Rib Steak vs Ribeye

[@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.

[@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 😂

[@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.

[@leesteal4458]

😂

[@lindagriffin2335]

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

[@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

[@ioanetusani1530]

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

[@vincentdagen1812]

Yeah wow he cut a steak

[@Sanksta18]

That beef looks amazing

[@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 😔

[@franknogueira3066]

Thank you for educating us!

[@armadillotoe]

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

[@Badabing68-g2h]

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

[@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.

[@stevelatimore5950]

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

[@barrycolla2506]

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

[@TrishaGreer-se2gn]

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

[@JohnDoe-jq5wy]

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

[@josev7417]

Ribs don't have marrow.

[@AG-xc5ni]

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

[@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...

[@bobmanns3623]

Those are gorgeous ribeyes!!!

[@harrowryan7944]

What ???? Did you say versus ??? You are the only person under 50 who correctly says "versus" rather than "verse" !!!! Bravo, thank your teachers.

[@toumistra]

Thanks for the lesson.

[@TheBeardedButchers]

Thanks for watching!

[@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.

[@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. 🤣

[@mikesnyder4980]

Really like your posts!.very informing.

[@xenocyberfwagon]

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

[@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.👍😊

[@jameshogue1639]

I can't get enough of this !!

[@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?

[@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.

[@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.

[@eddiewilson8119]

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

[@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!

[@awholenewman155]

It's crazy how sharp your blades are 👏

[@nuntana2]

Indeed. Cold meat cuts better too.

[@ivankent5577]

Sharper knives are safer knives

[@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 😅

[@dawncox-ee1hw]

Love the knife skills

[@lindacartwright5819]

Yummy❤. Where does Tomahawk steak come from?

[@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

[@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.

[@DonComanche-y3v]

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

[@leonardoloubet4154]

In Brazil, with bone is "bisteca", boneless is "contra-filé"

[@ChristopherRobinson-fk3jp]

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

[@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. 😅

[@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

[@alkhimirtv]

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

[@kevins4213]

My favorite part is still the spinalis rib cap

[@deeanglowcadeau8563]

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

[@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?

[@lazyblazer]

Damn Deisel Dave workin 2 jobs now huh

[@joseluisjuarezmoreno570]

Sin hueso ! RIB EYE !

[@Urbanhuskies]

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

[@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

[@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.

[@darrylskylar8757]

Wow! Ground beef really is just leftover scraps!

[@Eric-ic3bj]

Very cool I like your video!

[@drdeath5724]

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

[@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 🌟💎😋🤤

[@JD-wn3cc]

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

[@Bxr400]

Amazing information!!! 👍👍👍😋😋😋

[@EmperorKyuu60]

That spinalis is gorgeous

[@TheCruelbeans]

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

[@11bravo18]

Great info. I'm subscribing.

[@KEVINSURIEL]

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

[@GuyHeadbanger]

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

[@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

[@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?

[@The1jonnyz]

Look at the strip of tenderloin around the outside! What awesome looking steaks they are. Just begging to be dry brined for a couple days.

[@DeeTeeCat2023]

Both taste delicious 😋

[@juniusrucker5004]

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

[@not1word331]

What's the price difference?

[@duckfan2448]

Rib steaks or Rib eyes either way I call them delicious

[@joseluisjuarezmoreno570]

Prim - Rib en Mexico extrasuave ! Saludos gente ! Special !

[@brynallen1065]

How much does the flavor change?

[@johnsmithley8826]

shit looks good 💯

[@DavidGarcia-fy5mf]

This guy is the man

[@thomasmasty7021]

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

[@1_fishin_magician153]

my dog gets to enjoy these with me ..!

[@michaelhuff9536]

Is that Select or Choice?

[@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! 😁😋🤤

[@otisstokes3585]

Awesome 😊😊

[@kevintownsend3840]

And the lessons continue, thanks

[@Kacholfus39]

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

[@cws4657]

Rib steaks for me.

[@jameshartley935]

Looking Good !

[@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

[@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

[@kd1872]

Dam, that is making me HUNGRY!!!!

[@TerpeneGamer]

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

[@IdealTraveler-ux2jb]

Can you still cook the bone part to eat?

[@billzjr222]

He usually does.

[@vinis7787]

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

[@Mckinley40]

420278749214490328167901603405

[@williamshuler3351]

Is their a difference in price.

[@Nello353]

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

[@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.

[@williams-wr5lg]

Damn I wish I could get my knives that sharp

[@aprintojoss8079]

so RIBEYE is RIBSTICK WITHOUT BONE ... Am I correct ?

[@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.

[@55Quirll]

I'll take the boneless ribeye second will be T bone steaks! Do bison have these cuts or just Steer?

[@Keith80027]

Does the rib bones add flavor to ribeyes when you grill?

[@DareDog.]

Yes

[@MarkHennessey]

Is this distinction a regional thing? In New England they are both ribeye steaks.

[@rdpchaps]

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