I Saved $40 at the Grocery Store Buying Steak.. Let Me Show You How!
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- Опубліковано 15 тра 2024
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This is the same style of the knife I used in this video. Over the past 6 months, I have worked hard to make my own collection of knives that everyone who takes on these big butchery projects must have in order to be successful.
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In this video, I am going to show you how to save big money at the grocery store. The meat department is a great place to save money. I am going to show you how to trim and portion your own beef tenderloin into filet mignon steaks. I also expose the bad butchering that is done at most grocery stores. It is time to stop buying pre cut low quality steaks and trade that in for cutting your own perfectly trimmed steaks.
I also will show you a cut test breakdown on this project so that you can see how much money is saved with this project.
00:00 Intro
00:50 What Gear Do I Need To Cut MY Own Filet Mingon Steaks
01:55 How To Trim and Cut A Whole Beef Tenderloin: Complete Tutorial
13:48 Pre Cut Grocery StoreFilets VS Home Butcher Version
17:10 Cut Test Results: How Much Money Did We Save On This Project
If you liked this video check out my how to breakdown a ribeye video HERE: • Save $80 Every Time Yo...
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Tools Used In This Video:
6 Inch Boning Knife: 6” Boning Knife: www.amazon.com/dp/B000QCNJ3C/r...
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Do a porterhouse
Chuck, & Rib Steaks
Dumbest click bait ever. Buy in balk. WOW. no one ever thought about buying bulk before. Ty captain obvious. you made a vide with 1.8% likes. These are the low quality videos that people are sick of.
How do you render your tallow?
a couple of notes for you as a past meat cutter from Publix (where you got the meat). 1. the meat cutter that cut those did a terrible job for sure. In my store, that would be a punishable offense. I have seen cutters get fired for not trimming steaks properly. 2. Publix has a standard of leaving meat on the shelf for 4 days, then grinding it as a market grind if it has not sold yet. So for your "who knows how long" it was less than 4 days on the high end. the brown spot is an unfortunate deal with the white stickers they put on there. I dont know why, but the meat ALWAYS changes color faster under the sticker. As for the pad on the bottom, it does sometimes discolor there when it draws too much of the juices out of the steak. Not a bad spot on the steak, nor does it mean its old. It can do that in as little as an hour inside the package. 3. for the whole tenderloin versus the prepackages steaks, I would be willing to bet good money they came on the same truck, BUT if it is a slow store there, they are allowed to put tenderloins in the original package on the shelf for up to 2 months. So it is possible that your whole tenderloin is actually considerable older than what is already cut on the shelf. Your best bet is to ask whoever is working to see a few and pick on out from there, instead of grabbing one off the shelf. If you have any questions about Publix meat, policies, or anything feel free to message me.
For additional savings you can boil down the inedible waste and make stock/broth. Save the scraps in a freezer bag until there's enough to make a batch. The fat will rise to the top and can be separated out with a fat separator; now you have a bunch of steaks, a quart or two of stock and small jar of beef tallow. Nothing goes to waste in our house. As far as my favorite cut, Porterhouse.
You beat me to it. This was going to be my comment - especially with how expensive boxed broth/stock is now - except I go Ribeye all the way! I use beef tallow or duck fat for almost everything in my kitchen. I make sure to have enough beef tallow ready to go when Spring and Summer rolls around for brisket smoking time as well.
@@aronappy I use Beef tallow, pork lard, rendered chicken fat, and sometimes a combination of different rendered fats. I save the fat off of whatever meat I'm making into stock that day. Last week I made turkey stock out of our leftover Thanksgiving turkey carcass and now I also have a jar of rendered turkey fat. It also helps if you're into pressure canning because then you can make huge batches of stock and it'll be preserved for a long time at room temperature. I actually used to make stock and tallow in two separate operations, now I just simmer it all down in the same pot and separate later. It takes a lot less time and uses less energy.
Yeah nothing is waste
I wouldn’t take off all that fat anyway, crazy. Lean meat 🤮
Is the beef tallow shelf stable or need refrigeration? How long is it good for? Thanks !
@@kenadams3385 Do you save the fats separately or together ?
As a mom of 2, I usually only order steak when out a nice restaurant, basically as a treat. Now I can actually cut and prepare a tenderloin and get enough servings to serve steak to my entire FAMILY, for the same price as a single meal for myself. This mom THANKS YOU!! #newfan
I am so glad you are getting something out of the video. Thanks for watching.
If you don't have one already, get yourself a cast iron skillet, your steaks will thank you. Any $24 Lodge skillet will do great. I prefer my steaks on the cast iron over a hot charcoal grill, but barely.
If you want to save some time too a lot of grocery stores will cut the tenderloin for you if you ask for no additional charge
My wife always complains after ordering a steak at a restaurant. This is for two reasons, and not because I am better at grilling a steak than the chefs at nice restaurants. But I do know how everyone in my family likes there steak cooked, so I have that advantage. And then when you compare my steak to the restaurant steak I can make it at just the steak cost, whereas the restaurant has a lot of overhead and profit to add to the cost. My wife is reasonably cost conscious, so she can't get over paying 4 or 5 times as much for a steak that is not always cooked the way she likes. And the same thing the Wizard says about cutting up the tenderloin is also when it comes to grilling or whatever you do to prepare the steak - a little practice and you can get pretty good at it. I travel alot for work and eat at a lot of restaurants, and when I get something that is really good I like to try to recreate it at home for the family. Sharing with the ones you love is a joy.
