Save $75 At The Grocery Store By Cutting NY Strip Steaks At Home
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- Опубліковано 27 тра 2024
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Click the link foe the Tumbler Knife Sharpener Used in THis Video: Tumbler Knife Sharpener: glnk.io/qz7j4/bach
In this video I am going to show you how to save money cutting your own New York Strip Steaks at home. I went to Costco and bought a whole Strip Loin and cut it into individual NY Strip steaks. It takes a little extra effort but the results are amazing. You can control everything about your steak. Do you like a leaner steak or a more fattier cut? You can decide how thick or thin you want. Give this a try right away and start reaping the benefits.
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Here is the cut test breakdown. Let’s see what we saved.
The whole New York strip weighed 12.42 pounds and cost $9.19 per pound = $114.13
The New York Strips at the grocery store were $16.99 per pound
If you were to buy 12.42 pounds of Pre cut Grocery store New York Strips it would be a savings of $96.87.
I show how nothing goes to waste.
When I account for the fat that I cut off the steaks the math goes as follows:
12.42 lbs starting weight
-1.3 lbs fat and trim
11.12lbs steaks
I originally paid $114.13 for the whole strip loin
$114.13 / 11.12 lbs = $10.26 / pound
Grocery store is $16.99 / pound
$6.73 per pound difference
$6.73 X 11.12 = $74.83 savings
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If you want to learn more about how to save money cutting your own steaks, check out these videos next.
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I Saved $40 at the Grocery Store Buying Steak.. Let Me Show You How!
• I Saved $40 at the Gro...
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Essential Gear Used in the Video:
Tumbler Knife Sharpener: glnk.io/qz7j4/bach
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Click the Link to pick up the Tumbler Knife Sharpener used in this video: glnk.io/qz7j4/bach
That knife sharpener is a cute idea, but it's a $25 item being sold for $100. Total ripoff. Probably costs < $2 to manufacture in China.
Looks like a joke too , $ 25 would be a decent price for it
It's literally scam. Don't buy this.
Good product but definitely could be found cheaper also not a sponsored video but yet a sponsored video
His Videos are a joke also , you can find NY strip with $9 per lb pretty much everywhere , if you are in IL sometimes Marianos sell Black Angus Ribeye Steak with $6.99 per LB (excelent quality) , i always get extra and freeze it .
“Costs time, saves money”. I teach culinary classes and I constantly preach this. You’re trading time for money when you cook for yourself. You control everything from ingredients to seasoning. You can also pay yourself on the back at the end of the month when you have a little extra cash to go around. You have earned my subscription good sir!
Costs a lot less time the the hrs u would have to work to pay for it the other way, so kinda saves time and money both in reality.
@@Lucy-vx9nn very true
Yeah me too. Subscribed. I do the same thing with tenderloins. Costco has them pre pealed. I save about $40 by trimming the fat myself. And then I’ll render that fat for Fish and Chips. I’m English so that dish has to be cooked in beef fat.
Cooking a steak at home 15 minutes, it takes the long to drive to a mediocre steak house near me and I pay less for better meat.
yes I love spending extra time to do this instead of paying more for an inferior result for whatever i'm preparing. that's less time i have to spend working for someone else.
Great video. I just picked a 15lb strip loin on sale for $6.99/lb.
Please, where did you find this? What state, what store?
@@codygorditacrunch There's a place called United Grocery Outlet in the southern states. They have angus beef specials every Tuesday. Last Tuesday was $4.99 chuck roast.
If you don't have a vacuum sealer you can wrap them in saran wrap before you put them in a zip lock bag.
This will protect them from freezer burn.
I used a vacuums sealer, an expensive one...too expensive for those doggone bags to refill...yes, I wrap and put in ziplocs! easier...no hassle
@@lilpoohbear653Is it a chamber type machine?
If you don't have a vacuum sealer, you can usually find a few at your local Goodwill for about $10.
If it needs new gaskets, they're pretty cheap online, as well ($5-10).
Picked up a whole choice NY Strip loin this week. $8.99/lb. They were selling packaged NY Strips for $9.99/lb. Not much savings this week. The reason I decided to do this is because of the beautiful fat cap I found on one whole loin. I will be cutting steaks and leaving the fat as fat is where it's at for Carnivores! Great video for cutting skills!
