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Cutting a Sub-Primal Ribeye

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  • Razor
    Club Member
    • Mar 2018
    • 272
    • Pittsburgh

    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.
  • barelfly
    Club Member
    • Dec 2017
    • 1148
    • New Mexico

    #2
    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.

    Comment


    • Razor
      Razor commented
      Editing a comment
      Thanks and you’re welcome. 😉
  • Dewesq55
    Founding Member
    • Jul 2014
    • 1965
    • The Poconos, NEPA
    • Smoker:
      Landmann Smoke Master Series Heavy Duty Barrel Smoker (COS) - With mods including 2 level rack system with pull-out grates
      Masterbuilt 40.2" 1200W Electric Smoker
      Masterbuilt ThermoTemp XL 40" Vertical Propane Smoker

      Gas Grill:
      BBQPro (cheap big box store model) Stainless steel 4 burnerswith aftermarket rotisserie.

      Charcoal Grill:
      Weber Smokey Joe Charcoal Grill 14"

      Thermometer:​​​​​​
      Fireboard 2 with Drive cable and 20 CFM fan and Competition Probe Package
      Fireboard 1st Generation
      ThermoWorks Mini Instant Read
      Lavaworks Thermowand Instant Read
      2 Maverick 733
      ThermoWorks IR-GUN-S Industrial Infrared Thermometer
      ThermoWorks ThermaPen Mk4 x 2
      Govee Bluetooth Thermometer with 6 probes

      Miscellaneous:
      Anova Sous Vide Immersion Circulator - 1st generation
      Anova Sous Vide Immersion Circulator - wifi/bluetooth connected

      Favorite Beer:
      Anything to the dark side and malty rather than hoppy. Currently liking Yuengling Porter and Newcastle Brown Ale. In a bar or pub I will often default to Guiness

      Favorite Spirit:
      Bourbon - Eagle Rare for "every day"; Angel's Envy for special occasions, Basil Hayden's, Larceny

      Favorite Wine:
      Napa Valley Cabernet Sauvignon Super Tuscan Sangiovese (Including Chianti Classico Riserva) Brunello di Montalcino

      Favorite Meat(s):
      Pork - especially the darker meat. I love spare ribs and anything made from shoulder/butt meat
      Chicken - Mainly the dark meat and wings
      Beef Ribeye steak

      Favorite Cuisine to Cook:
      Can't list just one: Indian, Chinese, Thai, West Indian/Carribean, Hispanic/Latin American, Ethiopian, Italian, BBQ

      Favorite Cuisine to Eat:
      Indian, followed closely by BBQ.

      Disqus ID:
      David E. Waterbury

    #3
    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.

    Comment


    • Razor
      Razor commented
      Editing a comment
      Thanks!
  • HouseHomey
    Club Member
    • May 2016
    • 5311
    • Huntington Beach, Ca. Surf City USA.
    • Equipment
      Primo Oval xl

      Slow n Sear (two)
      Drip n Griddle
      22" Weber Kettle
      26" Weber Kettle one touch
      Blackstone 36” Pro Series
      Sous vide machine
      Kitchen Aid
      Meat grinder
      sausage stuffer
      5 Crock Pots
      Akootrimonts
      Two chimneys (was 3 but rivets finally popped, down to 1)
      cast iron pans,
      Dutch ovens
      Signals 4 probe, thermapens, chef alarms, Dots, thermapop and maverick T-732, RTC-600, pro needle and various pocket instareads.
      The help and preferences
      1 extra fridge and a deep chest freezer in the garage
      KBB
      FOGO
      A 9 year old princess foster child
      Patience and old patio furniture
      "Baby Girl" The cat

      Erik S.

    #4
    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.

    Comment

    • barelfly
      Club Member
      • Dec 2017
      • 1148
      • New Mexico

      #5
      Click image for larger version

Name:	A3EC07BA-DC02-48B7-83F7-AC1A853CEA28.jpeg
Views:	47
Size:	3.51 MB
ID:	818197 Here it is all steaked out. And it was straight from the fridge using my big slicing knife.

      Comment


      • Dewesq55
        Dewesq55 commented
        Editing a comment
        They look gorgeous. Good job.

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