Even if you don't cut it yourself you can buy steak for the whole family for a whole lot less than at a restaurant.
Man I honestly had no idea that home-butchery was a thing anyone outside of farmers practiced. Super insightful stuff man, thanks for opening my eyes.
Hey if you want to learn more about butchery the bearded butchers are great
I cut meat for 30 years and my favorite steak was and still is the chuck eye. It has so much more flavor than the other high dollar steaks. We called it the poor man’s rib eye. Great video, it brought back a lot of memories.
I work in a meat department. Unfortunately all it takes is one half assed or unskilled meat cutter to ruin a bunch of cuts. Leaving silver skin on fillets like that though is absurd, and at my job you would definitely get yelled at for doing that.
Stater Bros markets have good meats but I always hated that they leave the silver skin on the higher quality meats. Half assed is the exact way I refer to them.
Ribeye
I work in a meat department too. Quite frankly if you leave any trace of silver skin on something, you are a trash meat cutter and we all have 0 problems calling you out when you are trash. The industry is pretty ruthless. I have had new hire cutters say they know how to cut everything and then i have them cut a hanger steak and find out real quick they dont know shit.
@@Hallowsaw I hear that man! Meat cutting is decent pay and if you're gonna cut something especially like tenderloin it better be cut right. Can't be messing up expensive cuts and giving customers unpleasant experiences.
@@Jedhaase exactly. How dare you sell something for $30 bucks a lb and you have a dang rubberband in there. BS
Really like how there is no malarkey or any time "fillers" in the video. Just straight to the point.
Thanks. I don’t want to waste anyone’s time. I am also want people to be able to come back to the videos when they are actually cutting up their tenderloins.
I dunno, something was off, he wasn’t cutting the fat and silver-skin off and flipping it around the knife and throwing it across the room
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I greatly appreciate you sharing your experience and knowledge, especially with me. I learned more about filets and beef tenderloin in this 20 minute video than I had all of my 65 year long life! Thank you! 👍
Thanks for watching
I so appreciate this video 😇👏🏽and I definitely learned a lot about triming and cutting a beef 🥩🥩tenderloin. I have always eaten the filet because I did not have to have tons of meat at a meal. And now that I'm in my😒 70's, it's just easier to 😬chew that tasty piece of🐂 meat. You 🥰 made it very enjoyable to listen and🧑🍳 learn. Now I have to buy my boning 🔪knife, practice over and over again while I gain the confidence 🧐👍🏼to produce valuable 🥩steaks. Show no 😡fear, lol. Thank you so much🤎❤️💋🇨🇦
I really enjoy how you are so basic about your breakdown. You touch on the important parts, you're practical on breaking down the filet, and you try to make sure to use everything you can. Wrap'em and put them in the freezer for the weeks to come. My dad worked the line for IBP and taught me these same things, I use a utility instead of boning but I get were you're coming from.
It's such a relief to see someone doing content like that.
I have warned a lot of my friends about the pros of bulk purchasing meat, instead of the grocery store because they kept asking how I could eat steak regularly without spending all my money on food.
It's such an underestimated part of the grocery budget and, depending on the cut you are getting, you can make it cheaper.
What I have achieved in buying a whole cut is that my steak budget is around $75 CAD (yes, Canadian Dollars) per month and I eat steak almost every day.
Does it takes time and practice to carve out a whole cut of Top Butt (or top sirloin with the rump cap), yes. Does it take around 2-2.5h of my day? Yes...
But as long as you enjoy the process and have sharp knives, it's 500% worth it.
$75 CAD a month?! That isn't bad at all!
I wasn't even thinking I'd be interested in a video like this, and it came up on the top of my feed, and now here I am, ready to start chopping up my own steaks. Thanks for the great straight to the point content.
No problem. Give it a try. Once you do it a couple of times you will never go back to pre cuts.
Me too
Me too! I was just checking it out and I'm memorized watching it LOL
Me too! And I’m vegetarian 😂
Love that you're doing these videos to teach others how much they can save & how much better quality it will be. Thanks for the great content & keep up the good work! 🙂
thats what human are, we are given living to easy just go store and buy ready to use with a sacrifice of price, whic is porfitable a company, human should learn and make food by itself more often like this
This video brought back fond memories of having to trim tenderloins in one of my first restaurant jobs. Keep up the awesome content 😊.
Butchery is becoming a lost art. As a chef it's painful to see store bought cuts. There are stores that have slabs of meat and I always buy the whole filet or NY Strip.
This is a great presentation!!!
Exactly WHERE can we get these primal cuts? These massive blocks of meat?
It’s not like we can go to the local grocery store. Can we get these at Sam’s Club? Costco? An old-fashioned butcher shop?
