle it. Thanks, I am sure I can handle it and save some money. Some times my local store will have whole Ribeye for 3.99 to 4.99 a pound. Wow, I could save a lot of money. I bought a Vacuum Sealer for Christmas and have the ability to freeze meats, etc. safety. Since there is just my wife and I, we would need to freeze all the meat once cutting it.

[@DejectedCat]

Pretty much what I do as well. I just do all the cutting and trimming myself and vacuum pack the individual portions I cut up.

[@davestevens4193]

good video. I season them and use my foodsaver before freezing them individually.

[@kaylablanton8519]

I guess I'm lucky. Where I live there is a small store that's been around for decades, and once every 3 to 4 months whole ribeyes are on sale for $3.99 a pound, and they will slice it for free. The last whole ribeye I bought only cost me $38 and some change.

[@bobbyrayoutdoors5954]

Kayla Blanton ummmmmmmm where you from lol

[@markusy3410]

you cant buy Dog meat for 3.99 here.

[@krelbar]

Somewhere in cattle country I would guess. I live in the NorthEast and I bought a whole boneless ribeye from a truckload sale once for 3.99lb...but that was in 2009.

[@zidane851]

end cuts make ny strips with a 1 inch squared tail, you waste nothing and you cant throw away all the fat. great way of cutting, props on the knife, i would recommend trimming all the fat from your steaks, yes it improves flavor, but also breaks down prime meat and you dont want that. great video!

[@MoHorish]

This kills me to watch. There was a few mistakes made. I'm an apprentice meat cutter and if I trimmed it like that I'd be fired. The fat cap on the top has a seam and you can literally rip it off. On the loin end it will get stuck a little but just ease it off with a knife. Don't tear it down past the eye either. And you should take off the bottom part to.. With all the bone sinew on it. If desired I can try and make a video of the way we do it.

[@andreyv1]

6 years later and no video... come on, man!

[@telescopechannel6530]

رائع لقد إستمعت بهذه الطريقة اشكرك جدا🇲🇦🇲🇦🇲🇦 Great, I listened that way, thank you very much👍👍👍

[@nunyabiznatch1465]

The financial benefit you thought you were getting by buying bulk cryovak'd meat was negated by the 3 pounds of fat you had to trim off. Buy the blue-tray packs at Costco. Blue is the Prime cut, they are pre-trimmed, and very reasonably priced

[@briandickinson3721]

It's not blood that leaks from red (or most) packaged meat. It is water and myoglobin, which is a protein in the muscle tissues. It is a caused by freezing the meat when it is shipped to the stores in it's larger cut know as a primal, which your individual steaks are cut from. When water freezer in the meat it produces ice crystals. When these crystals thaw, the sharp spikes of the crystals having ruptured cell walls in the muscles cause them to release small amounts of myoglobin which is carried away by the water from the thaw. This is know as weep or purge in the meat packing industry.

[@yambor44]

Very nice looking piece of meat. Did you freeze it partially to make it firmer for cutting? I have some Shun's as well, just not the one you have here. I will check out that knife as well.

[@kostaad]

Very very good video, how do you preserve the steaks that you cut and for how long can you preserve them?

[@auravivas858]

Thank you for sharing your skills. May you have a great life in all your endeavors.

[@roberthancock2563]

Grill one of those beauties up with corn on the cobb and a ceasar salad! Great video!!

[@bhuynh408]

can you make a video for us showing how you store your rib eye if you cut it in slices like you just did thanks!

[@jerryhubbard4461]

man, I lost it when you threw away the first piece of meat even if it was a lot of fat.

[@cassianandor4103]

I mean it was all fat, at least 99% worth of pure fat, yuck.

