Tried boning out a whole ribeye versus my usual striploin

I got a deal on a whole ribeye last week from the supplier, figured I'd give it a shot. Boning out that spinalis and the cap was way more annoying than I expected, took me almost 20 extra minutes per primal. Compared to a striploin which I can break down clean in under 5 minutes with almost no waste. Any of you guys prefer one over the other for retail cuts, or is it just me?

2 comments

2 Comments

hugo3722d agoMost Upvoted

Sounds like you traded five minutes of easy work for twenty minutes of cussing.

faith_smith22d ago

Oh man, so you're telling me the ribeye cap took 20 extra minutes? Did you at least save it separate for some killer steaks or did you just grind the whole thing up? I'm curious if the extra work was worth it for the flavor payoff or if it just ended up being a pain in the neck for no real gain.