Need up to 30 seconds to load.
hey everybody today i'm going to show
you
how to cut up a bone-in rib
so this is usda choice from swift
um it is a choice
cut of meat and it's got a bone in it
this so this would
normally be used for bone and rib eye
bone and rib roast prime rib
all that stuff there and i'll show you
rib steak
ribstick i'll show you
a couple different ways on how to cut
this up
so just to give you a little bit of
insight here i've been
cutting meat for about 18 years since i
was about 20 years old
i worked for a bunch of different
companies um
so throughout the time this is my first
video actually just to let you know
so it's not going to have any editing i
don't plan on doing any editing for a
while
so just take a look at the video
hopefully it helps you out um what we're
going to do here
for me i plan on using this as all
steaks i don't plan on using it as roast
but i'm going to show you how to do it
if you do want to make a roast out of
this
and cook it i'll show you how to do that
but me i'm going to take this thing i'm
going to de-bone it
pull this rib off the back here because
i plan on smoking those and
getting them in the smoker and having a
meal with that
but i'll show you what to do if you
decide you want to keep this
as a bone-in rib roast and you want to
cook it
as a roast so let's say
i want to keep half of this for rose and
then i'm gonna do the rest
for steaks what i'm gonna do is i'm
gonna find the center
of these two ribs here you know let's
say i want to do
this half here or this half here i'm
gonna take my knife i'm gonna run it
straight through here and there's a
there's a spot
right in here that's cartilage you'll be
able to run your knife right through it
you don't need a saw you don't need any
of that
and i'll show you how to do that quick
so
right through those two i'm gonna cut
straight down just like that
okay so what i did was i split the two
bones
right through that little tiny piece of
cartilage there
so now i got a nice little rib roast so
usually
when i make these rib roasts for a
customer
what i'd end up doing is i would take a
little bit of this fat off here
not much because you know when you rib
rolls you kind of want all this fat to
stay on here um
but i like the looks of the bone-in ribs
to stick out a little bit so what i
would do
for like a custom look
after you get it out of the
oven it looks really nice because
you got these bones sticking up just
like this
that so if you want to like impress
some of your guests for christmas dinner
or something
just like that and take these
little chunks of meat off so you got
these bones sticking up right
but it's always a pain in the butt to
carve when you get a bone in rib roast
so what i do
is i take all these ribs right down
to almost off
so they're just barely hanging there
and what that's gonna do is
it's gonna leave you a rib rust
that you can easily carve when you get
it out done cooking it this is just
going to fall right off
of your roast and then you're going to
have
you're going to have a nice nice little
rib rolls there for you
so here's the thing i left a little bit
of meat on these because i plan on
i plan on smoking these and i want a
little bit of meat left on them
so that way i have a nice nice rig
rib rack to
smoke up okay so that's
your boneless rib there's your ribs
there's your boneless rib steak
beautifully cut once we start cutting
them down usually what you do is you
do debone the whole entire thing and
then you start at one end work your way
down but because i wanted to show you
how to
do the rib rolls first now i'm going to
start at my clean cut
and i'm going to cut my nice stakes
just like that you don't need any
trimming on that that thing is perfect
ready to go on the grill
you can cut them whatever size thickness
you want
i usually do about an inch inch and a
quarter
nice big hearty stake so if
if you end up having a you know a friend
over something
just doesn't want that big of a stake
you just trim it cut it right down cut
it in half now you got
half of that so i usually take off a
little bit of this fat off top
i don't really like the fat on top and i
save that fat
for grinding venison burger
i'll keep pretty much everything
everything off of this roast there's not
much i don't throw away
i want everything to be used
there's always a small little face at
the end
you don't want you don't want your cuts
to be a wedge cut
so if you take a look i got this tiny
little facing off of here
some might freak out and say it's way
too much to take off but i want my
steaks to look nice and square
so that way when you're cooking them on
the grill they come out perfect every
time you don't have
some spots overdone and some spots
bloody
so you got that there those are my
stakes
see here
so we cut the basically what we did was
we
took the ribs off kind of trimmed a
little bit of fat here and here
and then cut them all into steaks so you
got nice rib eyes and this is
the cheapest way to have awesome steaks
all year round because you can go to
costco and you can buy the whole cryovac
you do not have to pay for the labor for
them to cut it up
or you can go to cup foods this is where
i got it from i got it from cub foods
and it's amazing amazing meat it's good
stuff
so i got those steaks there
i'm gonna have to set those aside for
later so now
like i said i wanna okay so
after cutting all these steaks here i'm
gonna take this last bit of roast here
that i got
and i'm gonna de-bone it um normally
i hug the bones really tight um
but i'm not going to on this one because
i i like that
i like my ribs a little bit meatier when
i go to smoke them so
i'm gonna run my knife down around here
you know and i think i'm using a 13 inch
blade right now makes it a little bit
easier for
cutting the big rows
all right check that out has a nice
