Ribeye Steak Guide: What's the Best Cut on a Beef Rib Section?

[@wkevin00]

As a former butcher/meat cutter for 12 years at my local Food Lion when we had it before it closed. I always told my customers that the chuck end of the ribeye was always the better cut. To this day i always buy chuck eye steaks for the grill, nothing better than a chuck end of a ribeye, keep up the videos guys, and I hope to visit soon and possibly talk to you guys.

[@chrispaulus4491]

When I turn in my cut sheets, I always get the chuck roast cut into thick steaks. Actually, I get most of my roasts cut into thick steaks. 😊 The chuck steaks are absolutely wonderful when smoked. I’m finally in a position where I can grow out my own beef. 🎉

[@georgechasomeris170]

Some. fabulous mince (ground beef) from the trimmings!

[@markcatanzaro9699]

I'm not a butcher but I agree w you 100% chuck end of the ribeye is my favorite ♥️

[@williamjaramillo6230]

so how di i ask for that particular cut ?

[@prayertool]

@@williamjaramillo6230that’s the same thing I would like to know

[@markpowell44]

I’m not a butcher nor have any intention of becoming one but man do I love watching these videos! They are very educational and informative. Keep them coming!

[@TheBeardedButchers]

Thanks for watching!

[@jerryfischer3988]

Same here 😊

[@ronhofer1444]

The bearded butcher is one of the best .

[@jamesedwards2169]

Like the video

[@jerrywilliams4639]

Awesome, you guys are great

[@lynnemarieallan5013]

You don't know how my husband and I wish you were our neighborhood family butchers. So great to see such knowledge and honesty.

[@chrispaulus4491]

I’m 40 minutes north of white feather meats and I finally stopped by last month. I’m moving 450 miles south so it was among my last opportunities to do so. Nice place with friendly staff. 😊

[@americangirl-]

Absolutely appreciate this video..U thought me more than any butcher has EVER about these cut steaks..I actually love Chuck eye steaks on the grill medium rare....My dad turned me on to the chuck eye....U guys rule!!! Thank u!! 👑✌🐂

[@grahamedwards739]

Been a Butcher for many years in the UK and Europe got to say that looks good beef 👌

[@josephgraham319]

Been a chef for near 40 years, always thought tomahawk streaks were unnecessary, but the bone in rib steak is among my favorite. Always enjoy your vids, keep it up. I still think when you rebilt the beef cut chart the most informative vid I have ever watched.

[@TheBeardedButchers]

Thanks! Glad you enjoyed it!

[@RandyHughes-i5w]

Love this !!! My dad was a cook in the Navy. He was also a butcher. He got his butchering skills in Annapolis MD. Back in 1968. He retired from the Navy in 1972. He taught me a lot of butchering skills over the years and we did all our own butchering. So this I love !!! So guys keep up the good work I absolutely love watching you all from Southern Ohio. God bless !!!

[@deniscarter6613]

It's a pity people don't see where they're steaks come from and WHAT WORK goes into presenting them i have to say a BIG MASSIVE THANKS to you and all that works with you both for explaining showing all the work that goes into producing and displaying and everything else

[@redleader]

I have seen many times that my milk comes from shit-infested dairy cows with shit all over the utters. ...but....Didn't help me drink milk. Your logic is dufus logic. Just keep eating those bones.

[@jct405]

In my teens I worked in a northern Illinois meat locker. The master butchers taught me enough to hold down an extremely busy retail counter while they did all the portion control work for a heavy restaurant trade. They had skills I figured I'd never see, again. Ever. Until I came across this video. What excellent work you do. You've got some skills. Thank you.

[@mochribon]

Ive been blessed for 25+ years to work with phenomenal chefs who like to educate anyone who asks questions about any food, but Ive learned even more by watching your content. Loyal fan here!

