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Cutting a Sub-Primal Ribeye

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  • Dewesq55
    commented on 's reply
    They look gorgeous. Good job.

  • barelfly
    replied
    Click image for larger version

Name:	A3EC07BA-DC02-48B7-83F7-AC1A853CEA28.jpeg
Views:	61
Size:	3.51 MB
ID:	818197 Here it is all steaked out. And it was straight from the fridge using my big slicing knife.

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  • HouseHomey
    replied
    Frozen can be a little dangerous when cutting meat like that. You should have no issues.

    Sure strokes and a sharp knife will have you done in no time at all.

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  • Razor
    commented on 's reply
    Thanks and you’re welcome. 😉

  • Razor
    commented on 's reply
    Thanks!

  • Dewesq55
    replied
    Razor - If you are cutting a large hunk of meat into 1.5-2" steaks, you don't need to freeze anything. Cold from the fridge will be fine.

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  • barelfly
    replied
    I’ve dry-aged a number of Ribeye primals and will say don’t go any thinner than 2”. I like a thick steak so I cut them that way and it allows for me to prep 2 steaks for 4 people. I also it allows for better cooked results, whether you are going sous vide or grill. Just seems easier to control internal temp on a thicker cut and still be able to get a great sear for serving.

    That’s my $.01 worth of knowledge others may have some more advise.

    and, your post reminded me, I have a whole striploin in the fridge - 47 days dry aged, I am going to go steak that out now and prep for vac seal and freezer.

    enjoy that ribeye! It’s a great way to get the cuts you want and I think a cheaper way in the long run if you don’t mind spending the cash up front.

    Leave a comment:


  • Razor
    started a topic Cutting a Sub-Primal Ribeye

    Cutting a Sub-Primal Ribeye

    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.

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