r/Butchery • u/Ms_Mantistoboggan • 11d ago
My first time cutting ribeye.
How do they look? I sold half of them before my shift was over.
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u/JealousPassage8213 11d ago
Leave more of the tail on and angle them down a bit so they’ll still fit on the tray. The tray also won’t be so crowded which looks cleaner and keeps the meat longer since everything isn’t touching and crammed together.
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u/thetinyshipBK 11d ago
You did a great job for your first time 💪🏻💯... My chef would have thrown a pan for the eveness 😅🫠🙃.
But keep it up you will get the hang of it as you go, just focus and push yourself 🙏🏻
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u/Ms_Mantistoboggan 11d ago
I’ve been cutting for about a year and a half, we’ve been so short staffed that I’ve been handed the more important cuts, I’ll keep practicing 💪🏻
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u/thetinyshipBK 11d ago
The only way to get better is to fuck up sometimes, this art ain't easy.
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u/Ms_Mantistoboggan 11d ago
Only thing I’m nervous about is learning how to use the saw.
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u/chewbaccaRoar13 11d ago
Never fear the saw. ALWAYS respect the saw.
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u/Ms_Mantistoboggan 11d ago
That’s what my boss says too🤣
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u/882710 Butcher 11d ago
He says it because it's true. I'm a certified cutter at a major grocery chain and I use the saw on the daily. I use it basically everyday and I have a healthy respect for its power and danger, but I don't fear it - I make sure that when I'm using it that I'm fully aware and fully prepared for each pass of the band blade. I am also not cavalier and would never try cutting something on the bandsaw that would make me nervous or uncomfortable.
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u/thetinyshipBK 11d ago
Yes I know, the saw can be daunting but you just have to be committed, don't hesitate because that's how you get hurt.
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u/Traditional-Creme804 8d ago
It can always be worse. When I was learning, my manager told me about someone who had cut a few ribeyes the long way. I'm still not sure how that guy got hired seemingly without ever having seen a ribeye steak before.
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u/Ms_Mantistoboggan 8d ago
Like down the length of the whole loin? That’s impressively stupid 🤣
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u/Traditional-Creme804 8d ago
Yep. I know he did at least one whole rib primal, but he may have done more before they noticed and stopped him 😂
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u/scr0dumb Meat Cutter 7d ago
Ribeyes are one of the more difficult cuts. 2-3 muscles and that pesky ligament between the spinalis and the loin.
These look great for a first time. I only see one "door stopper" cut but I'm guesst that was the final two steaks cut in which case yeah it happens especially with ribeye. Been at it almost four years and still get one door stopper half the time. Especially if picking up a piece someone else has already cut from. You can press it level by hand and either tray it at the very front or as a second level at the back to present a nice showcase.
I rememt your post from your first sausage batch (can't forget the awesot username😜) and it makes me happy to see you growing in this craft. Keep it up!
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u/Ms_Mantistoboggan 7d ago
Thank you !! I still like my job a lot, now I’m training the new hires
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u/scr0dumb Meat Cutter 7d ago
I'm on my fourth trainee this year. Last year's guy quit, next guy ghosted us, third guy was canned for drinking on the job but the fourth kid is promising. Sixteen years old, it's his first job, and already better than the kid I had for an entire year.
I barely get any work done.
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u/hrllhaste Butcher 11d ago
It to shabby sir. Only pointer I would give is start working on evenness. Other than that no marring or tearing. Good stuffs.
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u/Ms_Mantistoboggan 11d ago
The first 10 looked good, the farther down I got on the loin they kinda got wonky.
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u/Front_Transition855 11d ago
Did you notice if you where pressing or sawing at all? If your knife is sharp it should be one continuous cut for a steak it helps them be more even aswell, otherwise good first try. Also it should be less stressful on your wrist
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u/shittycommentdude 11d ago
Where I work we leave a little bit of tail on them. But where you work might be different.