He assumes everyone knows, but everyone DOESN’T know. 😞
In my experience as a meat cutter, it doesn’t help that most of the veteran meat cutters I’ve worked with are gatekeepers of their craft. They spend most of their day cutting meat and shit talking anybody who doesn’t have as much experience as them. Even though they don’t cut nearly as good as they think they do.
@@robertjacksonjr I know Winco sells them if you have one near you.
@@robertjacksonjr I believe yes to your question -anywhere that has a butcher behind the meat counter
Porterhouse.
As a former Executive Chef, the filet mignon is one of the most tender cut, but it's not the most flavorful. Nothing beats a ribeye with it's fat and marbling. One of the most underrated cut is the shoulder filet, if the filet mignon is a 10 on the tenderness scale, the shoulder filet is an 8, but for 1/4 the price, it's perfect for stir-fry, I also sliced it thin and put it on a bowl of noodles and poured hot pho broth over it.
i agree. Ribeye is def A1
Occasionally I run across the Chuck eye steak. There is usually 1 or 2 available at the Chuck end of the lip on ribeye. Typically about half the price of the ribeye, and great marbling and flavor.
Agree we super thin cut and make amazing philly cheese steak sandwiches
Hi, I've always been fascinated with the culinary industry. I'm just a for fun home cook but the skill, creativity, and ingenuity I see among the chefs and masters of the craft has always amazed me. If you ever have time I'd love to just hear your stories about your experiences in the industry. I have discord and whatsapp if you'd ever have the time to share your stories and experiences.
Teres major
Great job my friend! Respect for the honest butchers out there who put the work in and sell wonderful products at a fair price.
Been buying large vacuum sealed cuts of meat for over 15 years and I've tried 2 explain this method, its cost saving benefits and ability to customize how exactly you want eat . This was a great simple presentation for people that don't understand how to live life better
Thank you! Your channel is changing how I buy food. As a college student, I don't have a lot of money so I began buying whole cuts of salmon, pork, and beef then trimming them for days of the week! Saves a lot of money and lasts a long time!
I am so glad you are applying the tutorials. After you do it a few times it is hard to go back to buying pre cut meat agin. Thanks for watching.
What store do you go to
I like Chuck eye steak, just about the only thing I buy
@@MartinFireExotics The Fresh Market
I remember 40 years ago when I started cooking in restaurants. I learned how to remove the heavy fat from the large rounds then watch the chef break it down.. then it was my job as a prep cook to cut the sinue-silver strips off shown grind pile and using that yielded meat for soup and stew. Most Restaurants now have their individual steaks cryo wrapped... really sad to see old skills go away in Restaurants and butcher departments of markets.
Nobody wants to pay for those skills, and a machine can always do it cheaper. Obsession with taking every penny you can from you neighbor is to blame, imo.
Once upon a time people were suspicious of the cheapest option... But now that's only true when they're buying luxury items and brand names. On people they demand the minimum, and are angry when they get the minimum
Best video I've seen on trimming a beef tenderloin. Very detailed!
So glad I stumbled across your channel Haus.
Something Crucial that he doesn't mention is where you buy the whole piece from. If you get it from Costco (which I think he did based on the label) or a restaurant supply company then yeah, it's gonna be cheaper. BUT most grocery stores don't usually offer a substantially lower price for whole pieces, if at all. In my experience (13 years in a grocery store meat department) there are only a few cuts that have separate pricing for whole pieces, and usually the savings is around $1 per pound. At my store in particular whole tenderloin is not offered at a discount for whole pieces.
They're all over the place, you just gotta look. Go to a nice restaraunt, and ask the address where they procure their awesome meat. Usually it's a small mom and pop store that cuts up cattle for farms.
@@CookieManCookies so, like a company that supplies meat to restaurants... you might even say a "restaurant supply company"
Different areas of the country are having Huge price differences!!
You’re correct. We priced whole pieces at the same $/weight as small steaks.
However I go to a nice butcher in town who stock very nice beef and they give a nice discount on the meat, and many times you can snag a sale+the discount. If you can find one of those places it’s almost dirt cheap for beautiful steak.
But yeah I agree you have to know where to shop. Also depends on your region. Some places have extremely expensive beef so it’s still fairly expensive to buy whole pieces.
I’m lucky because the butcher shop where I go to offers a very healthy discount on their beef if you buy it whole, but if that shop didn’t exist where I live then the alternatives wouldn’t be nearly as thrifty and it’d offer lower quality beef.
But every town I’ve been to has had such a butcher so shop around I guess. One place sells a whole ribeye for $330 and another place sells the same meat from the same farm for $220. The first one prices you just slightly below normal steak pricing, the second one obviously offers a good discount on a high quality piece of meat.
Also many meat shops are suffering right now depending on the location due to high beef prices so many places aren’t willing to offer much of a discount because their margins are already quite thin.
For my store, I work in the meat department. Tenderloins run at 26.99$ a pound while the whole cryovac runs at 19.99$ a pound. There are sales where the whole cryovac tendorloin is marked at 14.99$ a pound which is a pretty good buy.
