I hope I’m using the correct terminology here, please let me know if I’m not.
Question number 1, I purchased a full sub-primal cut of ribeyes the other day. I want to cut them myself, I’m guess somewhere around 1.5†- 2†each? Any thoughts?
Question number 2, when I make jerky I put my a whole eye of round in the freezer for about 3 hours to help firm it up and get nice 1/4†cuts. If I don’t the meat wants to pull itself through the slicer and besides being a little dangerous, I get all kind of whacky results. Do I need to freeze the ribeyes for a little bit to do the same thing? Or is that meat a little easier to cut because it seems to be a little firmer.
Question number 1, I purchased a full sub-primal cut of ribeyes the other day. I want to cut them myself, I’m guess somewhere around 1.5†- 2†each? Any thoughts?
Question number 2, when I make jerky I put my a whole eye of round in the freezer for about 3 hours to help firm it up and get nice 1/4†cuts. If I don’t the meat wants to pull itself through the slicer and besides being a little dangerous, I get all kind of whacky results. Do I need to freeze the ribeyes for a little bit to do the same thing? Or is that meat a little easier to cut because it seems to be a little firmer.
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