[@Chefsantatravels]

Nice lesson I just retired 50 years in the meat business I worked from grocery stores to private butcher shops in the 70s and 80s I worked as a chef at steakhouses that had a USDA agricultural inspected meat plant we cut our own meat I did a lot of steak cutting there when I moved to Georgia I started back in the grocery until I started back in private butcher shops I owned the butcher shop in Alpharetta GA then I went back I sold my part to my partner and I went back to work in the grocery store and I retired as a meat market manager at sprouts I would still be cutting meat but I got sick and never got my strength back I miss it I love it to me that is the most enjoyable job I started out with having quarters and front quarters and then when I got back into it after some years I couldn't believe all this box meat hell half the guys nowadays don't know how to break nothing down. Keep up the good work I just subscribed to your channel and can't wait to see some more videos peace

[@mrgoldendeel]

Punctuation brother! I was out of breathe by the time I finished that run on. Phew!

[@TradTech]

Brings back memories. Started cutting hanging beef 50 years ago. Nice to see the trade is still alive. Would love to visit your retail location. I'm an old "service case" guy. Nothing better to see these days than pride and perfection on display.

[@kennethcapps]

I started in 1976. It sure kept me in shape.

[@JollyFirefighter]

I’ve been a meat cutting apprentice for a little over a year now, I don’t break down whole cows or pigs but this is on my bucket list to do when I get more practice in. Loving the videos and keep them coming.

[@carlosfernandez1]

I have no idea why I watch these videos so late at night. Now I'm hungry. Great video. I learned a lot on each one. Saludos from Puerto Rico 🇵🇷 🇺🇸

[@lucascady4992]

As a Kid growing up in the early 90's, We had 3-4 cow's that we would butcher every other year. My Dad had a meat saw and we had a local butcher shop that would hang our meat for the 10-14 days before we would butcher, cut, and Grind our own Beef.. My Dad used the farmer's almanac as a guide for butchering. As a kid I felt like this was dumb, or just a waste of time, I felt like we were poor or living a backwards way of life? 😢 Now an adult in my early 40's all I want is a little farm to raise my own cattle and to tell my Dad Thank You for raising me the right way, and tell him I love him one more time! Also the beef I ate as a kid was so much better than anything I can find today in any Super Store!! ❤

[@benburnett8109]

HELL yeah!! Me too. I used to think my father was the DUMBEST person on the planet. Now, I realize he was way ahead of the curve in the late 80s. Love your comment and I feel the same way.

[@compt3ck]

I thought we were poor for eating game meat when I was young and now its probably 90% of my protein intake. I would love to have a small farm for a few animals and veggies.

[@user-ye4uo6cr4t]

Pork is the same....I think it has to do with the way and what they feed them....home raised, where they are allowed to eat natural foods with out all the hormones and chemicals they pump into them trying to fatten them up for weight price flattens the taste....

[@Tracy-Inches]

amen

[@mwallace021]

Same with me. I rarely had a steak from a store or restaurant when I was growing up. The difference is amazing...

[@Dj-zz]

I’m an old dude. Love your educational videos. You’re truly a master butcher Seth. Not only that, you & brother are standup individuals. I have no problem letting my grandsons left alone watching your Chanel. Sure wish we had you or someone like you within 60 miles. You’d see me often. Suggestion - include knife care & sharpening as a spot in a video. That’s my Achilles Heal. Thanks for sharing your knowledge & skill.

[@spankcityza]

🙌

[@Old_Sailor85]

They have done some videos on knife sharpening. May take some searching, but they are out there.

[@mikehumphries3549]

I really like the fact that you allow for the bone in your Tomahawk steak price I know it’s not much but I bet your customers appreciate it really love your show ❤

[@tonysargent3852]

Found these guys yesterday. Love the vibe, talent and knowledge here.

[@paulkersey2179]

As someone who has just recently discovered the joy of the Tomahawk and cowboy steaks I thank you for sharing. My wife got me a tomahawk for my birthday and I loved it, after watching your video I feel much better informed. Great stuff.

[@kylefalkner3010]

Periodically I do a KZbin cleanup and go through my subscriptions…getting rid of channels that let up on content. This channel is never even on my radar. Love it.

