How to butcher a whole ribeye | Taking the Ribeye cap

Today I will be showing you how to butcher a whole Ribeye. For me, I will be trimming most of the outside visible fat to make the cut a bit healthier. Thats the great thing about cutting your own steak, you can cut them exactly the way you want them. I will also show you how to remove the cap of the ribeye and make a steak with it. Thanks for watching and if you like what you see please consider subscribing.

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[Theis]

Good video. You broke it down just fine and to your liking. Costco this past weekend had cap at $19.99 a pound (Miami) $12.99 ribeyes (choice). Yes the cap was "prime" but you got 4 steaks for $56. Throw that prime vs choice out of the window. The everyday person won't see any difference and they would probably over cook it anyways. You got 6 cap steaks and 13 eye steaks. The last 4 to me could be cut in half (my personal view) to make it 21 total steaks. Plus a few pounds of meat for stew, burger, fajitas etc. 21 steaks at $150 = $7.15 per steak and a few extra dinners. These are the best cuts of beef at that as well. People think they know beef and think filet is the best. It's nothing but a soft weak flavored lean cut in my personal and professional view. Any real chef knows that. Real chef's choice for beef are Ribeyes/Caps. Good job man.

[johncompton]

I was a retail meatcutter for 21 years at 4 different companies. If I had done that to a whole ribeye, I would have been fired on the spot.

[hardtruth]

Good video demonstration. Buying the primal cuts is definitely the way to go. I picked up 6 24lb angus choice whole rib roasts on sale for $6.99/lb last week. As carnivores we love and eat ribeyes 3-4 days a week. I leave all of the fat on them and remove the bones so they don’t puncture the vacuum bags. I freeze the bones in 4 packs for making bone broth.

[jerryhubbard]

Boy o boy. I can't believe what I just watched. Chef Jerry

[sherri]

That was a great job on cutting up some ribeye, thanks 4 sharing

[NOTANOTHERCOOKINGSHOW]

Great video. Good knife work bud. The cap steaks are a great tip.

[TheJerrydon]

I didn't cringe as much watching the "Pain Olympics" as I did watching this video. I mean come on.

[davidkenny]

Personally, I applaud your willingness to engage with the meat and try to 1) get a better deal on your ingredients and 2) train yourself in the fine art of food preparation. I think that while there are many benefits to having such a rarified and specialiized economy, one of the downsides is that people don't feel comfortable in the midst of all those who have specialized their skills to just be an amateur, and hack away at something. This is how real learning is done. Trial and error with perseverance.

[merlinpwnz]

As a meat cutter of several years, I'll give some of my opinions, mainly to the comments section.


1. If you didn't buy the primal he cut in the video, shut up about how he cut it. He bought it, he can do what he wants with it.
2. He did fine for what he wanted to do with the primal, which was remove the cap and the fat to make nice looking, lean steaks. Funny enough, they look like Ribeyes cut from the heart to me honestly.


I see it all over meat cutting videos. "You should've done this!" "You should've done that!" "You messed it up!" It's easy to critique over the internet, everyone now days is an experienced butcher sitting in their office chairs, but probably will fuck it up worse than some of the guys in the video. Keep your negative opinions to yourselves and just enjoy the video.

[TheIdiotChallenege]

These comment are hilarious. I don't understand why people are hating so much. He made great rib cap steaks, the rest, well...that's his choice. He cut them the way HE wants to eat them.

[JohnGarcia-tdfk]

Hi Micheal, Is the book point break accurate?

[theAdmurl]

Nice job man....I enjoyed that and will give it a go. When all these pantloads leaving shitty comments start buying your meat for you, that's when you can start to feel bad for not doing their way. In the meantime, fuck 'em and keep doing what you do. I'm sub'd. Keep 'em coming

[johne]

I cut my caps differently and use the lip for skewer meat, but you have the right idea! I can get a prime ribeye roll at Costco for less than 11/lb; between several large cap steaks, a fair amount of top notch kebab meat, 8-12 thick filets and enough trim to blend with Chuck for great burgers, I'll never go back to buying precut ribeye steaks again!

[johnlshilling]

Amateur, to be kind... It looks like this youngster watched a butcher video and said, "I've got this! --- YouTube Stardom! Here I come! Woohoo!"

[stefanskala]

Whats up hollar bbq awesome video im hungry and ill take a couple of those steaks man style plz have a good one

[MrVerdes]

I would’ve done every step differently from the knife to the glad wrapped air seal. Messed up part of the cap and tossed the second best part into the hamburger pile. Just glad you know the ribeye cap is where it’s at👍

[trebol]

It was like a car wreck, I couldn't keep my eyes away. It is your money so you do you.

[marty]

Video should have been titled, "How NOT to trim a whole Ribeye".

[kcult]

If you want to remove fat, cool, but you shouldn't claim you made it healthier. Fat is not the evil .gov claims it is.

[joed]

Why buy steak just to grind into burger? This was painful to watch good steak being “butchered”. Smh