I've noticed this too. And not just with NY Strips, but other cuts too. I'm not seeing at Costco the cost savings described in these videos. Maybe a bit, but not a whole lot.
Render it and make tallow for cooking oil.
Yes...I forgot to tell the butcher last week to leave the Fat ON MY CHUCK ROLL. Wont forget to do that next time...I want that fat...I paid for it, LOL. But really tho :)
@@astronwolf I think beef prices are highly dependent on what city you are in, and what exact store you are at. In my area, I'd expect NY strips to be $20/lb. and higher. I can't even remember how many years it's been, since I saw $9.99/lb.
Got a sub from me. I like very much the fact that you have no music while you are speaking. Music playing while the host is talking gets in the way. Another way to save some money is do what a friend mine in South Dakota did. His neighbor is a cattle rancher. My friend bought a quarter of a cow. He says he got 245 pounds of beef; and yes, he was able to select the cuts and the sizes. The total cost between the rancher's cost and the butcher's cost was $4.05 per pound. He sent me a photo of the first t-bone he cooked and it had me licking my phone (well, not really, but the steak looked great). He got a stand-up freezer and that's pretty much all that is in it right now.
Thanks for watching
Following the holiday season, I would buy whole turkeys at a discounted price. I would thaw it out and break it down into many cuts for braising, stir-fry, and the like. The bonus was when I'd save all of the skin, carcass, bones, neck, giblets, season, and roast them, Then into the stockpot they went with aromatics like celery, carrots, garlic, and onions. Slow simmer overnight, then strained and picked the meat from the bones for casseroles or salad. Then I chilled the stock so I could pick off the congealed fat. The resulting stock then went into my pressure canner for homemade bone stock. Why did I do all of this work? Well, first of all, I had a large family, but I also enjoyed a sense of accomplishment.
🤟🔥🤟
This is great. My late husband used to buy whole beef tenderloin and pork tenderloin and do his own cutting. He loved to grill, every week-end was a feast...i need to learn this...thanks.
Thanks for watching
What happened to your husband?
@@BrunoLima-xp8ij seriously?
@@euci3207ngl I wanna know to 👂
buy a whole one and have Sams Club cut it up for ya...they do it however you want it cut!
After saving money on buying large pieces of beef, but couple that with a vacuum sealer and the you can safely freeze your cuts for at least 1 year!! Tilia vacuum sealers are awesome! I have 2, one new and one old. The old one still works but I just wanted a new one. The old one is about 24 years old!
Excellent video. I've been doing this for years, and yes you do save a ton of money. The factors that make this so attractive is that you can control how thick you want your steaks and you can also trim to your preferences. I usually set aside two (one for me and one for my wife) 1 and 3/4 inch steaks for that special occasion and cut the rest at 1 and 1/4 inches. As far as the end cut where the sirloin starts to show up, I do several things. 1) I freeze it and then shave it into meat for cheese steaks that I make on my Blackstone griddle. 2) Make it into a great pot roast or roast it in the oven cooked to medium and then thinly sliced for roast beef sandwiches on onion rolls. 3) This meat is also fantastic for stir fry beef, very high end stir fry I should say. And then sometimes I grind it and mix with ground brisket trimmings for fantastic hamburger patties.
What do you use to shave the meat for the cheese steaks?
@@halalcurb3933 I use an electric meat slicer, like the ones used in Deli counters but smaller home size.
Thank you so much for this. NY is $14.99 a pound where I am at and we are not having sales very often on meat lately. I watched your video and picked up 2 slabs and ended up with $427 worth of NY for $208! They had Tritip slabs as well, but they looked intemidatying. Need to check your channel to see if you have a video for those as well! Thanks again!
depending on where ya buy it...but most places that sell this kind of hunks of meat will cut it up for you at no extra charge
Thanks! I just cut and vacuum packed 28 lbs. of them on a great sale. (5.99lb)
I like that you get so many consistent steaks this way. I think this makes it easier (for beginners like me) to cook them to the desired temperature consistently each time instead of just buying "random" steaks one at a time.
