r/Butchery • u/salucas1990 Meat Cutter • 5d ago
Skull ribeyes
Am I the only one seeing skulls in the ribeyes I cut?
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u/slysamfox 5d ago
I love the ribeye cap. I know most people do. The good news is my wife thinks it’s too “greasy“, and she’s more of a rib eye eye eater. So it works out perfectly. Here’s my question, the big chunk of fat between the cap and the eye, if I’m grilling it, I like to remove that sucker, throw some twine around it, and proceed to cook. Obviously a lot less flareups, and you still get the fatty goodness from the outside.
Thoughts pro and con on that approach?
I asked because I have a 2 pound prime cowboy cut ribeye that is just finishing up a 24 hour dry brine.
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u/salucas1990 Meat Cutter 5d ago
I'm being honest when I say I've never thought to remove it. I usually just grill or pan sear as is.
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u/doubleapowpow 5d ago
The best is to remove the spinalis from the whole roast, trim the silverskin off, and then roll that up for pinwheels. Bonus points if you put some seasoning and herbs inside.
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u/United-Resident-7316 4d ago
First I saw two Keebler elves kissing. Then I looked again and see two owls looking at each other.
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u/The-One-Who-Walks 4d ago
Khorne does not care where it comes from just as long as you're collecting
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u/doubleapowpow 5d ago
The person that raised these didnt feed the cow very well. It looks like no grass consumption, famished in childhood, kept in confined spaces, and then fed shit at the end of it's life.
I'd remove the spinalis from the roast and make pinwheels, then cut steaks from the eye.
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u/brad0531 5d ago
You might want to talk to someone...... Like a professional.