I'm so glad I found your channel. Excellent information & you just said my two favorite words at about 10:10 - Beef Wellington. My favorite steak is the Beef Wellington & next would be the ribeye. I once did an experiment in doing a Beef Wellington. I had a couple extra ribeye steaks & used that cut of meat to make a couple great Beef Wellington's. The family was away on a trip so me and my hound dogs ate very well that week. I would love to see you do a Beef Wellington for the viewers. PJ
I’ve just found your channel. It brings back memories of culinary school. My favorite cut is the flat iron.
Excellent tips! Without a doubt, our favorite cut is the filet.
We started buying freezer beef from a local farmer/butcher. 1/2 lasts 2 of us just over 1 year. The first time we bought 1 it was something like $2.68/lb and we had to wait 2 wks to get it. This year when we bought 1 it was up to $3.10/lb and it took 5 weeks to get it. A lot of people seem to be going this route! Everything we got was lean and delicious! Even the burger is quite lean. We feel it's much better quality than anything you'd get in the store, and it's a HUGE savings! Granted, we pay a lump sum all at once, it requires a 7 cubic ft freezer, and we do end up paying for inedible portions since you pay for hanging weight (before it's all cut up and things like silver skin are removed), but we feel it is totally worth it! AND we are supporting a local farm.
I did that in college. One roommate was from a rancher family. We'd chip in for each semester. He'd bring a butchered side to a freezer locker, along with some bonus cuts of chicken and pork.
i've only eaten that well in a US Navy ship's wardroom, when the Admiral or General were aboard.
Was that Live weight then?
@@thegreatpiginthesky3904 Live weight would usually be around 1400 lbs or so. The hanging weight for what we got for 1/2 a carcass was around 430 lbs. It completely filled a 7 cu ft chest freezer with 0 space left.
how much was the total cost after all of the services? I'm also looking into buying 1/4 cow
You should request some of the trimmings as well tallow is very healthy fat.
i would have liked to see that precut steaks' actual price. like after you had to trim the waste off of the pre-packaged stuff, how much usable weight was left compared to the $24.59/lbs. i mean silver skin probably doesn't weigh a lot, but still. the 38.12 savings would be even higher if you factored in the actual usable weight
The pre cuts are cheaper per pound if you’re buying from Costco.
@@markthomas6664 that's 100% not accurate.
That's not how you measure the savings. Total cost vs total cost. That is what was spent, there is no "new cost".
You are correct. He didn't factor in the amount of waste/inedible meat that would have been needed to be trimmed from the pre-cut steaks which would have made a small difference in cost per pound. Otherwise his math is correct.
If your total cost is for a product you have to throw away 15% of then you're shopping for more meat that much sooner, increasing the total cost for the same time period.
What an excellent video , thanks . Was at my local butcher this weekend and rib eyes were 31.99 a lb. So all these tips sure help .
Wow, initially I did not like your knife skills. But, I became impressed with your butchering seeing your work with the silver skin. Very nice! Thx!! 👍
This is the best step-by-step video for meat I have ever watched! I knew whole tenderloin was best in quality and price BUT to have each step so well shown and explained is heaven. In addition to savings, you will also experience what cannot be shown: the very "edible" and "tastiest" part...your pride in having a say in honoring the animal that gave you its best parts. Thank you, sir, for taking the time to make this video that I will refer to many times over the years to come!
Found this randomly but I am so glad I did! I love all cooking tangential skills, and you are a fantastic teacher! I'll look forward to trying this sometime.
Love your videos. D. Other - Tri-Tip I spent about 6 years in California and when prepared right, tri-tip is the most flavorful and tender cut of steak I think I've ever had. Unfortunately on the East Coast, butchers here don't really know much about this cut and it's extremely rare to find it in the meat section of any grocery store.
Very eye opening, going to be looking through your videos for more of this kind of stuff. NICE.
Grocery store near me here in Seattle closed the meat counter for a while because they couldn't get any butchers to work and cut meat. Perhaps what you're seeing is the best attempts by folks who aren't butchers trying to do the job. Tks for the video. Love it
The Safeway in Fairwood has the highest rated butchery department in the states. Their meats are good quality if you’re near city
@@bingusmctingus4395 eyyyyy good to know!! I’ll check it out!
Breaking down tenderloins was always my favorite prep item for my station at one of the restaurants I worked at. Gorgeous work! Great to see from an actually butcher how to do it haha. Definitely picked up a couple tips
Since I have been watching your videos I learned a lot from you and lately I have been doing my own cuts of meat, I am still learning but thanks to you. Good work ❤
I tend to go ribeye or sirloin just because I find that at the grocery store pretty often... BUT now that I've learned the at home butchery from you, i'll try this out.
If you can find it anywhere, i recommend buying a shoulder clod to anyone that has a clue on how to cut and has a grinder. It contains the flat iron, the teres major(the most tender part of the entire cow),the clod heart and a little bit of scrap that is great for stew or grinding. The clod only cost shops like $4 a lb but the flat iron, teres and even shoulder steaks all run over $9 a lb
I'd like to learn how to do this. Flat iron is one of my most favorite cuts.
