Rib Steak vs Ribeye

[@josev7417]

Bone-in ribeye. Boneless ribeye.

[@gregwilliams9671]

Right, they are both still a "ribeye"

[@cassiejohnson9152]

Agreed. I've had many ribeye steaks, from the butcher shop, with bone-in.

[@Appalachianasshole41]

And it's never called a rib steak ever except maybe by hipsters like this guy it's just a gd bone in rib eye.

[@buffalo.blackk]

I think he knows more about meat that you ever will. And he’s forgotten more about beef than you’ll ever know. Typical arrogant internet troll. Thinks he knows more than a man who made meat his paid profession and can dissect animals from scratch.

[@TYLERORTIZ2021]

He almost slipped up at the end too 😂

[@ChaosAura452]

I love how he almost instinctively stops talking whenever he's cutting/using the machinery. Just one of the many signs of a professional.

[@lizardman1303]

How the way he is cutting is very unsafe . The exposed blade should only be one inch above the meat and he should have push the guard against the blade when he left

[@chrisd913]

The professional way is to cut them by hand. The saw is used to cut through the bone only. He cut it like a hacker.

[@jordandowney7046]

@@lizardman1303 you have lots of friends i guess? Also I guess you have diabetes

[@lizardman1303]

@@jordandowney7046 yea and your comment gave me cancer

[@richiejohnson]

​@@lizardman1303 I agree. I have been a woodworker and that wide open guard makes my tummy anxious. Fingers get numb in a refrigerated room.

[@CakeMonster82]

I can’t lie. I love watching this channel. I’ve been subscribed forever now. It’s very informative. Also, I love seeing the difference between rib-steaks and ribeyes. It’s like the carcass preferred ribeye cuts too. Look how much pinker and gorgeous those ribeyes look compared to the rib-steaks, lol. Sorry, I was overindulging on my favorite cut, lol.

[@modestiafashion7943]

We need a video on how you sharpen you knives! That knife went down soooo smooth.

[@donaldwindland]

Never surprises me that people don’t already know this, but to teach others who might not know is a service. Thank you for continuing to educate the masses.

[@areeb1757]

Imo it's also a very smart way to earn additional income cause watching this is addicting asw

[@mainmotto]

Agreed

[@LoRdFaRquaad90]

"The masses" psh.

[@satoshinakamoto7880]

never surprises me that people dont already know about bitcoin and cryptography

[@davypig571]

I didn't know about either thing 😜 Prolly because I can't afford either one 😔

[@RatdogDRB]

Gimme a rib steak every day and twice on Sunday... Medium Rare to Rare.

[@Mckinley40]

MEDIUM WELL

[@jake7aylor]

RARE

[@farmsgrace341]

Just short of being able to moo

[@StopWars420]

Fatty cuts should be medium to well.

[@jake7aylor]

@@StopWars420 if you like tree bark have at it. My steak will never have a hint of brown. I'd rather eat it raw like liar king

[@Sanksta18]

That beef looks amazing

[@ioanetusani1530]

You have a great talent man. Cheers and blessing. Love watching you and your work.

[@vincentdagen1812]

Yeah wow he cut a steak

[@tobyihli9470]

Personally, I love the meat around the ribs. It’s “ribs,” after all! Besides, it’s perfectly okay to pick up the bone to chew on it while at home.

[@Badabing68-g2h]

Amazing content guys . Love your videos … learning a lot! 🙏🏼

[@barrycolla2506]

It is such a joy to watch you... You explain it so simple and easy...thanks👍

[@JohnDoe-jq5wy]

The bones are powerful food.... Save the bones to boil.. collegen and minerals and marrow 😊

[@josev7417]

Ribs don't have marrow.

[@lindagriffin2335]

I am 74, yes old and I have learned so much from your expertise and and yur cuts...Thanks

[@AG-xc5ni]

What does everyone prefer? I prefer without the bone. More crust and easier to cook.

[@ansmfella]

Love your channel gentlemen! Got hired as a meat cutter / butcher at a local grocer a while back with little previous knowledge or experience. Your channel, it has helped me learn and improve beyond my instore training by leaps and bounds, resulting in better product, a quick progress in pay rate and promotions.

