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No Roll Ribeye

Discussion in 'Meat Selection and Processing' started by arnie, Aug 21, 2010.

  1. arnie

    arnie Smoking Fanatic

    BOOYAH! I found me a new challenge!

    While I was cruising the meat section of our local grocery store I came across this no roll ribeye 16.76 lbs for $3.99/lb.  

    This store does one heck of a catering business and is well known for their ribeye steaks dinners and ribeye steak sandwiches.

    I asked the butcher about the afore mentioned piece of meat (there were 3 of them). He told me it just wasn’t up to what he wanted, but it was still a good piece of meat and offered to trim it and cut it up for a buck a pound.

    Knowing I could count on the fine fellowship at Smokingmeat.com for some helpful hints I snagged it as is.

  2. flbobecu

    flbobecu Smoking Fanatic

    Not a bad price - well done. We pay about $7 and change for USDA Prime. I would just cut it to your desired thickness. Make a couple roasts, a couple of thick RE, and then trim to your specs. At least that's how I did it. 

    Good luck - and again - nice score. :)
  3. pops6927

    pops6927 Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    nice!  cut min 1" - 1½" thick or more for steaks, cut end nearest chuck into roast(s) looks to be good marbling in it, it will all eat great! congrats!  (practicing my typing!)
  4. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    Good to see you Pops.

    You are doing fine.
  5. pit 4 brains

    pit 4 brains Master of the Pit Group Lead OTBS Member SMF Premier Member

    Welcome back Pops. And as always, you are first in line with advice on a piece of meat. That is service before self myfriend, a hard trait to realize and practice..
  6. mossymo

    mossymo Master of the Pit OTBS Member SMF Premier Member


    Glad to see your up to SMFing, hope your getting plenty of rest.


    I would either cut for rib-eyes or do as prime rib; or do a few rib-eyes and a smaller prime rib roast..... you have a nice size to work with there !!!
  7. chefrob

    chefrob Master of the Pit OTBS Member

    nice score on a rib and nice to have a pops sighting................
  8. smokingohiobutcher

    smokingohiobutcher Master of the Pit OTBS Member

    Well here we go! I am no pops but I will try to pick the slack while Pops is recovering.


    Good score on the ribeye! I took your post pic and tried( for a long time ) to put some cutting lines for you to follow to get what i think works out the best for a ribeye. Pops,let me know if you think I need to add/change anything...If you feel up to it.

       1.  I like to remove the tail and throw it on the smoker for a snack for me and the dogs as things are smoking.Just start at either end and try to pull the tail off by hand first. That will reveal a seam between the meat and the fat that you can follow with your knife. Cut all the way through and remove, 

       2. Starting with the leaner end, I like to cut 1/4" thin steaks for quick ribeye sandwiches. If you have a slicer, cut it as thin as you can to make philly steak meat. MMMMMM!!!

       3.  Next I like to get my grilling steaks out of the middle. You can cut the rest of the ribeye for steaks but I like to reserve some for #4.

       4.  The chuck roll end I like to save for a nice 5-6 lb boneless prime rib. This end has what some butchers refer to as the "Flavor Kernel" a veign of fat that runs through the center of the roast that keeps it juicy from the center out. This end is usually more marbled as well.

      Hope this picture helps!


    Great to see you on here again pops![​IMG]

  9. forluvofsmoke

    forluvofsmoke Smoking Guru OTBS Member

    Excellent advice on cutting and trimming. Man, I still have a 22lb whole trimmed bone-in rib in the freezer. And to think I was gonna smoke-up that thing in one piece like I did with the last two I smoked???

    Now, I'm thinking differently...I'll be waiting for a week to thaw it out in the fridge, and then I guess we'll be eating lots of steaks, some beef ribs and a nice roast to boot. I have a much better idea how to get the most bang for the buck.

    Damn straight, that's a great price for boneless! I haven't seen 3.99/lb for bone-in trimmed whole rib for several years, and 8-10 bucks is regular price, with 5-6 being the best sales. Bone-in steaks are about the same way, too.

    Thanks Pops and SOB.

    Glad you're back on your feet Pops...well, sitting up and typing anyway! Rest up and be well, brother.

  10. mr mac

    mr mac Master of the Pit SMF Premier Member

    You can also take the chuck end, keep it stiff yet not frozen solid and slice very thin for some of the best Philly steak sandwiches!  We did one of those last year for a tailgate party and they were the talk of the day!
  11. arnie

    arnie Smoking Fanatic

    Wow! There’s more to this piece of meat than meets the eye.

    I’m glad I asked for a little direction.

    So, am I good to rub, season, marinate, or leave naked?

    Nice illustration SOB!
  12. the dude abides

    the dude abides Master of the Pit OTBS Member

    What store did that score come from?
  13. smokingohiobutcher

    smokingohiobutcher Master of the Pit OTBS Member

    I am not sure where Arnie just got his but at the store where I work we just had a 2 day sale with the same cut at the same price!!!   The nicest thing was that I am on vacation this week so I didn't have to deal with any of that at all!!![​IMG]

    The No-Roll ribeye is a select grade piece of meat. Remember that the grading scale is

    #1. USDA Prime

    #2. USDA Choice

    #3. USDA Select

    While Select is technically at the bottom of the scale , I have seen some beautiful select ribeyes.  Besides if you cook it right (low n slow) its all good anyhow!

     Just my $.02.

  14. arnie

    arnie Smoking Fanatic

    That’s why I like this site.

    Someone like me who doesn’t know squat about meat other than I like to eat it can get quite an education in a short time.

    I got it at our local home town grocery store.

    It’s a small store for a small town owned by a couple of brothers.

    I believe they have 3 stores in different small towns in our area.
  15. Bearcarver

    Bearcarver SMF Hall of Fame Pitmaster Group Lead OTBS Member

    Great Score there Arnie!

    Also glad to see Pop's makin' a come-back!

    Great info SOB.  Thanks!

  16. arnie

    arnie Smoking Fanatic

    I’ll be out of town this weekend so I am beginning to think  I may just want to wet age it for a couple of weeks and smoke it when my brother and sisters are home.

    Any thoughts or helpful hints on trying that?
  17. What exactly is wet aging? I have never heard of that before! Sounds interesting enough to go buy a nice piece of meat, get some advice and give it a go!!
  18. arnie

    arnie Smoking Fanatic

    Basically just let it sit in the refrigerator in the unopened cryovac for a couple weeks to age.

    The meat’s own enzymes will work to tenderize it   
  19. So as long as you are keeping it cold yo keep a peice of meat like that in the fridge for a few weeks? Dose that apply to all beef or just bigger cuts?
  20. That looks delicious! I would prefer a nice thick steak with that cut any day... but as fatty as it is, has anyone ever thought about pulling something like that... sort of like you would a chuckie, only with more meat?