@@rattlerviper4332 the tenderloin and teres major are litterally neck and neck in tenderness. I bet if you have a teres major from a prime cow it will be more tender than a choice tenderloin
Great information and as a keto/carnivore I am so grateful for this info. As a former dairy farmer girl, I was always interested in being a butcher….became a surgery nurse instead!😂🤣
Hope you aren't saying things like silverskin and chain during back surgery
@@AWKennth 😁😂🤪
I mean... Mechanically, not that different. Just a different meat is all.
I’m scared of you lol
😂😂😂
I love your videos! You are doing amazing work that’s saving many of us hundreds of dollars. Thank you!
I just watched your frozen burger comparison. Then I watched your ribeye steaks cutting and now the tenderloin video. I cannot wait until I can afford one of these cuts of meat to put the new techniques I have learned from you so I can put them to use! I am learning so many new things from you! Thanks
Awesome video! I always find I have to trim my filet from the grocery store. After watching this video I went and inspected my most recent purchase of 4 fillet's and was very upset. I had the exact same type you had and I spent about $60 for all of it. I now know what to do! Thanks!!!
Excellent video. I’ve been buying tenderloin and cutting into steaks for a few years. I like being able to cut different thickness steaks in addition to the cost savings.
I like a big cowboy ribeye (bone-in ribeye) smoked and reverse seared. Tenderloin / filet is a close second.
Working in my meat department, it’s a whole sale type of place, we get yelled at for trimming these to the point in which you did, which is nonsense people can chip teeth if it’s not trimmed up properly, I agree with ya obviously way nice all done up, it’s ashame they get upset and not happy at us for trimming the more expensive stuff
As an Argentinian, I can give you a big applause. Impecable comparison. The radical difference in quality is seen even through video. Cheers!
You asked for favorite cuts and I have to say tri tip I've had is really good.
This kind of channel is awesome: it combines biology (learning about silverskin -- and how to cut it off -- today was a heck of a lesson), home ec (the comments section itself had great ideas for making beef stock and cooking different cuts of beef), and consumer/finance education (the cost difference between buying in bulk and buying pre-cut, for example).
I also learned about how to use a different type of knife. 😁 My main experience is with a big 7" chef's knife and paring knives. So at some point, I will find me as local a butcher shop as I can, and get me a really nice knife set for this kind of kitchen/cost-conscious activity. 😁😁
My dad worked as a butcher before going to college. I learned how to cut up a chicken from watching him. Now I've just learned how to save more $$ from watching you. All it cost me was time to watch. Thanks for sharing this skill!
Exactly WHERE can we get these primal cuts? These massive blocks of meat?
It’s not like we can go to the local grocery store. Can we get these at Sam’s Club? Costco? An old-fashioned butcher shop?
He assumes everyone knows, but everyone DOESN’T know. 😞
Those are gorgeous steaks you ended up with. Way, way better looking than the pre-cut ones.
My favorite cut is a rib steak but not necessarily the actual ribeye, I like the bits around the eye, no idea what they're called but they're my all-time favorite bits of a cow.
Porterhouse Steak is my favorite. Thanks very much for sharing such great knowledge!
Thanks for making videos like this. So helpful! Much money to be saved. ❤️
A truly great and informative video! I choose ribeye all day everyday. I have heard a lot about a chuck eye steak. If I can ever find it here in Texas I will definitely try it. Especially for the value. Once again Great job.
I learnt a lot, i usually never eat steak because i knew so little about it, i felt i was paying for something i didnt have any appreciation for it, and i usually want a measuring stick to know ‘is it worth the amount i paid for it?’ Or ‘how much did it cost to make?’, your lesson gave me a lot of the measuring stick i wanted.
Thanks never thought about butchering at home itll save so much. God bless u for this.
I've never cut my own meat, but something tells me you make this look way easier than it really is lol
Thanks for these videos! It can be intimidating to see a huge chunk of untrimmed meat
It’s really not that hard
Alton Brown did an episode of “Good Eats” years ago showing how to do this. I’ve don’t it several times. It isn’t hard at all. The only issue is the big $$ outlay to buy a whole pismo.
It really isn't difficult at all. Ever cut chicken breasts into cubes for a recipe? Essentially the same process... and having a little understanding of basic anatomy helps, so you can separate the different muscles for the best cuts.
My first time actually butchering what are defined as primal cuts was when I did my own deer a couple years ago. I was apprehensive at first, but once I got the started, I began to ask myself why I had waited so long to start and why others don't do their own processing. There is no shortage of information out there these days on how to get different cuts. And you don't need the most expensive knife...you just need sharp ones. Hell, the ones I use are orange plastic handled ones they sell in a set at Rural King...and they're honestly some of the nicest cutting knives I've worked with.
And worst case, if you mess something up...stew meat, stir fry, sausage/ground beef are all good. That's what the meat business is all about.. taking those "waste" portions and turning them into profit makers.
So I hope you do give it a try. It's a skill that pays off in so many ways. Butchers were once one of the most respected workers, because they feed the world and do it with health and safety in mind.
@@PS-rr2jt Alton Brown is an ultracrepidarian. I'll never forget the clip of him saying Korean Fried Chicken was introduced to Koreans after the "World War"...
