Bone-in ribeye. Boneless ribeye.

I love how he almost instinctively stops talking whenever he's cutting/using the machinery. Just one of the many signs of a professional.

Never surprises me that people don’t already know this, but to teach others who might not know is a service. Thank you for continuing to educate the masses.

Gimme a rib steak every day and twice on Sunday... Medium Rare to Rare.

That beef looks amazing

You have a great talent man. Cheers and blessing. Love watching you and your work.

We need a video on how you sharpen you knives! That knife went down soooo smooth.

I can’t lie. I love watching this channel. I’ve been subscribed forever now. It’s very informative. Also, I love seeing the difference between rib-steaks and ribeyes. It’s like the carcass preferred ribeye cuts too. Look how much pinker and gorgeous those ribeyes look compared to the rib-steaks, lol. Sorry, I was overindulging on my favorite cut, lol.

Personally, I love the meat around the ribs. It’s “ribs,” after all! Besides, it’s perfectly okay to pick up the bone to chew on it while at home.

What does everyone prefer? I prefer without the bone. More crust and easier to cook.

The bones are powerful food.... Save the bones to boil.. collegen and minerals and marrow 😊

It is such a joy to watch you... You explain it so simple and easy...thanks👍

Love your videos.. I learn a lot watching you 👍🏾 Thank You

I am 74, yes old and I have learned so much from your expertise and and yur cuts...Thanks

Every time I see this artist at work, my mouth waters.

Thank you for not calling them prime ribs when they're not prime

Really like your posts!.very informing.

Love your channel gentlemen! Got hired as a meat cutter / butcher at a local grocer a while back with little previous knowledge or experience. Your channel, it has helped me learn and improve beyond my instore training by leaps and bounds, resulting in better product, a quick progress in pay rate and promotions.

For those who clearly arent comprehending basic English terminology, ribeye is referring to the center of the cut aka just the "eye" of a rib steak. The fact they both inlude the "eye" of the rib doesnt mean the first cut is called a ribeye as well, its the whole cut, not just the eye...

Damn Deisel Dave workin 2 jobs now huh

My favorite part is still the spinalis rib cap

So fun to watch you do your thing!!! Please post more!!!!

Yes. And it is great to see you using the proper health and safety measures, like a beard net and goves

Thank you for sharing this video and I'm learning!

Thank you for educating us!

The Art of Butchery should be a class all males must take in high school. Like shop, auto cad, basic car maintenance and carpentry. Females can take it too but y’all get the point.

The best steak is the ribeye

Those are gorgeous ribeyes!!!

How things change. Up until the late 70s early 80s, we cut rib steaks with the cap on so we could get more for the trim per pound vs grand bf. When stripping the entire cap, I sliced it for fresh beef bacon.

Great work always 😮

Interesting maybe depends on what part of the country you're located. In AZ it's bone in ribeye or boneless ribeye. However a few times I've came across a cut of steak in the meat department called rib steak which looked nothing like a ribeye. Ended up buying it and it was delicious, almost like a poor mans ribeye, tender and flavorful. So the plot thickens. Any insight into this?

It's crazy how sharp your blades are 👏

I just call them bone-in or boneless ribeye steaks (and that’s how they are usually referred to at stores and meat shops and even restaurants here in California

I learn a lot from ur channel. Tq so much bro. U the best. Legend..

Bruh the way that saw goes near your hand gave me the heebie jeebies lol. I know you were in no danger but it still unnerves me 😅

Thanks for the breakdown! I need to find a butcher who will cut me some ribeyes and also give me the bone so I can cook them for my pup

Yes....I have 13 in my freezer, custom cut treats.

Wish my super market have steaks that deep red. All the steaks I see in the super market are closer to pink in color. Even the prime cuts look more pink than red nowadays. A few years ago I could find prime steaks that deep red, thick and always tender. Now they cut the steaks smaller and what looks to be choice is labeled prime.

Love the knife skills

Looks like a lot of bone dust getting smeared on those steaks

Rib steak Please Thank you Nothing better than a”bone in” steak in my opinion

Wow! Ground beef really is just leftover scraps!

Thanks for the lesson.

My favorite are the rib steaks, just a little better cooking experience for me, have you ever heard of a Spencer Roll? I used to be able to buy them locally, can’t find them anymore. Also a very tasty cut of beef.

