My own personal preference is: Flip it over where the bone is facing up. Take my knife and work along the bone taking off all the fat and little bit of meat that is on the top side of the bone. Flip it over and cut off the little bit of goober and burn on the big side of the ribeye. Depending on the market, I'll peel that top layer of fat down to the small part of the ribeye and cut it off. (Smaller markets I will leave on) Chime the bone back maybe 1/2"-3/4" depending how it looks. Cut 5/8"-3/4" steaks. Trim up the big big part of fat to make uniform with the rest of the steak. Scrape. The side with the most meat I will put in the tray on top. (when you cut on the saw usually one side shows the bone, and one side is all meat.) Deceptive yes, but in my opinion it looks better, and is more opt to sale.
That was how I did it at the previous market I was at. Obviously when working with a tighter margin/lower income areas I would cut the cryovac, cut the steaks, trim a little fat, scrape, and throw on a tray.
my store would let me do it the way i like to do it. for bone in rib eyes I don't like to run the saw blade through them. I like to slice them down to the bone then finish the bone on the saw . i ll do lamb loin chops the same way . worked in a store where that scared a few people because i would stand on the side of the saw. they told me i can't do that anymore. I hate that. I would say "Look you are the ones who don't know what you are doing I know what i am doing so don't worry about it" don't you hate it when people are not cutters tell the cutter how to cut meat.
I try to knife all my ribs and finish on the saw, usually you are washing your knife 3-4 times a day min. thus reducing the bacteria level on your knife, how often do you clean and sanitize your saw blade? Once during night clean-up? sanitized blocks and clean saw blades ensure longer shelf life and make better looking steaks in my opinion. Now say somebody wants 3 whole ribs cut into steaks ---Rip & Wipe :)
By first using a knife makes the thin firbers in the meat not to be clearly exposed/seen and makes it neat than when you have used a ban saw dirrectly to cut.