For one, it was the Korean War...and for two, Africans didn't invent fried chicken. The first recipe known to exist was a British cookbook from 1747, covering the chicken in flour and frying in hog lard. Alton is a virtue signaling schmuck and unfortunately his misinformation has been accepted as truth by people too lazy to do research. Africans, and African Americans, have contributed immensely to society through inventions and innovations...but they didn't invent fried chicken.
No no, it really is that easy. My local grocery store just had a special on wrapped sirloin roast for $3.99 a pound. I take the string off and slice it 1/2 inch thick. Voila! Steak!
Great video. He does make it look easier than it probably is. But he also made it look doable, and looks like I can do this. Good teacher.
Also my favorite cut of steak is the rib cap. LOVE that cut of steak! I place it directly on some hot lump charcoal, usually oak. Tastes amazing! Super tender!
this is NOT hard at all!
I just found this channel and ur a beast man, nice work. My grandma taught me how to do all this but I didn’t pay attention lol
First video I have even seen and you definitely earn my subscription amd gained a fan!
Just getting into cutting up meat on my own, and these videos are really helpful! Publix had a great deal in my area before Christmas with whole rib roasts at $5.79 a pound. I bought 2 for $120 and got 18 thick ribeye steaks out of them!
Great to hear. You have a new super power. Most people don’t know what to do with whole cuts. Keep it up.
Love the video, I might have to get myself one of those! My favorite budget cut is a skirt steak. Very tastey, super easy and cheap
Ribeye girl! Never thought about cutting my own steak. This video was awesome!
Thanks for the video. Great presentation. My favorite cut: ribeye, every day and twice on Sunday...
I like buying the whole Prime New York from Costco and trimming it myself. It is about 30% less expensive the buying pre-cut steaks and as mentioned in the vid, it allows me to cut and trim the steaks how I like
Really appreciate these videos. Getting a meat grinder for our kitchenaid so that we can begin purchasing cuts like these to have steaks and then grind our own ground beef. Learning a great deal from these videos. Appreciate the content.
Thanks. I don’t know if you saw it already but I have a video about using a kitchen aid meat grinder. Check it out if you haven’t already. Thanks shins for watching.
@@ButcherWizard I'll check it out. Thanks.
Great video! I've been cutting my steaks for a couple years now and it's a good feeling to not only be self responsible for the quality of the trimming but also to save a bunch of money at the same time. I'm just a little confused about what piece of meat you had there...I'm from Germany and I think the cuts might have different names over here (not only translation wise ofc). The meat I'm buying looks exactly like what you had there, but here the whole piece is called Roastbeef and you can buy it with or without chain. The individual steaks cut from it would be named Rumpsteak over here. And that's actually also my favourite cut of meat, straight from my Weber Grill. By the way, when I cut it I leave some of the thick fat on top on there, but only where there's no silver skin beneath. It's only a small strip, but it adds some amazing flavour to the steak. That's the beauty of trimming it yourself, you get to chose. Again, nice video!
Thank you for sharing your knowledge. Also even to my untrained eye those stores cuts were bad.
Loved the tutorial. One of our favorite BBQ items is tri-tip. Sometimes I wrap in horseradish and let it marinade for a day, then roast it whole. Sometimes its trimmed into steak sizes and grilled. Where would you typically buy a whole beef tenderloin?
My favorite steak cut is a flat iron, I would love to see a video about that cut!! Love this video, subscribed so I can up my game at home cooking game for my husband! ❤️ love how unpretentious your videos are, keep it up!
same!
Good choice... they can sometimes be found very inexpensively, and are great, cooked sous vide style, even up to 24 hours (or more if you still didn't have time to take them out by then).
I'm a meat cutter with publix. We are told not to trim the silver skin. They don't think the risk of an unskilled cutter taking too much meat off with the silver skin is worth the yield loss. And we are generally told not to pretrim our meats for the same reason. It then becomes more difficult to trim effectively after you've cut the steaks because you're then working with a smaller piece.
That sucks!
OMG im glad you did this video and showed me something my dad was doing in 1982
This was so interesting, and educational, thanks! We don't eat steak very often, so when we do, we go with filet mignons, that way I'm never disappointed.
steak is a good once a month food :D
Something to keep in mind for anyone who wants to try this at home, is how you like your steaks cooked. Don't cut your filets super thick if you like your streaks well done or even medium. The thicker your cuts, the hard its going to be to get your desired temp without absolutely charring the outside. Steakhouses sort their cuts into what temps they''re going to cook their steaks for this same reason.
@Mad Dog Fr. They burning off all the creatine lmao
@Mad Dog if you go to a steak dinner and see A1 steak sauce fucking run.
It would be interesting to see too the demographics watching these kinds of videos, and HOW they cook their steaks. If I'm putting in all the work to get out the best possible steak, I'll reverse sear it to make sure it's cooked exactly to my liking. Cheers 🍻
@Mad Dog Just a different cooking style. A well-done steak is totally fine, and if it's cooked perfectly, will be even more tender than medium or medium rare. Medium/medium rare is just easier and can be done at a higher heat for an easy sear/crust on the outside to add some extra flavor.
