Using every piece of a cut, such as ribeye, helps your business minimize waste and maximize profit. Not only can you create new, sought-after specials for your menu, but breaking down a ribeye cut also provides meat for making stock, fats for rendering and so much more.
With a few cutting techniques, a ribeye can be broken down multiple ways, like the ribeye top cap (or spinalis), rib filet, finger meats or heart of rib. These cuts become steaks, skewers and roasts and demand a premium price for a premium cut.
Watch as Sterling Silver® Premium Meats Chef Pete Geoghegan demonstrates how to break down the ribeye into several cuts and give his recommendations on how each can make its way onto your menu.