Head Butcher
What is a Ribeye Steak?
This is known as the butchers’ steak of choice and today I want to tell you why…
For a kick-off, this is the steak to choose for maximum flavour. It’s heavily marbled, and as we know, the fat is where the flavour is, so this steak has a really rich and beefy taste.
Where does it come from?
Before we can cut any steaks, we first have to break down the rib area of the carcase, eventually leaving us with the Ribeye Roll. We prepare this cut from the Forerib which is located in front of the Sirloin, on top of the Hindquarter Flank and directly next to the Middle Rib. When we are butchering this joint, the blade bone cartilage, associated muscles, gristle, external fat covering and flank are all removed to leave only the best Ribeye meat, in one neat and tidy whole roasting cut. Once it has been trimmed, only the main ‘eye’ muscle remains and it becomes clear to see from its cross-section that it is from this joint where the Ribeye Steaks are cut.
Fat & Flavour
As I’ve already mentioned, fat is responsible for a lot of the rich flavour in a Ribeye. Understandably, lots of us are very conscious about our diet and fat intake, and this often steers us in the direction of an alternative steak cut such as the leaner Fillet or the less marbled Sirloin.
But…as the dieticians never tire of telling us, “everything in moderation”, so providing you’re not scoffing food from your local take-away every night of the week, or like me, are fitting in a weekly game of football, a wee bit of fat in its natural form is fine, so there is absolutely nothing wrong with a good old Ribeye every now and again!
Another massive factor in the flavour of our Ribeyes, as with all our steaks, is our dry aging process.
We mature our Ribeye Steaks on the bone, for up to 28 days in a temperature and humidity controlled maturation room. Allowing the beef to mature in this way does make the whole process more expensive, as up to 8-10% of the beef is lost through having to trim off the outer surfaces at the end of the maturation time. However we feel the results are well worth this loss for the guaranteed tenderness, fantastic flavour and brilliant eating quality you only get from meat that’s been aged properly in this traditional way.
Right, I know that’s been a fair heap of information, but I hope that gives you a better understanding of what a Ribeye Steak is and why we call it the butcher’s favourite. Remember, if you have any questions for me don’t hesitate to email me at headbutcher@donaldrussell.co.uk or find us on facebook
Mark
Head Butcher
As a typical butcher, I would normally favour any cut prepared from the richly marbled Rib section, but as they say, ‘variety is the spice of life’, so when myself and Mrs F are looking for a weekend treat for the two of us, we plump for the Chateaubriand.
Before we even start to prepare the Chateaubriand at DR, my Quality Control team need to be sure that the Fillet has had ample time to mature to the perfect stage. Because beef is a natural product, each carcass varies, meaning that there is no hard-and-fasttime limit for optimal maturation. My team use their many years of expertise and know-how to judge correctly, by eye, just when the beef has reached its very best-now the butchery can begin.
We prepare our Chateaubriand from the superior head end of the fillet which is celebrated for its tenderness and sublime buttery texture. The fillet is what we call a “non-worked” muscle which means it is naturally the most tender of all the beef cuts. To guarantee outstanding quality, we still mature all of our fillet cuts on the bone – the good old fashioned way – just like when I was a young loon (that’s ‘Aberdeenshire speak’ for young boy!) progressing through my apprenticeship many years ago!
Now in my house I must admit that my cooking skills sometimes leave a wee bit to be desired, but by following the simple recipe for the Chateaubriand with Roquefort Butter I always get a good result! You can find that recipe here and if you’re not a big fan of blue cheese you could substitute it with a simple herb or garlic butter which will still be delicious with your Chateaubriand.
Our Chateaubriand is on offer just now with a saving of £10 and as a Scots man I like a bargain more the most, you’ll find the offer here.
Right, I better get back to the butchery hall, but don’t forget, if you have any queries or questions for me, you can send me an email at headbutcher@donaldrussell.co.uk or if you are one of those super social folk you’ll find us on facebook!
Mark Farquhar
Head Butcher
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With spring on my mind it is easy to see why tucking into deliciously sweet and tender lamb is all I want to do! From a tasty lamb chop to a huge juicy roast, you can categorically count me in! Our Whole Shoulder of Lamb has to be one of the tastiest cuts; just thinking of it reminds me how much I’m looking forward to a get together with my family for an a leisurely and filling lunch. The natural streaks of fat in this cut will melt throughout the meat during the cooking time and will reward you with a fantastic juicy roast – the best you’ve ever tried! We have a myriad of delicious seasonal recipes guaranteed to put a spring in your step so with lazy weekend lunches in mind here are two of Head Chef Stefan’s tasty recipes Slow Cooked Shoulder of Lamb with Vegetable which you’ll find here. Or why not try the Honeyed Whole Shoulder of Lamb which you can have a look at here? Place the joint roasted side up on a carving board facing up. There are 3 bones which form a zig-zag shape. You’ll find most of the meat where the bones join |
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Ta-dah! There you have it a perfectly cooked and carved Whole Shoulder of Lamb. Happy cooking, but more importantly happy eating to you all! Leisa |
All posts by the Head Butcher, Mark Farquhar, and his team