Trying to cook a well-done steak on a grill at 500F/260C isn't going to go well, especially with a thick cut where it'll take a long time for the heat to reach the center, and even worse if you flip infrequently. Ordering a "well done" steak at a low/medium quality restaurant often runs into that sort of issue, where the chefs are more used to cooking medium/medium rare, so they set the heat too high for a well-done steak to cook properly for its thickness and dry it out, or they cook it too long.
If you're cooking filet any more than R- MR, you should just stick to McD's.
Great video, i wonder how much the store bought would actually be if you took off all the extra stuff that they did not remove. The disparity is only going to grow!
Thanks so much for teaching us how to cut up our own meat. I haven't been able to afford meat during most months for years now. But I'm dreaming of a medium filet one fine day! I'm definitely a carnivore. I was blessed to get some great deer meat from my son hunting last year. It's SO YUMMY! Praying for more! 😊
I’d like to buy you a steak
Or just meat for the week to use at your own convenience
You actually saved more than you calculated. You didn’t trim the crap steaks from the store and recalculate their true cost.
I came to say this. Definitely saved more.
The only savings is total cost vs total cost...geez people, learn basic math. There's no "new cost".
There is a small independent grocery store (Nichols) in Liverpool, NY that has real butchers and who are very helpful. While there are much larger chains in the Syracuse area with decent meat departments, I try to patronize the little guy who take pride in their work. Thanks for the vid...it was very informative. Definitely subscribed!!👍👍👍
My parents lived there here for years 🙂
You actually saved much more than that because the price per pound of grocery store cuts will be much higher once you trim and remove the waste. Great video. I’m a big advocate of cutting your own meats. I come from a family of farmers who hunt so we process all of our own meets. Love the content
love that steakhouse trick. I had to poke around to re-find your vid, since I couldn't remember it exactly. Tenderloin tips at costco were around 6.50 per lb, so I got some. Kind of an impulse buy. I trimmed them up and I'm hoping to sort of 'overlap' two of them, tie them into a cylinder, and see if it can approximate the better portion, or we'll see if it's just too sinewy...
I bought and cut my first whole beef tenderloin in April, '22. It was worth every penny and minute invested. I cut my fillets a little thiner, about a finger and a half, then took the time to trim the chain nice and clean and used it, the tip of the head and the last 6" of the tail for kebabs. It made several really nice meals for the kids and I.
This is my first time seeing your channel. The video was extremely informative. Thank you for getting straight to the point. I appreciate that. Do you have a video explaining “cutting against the grain”? I find this challenging, even more so after the meat has been cooked. I am not referring to fillet mignon, I’m referring to other cuts of meat. Also, I subscribed. Thanks!
its really just as simple as looking at the lines on the steak, and then cutting across those lines not with them, and for a steak like a tri tip in which the grain changes place you may have to switch which direction you cut, but it should be easy to see, and if you are still having trouble finding the grain of the steak an easy way to cut it is to start on a corner of the steak and just cut the entire steak diagonally. although cutting across the grain is not needed for all steaks, especially a steak so tender like a filet.
Great video! Very educational never cut my own cuts but ima give a shot!
In San Diego a few of us Marines (66 headed for Nam) stopped in for a beer (from shooting range). The counter was looking over the grill and smell! The chef/cook had laid a trap for us! :-). We all ordered filet mignon. The chef threw his cut steaks on a scale visible to us. If it was not over 16 oz he threw it aside. Superb meal! Obviously used your technique but much larger tenderloin. Good video! Works on venison, elk or moose.
Thanks for sharing!!
For the traditional steak cuts, I usually eat a ribeye, the fat to meat ratio is perfect and if you can find a nice cut of A5 its even better. Though normally I just go to the local butcher shop and ask for a big piece of flank steak or skirt steak. I meal prep so these cuts work out for me and its tender and perfect in my macros.
porterhouse steak is king of steaks for me. love chewing the bone when finished. btw your videos are gold!
I'm split between a ribeye and a rump cap as a favorite steak. Rump caps are amazing and once you learn how to cook it, it's as flavorful as ribeyes and as tender as filet mignons. The tricky part is that you should cut with the grain when doing steaks, so that you can cut against the grain when eating it and get smaller fiber pieces.
ribeye has always been and will always be the go to steak for me
@@doubleeeeeee100%
@@doubleeeeeee I'd urge you to try the rump cap cooked on a parrilla, the latin american way. Hot charcoal until you develop a crust and cook slowly until it's medium rare... It's pretty amazing.
Please do a video on what you can do with sizzle steaks. I’ve seen them wrapped up kabob style, wrapped around jalapeños and even on burgers. Definitely not the best cut but it’s pretty versatile.
Out of the listed, probably a New York Strip, I'd have to really think of my overall favourite. That said, less of a steak one, of my favourite cuts are Blade Roasts. A bit of an odd one to most, I think, but I find it very flavourful! Also, the steak tips, when you butterfly them long-ways, you can make a nice wide piece of meat that you can then pound out into a lovely schnitzel style cut, if you don't have anything in mind for the steak tips, this can be a great way to use it up!