[@nomad155]

@@cassianandor4103 you can do a lot with the fat actually. For one, you can use it instead of oil oe mayo to cook and help marinste meat. Try cutting the end of the fat off a steak and put it on a hot pan instead of oil for cooking. Your food literally will taste a whole lot better if ya prefer umami

[@steamaccount2651]

@@nomad155 fats great I agree but it depends on situation, for example if your are pan searing a steak then that’s a great opportunity to use that fat, but for people that grill there’s a whole lot less uses, I myself personally prefer steak grilled than seared (seared gives it a much more buttery crispy outside and while some people may like it, I for one prefer that great barbecue)

[@nomad155]

@@steamaccount2651 well you're definitely a rare breed

[@steamaccount2651]

@@nomad155 not really, I mean very few people prefer oven cooked steak. I’ll weigh it out for you On wood hand you got butter basted steak with a crispy outer layer, and a medium rare middle, it’s good for dates with others but the content of the butter can drown out the flavor on the steak On the other hand you got that perfectly grilled steak, great for enjoying with family and friends. It’s got that juicy fatty edges that combined with the medium rare meat and some of the juice will make you blow your top. The outer layer is a great tender juicy but with that nostalgic barbecue flavor Yeah I’ll stick to barbeque, not saying pan seared butter basted is bad, but it my opinion it doesn’t emphasize on the best parts of steak which is the tender juicy combination of the right amount of fat with meat (which is why it annoys me that he left absolutely zero fat on one side)

[@bowhunter2439]

Thats some really nice ribeye there Allen , and a nice Knife too , got to check out your vid on that too....

[@EZGlutenFree]

What an awesome tutorial. I'm always looking for ways to save money. I can't wait to see the video where you make the steaks. It should be a really good one. I just love ribeye.

[@jefasoAk47]

Great video I bought one of these rib eyes a couple of months ago and u do save some $. I wish I had seen this video it shows good cutting techniques.

[@BallisticBBQ]

Great job Allen. That knife cut that slab-o-meat like butter!

[@TheLovie999]

What a smashing blade...where can I get it?Thanking you in anticipation...

[@irvc72]

Great info so tell me what brand of knife is that that your using.

[@ruckers1624]

Just discovered you on youtube, really enjoy!!! Could you link segments please from your youtube video? i'm looking for "next" video and it's not showing up.... that knife looked boss though :D

[@Aqxea]

Great video Alan. Thank you for sharing. I really enjoyed it.

[@ManCaveMeals]

That's a fantastic lookin' cut of meat! I'm gonna check Sam's next time I'm in to see what they have. I don't think they carry prime though. All of their beef is Certified Angus Beef and I have never seen any other gradings at my local store...

[@dizzyweezy9023]

9 years later, this is now triple the price

[@mannvsfood]

Restaurant Depot membership is free but it does require you to have a business license. I just went yesterday in my area and got my membership card. Just wanted to put that out there in case viewers thought they could just roll in there and shop. You can look around but without a membership card you cant buy anything.

[@SparkY0]

What do the cost savings really work out to when you subtract the 2 pounds of fat you threw into the trash?

[@SundayFundaysTV]

Great video Allen! I actually was going to buy a similar size cut of meat that was filet mignon, I was wondering if you can possible preparation of filet mignon steaks cutting those steaks? I wanted to see how to do it before I commit into putting that much money into buying one.

[@1jantheman1]

2 minutes and 30 seconds into it and you finally get to what your going to show us. Gheezzz Besides that, nice video. Thanks

[@ManCaveMeals]

There is a restaurant depot about 70 miles from here that I'd gladly visit but I don't qualify to shop there... Not sure how I could go about getting in.

[@easyrock6296]

How does one get a prime select ribeye? Just wondering. And I stew…..

[@GrillingNetwork]

I could have made something with the fat but for this video I was not demonstrating that. Thanks for stopping by

[@MichRanawaka]

Must say vey entertaining and fun to watch even tho I'm nit too keen on BBQ but you make it interesting to watch!!:)

[@firstyute]

Very clear and professional, Thank you

[@highnitro707]

threw the savings right in the trash hahaha

[@jennys6087]

I tried this earlier!! Maybe I should've checked this out first!!

[@johnr5540]

Awesome video, now I'm hungry!!! LOL Thanks for sharing! Can't wait for the next video

[@SmokeyGoodness]

A couple of great investments. The way we plow thru Ribeyes around here, it would be a super idea to put on a butcher's hat once in awhile.