meaty rib
right before i go to
cook these i'm going to pull this skin
off the back let me show you how to do
that real quick
i usually just take a fork
take a fork and get it up in here like
this
if you can get it in there
you can see that get your fingers up
behind there
but what this does is it's actually
going to
make the ribs a lot more tender
otherwise this stuff cooks up like
plastic
so when you go to smoke your ribs
and get all done smoking them also you
got like this plastic
hanging off the back so
just get your stuff up underneath there
and
it works a lot better if you got a meat
hook i don't have a meat hook right now
so i'm just using a fork
you get the picture that all comes off
this i do not save i throw it away
it goes in the garbage but before i go
to smoke these
that'll all be off there and i'll season
them up real good
this that little piece that i was
telling you about
what i like to do with that is i will
take the fat off
just like this
take all that off and i will keep that
fat
but i'll turn this into stir-fry
so it all works really really good for
stir fry
so you can get a couple different things
out of this roast going forward i'm
making more videos on other other meat
so that way you can eventually learn how
to cut up a whole entire cow
start finish we're gonna do pigs we're
gonna do
um we'll do some uh
venison this winter
cut up some deer
okay so
go ahead and this guy here it's a little
crooked just because if you cut it in
half
at the beginning and had to follow that
bone down
but i'll turn that into stir fry as well
a little too much fat on here for my
liking so i'll take that off
but i'll save it because i want to make
burger out of it
works really good if you save that throw
it into some mock tenders mock tenders
are generally
90 lean so you
grind up some mock tenders with a little
bit of that fat
end up making 80
nice nice hamburger for making burgers
a couple more cuts here helps to have a
sharp knife
you know it's uh not as easy to cut
through as people think
okay see this one here this is what i
was talking about where i
do not like wedge cuts because that is
gonna you know put that on the grill
it's gonna be totally destroyed by the
time you're done cooking it
this side will be raw this side will be
way too cooked
so this is that end piece so what i'm
gonna do is i'm just going to
take the sliver off the back here
and even it out so you got a nice even
steak
when it comes time to go and do your
grilling
okay oh yeah
looks good and this side here
versus let me just show you the
difference
okay this is the opposite end
of the rib eye okay this is one end
this is the other end the difference
between it is
this one here is actually
almost a new york strip it's the last
cut
before it hits the new york strip this
one here
is the last cut before it hits
the chalk eye so if it was on the cow
it'd be kind of hanging down the neck
there and this piece right here
would be the very first cut after the
chuck comes off the cob
so this one's going to be your most
tender out of
the whole entire rib eye but it does
have a little bit more fat in it but
it's definitely going to be
more tender than your new york strip
side
still a rib eye but it's on the new york
strip side so it's a little bit more
lean
the fat runs more on the top you kind of
have this gristle that runs through here
it's a little tough you know um but it's
it's definitely a great steak um
let's see here so like i said this is
probably a little too much fat for my
liking so i'll take that off
just going to trim it up a little bit
get all that loose fat hanging
that off there this one here
same deal trim it up
just like that so when you're all done
with your stakes you kind of want them
to look like a little
bulldozer okay
so that pretty much wraps up the ribeye
for cutting up the bone-in rib steak
prime rib look at how many steaks i got
one
two three four
five six seven eight nine 10
11 steaks you know for
200 bucks is what it generally runs 250
something like that depending on
where you go um but you could also cut
these
a lot thinner and get twice as much meat
out of it
um this this is just the way i like my
steaks cut a lot of people like them a
little bit thinner
you know it depends on who you're
cooking for
but at least if you cut them this thick
then when it comes time
to have people over and they want them
thinner you can kind of thinner and now
you got two steaks you're serving two
people
you know it just at least gives you that
option if you cut them all thin
then all of a sudden when people come
over they're like oh man i wish you
really had some thick steaks
well you know you won't have them if you
cut them all thin
so that's why i cut them thick you know
cryovac them
get them all ready for you know going in
the freezer if you want to freeze them
um i buy my meatball freeze it
just make sure that before you go to
cook it you're thawing it out completely
and you get it to room temperature
before you go to cook it
that'll make sure that your frozen
steaks even though they're frozen
they'll still turn out good on the grill
if you try to throw them on partially
frozen or even
even uh at the temperature for
the refrigerator temperature they're
still not going to turn out as good as
you want them to
it's the reason why a lot of people
don't like frozen steaks
is just because they don't taste fresh
but as long as you let them sit
and get room temperature before you cook
them season them up let them sit on the
counter for
an hour or two then go ahead and throw
them on the grill you're gonna love them
anyways like i said it's my first video
hopefully i can make some more here and
get you guys
set up to learn how to cut pretty much
everything
thanks for watching hopefully this
helped you out
subscribe like hopefully share it thanks
a lot
talk today