[@TheBeardedButchers]

Thank you, glad you enjoy our videos!

[@joseflores-om8mi]

i find it interesting how Americans make cuts. im from south america (argentina) and thats why it catches my attention how you work. i always said something new, you always learn in this beautiful profession.

[@mtkoslowski]

To my mind Argentina is the meat capital of the world. Beautiful country and beautiful people. 🇦🇷🇺🇸

[@erosfleming2911]

I don't understand... Argentina has their own cuts and names for said cuts, but we all organize the different Muscles?

[@mtkoslowski]

@@erosfleming2911 -THEY’RE- THEIR 👍

[@lloydbaxter3099]

Great video

[@cassieoz1702]

I'm in Australia and we call things by different names but most of the breakdown is similar

[@jackwhite2736]

Love all of your videos! I am a lawyer, but my dream job was always to be a butcher. Thank you for letting me vicariously fulfill my dream.

[@stevenedington6265]

My dad was a butcher in a grocery store for as long as I as I can remember. There was many a time I went to work with him on a Sunday as he cut the Monday morning setup. I learned to break down a chicken but that was as far as it went. I remember the half beefs hanging in the freezer. Your videos bring back the memory of him to me knowing this is what he knew and did. If the military hadn’t intervened I would have fallowed in his footsteps. But the military gave me a different career path to fallow. Thank you for your videos I love watching them. They make me think of my dad. Who passed at 92 three years ago.

[@SteveEMesser]

As a long time meat cutter, retired, I very much enjoyed watching Seth work up these beautiful steaks from hanging quarter to completion. Good on ya!

[@TheBeardedButchers]

Thank you!

[@garyshiozaki3016]

Love watching these guys making their cuts. Amazing! Also, their spice blends are outstanding!

[@TheBeardedButchers]

Appreciate it!

[@mariojohnson3500]

I would Love a Hat with The Bearded Butcher?

[@hassanrastegar3468]

انا إيراني ولا أفهم كلمة من كلامك لكني أحب النظافة وتقطيع اللحم من قبلك صديقي العزيز بالتوفيق

[@houseomiller]

Is it just me, or does anyone else love the sound that happens after the handsaw cut? Same with the fat cap removal.

[@suewestby824]

Excellent! I'm going to use this knowledge the next time I buy my meat! Carnivore for 1 yr now and loving it.

[@rykbrown1893]

Surprising how entertaining it is to watch an expert cut meat!

[@jamesmoore768]

These Guys are some of the best butchers in the World! They do meat right!👍😊👏👍

[@SoulfulSmokie]

“Carnivore here!!” I love steak such a great protein, God knew we would love it. I hope you have vendors in FL.

[@benh580]

I always buy a few rib roasts a year when they are on sale during easter and Christmas. I cut em into thick ribeyes and vac seal and freeze for the year

[@craigg350]

This is the first video I have had suggested in forever! I have been following you guys for years.

[@busterbrewski]

I really like how you guys cover all the different types of meat. You guys just impress me to no end with your work. Thank you, keep up the good work.

[@thecarnivorecollective]

I have actually promoted you on my own KZbin channel as little as it is right now because of being carnivore myself I send all of my followers and just my friends your way!

[@TheBeardedButchers]

Thanks for doing that, we appreciate it!

[@thecarnivorecollective]

@@TheBeardedButchers you guys are awesome! It's a well needed service you provide with descriptions of meat cuts,the difference between them!

[@MetalHeadHippie]

Man I wished I lived near you guys. Nom Nom.

[@gotskillz135]

Me too I’m a true fan of their craft

[@carlobolanos6887]

Me too 😋

[@MrRebar15]

*The Bearded Butchers* Bravo well done, thank-you sir for taking the time to bring us along. GOD Bless.

[@TheBeardedButchers]

Thanks!

[@andrewreinhart5339]

Thanks!