[@KLUNKET]

Someone once told me to leave that fat on there and cut it off AFTER grilling. They said it adds flavor to the meat and more juices to help with the grilling process... does that really make much of a difference?

[@mnthol]

maybe but you open yourself to under-rendering the fat closest to the meat that wont get cut off

[@sleeksalmon]

Mr Burns Just cut it off before you take your bite.... trust me leave it on!

[@Mkoll]

yes leave it on but if it is to thick it wont get cooked properly and wont render so u will have the outside rendered but the inside close to the meat unrendered and not tasty so u should trim a bit if it is to thick but not to much and trim the rest after grilling

[@thomaswong1562]

my opinion is. How are you cooking it? Are you doing it in the pan? or BBQ grill? If your doing it in the pan the fat is going to render off and your going to cook the steak in its own fat to add flavor, if your doing it in the bbq the fat is going to melt off and go into the flames and burn off and your basically having a grease fire which is going to give your taste a nasty taste.

[@krelbar]

One of the joys of eating a well trimmed steak is enjoying a nice hunk of well rendered fat that you can eat. You know a well trimmed boneless steak when you finish it and there is nothing left on the plate. If you leave a ton of fat on, the outside crisps, but the fat doesn't render, and you get gloopy fat you have to cut off...and you can't enjoy the carmelized rendered fat...unless you like a big wad in your mouth the consistency of thick phlegm.That's my experience, I don't know what the 'pros' think.

[@kylegohawks8604]

You sound like a professor I had. It was so hard to stay awake in that class

[@DDMMI]

Have to be careful when purchasing whole because you may end up having to throw a lot of fat away. Also, you only get to see two sides and the middle can be a guessing game. Experience helps there. Push on the fat side to decide how thick it is because you will be trimming and that effects the price you actually paid by lb. Good video though.

[@davidk8457]

12/21/21 ... $19.99 lbs now at Costco ... LET"S GO BRANDON !

[@fUjiMaNia]

Can you vacuum seal freeze those babyyss after you cut them?

[@ncguy]

Isn't the standing rib roast cut from the bone-in ribeye and the Prime rib which is basically the same thing except it is boneless? Just mentioning it because you was cutting boneless ribeye and called the roast a standing rib roast

[@BrokeDownDan]

bone in is cheaper correct? and is the the process the same as without the bone

[@sundance37]

I just did this and vacuum sealed the steaks, I'm going to make sous vide steaks when my wife has her baby and can eat med rare steaks again. Tip: To avoid two skinnier steaks at the end, cut steaks off the sub primal before you cut the rib roast off, you will be left with uniform steaks and the rib roast will give you some wiggle room with how big it is.

[@abea8133]

could anyone tell me what knife to use and could it cut bone I tried using butchers hack saw and it was frozen didn't work out to well

[@jeffsmith2022]

Having been in the meat business for 40 yrs. I am very skeptical of you finding a USDA graded Prime rib eye at Cosco or any other big box store...A standing rib roast requires that its with the bone...

[@nettwister]

Thanks for the video, I subscribed to your channel in hope to see more of trimming and cutting videos, I always wondered where "this steak" is cut from.

[@SeanCleverly]

What a fantastic looking piece of meat. Looks almost like wagyu with all the marbling.

[@e8becket]

Love your videos, interested in supporting in other ways if you can explain suggestions on how to do so!

[@markspan61]

Save the trimmings and fat. You can use it for hamburger if you get a cheaper, leaner cut. If you don’t have a grinder, you can do it in a food processor

[@sleeksalmon]

How to trim a ribeye? DON'T!!!!! Let that fat baste it. FAT IS FLAVOR! Let it do its job... When its served to you, just don't eat the fat.... cut it off. It really is that simple. Don't try to over think it.....

