Get More Ribeyes For LESS Money With This Method

Ribe eyes are expensive and by the looks of things, it does not seem to be getting any cheaper anytime soon. For over three years, I've been screaming on the virtual mountaintops saying you need to save money by cutting your own ribe eyes at home. It is the best way to save the most money. And yet, some of you ribeye lovers haven't even tried this once. I get lots of comments saying that you can't do that anymore. That's an old video. It doesn't ring true. Today we're going to find out can you still do it today in this economy. All right, let's get right to it. No fluff today. We're This is a whole ribeye. Welcome to ribeye cutting. There's two ends. The first thing you got to identify is which. So this end is the chuck end. So it looks like a ribeye. You think it has that streak of fat through the center. If you think about a ribeye, it looks like a ribeye on this side. Then we have the other side which is on the strip loin side which where you get your New York strip would come off of here. So it is a little bit leaner. It looks a little little bit like a New York strip. As we cut down here, the the muscle structure changes as you cut the whole primal. It's a little fattier over here and a little leaner at the end. So, just keep that in mind as we're cutting. So, we're going to take our 10-in breaking knife. You can use any long knife that you have. And we are just going to cut steaks. So, basically what's going to happen is I'm going to cut just about an inch steak. And we're going to go ahead and just go down. You're going to go down. You're going to cut nice and even. And then when you're hit the bottom, the when the tip hits the bottom of the cutting board, you're then going to lift your elbow up and slide back. And that's going to make that nice even cut. You see, I went up like that. And here is our beautiful ribeye. So, I'm getting a little ahead of myself. This is the experiment that I want to show you today. So, I bought this whole ribeye. It cost $230 roughly. It's 18.6 lb. It's a choice grade. went to my regular grocery store and bought $230 of precut ribe eyes. I want to see how many ribe eyes I get for my $230 at the grocery store and how many ribe eyes I get from this whole ribeye. See which one's more. Can we beat the grocery store? That's what we're here to find out today. Let's first look at what we're comparing to so we know how thick to cut the whole ribeye so it is apples to apples and is even comparison. A little I don't know what you call that little moisture barrier. All right. So, here is our ribeye. It looks pretty good. It's not too bad, but it is pretty thin. So, we're going to just so we can compare apples to apples. I'm going to measure it. Boom. These steaks are exactly 1 in thick. So, we will cut our whole ribeye in 1 in thick pieces so that we know how many we can get and compare them apples to apples. Or is it steak to steak? Ribeye to ribeye. All right, let's just continue cutting our 1-in steaks. Again, letting the knife do the work. go through that top layer of fat and then pull your arm up and really slice through really nicely. This is actually a very nice ribeye here. Now, usually I just cut how I feel, right? How thick I'm feeling that day. But since we're doing this experiment, I want to make sure if I'm really trying to hit a certain thickness, I will break out a tape measure. So, you'll just take your tape measure, put it out, and then make little score marks at the fat cap every inch. And you're not going to be able to see them. You're just going to go ahead and make your score marks. And that way you'll know exactly how thick your steaks are. If most of the time, 99% of the time, I'm just cutting how thick they look and how thick I feel. Wait, how thick I want them, not how thick I feel. But that Oh, pun on words. Sorry. I'm always thick. We're just going to continue to cut the rest of our steaks. A quick word where I got this this ribeye from. Um, it's the biggest question is like, where do I find this thing? Um, the place my favorite place is Costco. They also have them at Sam's Club. They have them at BJ's Wholesale. They have them at the chef store. Any of those membership clubs that sell that cut their own meat, they have these one in the back or sometimes in the case and you can pick one up. Make sure you're getting a little bit of a price break from it or else it's not worth it to do this on your own. But just make sure you're getting a good price and it's better than the one you got at the grocery store. So, prices are going to vary throughout the country, but that's where I get mine from. A quick word about trimming these ribe eyes. This is always a very controversial topic. It shouldn't be what it is. You can trim however much or however little you want. Let me get that out of the way first. Some people like a fattier cut of meat and some people like a leaner cut of meat. You see with this ribeye, you have this little tail right here. In the butcher shop, what we'll do to make it look nice and pretty, we'll cut that tail off. Um, so it has that nice round ribeye look. If you want it that little piece of fat and the piece of meat on there, go for it. This is your deal. You can do whatever you want. But I'm going to go ahead just for the sake of demonstration. We're going to cut around and make this nice round looking ribeye. It's that simple. You just cut the little tail off. I will look under on the underside to see if there's any of the rib where the rib connective tissue is. This one looks pretty good. But man, this is our clean this up a little bit. But this is our beautiful round looking ribeye. And all these extra pieces don't go to waste. They go for beef tallow or ground beef or whatever else we're doing um in real that makes your ground beef so delicious. Now, we're back to cutting more steaks. So, if everything we're doing here today looks cool to you, then you may be a prime candidate for the Primal Cuts Club. That is my private membersonly community where we take what we're doing here in