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).
As I was unpackaging it, I discovered it was Black Angus, for what it's worth
(don't know why the photos are posting so small all of a sudden)
Here's the top
And the back with the fat cap
First, I trimmed off, what I learned was called, the rail - mostly hard fat. Set it aside to cut into meat scraps and fat
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
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:
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:
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
Then there was the leftover trimmed meat,
which I ground up in our Blendtec blender (who needs a grinder): 
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 $$ ahead of time it's a good way to go.
15.7 lbs of Choice at $7.69/lb (saved more than $2/lb on cut steaks).
As I was unpackaging it, I discovered it was Black Angus, for what it's worth
Here's the top
First, I trimmed off, what I learned was called, the rail - mostly hard fat. Set it aside to cut into meat scraps and fat
Then I removed some of the fat cap. Some leave it on and trim it later (if at all), but I decided to clean it up now
Then I started slicing into approximately 1" steaks. I don't have a proper butcher's knife and I can't draw a straight line with a ruler, but all-in-all they came out nice, if a little ragged. Here are the first six:
Then the full mountain of steaks - did a couple of smaller ones for the step-daughter, so I ended up with 17 total. I would have done them thicker, but the womenfolk are light eaters and it's easier to cook them at the same thickness:
Salted and vacuum-sealed with the FoodSaver (they conveniently fit in the precut quart bags). Three kept out for Sunday dinner and the rest into the freezer
Then there was the leftover trimmed meat,
I don't know what ratio of meat to fat it is, but I'll make it into hamburgers for lunch tomorrow all the same (I usually try to find 80-20).
Finally, I trimmed up the fat and cooked it down to make some beef love.
I've got to say, if I can do this, anyone can. If you have room in your freezer and don't mind dropping the $$ ahead of time it's a good way to go.
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