As a former meat cutter, I applaud your desire to buy a better cut than what is in the grocery store. I don't often go buy a whole loin and I usually (painfully) cringe at what I find in the grocery store. I am curios what you did with the hunk at the end of the loin, where it meets the sirloin. Its clear your math put it into steaks, as there was a fairly good size piece left and your "trimmings" were only 1.3 pounds. Seems a bit light there, given the typical fat cap still on a whole loin.
The 1.3 pounds was just the fat that I trimmed off the individual steaks. The sirloin end makes amazing hamburgers and ground meat. I am also testing out making high end beef jerky with it for another video. You can still cut it into steaks. I mainly wanted to show people what to look out for when they buy pre cut steaks. A lot of grocery stores sell strip steaks that are mainly top sirloin. I am just trying to educate people on the differences in the cuts they can find at grocery stores. Thanks for watching and your thoughtful comment.
Glad you're telling people this, when I was a student I actually bought a good knife as an investment to do this when I saw how much cheaper it was to buy full ribeyes, sirloins etc from the butcher or costco vs the cut steaks. Unbelieveable how little time it takes to cut it into steaks and chuck them in the freezer. Great tip.
I've been doing this for a long time, but very glad I found your channel. I've gone to a carnivore diet to lose weight (I've lost 135 pounds in one year) and this is the only way to afford to eat the way I do. And besides, having control of the thickness and being able to control fat content when I grind hamburger has been wonderful. Your video on the Chuck Roll was an eye opener, and now I buy those as well.
Congratulations 🎉🎉 you must be so proud
@@fallen605 Thanks! Not so sure about the pride aspect. I certainly feel better and can do things I couldn't when I was so heavy. I still have ~70 pounds to lose. These are a bit harder for some reason.
Well done! (Not the steak 😉) I found this channel because I too am starting Carnivore and need to drop about 80Lbs. Exited for my journey and all of these great UA-cam videos really help out. Thinking of grinding my own burger too. KEEP UP THE GOOD FIGHT ' 💪🏻🥩
Just started carnivore about 2 weeks ago. I realized if i was going to make it work for ME , I had to find a more affordable way. Just spent $95 on 13.67lbs usda choice strip roll and got about 17.5 steaks 🥩 super excited! I would have paid at least double that
@@ajuarez2800 Costco hamburger in bulk is a good option too, along with their big roasts. I buy hamburger and press out a bunch of 8oz patties. Vacuum seal them.
4:45 - That's such a helpful explanation of strip vs sirloin! Never looking at NY strips the same way again lol 👀👀🤌🤌
I buy whole NY strips for $7.99 a pound in Massachusetts. Usually they average around 14 -15 pounds. My butcher will break them down for free into steaks for me. I bring them home season them sometimes I do a little trimming, and then vacuum seal them for the freezer. When you are buying a piece of meat that cost over $100 I would be shocked if a butcher wouldn't be willing to break it down for you.
I never had ny strip steak till I saw them on sale for 4.99 a pound at my local H‑E‑B so I bought a few pounds
Great video thank you - small extra tip for those not able to buy in bulk - At the end of the day - right before the butcher hours end at your grocery and or very early in the morning right when butcher section opens, many meat areas have a discount section where you can find deep price cut regularly- you can also ask the butcher if they “could help you out” and mark down an item for whatever reason- many times they can and or will reduce the price
After watching this a year ago I've been doing it ever since. It's easier and faster than you think. Thank you butcher Wizard.
One tip...cut probably 1/8"-3/16" bigger than you think you want for your steak thickness. Basically, with a loin like this, you have a stack of steaks standing on their sides, so they expand out that way. When you cut one and lay it flat, it will depress slightly and you'll end up with a steak that is thinner than you wanted.
Thanks man I’m about to do this and wanted to be 1” thick I’ll switch it up so it matches my preferences
Just found your channel for the first time today, and after watching 4 videos I am definitely a subscriber now. Looking forward to watching many more vids on your channel. I've just gotten back into BBQ after about a 5 year break from it, and I have been buying meat like crazy the last couple of months. Going to start buying in bulk for sure.
Thanks for pointing out the sirloin portion within the strips.
I've always been pissed seeing local grocers that sell strips with big portions of sirloin included. Unfortunately chain grocers do this all the time.
Instantly subscribed. This is information I didn’t even know I needed.
I do this all the time. I use the trimmings to render down into tallow and the sirloin cap I cube into stew beef.
yes! fat is where the flavor is!!
