How to Break Down a Ribeye Roll

Love ribeye steaks? Consider purchasing a whole ribeye roll, then break it down yourself. Custom cut steaks, roasts and more -- you choose! Chef Gavin shows how to break down a ribeye roll in this meaty video. Grab a sharp knife and get to work!

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[RamosDrea]

Spent $200 on two whole rib roasts with a total poundage of 42lbs. Crazy deal. I've never broken down a piece of meat of this quality before and was a little intimidated. This tutorial was perfect and the butchering was easier than expected. No joke the spinellis is the best cut!!! Cooked as he recommended and is soooo delicious.

[michaeltres]

That kernel of fat between the spinalis and the longissimus is the best thing about a whole rib steak. A little bit of that with each forkful of meat is pure heaven.

[JasonSmith-ikyf]

I've been cutting meat for 18 years now and I fill so dumb because of the basic cuts I do. I never new the break downs thanks for the videos they help alot.

[charlesmardanes]

Subtitle should be-How to ruin a rib-eye,

[teetoys]

I’m a meat cutter, & I have to say this video rocks . Always something new to learn, & add to your craft .

[jjbobowski]

Yo, thank you x10 for this video. I’ve been going to Costco business Center, buying ribeye, and breaking it down via your instructions. It is fun and the result on the backend is even better than whole rib eye steaks. I use the fat for tallow and have these perfect steaks ready for my family anytime. Thank you.

[astari]

This is a phenomenal breakdown and the best one I have found. Thank you sir.

[russparker]

I agree, the spinalus is my favourite part of the steer. I always buy steaks on roasts from the chuck end to maximize the size of the spinalus.

[alanreynoldson]

Great Demonstration! Don't overlook rendering the fat. Tallow is amazing to cook with. Grind it up and boil in salt water for a couple of hours. Pour fat, water and all, into a heat resistant container let cool. Remove the frisbee. It will last in the fridge for months. Also, save the scraps for beef stock.

[jaymichael]

If you like, you can also take the eye, trim it, and make beef wellingtons from it. The only disadvantage is it’s not totally cylindrical like the chateaubriand, but it makes for a more flavorful cut of beef inside, and it’s less expensive per pound than tenderloin once you account for the ribs and the cap steak you get out of the whole prime rib beforehand.

[yummymood]

One of the best videos i’ve ever seen on breaking down a ribeye 🥩 roll!!! Cool 😎

[TechMOGogy]

Wow - this a an absolutely amazing video! Everyone just says keep it whole as a ribeye but these cuts are much more versatile and the spinalis/top cap is the king of all cuts! Thank you for posting this

[marcgarrett]

Why? That's one of the best things about a ribeye. Since it's multiple muscles, it's like getting multiple steaks. Kind of like a boneless Porterhouse.

[sesquashtwo]

The marbling on your Standing Rib when cut into steaks was excellent. Great cut of beef!

[PrivacyEnt]

is the spinalus the tasty corner we have in the ribeye steak?

[jerryocrow]

I appreciate the minimal use of knife vs fingers. Now, how to cook/serve the smaller pieces that used to stay together with normal/large knife usage.

[rducky]

Kansas CItian here! That's Kansas City Strip thank you very much!!! They don't have cows in New York City!

[rjrvxcf]

Great video. Just discovered the spinalis and can't get enough. Loved watching you break down the ribeye and describe how to use each component.

[marilynirwin]

Thank you!! I Love grilling the tail cut in pieces, along with the complexus muscle - I call them "snackers" and eat them while I'm grilling - They're my favorite!

[qban]

Wow. Your videos are the best! Thank you much! You have stretched our dinner menus and our money....i used to throw away so much meat by cutting it incorrectly.