The Cash Cow featuring Marc Elia, Episode 2: Ribeye

Рет қаралды 17,034

New York State Restaurant Association

Күн бұрын

Пікірлер: 30

@ZoKitchen Жыл бұрын

This is awesome and useful for me. Thank you sir!

@lauratiznado6584 2 жыл бұрын

Thanks very much Maestro for your videos. I am a simple homemaker trying to save money and your videos really help to.

@jshshh1041 2 жыл бұрын

His approach can be applied to almost any industry. There are options on what to do, and the current overall market, and the one you are in, dictates what the right option is. Most importantly, be flexible to address it

@darrenj9013 2 жыл бұрын

I Love these videos. Great instruction and clarity. I would love to see a chuck roll breakdown. Please keep it up!

@audreystarr6166 5 ай бұрын

I second that! I'd love to see all the different things u can do with a chuck roll

@ireneleung1463 9 ай бұрын

Thank you for sharing your knowledge. 😊

@ossenaar 11 ай бұрын

Great video from a restaurant perspective of optimizing profitability. From a customer perspective, the video educates you also to optimize your hard earned money by becoming a good home butcher and make sure you are creative by using everything you can out of a piece of meat as well. Buy different kinds of meat, poultry and fish when on sale to get optimal value. This true for both restaurant owner and customer. The freezer and vacuum sealer will help you build an inventory. Buy a few good knives, honing steel, sharpening stones and a meat grinder and learn how to maintain them. Equipment doesn't have to be expensive.

@mrmighty9862 2 жыл бұрын

Episode 1 was so good had to start #2

@Joe-pr1ut 2 жыл бұрын

Thank you.

@bjs496 Жыл бұрын

NO NO NO on making satay out of the cap. Roll it, tie it and slice into 1.5" medallions. This is the best cut of the cow and should be sold at a significant premium.

@lauracooks4926 Жыл бұрын

Yeah this is bullshit

@wxxw-pc7qq 11 ай бұрын

$95 at the supermarket

@MagnaGamerFull 5 ай бұрын

There parts in the middle of the ribs are called "bananinhas" in Brazil, in english its sounds like little bananas and are so good to make like an "aperitif" in the brazilian/argentine barbecue!

@dan14-22 Жыл бұрын

1) If i ordered a ribeye and received 25% of what I expected I’d walk out and never return. 2) if you can’t label a single ribeye steak as “prime” when its choice/select you shouldn’t call it “prime” when its left together as a roast. Call it a standing rib roast but leave the prime to the USDA grading.

@ryeckley7267 Жыл бұрын

I think when he says it’s a $25 steak that he is referring the entree of the meal.

@MrGman1956 2 жыл бұрын

Awesome can I as a individual purchase these wholesale and do my own butchery. grandpa in the old country was small farmer and butcher.

@Gpas7144 Жыл бұрын

Yes you can.

@tdtommy196 3 ай бұрын

Costco baby!

@GWLM Жыл бұрын

Hey Marc, I often see small dark blood spots or dots spread across the ribeyes. What caused those? And is it an issue with the meat quality?

@jensastrup1940 Жыл бұрын

A ribeye without the cap??? 🤬 Unless clearly advertised, that would be a 1-star review right there.

@tdtommy196 3 ай бұрын

Call it ribeye heart steak. You're selling a whole 16 oz ribeye for $28. You're selling the 10 oz Ribeye heart steak for $22. You're selling the 6 oz cap steak for $20. Would you rather make $28 or $42? I mean obviously you would have those whole ribeye steaks on the menu too. but picture throwing say a lobster tail or shrimp in with that ribeye heart steak, and now your getting like $38 for surf and turf.

@lauracooks4926 Жыл бұрын

If I got a ribeye without a cap it’s going back. That’s a crime, it’s the best piece on the cow. A cap steak yeah but not the ribeye is a princess. I’d be pissed if that was removed

@tdtommy196 3 ай бұрын

so if you're selling cap steaks, what do you plan on doing with the rest of the ribeye? The back end of the ribeye has almost no cap on it anyway. It's basically a NY Strip.