I don't have a Costco in my town. We do have a Sam's Club, so I just checked the price. A 10 lb slab of Prime Rib Roast (Members Mark) is going for 17.28 per lb. Member's Mark Prime Beef Ribeye Steak cut in package is going for 17.48 lb. I live in West Texas cattle country, which also happens to be Oil Country too. Cost of living is high here, but I didn't think they were gouging us for meat until I saw this.
Thank you for your advice.
I have been looking for videos like this for months. Thanks for sharing your time, work, and knowledge to help your fellow nabores. 👍
Thanks for your comment. Keep watching more videos and share some to someone who you think would enjoy them. That is how this channel gets out to more people.
Thanks for watching.
I haven’t bought a precut steak in years. Quality is so much better when you buy a whole roast and scraps can be ground and made into an awesome burger.
Thanks for the tip of the top sirloin frequently sold as new york strip here in Arizona on the value packs they put 2 strips vs 2 top sirloin steaks now make sense.
Thanks again!
I am retired and been doing this for over 30 years. Great video, I will share it with friends and neighbors! They won't listen to me, the old fart, but perhaps they will listen to you!
Please dont think Im being a smart ass. Thanks for the informative video. I just returned from COSTCO. I selected a 13# strip loin USDA Choice like the one you show. $9.22/lb. I then looked at the "pre-cut" NY strip steaks (4 pack about 1 3/4" thick) $15.68/lb. So I said, yup the guy is spot on. There were also NY Strip steaks to the left of this big piece I thought they were the same, BUT they too were priced at $9.22/lb. Same as the primal cut. None of them had the sirloin nodule on them, (which I never knew about before watching this so thank you) so I said WTF? Then the ah ha moment....the $15/lb ones were USDA PRIME more marbled, etc. The $9/lb ones were USDA CHOICE. Same quality grade I was about to buy in the primal cut. The primal cut was $126 total and based on the good information you provided I would get about 7 steaks before I ran into the sirloin end. Buying them individually in 2 4 packs gave me 8 steaks for $110. I couldn't justify doing the work to trim and butcher the primal cut. In this case I would be actually spending more and have to do the work the only 'gain' to me would be the appx 2# sirloin end.
Beware most Costco steaks are pre tenderized in store with the possibility of infusing bacteria into the meat. So they suggest cooking them to around 160 degrees which means you can only cook them to well done! Who wants to eat a great steak well done!
@@nancyhorwitz5400 Please describe this 'pre tenderizing' method and explain how it infuses bacteria into the meat. Please cite sources for this information so I may learn. Thank you.
I found this information on a UA-cam video by Flav City with Bobby Parrish 9/4/2020. He describes the blade tenderizing Costco does on their steaks. The label on the steaks says blade tenderized and about the safe cook time. I was very disappointed when sure enough that info was on the labels!
@@nancyhorwitz5400 Well M'am I watched that video and several others on this 'blade tenderizing". I do see the concern and realize that the big primal cuts are not blade tenderized. That said, I've been cooking these steaks to 145-150 and never had an issue. Thanks for expanding my knowledge. Next time, Ill do the big cut. To be honest, Choice is really not a good grade for steaks. Prime is much better. You get what you pay for.
@@nancyhorwitz5400 I only eat steaks well done. even top steaks.
NEW SUBSCRIBER! Soooo appreciate your videos sir! I bought a huge chuck roll last week ,on your recommendation (Sams club) I told the butcher to give me a lot of steaks and some nice roasts! That is what I got!! Huge amount of red meat for my carnivore way of eating and for my "almost" carnivore hubs! We were stoked to get so much red meat for the price!!! I will follow your advice on this one as well...get the strip hunk O' red meat, cut up. Sams will do it if ya ask em! Thanks again...look forward to more of your vids. ps. have some 1 lb steaks on the grill right now ")
Nick's of Clinton, a deli, In Calvert county Md just had strip on sale for $6.99 for half or full side, great deal.
I still have quite a bit of beef that I bought at a pretty decent discount from a vendor in my freezer (cost about $250). But once it's gone, I'm DEFINITELY going to start doing this! Love the channel, my dude.
Saved me so much money and made me a better cook! Thank you!