[@thomasedwards5431]

I'm a carnivore. Ribeye is the best. It was great to see all of that and I learned some things. Thank you

[@e2U]

Yes, but as I help take care of highly suicidal kids in @risk one-parent families, I can not afford them : (((. Looks amazing, though.

[@simulatedreality367]

Try boneless chuck eyes. Cheaper and very delicious. I actually prefer them to ribeye.

[@willd7533]

Cheaper but not better

[@e2U]

@@willd7533 How do you mean that? Is it taste, choice, or nutritional value?

[@mikeallen5291]

Y'all apparently haven't had spinalis dorsi.

[@MrJohnmartinez21]

This just made me realize I need to just buy whole cows

[@cove790]

Factsss

[@carolynyoung857]

You said in one video that commenters should do their homework before commenting. You are my homework. Great videos. Thanks.

[@scigris]

This is the best educational videos I’ve seen on butchering meat for specific cuts. Growing up we used to go to the local butcher shop when I was six years old and seven to watch them bring a steer in and go through the whole process of the beginning, to stripping the skin off after cutting it and then go through with cutting it to make steaks and then hamburger for the Local store adjacent to the butcher shop. Thank you

[@louferraro6976]

I live ( retired ) in Thailand ,, it's somewhat of a challenge to find exceptional beef cuts like yours .. but these video's are an inspiration .. great !

[@joshsos5541]

I love these videos! I’ve learned so much about what part of the animal I am eating. All of those ribeyes look delicious! 🤤

[@TheBeardedButchers]

Thank you!

[@raymondrespress4250]

As a two year carnivore, those are my favorites also. Since I live in ketosis, it broke my heart every time you trimmed the fat off one of those steaks. More fat equals more energy, and it tastes really good when I sear it in a quarter inch of bacon grease.

[@user-ye4uo6cr4t]

@raymondrespress4250 join the club. You take a nice steak with about a quarter to a half inch of fat and braise it on both sides and then seal the sides in the hot oil. Brown it to taste on both sides throw in some sliced onion, mushrooms and maybe green pepper. Man that is so good I can almost taste it right now. In fact I may just go into town in the morning and see if I can't get the bank to finance one.

[@Syriariasha]

Ah yes you get energy from eating dead meat 😂

[@Wahweka]

@@Syriariasha Well, cars can drive off of long-aged dinosaur meat 😂

[@Syriariasha]

@@Wahweka well don’t you sound smart

[@shannonparker1]

Hahaha, mine too! I've been carnivore for over 400 days, and I only eat ribeye. My favorite thing in life is the fat! ❤

[@markbrookssr6700]

Love watching you guys work!

[@TheBeardedButchers]

Thanks for watching!

[@juanitalerssen7335]

love the ribeye small end (chuck) or the same cut from a dry aged 109 rib roast. I would set mine on the back of the steam table to warm up and then about 2 min on each side on the hot end of the grill, salt and pepper and devour! Absolute delish with a dish of broiled mushrooms! Those were the good old days, though we could only indulge once a week.

[@jerseystrong7284]

The education you get from your process of different cuts of meat is second to none. Thank you for the great content.

[@Tarad65]

Answered so many of my questions when buying my favorite cut. I buy a ribeye roast & cut my steaks.

[@shannonparker1]

Me too!

[@pgh3657]

I learn something every time I watch a new video.

[@PersistentLightMedia]

Love seeing all the different steaks that come from a single primal. You are my favorite butcher channel.

[@TheBeardedButchers]

Thanks!

[@kristinebailey6554]

We moved from Texas to Colorado 5 years ago and were in for a bad surprise when it comes to buying good beef! Finally found a good meat department in a Safeway for steaks, and a Sprouts for roasts. Still miss that good beef from Texas though. They know how to raise it and cut it.

[@JourneyDrummer1972]

Just stumbled on your channel. I teach high school students Culinary Basics to get them on the ground running when they leave the nest..not in class..by request only. I have a masters in Food science which required full Culinary arts and Pastry firts 2 years. Buthery was the quickest classes they shoved us through. Thank You for the hands on visuals you do. Helps me when I can't get a full carcass in my home!

