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This video will talk about cuts of beef from the rib.
Tags:Cuts of Beef from the Rib,monkey see,beef,beef basics,beef grading system,cattle,cattle beef,choice cut,grades of beef,monkeysee,prime cut,select cut,usda grades of beef
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Hi! I’m Victor Albishu, chef de cuisine of BLT steak in Washington DC, and today we’re talking about beef basics, more specifically, we’re talking about the rib eye, which we cut from the actual rib of the steer. The rib eye is one of the most popular cuts of meat, I think, not just in our restaurant, but across the country. The way we serve it here is with the bone in, because it intensifies the flavor. When you cook any piece of meat with a bone it will intensify the flavor. The reason that rib eye is such a popular piece of meat is because of its flavor. The amount of fat as you can see marble throughout the rib eye, and pockets of fats that you see here, that’s what is expected of a rib eye. Rib eye is a fatty piece of meat and the fat feed the flavor, basically. The fat also gives you tenderness, but it is a well balanced piece of meat. People love it for that, and it is serve in all kinds of different ways. Here at the restaurant we also serve it without the cap, which you see right here, and we serve just the eye of the bone, obviously. And the cap can be rolled out, sliced, and grilled on its own. The rib eye is one of the most popular cuts of beef serve, not only in my restaurant, but in steak houses across the country. Next we’ll be talking about the short loin and the sirloin.