You have to be careful on picking out your meat from Costco. The last two times I have been burned. My most recent purchase was a 14+ pound strip loin from Costco that was 1/3 fat. I trimmed over 4 pounds of fat off the steaks-when I say fat there was not a ounce of meat in any of the fat I trimmed away. my $9.59 a pound strip loin ended up costing me over $14 a pound for the actual meat I got. I rendered down the 4lbs of fat and ended up with about 2 1/2 pounds of tallow. My wife told me that was some expensive cooking oil 😂 and I agree. The quality at Costco is not what it was pre-pandemic.
We don't have a Costco here but even our large store has gotten a bit cheap with things, used to buy hamburger there but the last couple of times I did there were to many bone fragments in it. I don't like getting speared in the gums or between the teeth. I understand that it happens from time to time but when you get one package of meat that has dozens of sharp little shards in it that is ridiculous.
Definitely true, there are some bad butchers at Costco that don’t seem to care about what the customer gets, we spend about $300 or more each month on meats and it’s a hit and miss, but if you get a good butcher you can score big time on good cuts.
I love Costco, but their primal meat has too much fat. I prefer US Chef's Store, as they have less fat and are the depth of the meat is smaller. This, I can cut a nice 1" or so steak and it will weigh 13 oz or so. A Costco cut would be about 16 oz and would have more fat.
Great video. Strip loins (boneless, bone-in are a bit of a pain) are the easiest to cut and trim, IMO. It's really hard to mess it up. Ribeyes (boneless again) are next, but not that hard with a smidge of anatomy knowledge. Tenderloin requires anatomy knowledge and sharp knives to pull off without waste. Practice, practice, practice is the key, and that means cheaper meats. De-boning a pork shoulder/boston butt is really good practice on a cheaper piece of meat (plus you could show off the elusive butchers knot to tie it into a roast). Might be worth a video, if you haven't done one yet.
When I buy a whole strip loin at Costco, I peel off a lot of that fat cap and then trim out most of the tendons that run underneath the fat cap. They're inedible, tough to chew, and I just like to get rid of them so that the steaks are just more pleasant to eat. I do it before I cut the whole loin into individual steaks. Just overall faster that way. And then dry brine in the fridge overnight with just salt. And I like thicker steaks than what grocery stores want to cut them.
I do the same thing with pork loin. Cut chops about 1 1\2 inches thick. Makes for great stuffed pork chops, and you can get a 10-11 pound loin for around 20$. Even at 1 1\2 inch I get 17-20 chops!
I've been doing this a long time. And the money I save is amazing.
This is such an easy meat to process as well with almost no waste. Saw these at Costco and just had to get it!
Big thumbs up, did this myself last month and I will be buying in bulk going forward.
Great videos. TY.
Thanks for doing these videos. I have been wanting to learn exactly what you are telling us.
I used to be a meat cutter at a little grocery store 15+ years ago before Kroger came into the area. Idk why I havent been doing this. I found it to be an enjoyable job.
Ive been w u since day 1 bro keep at it
Great review. I've always wondered how I could buy NY strips in bulk, and what the difference was between the NY and the sirloin. Thanks so much for sharing.
I did this today. Thanks for the tip!
Watched a few of your videos over the past few weeks, just getting into charcoal grilling on a budget. This video got me to sub because of the lesson of supermarkets charging for NY Strip but having 1/2 top sirloin.
I have learned so much today that I’m going to reward myself with the Tumblr knife sharpener. Plus, I’ve subscribed. Thank you.
thank you... NY strip is my favorite cut and I just learned a bunch!!!
Thanks buddy that really helped ... Looking forward to watching your videos.
Great information! Thank you!
Great advice!!!
VERY informative about the cap, never knew. Thank you.
Thanks for making this video! I just learned so much!
My Man!!! Thank You for your knowledge and tips 😁
Good information!
I find that buying better cuts of meat and trimming/cooking them the way I like is very satisfying. Why fight for hours on end trying to smoke a brisket to make it tender and edible when you can buy a better cut and smoke it for a lot less time, and come out with a better product!! ;)
Thank you for the info. Just subscribed 👍👍
I've been doing this for the last 20 years. It surprises me so many people don't and continue to pay top dollar.
Loving your videos. Really informative. Subscribed! Thanks the great tips!