[@audleyholness6121]

Just a normal guy who learns a little more each time I watch you guys 👍🏽

[@dr.michaelwohlschlaeger4771]

Totally carnivore, love watching you guys!

[@gerardhogan3]

Greetings from Australia. When I was 17 I worked on cattle stations in mustering camps and we did our own killing. We drove a mob of bullocks under a tree where the headstockman had climbed up with the 30.30. Hed shoot a shot s bullock and then we butchered it on the ground. We did one side then rolled him over and did the other side. We started on each leg and cut the hide off rolling it back after bleeding. So when you rolled him over you didnt get dirt on your meat. The cuts were taken off directly and laid on gum leaves. In the camp, the night of the kill, we always had the rib bones because roasts were rolled by cutting them off the ribs... after taking out the two briskets for salting. The ribs we cut with the axe into about 5 inch lengths and cooked them on the coals with salt as they had some meat in between. The night of the kill was always the rib bones and chuck off the neck. Its a bit different eating fresh meat rather than hanging it over night. I gloody loved brains, kidney and liver and we had someting called curly gut from the intestine. The fat around the kidney we used to cook our meat in or grease the hobble straps for the horse plant. However Im 63 now but I never forgot the process or cuts and as a young bloke I loved that life. I did it for about 8 years and I ate meat breakfast, lunch and dinner for all those years. Anyway I reckon when the crunch comes....Ill do my own butchering and freakin survive.

[@matthewsais3588]

Thank you for sharing your videos there very informative. I just landed a job in a butcher block at my local grocery store. I been a meat cutter apprentice about 10 months. And I must say your videos has help me come along way. Thank you for sharing your wisdom.

[@CPIVCR]

I was watching during the holidays and was quickly overcome with a sense of loyalty for your brand and a sense of obligation to preserve your craftsmanship. I will be purchasing the 10" tornox breaking knife and sheath and oprobaly sample of your snack options. Do you anticipate selling beef and steak products online? DO you offer a tour pacage to come and visit your shop? Keep of the tradition!

[@markcatanzaro9699]

This guy is not only a great butcher but a great teacher too!

[@kennethcalloway260]

Happy to learn more and hopefully this will further educate other butchers! I live south of Atlanta and I go the Publix, they know when I ask for certain cuts. Recently moved and went to Ingles a few months ago and asked for a bone in cut w larger spinalis portion and he said “I’ve been a butcher for 27yrs. Idk where you heard that term from but it isn’t real. You must be watching too much on the internet”😂

[@enzevaee]

By faaaar the best video on the topic; I learned all I needed about Ribeye steak and the beef ribs section. Really appreciate the great content. Thanks Seth, Scotte, Spencer and the rest of the Bearded Butchers team

[@saraandshe]

I'm learning so much. Thanks for these vids. I always picked the ribeye with the largest cap on it. Now that I'm carnivore, I want to cut corners to save money. I got a chuck eye roast and had the butcher turn it into two steaks. Next, I'm going to buy a whole rib roast and cut my own steaks. Your videos are helping me pick the best cuts for the best dollar. ❤

[@rjn1124]

I don’t eat steak often but ribeye is my favorite streak. I now know where it comes from. Thank you. Perfect balance between flavor and texture. Great instruction and production quality.

[@AngusMcGillivary]

I am an amateur pitmaster. I have learned more about meat watching you guys than I ever have reading. Your explanations are basic easy to understand and related well. For anybody looking to learn how to cut meat you guys are the best

[@HajimotoProductions]

You guys make it look so easy. Thanks for showing how these are processed.

[@dennism.5509]

Guy''s I've only been watching your videos for a short period of time but really love watching you not only how to butcher meat but the advice and suggestions you give on how to choose the perfect steak(s). You also learn the parts of the beef which comes in handy. By the way I ordered some of your seasoning a couple of weeks ago and used the original on some country style ribs and loved it. Keep up the good work.

