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Cutting a Sub-Primal Ribeye
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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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I’ve dry-aged a number of Ribeye primals and will say don’t go any thinner than 2â€. 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.
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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.Tags: None
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