alright guys we're going to do a boneless rib eye today so when you open the bag don't use your knife he's the back and you open it up best way to do it eat the bag underneath so flex on the blood all right now you have your rig here give it a little wipe down so you're not slipping all around on it you we're gonna take it to the saw real quick we're just going to clean up the edges of the bowl a little bit off this off Oh now the easiest way to do it before you remove the ribs playing off the bottom part well it's all good trim and throw that right in the mincer all right the ribs take a hook if you don't have a hook you can use pretty much anything to get under that rib you should be able to pull the membrane right off now on this side get a little flock there just work your fingers under take it real all right time to remove the ribs always start small ends you want to work with an upside down grip you can do overhand as well if you're comfortable more comfortable with that I'm just working your way against the bones all right when you're not that stitch oh there you are I mean pull this roast clean it up just a little bit and this mute as well great for mincing all right so here we are now you can see there's a big chunk about if you want to retail this as a full roast the best way to do it pull it right back rip it with your Hulk strength you don't want to take it off you'll see right in here there's still a lot of good meat so what you want to do is you want to cut it in an angle but an angle you you can just clean up this section right here all right now you pull this rip now this is the part where you decide you wanna add some pot to it want to keep you regular and plate from here up starting at the middle franchise good alright guys so here you go I'm tied up ready to go now we're going to put this in a butcher counter you want to make it look really pretty just square up the ends and it's great trim too you have a nice another customer to see I also got a nice rack of ribs it's good treat yourself or if you're selling the roast for the customers as well