[@stevelatimore5950]

Love your videos.. I learn a lot watching you 👍🏾 Thank You

[@crazykiddd4992]

For those who clearly arent comprehending basic English terminology, ribeye is referring to the center of the cut aka just the "eye" of a rib steak. The fact they both inlude the "eye" of the rib doesnt mean the first cut is called a ribeye as well, its the whole cut, not just the eye...

[@franknogueira3066]

Thank you for educating us!

[@mikesnyder4980]

Really like your posts!.very informing.

[@armadillotoe]

Every time I see this artist at work, my mouth waters.

[@lamarsmith9719]

The Art of Butchery should be a class all males must take in high school. Like shop, auto cad, basic car maintenance and carpentry. Females can take it too but y’all get the point.

[@dansykes4965]

No what's your point? Only men can be butchers? Why would you say something so stupid?

[@zachozack]

I learn a lot from ur channel. Tq so much bro. U the best. Legend..

[@TheBeardedButchers]

Thank you so much 😀

[@zachozack]

@@TheBeardedButchers bro whats is right temperatur to store the meat to make it cut easier like u. If i store it in the freezer. It will be too hard. If chiller, it will be to soft. 😅

[@yamahschector]

The best steak is the ribeye

[@AG-xc5ni]

Imo rib-cap if that is considered a steak in the technical sense.

[@ricknone4686]

Tomahawk steak!

[@pokarob26rolltide48]

​@AG The rib cap is also called a "deckle". The butcher that I go to sells deckle steak if you ask for it.

[@pokarob26rolltide48]

BTW, tomahawk steak is technically a bone in ribeye.

[@AG-xc5ni]

@@ricknone4686 Most Tomahawks nowadays just look like roast beef on a stick. 🤣

[@HoTTNiXX123]

The best thing to do is actually break it down further. Rib eye filet, rib eye cap, stir fry, and ground. I love me some rib eye fat but alot of people don't so you do yourself a disservice when you can render that down for tallow or add it in with a really lean meat like eye of round for ground beef.

[@CainEverest]

Bruh the way that saw goes near your hand gave me the heebie jeebies lol. I know you were in no danger but it still unnerves me 😅

[@matthewsmith2260]

I work as a butcher and different shops you can cut the rib eye like that but many prefer to peel and cut out the gristle in the steak and tie it back up but I think the rib eyes like this look so much nicer

[@xenocyberfwagon]

Yes. And it is great to see you using the proper health and safety measures, like a beard net and goves

[@awholenewman155]

It's crazy how sharp your blades are 👏

[@nuntana2]

Indeed. Cold meat cuts better too.

[@chiclett]

Same knives I use, Victorianox. Yes they are sharp and pro level knives

[@ivankent5577]

Sharper knives are safer knives

[@bobmanns3623]

Those are gorgeous ribeyes!!!

[@brokenl8987]

Wish my super market have steaks that deep red. All the steaks I see in the super market are closer to pink in color. Even the prime cuts look more pink than red nowadays. A few years ago I could find prime steaks that deep red, thick and always tender. Now they cut the steaks smaller and what looks to be choice is labeled prime.

[@itsandrew8758]

Thanks for the breakdown! I need to find a butcher who will cut me some ribeyes and also give me the bone so I can cook them for my pup

[@jjarms3766]

Interesting maybe depends on what part of the country you're located. In AZ it's bone in ribeye or boneless ribeye. However a few times I've came across a cut of steak in the meat department called rib steak which looked nothing like a ribeye. Ended up buying it and it was delicious, almost like a poor mans ribeye, tender and flavorful. So the plot thickens. Any insight into this?

[@TrishaGreer-se2gn]

So fun to watch you do your thing!!! Please post more!!!!

[@coolmamaass]

Great work always 😮

[@Musclecar1972]

My favorite are the rib steaks, just a little better cooking experience for me, have you ever heard of a Spencer Roll? I used to be able to buy them locally, can’t find them anymore. Also a very tasty cut of beef.

[@ericpennington6530]

The Spencer roll or steak is basically a delmonico.

[@Musclecar1972]

@@ericpennington6530 Well, kind of, but a lot cheaper back in the day,especially if you bought it as a bulk piece and cut your own. I know I used to buy a lot of them.👍😊

[@lazyblazer]

Damn Deisel Dave workin 2 jobs now huh

[@TheCruelbeans]

Cowboy cut Bone-in ribeye Tomahawk Ribsteak Ribeye..its all the same thing. Thats just what he calls it at his particular shop.

