DanHoo
TVWBB Olympian
That's a great suggestion. I need a bigger butcher knife too. No time to get one so I'll just have to work with what I have for now.
that one is added to my wish list.
Need guidance cutting up a 7 bone standing rib roast
- Thread starter DanHoo
- Start date
That's a great suggestion. I need a bigger butcher knife too. No time to get one so I'll just have to work with what I have for now.
that one is added to my wish list.
Just have Dan pick up all of you in his taxi.
Ed P
TVWBB Platinum Member
I found myself in a similar situation at this time last year...fortunately, there's a Chef's Toys nearby and I picked up a Victorinox 12" Cimeter for about $45. I halfway wish I would have bought the 14" but the 12" is adequate. The ideal is to cut straight through without sawing, but I'm not one to stand on protocol. This year we let the butcher do the cutting, bone-in, on the 23Lb'er (11 steaks)...I cut the other one, a 14lb'er, into 2-bone roasts and 1 steak. Is there a restaurant supply near you?
Last edited:
Ed P
TVWBB Platinum Member
I agree with both statements, you should have both. But steaks are quicker to prep and cook, and who doesn't like steak?
Dustin Dorsey
TVWBB Hall of Fame
What I would do is cut off the bones and save that as a really nice rack of beef back ribs. You could leave more meat than the butcher would. I'd use the short end for your roast. When you roast the side with the spinalis especially with the roast intact, that part (the spinalis) usually gets violently overcooked and it's such a great piece of meat.. Then I'd cut the other end with the spinalis into steaks and vacuum seal them and freeze for later.
Removing the spinalis and cooking that separately is another option but it's almost too much of a good thing to me. One of the nice thing about ribeyes is that you do have different textures in there.
Removing the spinalis and cooking that separately is another option but it's almost too much of a good thing to me. One of the nice thing about ribeyes is that you do have different textures in there.
Timothy F. Lewis
TVWBB 1-Star Olympian
One cannot produce beautiful art without having the right brushes!
DanHoo
TVWBB Olympian
Thanks everyone for the tips and suggestions.
I 'm going to cook the first cut / small end for Christmas. Went with 3 bones and it weighed in at 9 lbs 13 oz.
If/when Larry and TFL show up for real, I'll pull a couple of steaks out of the freezer.
I separated four bones from the large end and that will be the cooks cut to smoke when no one is around.
Four steaks from the large end are 2 1/2 inches thick. I could have cut five 2 inch but I'm glad I went with four. I'm sure these will be fantastic smoked, or spun or cooked hot and fast. And I have a little fat that I trimmed. I'll have to decide what to do with that.
I 'm going to cook the first cut / small end for Christmas. Went with 3 bones and it weighed in at 9 lbs 13 oz.
If/when Larry and TFL show up for real, I'll pull a couple of steaks out of the freezer.
I separated four bones from the large end and that will be the cooks cut to smoke when no one is around.
Four steaks from the large end are 2 1/2 inches thick. I could have cut five 2 inch but I'm glad I went with four. I'm sure these will be fantastic smoked, or spun or cooked hot and fast. And I have a little fat that I trimmed. I'll have to decide what to do with that.
Timothy F. Lewis
TVWBB 1-Star Olympian
Thanks buddy! Sadly it won’t be today, the “officials” are telling us mere mortals to stay the heck him and off the roads unless it’s critical. It’s going to continue for the bulk of the holiday weekend! I have one run to make tomorrow but, that’s under a mile round trip.
Merry Christmas!