Is there a long form video for pulling the spinalis?
Also, I would like to see all 13 ribs in their full length with their inter-rib meat still intact. This should look very Flinstone like. I want cook one for a theme party.
YT never ceases to amaze me. Made a completely, 100% positive, CLEAN as always, complimentary comment on this one that I guess some left-winger Google geek decided to delete. Meanwhile we have bots on here steering people toward porn. Well done YT.
Basically a new york strip steak without the ribeye cap, same muscle, the spinalis rly does make a huge difference, I wish I could find just the spinalis where I live
I dont know if you guys read comments but was your butcher shop started by your older family generations. You make it look so easy, tremendous another craft i hope we dont lose to automation. I'd love to see a knife sharpening video. Thanks to you all.
💯 agreed! Best part of the rib eye! Anytime chosing a nice rib steak/rib eye, my eyes are looking for a large spinalis portion on the steak. I notice, it gets larger near the "standing rib end" correct?
Is there a long form video for pulling the spinalis?
Also, I would like to see all 13 ribs in their full length with their inter-rib meat still intact. This should look very Flinstone like. I want cook one for a theme party.
You’re making me hungry. Dad taught his sons well.
I would never ever buy anything from the meat case after you guys get done trimming away all the good and have nothing left but fat free red meat. UGH
Costco where I'm at sells the cap seperate from the eye for the same price!
YT never ceases to amaze me. Made a completely, 100% positive, CLEAN as always, complimentary comment on this one that I guess some left-winger Google geek decided to delete. Meanwhile we have bots on here steering people toward porn. Well done YT.
Basically a new york strip steak without the ribeye cap, same muscle, the spinalis rly does make a huge difference, I wish I could find just the spinalis where I live
"The Meat Masters"😮
That’s horrible the fat is gone 😢
Minimal marbling at best
Thanks for the information
Oh man lets grill !!
When pigs have wings!!! Oh wait, these guys found the pig being, and yes, it exists. Pigs, indeed, have wings
Interesting
The fat is so white and bland. The quality of the beef in the US sucks.
I thought it was called the deckle
Bearded butchers are total G.O.A.T.S.!!!!! Love the channel!!!!!🐐🐐🐐🫡🫡🇨🇦🇨🇦❤️❤️
I dont know if you guys read comments but was your butcher shop started by your older family generations. You make it look so easy, tremendous another craft i hope we dont lose to automation. I'd love to see a knife sharpening video. Thanks to you all.
I would not pay more than tritip for a ribeye with spinalis removed
💯 agreed! Best part of the rib eye! Anytime chosing a nice rib steak/rib eye, my eyes are looking for a large spinalis portion on the steak. I notice, it gets larger near the "standing rib end" correct?
If there is little spinalis, I keep looking.
You took out the best part
This one
The grisle and fat is flavor
What?
No
Gotta have the fat!
Thats where all the flavor is…
Id like to learn all the cuts, how would i go about it?
The spinalis is as tender as a fillet with a better taste.
Great videos! Your content is always top notch – informative, interesting and high quality. Keep it up!🚌🎰🦅
Your videos are always a delight. Thank you for your skill and creativity.🐙🦐📸