A quick edit too: I used to work at a line-butchery (AKA Meat Processing Facility), we mostly did pork, but occasionally did beef. We'd do pork loins a lot, the silverskin was always something we had to take off when doing tenderloins, so it pains me to see that on my meat when I purchase it at the store at a premium.
Great video! These days, the steak I buy most often is the flat iron because I can get them super cheap and they're super delicious, but my actual favorite steak is a ribeye with a nice big cap. thanks for sharing man!
I've got you beat dude...At least one week every month the local "large" chain store runs specials on Ribeye, T-Bone or Strip steaks for $6.99/lb. (regularly $15.99-$18.99/lb). Typically choice but sometimes Select BUT still custom cut (2 inch ribeyes and 1 1/2 -2 inch T-bones and Strips for me. They also have Prime Top Sirloins (cut 2 1/4 inches) at $7.99-$8.99 EVERY day.
@@steveludwig4200 what store?
I like a nice medium rare filet. My husband likes rib eye. You make that look easy. Next time we go buy steaks I'm going to try your method. Could be a real savings if I can cut like you did. Thank you for sharing.
Insightful, 12/10. I'll be able to buy good meat from now on, thank you so much! Greetings from Germany
My favorite cut is the chuck eye. Virtually identical in taste and texture to ribeye (literally the same muscle group, just slightly farther forward on the animal) at about half the price.
I'm what you call "poor folk" and it has been getting worse and worse dealing with groceries and the price of meat. We've been getting by on cutting out proteins 3 days a week and sticking mostly to pork roasts and some chicken here and there when you can get it.
Your ribeye video jumped into my attention just when the local store was trying to get rid of their excess standing rib roasts from thanksgiving, and were selling them at 5.99 a pound. I went all out, made ground beef, a bunch of steaks, a roast and even a couple of cups of tallow. I still have about 7 steaks in the freezer and have the bones ready to make stock. I broke down one for my friend and they did the math and altogether they paid roughly 50 bucks for 120 dollars worth of steak and ground beef.
This video popped up just as the local store is getting rid of their excess tenderloins from new years and Christmas at 8.99 a pound. I am so excited to swing on by the store on the way home and get to work breaking down a couple of feasts for my family, and have "filet mignon burgers" on the grill this weekend to boot.
What a great series of videos you put out.
Why would you cut out any protein? That's unnecessary. Just eat grains and legumes on those days, you'll get plenty of protein from them and they're cheaper than meat. I'm an aquacultural worker so if it works for me it'll work for anyone.
@@brandon9172 Protein from a nutritional perspective, and "proteins" from a cullinary perspective are very different terms. We still have plenty of beans and dairy on days we don't have one of the "proteins" (rather than listing out: meat, poultry, fish, crustaceans, eggs, and vegetarian meat substitutes)
@@asvilesgmailacct5091
Ok good lol. I've seen a lot of people who are unaware you can get enough protein from other sources.
I make tallow its so cathartic I LOVE IT.
You should know all the "scrap" plus a bit of the tuff meat boiled down then strained to make an amazing beef broth that can be canned for use in veggies soup.
I think that your video was really, really good. Very informative and I love your teaching/demonstrating method. I feel that I can now “butcher “ the whole beef tenderloin butt that I recently purchased. I am in Canada so I will be saving a lot more money than you did. (I recognize the label from the US grocery store that you purchased the pre-cut beef from. That was disappointing that they left the silver skin on the steaks.) Thank you for sharing your expertise!😊
I love your videos, fantastic teacher!
Just wanted to say-- this is my first time watching this channel, and I'm really impressed with how informative this was. Usually with other homecook channels like Guga they are terribly articulated and don't teach much. You on the other hand, were very well articulated, both explained and demonstrated every action perfectly & succinctly, and kept a great pace. I can't even count all the things I learned here. This is the kind of video I will come back to because it felt entirely comprehensive .
I do want to see a video on cutting ribeye steaks. I do buy the roasts (mostly boneless cause I don't have the tool to cut bones with) but can never seem to get the right thickness Usually I would have Kroger cut it, but then they no longer do that stuff anymore.
Thoroughly enjoyed watching this
bottom-blade roasts are also good for this purpose (incredibly flavourful), although the partitioned steaks need to be tenderized if you're just going to cook them up as-is since there's a lot of dense muscle-fiber in this cut
I like your "steakhouse trick" for making an extra steak. However, I've been to upscale restaurants and paid $60 for a steak that looked like that, and was not happy lol. They don't cook quite as evenly, and won't get a perfect center.
I agree. At the steakhouse we saved them for well done orders. At home I will cook it for the kids since I am going to dice it up anyway.
if you butterfly it right then you should only have a small sliver of meat that connects both sides and doesn't make even the slightest difference in cooking it cooks the same your cutting well over half way through the steak to butterfly it it's not just a steak house trick its every day practice in all levels of butchering and meat cutting alike
60 bucks for a steak you got ripped off
I do all the family grocery shopping and as a family of four we go through at least 16 steaks a month. I have no Idea why I’ve never thought to purchase the tenderloin and trim it myself after seeing the estimated savings🤣🤯
Great video! I always cut my own steaks. It's hard to find a proper butcher these days.