[@toumistra]

Thanks for the lesson.

[@TheBeardedButchers]

Thanks for watching!

[@FunAtDisney]

I just call them bone-in or boneless ribeye steaks (and that’s how they are usually referred to at stores and meat shops and even restaurants here in California

[@jamielumm9583]

Saying boneless ribeye is redundant.

[@FunAtDisney]

@@jamielumm9583 You’re so right, but nearly every restaurant and market lists it that way. It should be just “ribeye” or if the ribeye cap (aka: Spinalis) is trimmed off (horrors!) it is often called a “Delmonico” steak.

[@FunAtDisney]

@@jamielumm9583 It’s like saying “boneless wings”! No, they are McNuggets!

[@ChristopherRobinson-fk3jp]

Always buy bone in…the boneless could be beef ends glued together. True!

[@kevins4213]

My favorite part is still the spinalis rib cap

[@vinis7787]

Rib steak Please Thank you Nothing better than a”bone in” steak in my opinion

[@Mckinley40]

420278749214490328167901603405

[@JD-wn3cc]

Do you have to rinse off the bone dust,.from the cutting?

[@GuyHeadbanger]

Best steaks, at least for me. Never had one with the bone, but I imagine, that should give some extra aromas when grilled....

[@eddiewilson8119]

Thank you for sharing this video and I'm learning!

[@sthpac69]

How things change. Up until the late 70s early 80s, we cut rib steaks with the cap on so we could get more for the trim per pound vs grand bf. When stripping the entire cap, I sliced it for fresh beef bacon.

[@jameshogue1639]

I can't get enough of this !!

[@nashfredette2620]

Thank you for not calling them prime ribs when they're not prime

[@brennancusick2390]

a prime rib is a prime grade rib roast. Steaks are not prime rib.

[@ianderso426]

It doesn’t have anything to do with the grade, it’s the primal rib aka “prime” rib. The ribeye is a slice of the prime rib.

[@dawncox-ee1hw]

Love the knife skills

[@cloudfanboy18]

You can also cut the meat down to the bone first and then cut em on the saw, means less scraping and bone dust getting into the steak

[@plugsfordays648]

To be honest why pay for the bone ? I mean bones good for soups and stuff but I bbq my ribeyes over charcoal. I’ve done tomahawks before and paid more money for the bone that I couldn’t eat . To each their own 🤷🏻‍♂️ great video by the way .

[@DareDog.]

Bone adds flavor.

[@plugsfordays648]

@@DareDog.Ike I said in a soup . But I’m an 8 minute cook I don’t believe it

[@billyperry6567]

That explains why the backribs cost so much... lol. Makes so much sense. Lean bones with all that grizzle and sell for $9/lb in my hood. Makes no sense when short ribs are same price with 5x the meat and tastier but seeing this I guess I get it

[@IdealTraveler-ux2jb]

Can you still cook the bone part to eat?

[@billzjr222]

He usually does.

[@darrylskylar8757]

Wow! Ground beef really is just leftover scraps!

[@juniusrucker5004]

Trimmings go towards ground beef. And all other meat that you don't eat.... Go towards hotdogs 🌭

[@user-kl3fo7fm1t]

What part of the cow do you use to make ribeye steaks

[@Eric-ic3bj]

Very cool I like your video!

[@josefinagavira5614]

Que gloria de carnes saca este señor eso es carne de verdad tierna el animal estuvo suelto andando y comiendo bien con mucho pacto y esa es la calidad 🌟💎😋🤤

[@alkhimirtv]

People still argues what's best between the two type of cuts 😂. It's the same part 😂.

[@lindacartwright5819]

Yummy❤. Where does Tomahawk steak come from?

[@KEVINSURIEL]

Dude literally cut the same size rib eyes like hes a machine

[@Bxr400]

Amazing information!!! 👍👍👍😋😋😋

[@trex2092]

Yes....I have 13 in my freezer, custom cut treats.

[@11bravo18]

Great info. I'm subscribing.

[@deeanglowcadeau8563]

Nice....that beef is so beautiful...

[@thomasmasty7021]

Please show us the relationship between rib steaks and chuck eye steaks. I was told it is the same muscle. Correct?