Dude literally cut the same size rib eyes like hes a machine

I can't get enough of this !!

Damn I wish I could get my knives that sharp

People still argues what's best between the two type of cuts 😂. It's the same part 😂.

The best thing to do is actually break it down further. Rib eye filet, rib eye cap, stir fry, and ground. I love me some rib eye fat but alot of people don't so you do yourself a disservice when you can render that down for tallow or add it in with a really lean meat like eye of round for ground beef.

You can also cut the meat down to the bone first and then cut em on the saw, means less scraping and bone dust getting into the steak

Amazing information!!! 👍👍👍😋😋😋

Damnit, now I'm hungry again

Good nice slices 👌🏾

Great info. I'm subscribing.

shit looks good 💯

Very cool I like your video!

Thanks for the info

That spinalis is gorgeous

Thank you for the video!🙋 So if I leave the bone in and leave it as a roast, would it be a prime rib roast?

Always buy bone in…the boneless could be beef ends glued together. True!

That explains why the backribs cost so much... lol. Makes so much sense. Lean bones with all that grizzle and sell for $9/lb in my hood. Makes no sense when short ribs are same price with 5x the meat and tastier but seeing this I guess I get it

Those are so much wider than the Ribeyes I normally see. Yum

Que gloria de carnes saca este señor eso es carne de verdad tierna el animal estuvo suelto andando y comiendo bien con mucho pacto y esa es la calidad 🌟💎😋🤤

my dog gets to enjoy these with me ..!

Yummy❤. Where does Tomahawk steak come from?

Rib steaks or Rib eyes either way I call them delicious

Trimmings go towards ground beef. And all other meat that you don't eat.... Go towards hotdogs 🌭

Nice....that beef is so beautiful...

Please show us the relationship between rib steaks and chuck eye steaks. I was told it is the same muscle. Correct?

Awesome 😊😊

Look at the strip of tenderloin around the outside! What awesome looking steaks they are. Just begging to be dry brined for a couple days.

Thanks man

To be honest why pay for the bone ? I mean bones good for soups and stuff but I bbq my ribeyes over charcoal. I’ve done tomahawks before and paid more money for the bone that I couldn’t eat . To each their own 🤷🏻‍♂️ great video by the way .

Im so nervous about butchering my own steer this fall. I spoke with an old farmer and he said back in the day every home would have beef and pork hanging from a tree and they waited until the first snowfall and that told them it was ok to butcher them. This is in MN. So I guess thats when ill do it. Say a prayer I dont mess it up. Lol

In Brazil, with bone is "bisteca", boneless is "contra-filé"

That noise of cutting the meat is like nails on a chalk board.

Can you still cook the bone part to eat?

Cowboy cut Bone-in ribeye Tomahawk Ribsteak Ribeye..its all the same thing. Thats just what he calls it at his particular shop.

Not one wasted motion and a fact gem for your general knowledge.

What part of the cow do you use to make ribeye steaks

Best steaks, at least for me. Never had one with the bone, but I imagine, that should give some extra aromas when grilled....

Watched that video and at the end I instinctively looked at my hands to see how many fingers I mentally cut off while watching it....

for some reason that bone in… produce some kind of magic in the flavor’ 🙌😎

i wish i had your knowledge and skill

Wish I could get my knives that sharp!

Looking Good !

Prim - Rib en Mexico extrasuave ! Saludos gente ! Special !

And the lessons continue, thanks

At the store we went to when I was young they would call the bone in club steaks and we'd get them for dirt cheap! 😁😋🤤

I wonder if the rib steak is cheaper per steak at the store because it takes less processing to make? Sometimes that is true with cuts of meat. For example, buying boneless skinless chicken breasts are more expensive than buying them with the skin on and bone in

Tails to the right . Flip over your loin for a clean finish on that side

My uncle always said a steak cut with a knife will hold up longer in the case over a saw cut steak. The saw tares the meat.

Awesome 👌

This guy is the man

He is the pro and know what to do I’m clueless , but I got a little scared when he reached in front of the saw .

Wish I could got bone in like that at my shop we have to cut with the knife till we hit the bone then cut the rest of the way through with band saw

I’ll be damned, I’ve been eating rib steaks for years.

Mouthwatering

Bone in looks nasty cause there’s bone fragments all over it from the band saw.

Knife cut gives clean cut steaks than saw blade cuts.