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Scored a whole bone-in ribeye - need suggestions

This is an 17 pound USDA Choice bone-in ribeye for 4.99/lb. I need some suggestion for cutting this beast up for vacuum sealing and eventual cooking on the LBGE. What size ribeye roasts work best on the LBGE? I have a family of 4, but not all like medium rare meat. Should I just cut it up in smaller steaks? This is my first whole ribeye and want to make a good decision here.
Dave - Austin, TX

Comments

  • Remove the plastic and put it in your spare fridge on a wire rack in a sheet pan. Call me in 75 days and I'll tell you where to go from there

    Steve 

    Caledon, ON

     

  • EggcelsiorEggcelsior Posts: 12,784
    Cut off some 2-3 bone roasts from ribs 6-12. Cut 1-5 into steaks. The smaller, tapered end is the higher numbered ribs, from the rib section. The lower number ribs are towards the chuck section.
  • TerrebanditTerrebandit Posts: 1,653
    edited December 2013
    Cut off some 2-3 bone roasts from ribs 6-12. Cut 1-5 into steaks. The smaller, tapered end is the higher numbered ribs, from the rib section. The lower number ribs are towards the chuck section.

    Just to be clear, rib number 1 starts at the biggest end. Rib 12 is at the small tapered end? Ribs 1-5 are best for steaks and ribs 6-12 are best for roasts?
    Dave - Austin, TX
  • EggcelsiorEggcelsior Posts: 12,784
    Yes. That is how they are traditionally cut. The smaller end does less work so it is supposed to be more tender. Yours appears to be from the right side of the animal.
  • LoggerLogger Posts: 256
    @Eggcelsior & @Terrebandit :  Good info, thanks.

    @LittleSteven I know you are serious but, could a small DC fan positioned indirectly cut down on the days to be "aged"

    And where in the Hell, do you get this choice cut for 5 bucks a pound?
    OKC area  XL - Medium
  • TerrebanditTerrebandit Posts: 1,653
    @eggcelsior. This is the flip side @logger. We have a grocery store here in Austin (Randall's ) that marks down there bulk meats on occasion. I've seen this deal twice this year. Missed it the first time, but nailed it this time.
    Dave - Austin, TX
  • Logger said:
    @Eggcelsior & @Terrebandit :  Good info, thanks.

    @LittleSteven I know you are serious but, could a small DC fan positioned indirectly cut down on the days to be "aged"

    And where in the Hell, do you get this choice cut for 5 bucks a pound?
    Your fridge has a fan and I am absolutely serious. It will be better than prime if you age it.

    Steve 

    Caledon, ON

     

  • TerrebanditTerrebandit Posts: 1,653
    I cut the beast up today. Got two, 2-bone rib roasts, five 1.75 ribeye steaks and one slab of beef ribs. I cooked up two of the rib-eyes for Christmas Eve dinner. They were superb. No pics, sorry.
    Dave - Austin, TX
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