Wow ! Nice video. I'll watch this about 100 times !

What a very pleasant video! His commentary is just right, and his butchery, superior!!!

Great, very well made video! I have subscribed and look forward to watching more. Thank you for your time and trouble. Sincerely, Rod

Really found this video useful. I did this yesterday and had fun doing it. This was the most useful and explains why we are now seeing rib-eye caps when in the past I don’t remember see it. It also explain why different places have different looking ribeyes. I split it like you did with three major different pieces. Of course saving the best cut for myself and wife ;-)

Thank you for taking the time to demonstrate .

Thank you for your excellent tutorial. Your presentation was very clear and made learning the breakdown process quite simple.

Nice work my favorite steak ribeye and you made it a lot easier for me to do it myself appreciate your video

This was an awesome video. Thank you so much for making it. I was able to process my two ribeyes correctly for the first time.

Thanks for sharing your tips for what could be considered an intimidating tackle, Chef.

So well done. Thank you.

The cap steak rolls at the 7 min mark are great! I also like that they don't embed an overly loud heavy metal track into the video...which seems common these days.

Very well done!!!

Great video, I learned a lot, thank you. I've been buying ribeye slabs like that for a while, trimming out the medallions and using the excess meat to make hamburgers with. They are delicious. I've never heard of a cap-steak though. I'll give it a try, I have one to process in my refrigerator! Thanks again!

Thanks for the great video. I've never trimmed a cut if meat like this before and I have a quality peice if meat coming in the mail. I feel confident because if your video. Thanks man.

You make it look so easy. My dog gets a whole lot more when I do it. But I've only trimmed 2 whole ribyes so far. Thank you for the video.

Wow! I just learned something new

@recteq Really great video. Just got one of these for the first time and wasn't exactly sure how to treat it. One question, can I dry age the whole thing before breaking it down?

Great video man! How do you suggest storing steaks? And how long will it last?

I have my 1st whole ribeye. I want to separate the cap. So many bad videos out there. Yours is by far the best I have found thanks about to give it a try.

I so wanted to see him cook one of each. Other than that, great video!

very nice

Great instructional video. Will there be a cooking video too?

This was great fun and mine came out well. I am looking forward to trying my first cap steak. I have eaten many “caps”, but never in this unique way. I have broken down a few ribeyes in the past , but never like this. I really learned a lot from the experience. My only problem with whole ribeyes is the amount of waste. I guess if you wanted to be a real “nose to tail” person, you could make a lot of beef tallow, but I am going to take a pass on that. I also am looking forward to some great juicy ribeye hamburgers from the trimmings!

GoodStuff,GreatTips😀👍🏿

Okay that helpfull thank you very much .☺☺🤗🤗

You mentioned a good size cutting board at the beginning. How big is the one in your video I'm in the market for a new cutting board to break down my own beef.

Thanks Chef

Dude, I’m learning how to butcher at a steak house and this video gave me incredible insight! Cooking it is way easier than breaking this shit down 😂

Great vid. Tell the guy in the background to turn off the telly. By the way, your dog won't care if it's silver skin, ligaments or hard fat - give the offcuts to your dog, they will love it.

I find this very interesting... Whenever I have purchased the ribeye steaks, I just like the eye part and don't really care for the cap part, so I will try to find where to get the whole piece of meat as you have and see if I can do some cutting up myself. I did get a whole strip loin for my first try and it worked out okay for me except that I needed a much lower surface to cut on... my counter top is level with my armpits so that made it very hard to cut the meat. ( I am only 55 inches tall)... The store where I have been purchasing ribeye steaks, they cut the best part out and then tie up the steak... I really hate that... I want lots and lots of fat... cutting the big pocket of fat, out is really stealing the best part. I don't really understand that part.

What brand of knives do you use? Thanks

Yahoo👍🏻👍🏻👍🏻👍🏻👍🏻

Would like to see a vid how you removed the ribs

Where did you buy that whole ribeye

Love that video, thanks. Now I know what to serve guests. Question: when you tied up that cap steak, would it work to wrap a slice of bacon around the outside? I've heard that in Brazil they roll some green pepper and onion (and probably some garlic and other stuff) inside a picanha cut, fat side out, then rotisserie it over an open flame to let the fat drip over the meat. The fat cooks first. I don't think bacon would get cooked enough wrapped inside of a spinalis or rib-eye cap steak roll (haha, to sushi chefs), unless you like it well-done, but some other stuff might work (and if it's a bit crunchy, tell them it's "green"). I also heard an average guy can get f-a-t just visiting Brazil. Actually, a length-wise slice of bacon at the outside of the roll might cook enough.

I was going to buy a prime rib roast (not the whole thing, maybe half) for Christmas. I may do this instead of roasting the whole thing, because we like steaks and this looks like we could get more for our money. My question is, if I was to buy a half roast and break it down like this, which end would you say would be best to get? The loin or chuck end?

what can i do with the trimmings? anyone have yummy suggestions?

Beautiful steaks. You can actually use that fat while grilling, griddling those steaks. Cut into small pads, like pads of butter, and freeze a couple pads in 2 pack steaks. Then use while cooking. They will melt into steaks. Yummy! 35 years of retail meat experience here so that was slow for me, but good video and very nice end product.

Shoulda told the guy in the background that you were doing a vid and to either shut up or step out/away for a few, LOL!

Hey where did you get that whole ribeye from

I thought the Coulotte was from the Sirloin Rump? Coulotte is the Picanha.

Wow....i should have become a butcher....jesus...what a savings..... 24 cuts under $6 a piece regardless...they are nice real cuts.....i will have to watch 3 more x while processing my full ribeye.... Thanks very informative.... If you learn this you are the texas roadhouse....

Am i going to ruin the meat by freezing it?

Do these steaks freeze well?

Who is

😂😂😂😂

Knock the sound out. It could be every time you move the cutting board!

If I was paying $8 a pound id ask the supplier to bloody well trim it

Who’s here 2024 thinking man I wish it was 8.00 a pound, at my local butcher shop I pay 12.99 .

You're getting there, but not ready yet

Wrap those cap steaks in bacon THEN tie your knots...maybe?

Wtf is delicious eating . . . Lol

In my opinion you should be punished or arrested for doing this. This is a perfect example of ruining a rib roast!