[@chappyfred5342]

Very informative, I was buying some Ribeye steaks and was asking questions about the different cuts and you explained it a lot better than the butcher did! Thanks!!!

[@mrskin777]

Great video! My first job in Colorado I worked in a butcher shop breaking down deer and elk. Thank you for the quality instruction

[@tommychew6544]

Great episode, I can see why butchers were so highly regarded in our American past! A Ribeye has always been my favorite by far, makes you want to take a nap afterwards, they are just that good!

[@EX.........]

I wanted to go too school for butcher. But the slots were always full. I love watching these videos. Thanks.

[@samuelgonzales3824]

Ahhh.... the memories... i used to process beef myself at a meat market in west texas.

[@geoffreydeanshaw9087]

Very good video and I have been butchering all my life. I'm 65 and learnt butchering from the old school shoot it, gut it and bone out on the ground. Your way is nice, but we did old school. Hahaha love your videos keep them coming, I'm still working out Bush and still get a killer now and then. Cheers.

[@rastus666]

I was recently introduced to chuckeye steaks about a foot in diameter that were melt-in-your-mouth. I was told that chuckeye is the next cut forward of the ribeye.

[@GAJ6]

Whatever you guys cut up you should cook it’s one of my favorite part’s of the video even if it’s just a steak love seeing you dudes cook 🤙🏻

[@floridamarketplaceministry7011]

Lovely.

[@nicosamudio1427]

I have some time in the butcher profession but I have understood that the country I come from does not know how to take advantage of the cuts as do the North Americans or as those of other countries like the South Americans, I really liked the video, I hope you continue uploading this kind of instructive content. Greetings from Panama.

[@RICHARDSONMRD]

Very interesting

[@davidhulsizer7576]

You guys are awesome! My uncle’s family owned a butcher shop in Pennsylvania since the late 1800s. They had to sell due to not having anyone to take it over.

[@jeffparker3334]

I’m a carnivore diet guy myself. Believe what you read, it’s magic. Anyway, ribeyes are always my favorite and thanks to y’all and a great butcher near me, I know what to buy. Keeping that algorithm alive. Love you guys.

[@EZPZ100]

I'm very happy that I came across your channel here. My wife and I love cutting, preparing, and cooking steaks. Luckily, my father was a butcher, so he taught me a lot of this. Seeing this episode, however, gave me a wonderful refresher course and reminded me of a few things I had forgotten. Great video. I'm excited that I found your channel, and I will be back.

[@technofoodie]

Although I don't eat beef\steaks I do cook them on grill. This was a really informative video showing how steaks are cut and which ki d of steak comes from which part

[@RandyKrause-zd3ns]

I love your videos n a retired chef n my daughter is a chef at universal n we live in Florida but from Vermilion Ohio, just a little drive from you guys. I love the idea of your spice blends n use to get my spices from a spice company in Cleveland n they would. Blend special combos for me.I know you two eat well like me n my daughter especially on holidays n no problem having friends who love to join us. Great job guys on doing what you do n taking it to the next level

[@jeffreysmith8735]

Thank you for taking the time to provide such a comprehensive educational experience!!

[@packerpatchb6334]

Love this channel. I've learned so much about the different cuts of meat and how to identify what cut is what. In my opinion, ribeye is the king's cut of all steaks. Keep up the great work guys. You have a fan for life.

[@jeffreyjennings1640]

I love ribeyes too, but for me the king is the sirloin cap (picanha).

[@gadsdenconsulting7126]

This is an awesome vid! I went to my local Wegmans and tried to ask the guy behind the meat counter why the Angus ribeyes I bought for $26/pound were grizzly and... he cut me off and spent the next five minutes telling me I didnt know how to cook a steak!!! This vidoeo answered the question that I was trying to ask the guy behind the counter!!! Why are some ribeyes PERFECT, when others are much less desirable??? Second and third ribeyes from the chuck end it is!!! Many thanks!!!

