Welcome!


This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.

Announcement

Collapse
No announcement yet.

Today's Edition of Fun Adventures with Meat - Fabricating a Whole Ribeye

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

    Today's Edition of Fun Adventures with Meat - Fabricating a Whole Ribeye

    So, while my ribs were smoking away and after watching a few YouTube videos again, I decided it was time to fabricate (learned that was the proper term today) the whole boneless ribeye I had bought at Costco.

    15.7 lbs of Choice at $7.69/lb (saved more than $2/lb on cut steaks).

    Click image for larger version

Name:	IMG_0855.JPG
Views:	74
Size:	13.9 KB
ID:	25148 Click image for larger version

Name:	IMG_0856.JPG
Views:	74
Size:	14.5 KB
ID:	25149

    As I was unpackaging it, I discovered it was Black Angus, for what it's worth

    Click image for larger version

Name:	IMG_0857.JPG
Views:	75
Size:	7.5 KB
ID:	25150 (don't know why the photos are posting so small all of a sudden)

    Here's the top

    Click image for larger version

Name:	IMG_0858.JPG
Views:	64
Size:	6.9 KB
ID:	25151 And the back with the fat cap

    Click image for larger version

Name:	IMG_0859.JPG
Views:	13
Size:	12.2 KB
ID:	25152

    First, I trimmed off, what I learned was called, the rail - mostly hard fat. Set it aside to cut into meat scraps and fat

    Click image for larger version

Name:	IMG_0860.JPG
Views:	74
Size:	7.3 KB
ID:	25154

    Then I removed some of the fat cap. Some leave it on and trim it later (if at all), but I decided to clean it up now

    Click image for larger version

Name:	IMG_0861.JPG
Views:	22
Size:	6.8 KB
ID:	25157

    Then I started slicing into approximately 1" steaks. I don't have a proper butcher's knife and I can't draw a straight line with a ruler, but all-in-all they came out nice, if a little ragged. Here are the first six:

    Click image for larger version

Name:	IMG_0862.JPG
Views:	41
Size:	9.6 KB
ID:	25158

    Then the full mountain of steaks - did a couple of smaller ones for the step-daughter, so I ended up with 17 total. I would have done them thicker, but the womenfolk are light eaters and it's easier to cook them at the same thickness:

    Click image for larger version

Name:	IMG_0863.JPG
Views:	29
Size:	9.2 KB
ID:	25159

    Salted and vacuum-sealed with the FoodSaver (they conveniently fit in the precut quart bags). Three kept out for Sunday dinner and the rest into the freezer

    Click image for larger version

Name:	IMG_0867.JPG
Views:	28
Size:	8.5 KB
ID:	25160

    Then there was the leftover trimmed meat,

    Click image for larger version

Name:	IMG_0864.JPG
Views:	25
Size:	5.6 KB
ID:	25161 which I ground up in our Blendtec blender (who needs a grinder): Click image for larger version

Name:	IMG_0872.JPG
Views:	36
Size:	5.1 KB
ID:	25166

    I don't know what ratio of meat to fat it is, but I'll make it into hamburgers for lunch tomorrow all the same (I usually try to find 80-20).

    Finally, I trimmed up the fat and cooked it down to make some beef love.

    I've got to say, if I can do this, anyone can. If you have room in your freezer and don't mind dropping the $$ ahead of time it's a good way to go.


    Attached Files

    #2
    Awesome post!

    Comment


    • The Burn
      The Burn commented
      Editing a comment
      Thanks. I just have to figure out what's going on with the pics. I'm taking them square on my iPhoto and then rotating them on my Mac so they end up in the right direction. Yet, they're coming out different sizes and never large.

    • Huskee
      Huskee commented
      Editing a comment
      Burn, maybe when you have it set to take them square it reduces the MP size? You can post wide 16:9 pics, they don't have to be sqaure FWIW.

    #3
    Awesome! Score!

    Comment


      #4
      WTG TB!

      Comment


        #5
        Great post, I have done this before with pork, will have to try with meat. Great job on your breakdown.

        Comment

        Announcement

        Collapse
        No announcement yet.
        Working...
        X
        false
        0
        Guest
        500
        ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
        false
        false
        {"count":0,"link":"/forum/announcements/","debug":""}
        Yes
        Rubs Promo

        Spotlight

        These are not ads or paid placements. These are some of our favorite tools and toys.

        These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

        Use Our Links To Help Keep Us Alive

        A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs


        A Propane Smoker That Performs Under Pressure

        The Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker is the first propane smoker with a thermostat, making this baby foolproof. All you need to do is add wood to the tray above the burner to start smokin’. Click here to read our detailed review.


        Grilla Proves That Good Things Come In Small Packages

        The small 31.5″ x 29.5″ footprint of the Grilla Pellet Smoker makes it ideal for use where BBQ space is limited, including on a condo patio. Click here for our review on this unique smoker.


        Bring The Heat With Broil King Signet’s Dual Tube Burners

        3 burner gas grill

        The Broil King Signet 320 is a modestly priced, 3-burner gas grill that packs a lot of value and power under the hood including dual-tube burners that are able to achieve high, searing temps that rival most comparatively priced gas grills. Click here to read our complete review.


        The Good-One Is A Superb Grill And A Superb Smoker All In One


        The Good-One Open Range is dramatically different from a traditional offset smoker, placing the heat source behind and under the smokebox instead of off to the side. Click here to read our†complete review.