Shoutout to the old guy at the Portland farmers market who showed me his ribeye trick

I used to cut ribeyes straight across the bone, like they taught me in my first job. Last fall, this retired butcher saw me at my stall and said, 'Kid, you're leaving money on the table.' He showed me how to angle the cut to follow the muscle seam, just a few degrees off. I get one more steak per primal now, and the texture is way better. Anyone else have a small change that made a big difference in yield?

3 comments

3 Comments

william_miller5d ago

Man that's a great tip. I used to think cutting straight across was the only way to do it, but watching someone work the angle changed my whole view on it. @rayc38 your buddy is right about scraping cleaner off the bone too, that little adjustment adds up fast over a few racks. Once you feel how the blade follows the seam it just makes sense why the texture comes out better.

noahclark2mo ago

Wait, what's the actual angle? Like are you cutting toward the bone or away from it? That's such a cool tip.

rayc382mo ago

Oh man, my buddy tried this last week. He angled the blade away from the bone, like scraping it clean. @noahclark, he said it got way more meat off the ribs. Made a huge difference for his stew.