[@Haroldnahrwold]

I'm in the Philippines and I'm using your videos to show.locals how.to.properly cut beef... Thanks for Everything 😊😊😊

[@EGlideKid]

I knew some of this from watching other butchers on YT, but now I watch you guys exclusively, and never when I'm hungry! Amazing to watch you cut the meat up, and love all the advice and how open you guys are. I have learned so much from you, so thanks for your show. We would love to come by your place and go crazy with our order, but you're a 14+ hour drive for us! If I ever do get there, I'll call in advance with our order and have you freeze it all for me!

[@gregjorda3080]

I agree..2nd cut from the chuck is best

[@MizeryScratcher]

man i'm hungry now...awsome meat cutting...what a pro

[@robertsanchez9030]

First of all thank you for stating that you were honing your knife not sharpening , the way I describe a rib roast is small and large end. I agree with you the steak from the chuck side are the best. By the way I work as a meat clerk in a store.

[@shawnlewington3923]

I find that with high quality rib eye steak, having the bone in when cooking helps hold the steak together. Whenever I cook wagyu or high marbled Angus, the spinalis seperates from the steak. Unless you tie the steak with butchers twine. I prefer the cow boy cut, in Australia we call it an OP rib.

[@apexclaimadjusters5816]

Great demo. Only suggestion is to mark those rib cuts before hitting the bandsaw. Yes, you can clean them up with a scrapper, but it's never the same, it takes time and reduces shelf life, and the dull look is less attractive.

[@kennethalbertson40]

Idk who doesn't see your videos or or see recommendations but your videos absolutely flood my feed an I love it l live in southeast Texas and love seeing and watching all the different cuts y'all do an I test my local grocery store for different steaks you do like the flat iron chuck steak and those like that HEB here in Texas does a good job on variety of cuts I've learned a lot from watching your videos ❤❤❤

[@CarlAE6CS]

Itruly appreciat your knowledge about the work of a butcher and knowledge about what the cuts are called. Being in a large metro area (LA) I have difficulty finding an outlet like yours to visit for my protein. I have one that is not real close but very good but recently changed hands, so now it is ??? again. Keep it up! There are still some of old timers that believe protein is necessary in our diet!

[@brad2340]

Really helps us get a good steak. As a disabled Vet I could use more good tender meat on the good sections for better price.... No expert but thinking plenty off cut offs are still tender meat. I'm all about presentation but would love the trimmings in my half beef. As a retailer during my life I hope such trimmings are added to chuck burgers and passed on to the consumer. Each business deserves a decent profit. It comes down to our bad government and good business owners.

[@randy05171927rl]

I luv watching your videos!! I especially like the breakdown of the ribbon eye's. I have been Executive Chef for over 20 years your videos and product is by far better than any store bought product.

[@Dakiniwoman]

I have never seen Tomahawk or Cowboy steaks here on Vancouver Island, I guess they would have to be custom ordered. I do love my Ribeye steaks with or without the bone attached. Yesterday I saw for the very first time Strip loin steaks with a bone on the side. I bought a dozen of those steaks, but cut off all the bones first and packed them all for the freezer. I will roast the meaty bones and then make bone broth with them. I am hoping one day to get a grill as I am eating only Carnivore for the past 5 years and it might be nice to have some steaks grilled. I bought Black Angus Beef ribeyes for the first time last week and the taste was incredible.

[@kennethmatthews9033]

Love your channel, not a butcher but I like learning about the types of cuts. That little tail on the ribeye (my favorite steak cut!), I call the chef’s kiss. When grilling, I cut it off as a grilling snack!

[@jxwhit8]

That chuck end side... we call those two/three steaks delmonicos... absolutely the best cut.

[@marcsmith2656]

Awesome work cutting and crew edits, my favorite is always the first 3 cuts from the sixth rib where it meets the Chuck. 4 out if 5 customers i recommend to try love the extra flavor and tenderness.

[@bc4evernow]

What A dream job. I get excited just buying packers from my local market and taking down a 7 bone rib section into ribeye steaks. Keep it the dream alive!