[@HogMan2022]

Thank you for the video!🙋 So if I leave the bone in and leave it as a roast, would it be a prime rib roast?

[@DareDog.]

Yes. bone in prime rib.

[@HogMan2022]

@@DareDog. thank you DareDog! I'm killing my beef Monday, and although I'll dry age him for a month or so before I cut him up, I love bone in Prime Rib! I didn't want to screw it up. As far as I know, and I don't know much, I think it's coming from the seventh rib up? Or is all of the rib section good for Prime Rib? Thanks again! 🙋🐂

[@drdeath5724]

Am I correct that leaving a foot of the rib bone extended makes it a tomahawk?

[@rickydavis6376]

Can you please tell me is there a taste difference between a rib steak and a ribeye? Also, is there a price difference to

[@DareDog.]

Bone adds flavor. Different in price paying for the bone or boneless your paying for bone removed.

[@tons-wb1hl]

Im so nervous about butchering my own steer this fall. I spoke with an old farmer and he said back in the day every home would have beef and pork hanging from a tree and they waited until the first snowfall and that told them it was ok to butcher them. This is in MN. So I guess thats when ill do it. Say a prayer I dont mess it up. Lol

[@1_fishin_magician153]

my dog gets to enjoy these with me ..!

[@jeffreykindron7162]

Damnit, now I'm hungry again

[@brokenbonesbbq33]

😂

[@Kacholfus39]

for some reason that bone in… produce some kind of magic in the flavor’ 🙌😎

[@williams-wr5lg]

Damn I wish I could get my knives that sharp

[@michaelhuff9536]

Is that Select or Choice?

[@knottypine7935]

How much do you pay your clean up crew? And can I apply? Your place seems pretty damn clean.

[@TheBeardedButchers]

Sean, the oldest brother, does most of the cleaning.

[@MWilk098]

All ribeyes these days seem to have a large piece of gristle right in the middle of them. Is that a grade issue or a cut selection?

[@brynallen1065]

How much does the flavor change?

[@TerpeneGamer]

Tails to the right . Flip over your loin for a clean finish on that side

[@DoubleDogDare54]

Watched that video and at the end I instinctively looked at my hands to see how many fingers I mentally cut off while watching it....

[@EmperorKyuu60]

That spinalis is gorgeous

[@JasonweedQ3]

Good nice slices 👌🏾

[@kevintownsend3840]

And the lessons continue, thanks

[@rdpchaps]

😆 Still a Ribeye, it's just a Bone. No such thing as a Rib Steak, good lord

[@not1word331]

What's the price difference?

[@lazaruslazuli6130]

They both look great. I like the red meat with a bit of marbling. The Japanese can keep that fatty Wagyu.

[@KnowOne111]

Looks like a lot of bone dust getting smeared on those steaks

[@winstoncannady4224]

Im sure he'll scrape later

[@williamshuler3351]

Is their a difference in price.

[@KillTakeoff]

Do you guys do cuts where you take the cap off the ribeye and sell the eye separately for more obviously

[@randocommando6826]

sous vide 135 degrees for 1.5 hours then sear off in a cast iron pan is my preference at the moment.... oh and don't forget the butter basting.

[@DylanFehlman]

I wonder if the rib steak is cheaper per steak at the store because it takes less processing to make? Sometimes that is true with cuts of meat. For example, buying boneless skinless chicken breasts are more expensive than buying them with the skin on and bone in

[@r.j.miller1202]

My uncle always said a steak cut with a knife will hold up longer in the case over a saw cut steak. The saw tares the meat.

[@Nello353]

Not one wasted motion and a fact gem for your general knowledge.

[@jameshartley935]

Looking Good !

[@cricketking_zmob1327]

At the store we went to when I was young they would call the bone in club steaks and we'd get them for dirt cheap! 😁😋🤤

[@DavidGarcia-fy5mf]

This guy is the man

[@smeglips]

Rib Eye bone-in and Scotch Fillet is what we call them in Australia

[@johnsmithley8826]

shit looks good 💯

[@alexhernandez117]

Rib steak-11.99/lb Ribeye-19.99/lb Northern California

[@woutervangenechten8988]

I noticed the first two steaks appearing to split or at least gaps were appearing. Anyone know why that happens?