[@nicolipotatski6288]

Sometimes people don't like to much fat and it seems he doesn't. In our shop we cut it just about the same as he did. But one good idea that he can do is save the fat to cook with other things. Man I will even throw it in a stir fry and take the fat out when I am done. Its different but freaken delicious. ☺

[@krelbar]

There are people that like eating the well rendered fat on a roast. You can't do that if you leave a huge wad of fat on. To each their own. You offered your opinion...I would rather have a roast where you can eat the fat.

[@braddahangel]

HOW TO TRIM A RIBEYE.!.!.! “YOU DON’T”💙🤙🏽

[@Ionizap]

Could you cut the roast piece into steaks also?

[@ftuazon10]

So.. do you freeze it or something? I don't think my family go through all that in a week. Actually.. maybe...

[@taniaakter2787]

grilling network how much would this be in ny for choise

[@andres58027]

Como le llamaríamos a este corte de carne en Colombia?

[@termikes174]

$10-$11 per pound pre sliced. $29.99 per pound at Costco several months ago!

[@Mario.Boudreau.65]

could you put your meat in deep freeze after your done with your process

[@stevekelly3138]

Somewhat informative, but you overestimate your savings "per pound price" since the butcher (any good one) will have trimmed the fat away & it is in his trash - not yours.

[@bmtango05]

I know this vid came before your dry aged one but imagine the savings if this prime cut was dry aged! I was at costco the other day (Northern CA) and they had dry aged steaks at $21.99 a pound! The savings just paid for that Shun knife ;)

[@witmde2011]

i cut ribeyes nearly everyday for work. Strange that your prime has more cap fat than the ribeyes that we get in. I expected more lean and marbled richly. oh well

[@TheDorkKn1ght]

I'm a butcher at SAMs Club and we cut whole prime rib for people all day. Super cheap.

[@vicccj7044]

Push the tip of your knife through the loin letting your knife hit the block then drag it back, not sawing it all the way down and not flesh side up, perfect cut every time and leave the fat.

[@cristinabondar933]

Your knives are sharp!

[@zlee001]

How heavy is the whole thing?

[@matt92toy]

Great video Allen

[@manley1979]

I bet you wish you could still find prime for $8 a pound! lol. Just paid about that much ($7.30/lb) for a select ribeye roast. Great walk-thru, thanks!

[@glockgoon7]

shun knives ftw! I love how it cuts meat like butter.

[@nicolipotatski6288]

I see your shun boning knife. I use it at work to fillet trout, it is awesome!!

[@lizanavarro]

Thank you! Very helpful and I will do the same thing.

[@GrillingNetwork]

The cost saving are more like 30% doing it yourself. I am actually doing another video on trimming a whole NY Striploin today. Its a Waygu the marbling in this is amazing! Thanks for stopping by

[@8breaker391]

You took the chuck end off not the loin end

[@habyss]

If I bought them at Costco would I have to remove any fat before cooking them?

[@jessemolen3961]

I'm an employee in the Costco meat department. If you buy the whole cryovac ribeye you will have to trim fat as well as the fingers to remove bone felt. If you buy them in steaks, you shouldn't have to do any additional trimming. We leave a quarter inch of fat at most, you'll only have to do extra trimming if a quarter inch is too much for you.

[@Nayuk2010]

you mentioned that you bought it on restaurant depot, don't you have to be a restaurant owner to shop there?

[@kittypigeon]

Good video. Few tips, Klunket's right, don't trim that fat off before you cook the steak or roast. Cause as little trauma to the meet as possible, thus reducing the possibility for tasty stuff to leak out. Too bad the ribs were taken off, sigh.... If you do trim the fat, saponify it by boiling that stuff down, cool it, skim the tallow add heat, salt and lye and you got yourself an awesome weekend project with the kids and homemade soap. Eat like a king and save the universe at the same time, not bad. Also, that may be a nice knife, but no. Do not use that thing to cut meat, please. Last, Cut with the meat with the fat on the top so that it is the first thing your knife goes through. It's all the same at first, but as you do it over and over your arm will tire and your tracking can suffer...especially with a knife like that, resulting in a steak that has a thicker parts than others, or what you might call a wedge cut.