deeper. We go learn how to cut more cuts, how to save more money, how to make ground beef, sausage, all these other things in the Primal Cuts Club. Twice a month, we have live Q&A calls in which if you have a question, we you can ask me directly. I bring you up on the virtual stage. We can actually have a conversation. You also can meet other like-minded meat enthusiasts. So, it's a really cool place. I'd love for you to check it out. The link is in the description. Go check it out and I can't wait to see you on the next live call. So, I want to get you started out on the right foot. You're getting into this meat cutting thing. You're saving money. You're having fun and you want to go to the next step and join the Primal Cuts Club. Well, you're going to need some good tools. So, what I'm going to do is I'm going to offer two free gifts when you sign up for the Primal Cuts Club. The first one is the knife I've been using today, the 10inch breaking knife from the Butcher Wizard collection. Comes in a cool box. It is a $60 value and I'm going to give it to you when you sign up. The second thing I'm going to give you is this meat slicing knife from the Butcher Wizard collection. And good for all kinds of roasting meats or you roasted prime ribs, you roasted different meats, you slice them nice and thin, slice them any way you want it. It makes it a breeze. It's an essential piece when after we've cut all the meat, we've cooked it, and now we have to slice it. So, I really want you to give this club a try. So, here are the free gifts I'm offering, and I just click the QR code and or the link in the description, and you'll be set and on your way. And I cannot wait to see you at the next live call. All right, man. Let's get back to the ribe eyes. Okay, I'm going to finish cutting and trimming the rest of these ribe eyes and then we're going to go to the results. Did I beat the grocery store? Let's find out. All right, it is time for the results. So remember, we took a whole ribeye, which cost $230. Then I went to the grocery store and bought $230 worth of ribe eyes. So we measured the grocery store ribe eyes. We cut our whole ribeye to that specification. And now we are going to count and see which one got more ribe eyes for the same amount of money. So here is our ribe eyes we got from the grocery store. Let's start counting. One, two, three, four, five, six. This cellophane's hard to open. Seven, eight, 9, 10, 11, 12, 13. My meat mountain is getting a little shaky. 14. We got 14 ribe eyes from the grocery store for $230. Now, let's count how many we got from our whole ribeye. All right, so here is our whole ribeye. Let's start counting. One, two, This is going to be easier. No cellophane. Three, four, five, 6, 7, 8, 9, 10. Oops. 11 12 Starting to lean already. This is a bad sign. 13 14 15 16 17 Oh no, hold it. 18 19 Now hold for the picture. Everyone smile. Click down. Oh, hold the picture. 19 ribe eyes for our whole Costco ribeye. I think that's more than the other one. What do you think? All right, the results are in. We have 14 ribe eyes from the grocery store for $230. And in the corner, we have the whole ribeye from Costco that we cut ourselves. You get 19 ribe eyes from that. So, we get five extra ribe eyes for the same amount of money. This really works. You need to do it. If say you're not a ribeye guy, you say, "I'm I'm New York strip guy." Well, guess what? I got a video for you doing the same exact experiment with New York strips here. Go ahead, click that one and watch that one next. Man, thank you so much for being here.

Join the Primal Cuts Club Today and receive 2 FREE Knives from the Butcher Wizard Collection HERE: https://primalcutsclub.mykajabi.com/offers/AG7d4Zwo/checkout 10” Breaking knife and 12” slicing knife sent to you when you join the Primal Cuts Club. ______________________________________________________________ In this video, I will compare how many steaks you can cut from a whole ribeye sub primal cut. I then bought $240 worth of pre cut ribeyes to see which way of getting meat will buy you more ribeyes. I also show you an easy way to cut the ribeyes at home. __________________________________________________________ Order your copy of Primal Cuts Today Amazon: https://www.amazon.com/Primal-Cuts-Selecting-Preparing-Perfecting/dp/1628605995 Barnes & Noble: https://www.barnesandnoble.com/w/primal-cuts-brad-baych/1146655556 Bookshop.org: https://bookshop.org/p/books/primal-cuts-a-butcher-s-guide-to-selecting-preparing-and-perfecting-beef-brad-baych/d9ccb9425343fee9?ean=9781628605990&next=t Books a million: https://www.booksamillion.com/p/9781628605990?cjdata=MXxOfDB8WXww&AID=10747236&PID=8373827&SID=PRHEFFDF5A7F1--9781628605990 Black wells: https://blackwells.co.uk/bookshop/product/9781628605990?a_aid=bestsellerbooks&srsltid=AfmBOoqM65z05M07UEeUZDsZLgEuCkFtEZF3XLDcGA9ZJ_O4Nw9EI-I4 __________________________________________________________ The Butcher Wizard Collection of knives is now available on Amazon.com. These are the knives that I use in all my videos. We have a 10 inch breaking knife and a 6 inch boning knife available. Click the link to be directed to my page on Amazon.com 10” Breaking Knife: https://www.amazon.com/dp/B0D3FH55J2?maas=maas_adg_0EC489A0F19D37ABCE7C7DFBA75923A7_afap_abs&ref_=aa_maas&tag=maas 12” Slicing Knife: https://www.amazon.com/dp/B0DGRL8HFN?maas=maas_adg_ECBED434E85517D17FA418EC44F709CF_afap_abs&ref_=aa_maas&tag=maas __________________________________________________________ The 6” boning knife I used in this video is currently out of stock. But this is a great substitute until the Butcher Wizard knife is back. http://www.amazon.com/dp/B000QCNJ3C/ref=nosim?tag=butcherwizard-20 ___________________________________________________________ If you liked this video check out this one next: Get MORE Of The Steaks You Love For Cheaper With This Method! https://youtu.be/x8r3H70M4PQ How to cut a whole beef tenderloin https://youtu.be/fL89gyZJr2w?si=-DwmWA6rzHe_Z8i2 If you are a brand wanting to advertise on the channel please email here: rishab@smallscreenmarketing.com