Thanks for your expertise and advice! Liked/Subscribed
Best vidéo
I was looking for a way to save money on buying steak
Big thanks ❤
Great info. Thank you so much
Buy the whole slab of meat, cut it yourself, salt, pepper and garlic powder it, stick two steaks in a vacuum bag, vacuum pack it, freeze it, and drop the package in your sous vide from frozen. Cook it for three hours at 128F and when done, pat dry, sear on a fire or hot cast iron pan with a light coating of oil in it, and down the hatch.
i love your tuts
The steak gods have blessed me and I somehow have managed to get my hands on 4 of these for free, along with other large cuts of meat. I now know how to cut all of them, this was the last one I needed to watch. Thank you very much good sir.
Thank you Wizard, great video.
Omg just found this channel love it!!!!!! Wish I would have found it sooner!! Thank you for the knowledge you are dropping I love steak and this video was very helpful.
Subscribed. Great info!
Hello...Your so right...I used to always buy sirloin strips...
Nice video bro thanks. Simple and easy to follow.
Awesome video! I’m going to Costco today because of this!
Thanks keep up the good work
We moved the the Columbia, SC area about a year and a half ago. Their is a US Foods Grocery store that anyone can shop at. They have sales on slabs of meat. I usually wait till it’s 2 to 3 something a pound. Chicken is usually cheap as well. I started grinding chicken and beef. Yes, it cost me time but I have some to waste and I’m saving loads of money.
I bought a while strip loin today. Thanks for showing me how to cut it up.
I just got back on the carnivore diet and this is my new favorite channel. I found it because of the newest video about the chuck roll and my jaw dropped at the utility of it.
Fuck yeah! Love the info. Exactly what I needed to know. I’m pumped, whole family is going to eat better while saving money. Sub earned.
Dude, your vid is the shizz… perfect, thanks!
Great information 😋
I did this today and made beef tallow with the extra fat. Turned out well and super simple, will do again.
Thank you so much for this video, I have a family of 6 and I have to save as much money as I can while feeding them well. Thanks again !
Great video, thanks man!
Videos are looking good and the amount of editing work you've been able to improve on is impressive! Love the content but I highly suggest you purchase a lanyard microphone to use while doing this. It'll take the quality of your audio up a few notches and add more quality to the videos.
Keep up the good work! I can't wait to get back home and do this for me and the wife for dinner
I just found your channel. I love it.
Great video. My neighborhood market had "family pack" NY strip on sale for $1 less per lb. Turns out it was the whole strip, 15 lbs or so. With only the $1 savings, it's probably not worth it as you're paying for all the extra fat and CT (and top sirloin). But it is tempting to be able to cut a few different thicknesses so that i can cook a rare steak and a medium in similar cooking times, or in the same cast iron pan. I'm tempted, especially since we got a good Wusthoff knife for Xmas.
Thank you! Very informational. Subscribed! My brother was a meat-cutter (he preferred that term to "butcher") nearly all of his life. I bestow upon you his rank of "Bovine Surgical Genius". 💯
I will be trying this soon!!!
Ok. You sold me. Thanks !
WOW thank you for helping me save money 💴 great information.
Great info.
Just watching to get some possible tips, but one i know is partially freeze your whole loin and then cut makes it easier.
Great info! Just subscribed!
Thank you
Love your channel been wanting to butcher at homs
Bought one today, I am looking forward to breaking it down later
The vacuum sealed bag to freeze in is excellent, because you want to thaw meat in water, it retains so much texrue. When you freeze it, you want to freeze it quick to, so put the freezer on "quick freeze" or whatever your brand calls the function, and only put in 4-5 pounds of food in at a time. Freeze time is reduced, and thaw time, and thats the idea, for retaining texture, freeze quick - thaw quick.
I have a freeze dryer -- might use that for a quick freeze since it goes down MUCH colder and faster!
I feel like I'm not doing my job as a father and a husband not knowing how to do this and definitely look forward to learning more.
Keep in mind if you’re comparing quality to quality, the value bulk meats cost even less than the prime top cuts of the traditional store-bought meat. Biig win 🥩💰💪
i bought a 1/2 loin for 6.99 lb , already cut up , it was 8 new york strips ....very happy with it