Save $80 Every Time You Go To The Grocery Store Buying Ribeye Steaks
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- Опубликовано: 29 окт 2022
- UPDATE 2024: Butcher Wizard Knife Collection is now available. We have a 10” breaking knife and a 6” boning knife.
Check it out at butcherwizardshop.com
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 will Show you how to save $80 every time you go to the grocery store by cutting your own ribeyes steaks. At home butchery is becoming people’s go to in order to save money as prices of food escalates. It is a very simple process and with practice won’t even take a lot of time. You also get to customize the steaks that you love. I got several 14 - 16 oz ribeyes as well as a 3 pound prime rib.
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This is the actual knife I used in the video: www.amazon.com/dp/B0019WSLHC/r...
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Watch this next for more money saving advice:
• Save $75 At The Grocer...
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I Like Meat !
I'm sure you said it in the video, but what is this cut called. I am super new to this. Sorry for the dumb question
Beef suet, is that the silver or just the fat ground? I have used annually in Christmas carrot pudding, but is becoming harder to locate from butchers. Thanks!
I cam take a camera to work and show u a few things if u want
Fellow carnivore subscribing now!
Pro Tip: Take your entire rib before slicing and place it in your freezer for about 30 minutes. You are not freezing it, you are firming it with temp (or lack of). You will find that your cuts are much cleaner and consistent.
We always do this with meats we are thin slicing for dehydrating the meat can be cut so thin it only has one side.
We cut our own chicken wings this way.
I do this with my briskets before trimming them and also with my big beef ribs and it works great. Take that tallow and melt it down and cook with it as well
Didn't know about that one. Thanks!
Looking forward to trying this. Sounds like a solid tip!
I used to think my parents were crazy as a kid when they’d buy an entire cow for $300 (early 90s), butcher it and we’d have beef for an entire year. With market prices… might not be a bad idea.
It's like a thousand or more but you can have all the fat n trim on to lower the price and get fat to get your ground beef and tallow.
@@RandomLombax37 Bull meat is cheaper if you don't mind a gamier taste. It would be around $600-$800 for a full bull.
Your parents were way ahead of the curve. I was fortunate to learn how to field dress, quarter and break down an animal because we hunted when I was young. We had a freezer full of meat all winter.
The only issue is it's frozen and not fresh
@@Kevfactorfood is food yo 😂
It's time for you to learn how to sharpen a knife and save $45 every time you dull a knife.
😂😂😅😅 👌🏾👌🏾👌🏾
Lol
Couldn't agree more
Yeah! I found it weird him saying you should throw it away (rather than sharpen it)
Right idea but two criticisms/notes:
1) He never actually tells you what cut to buy. It will be most likely labeled as a rib subprimal or a prime rib roast. You can also look at the cross-section to see if it resembles a ribeye.
2) He glosses over the fact that he got this cut at Costcos. It is fairly easy to get large cuts like these at sholesale/membership stores (Costco, BJ's, Sam's Club etc...). Your mileage at regular grocery stores may vary
Exactly! Wtf! good is the video if he leaves the most important Part Out?
Costco, not Costco's. Mr. Costco doesn't own the company.
Thanks for this. I was also wondering what the name of the cut was.
Came here exclusively looking for this comment
it's not the rib subprimal
Stumbled on middle class yt
Loool
lmao fr I'm over here thinking "no way in hell I'm spending $16 on a steak in the first place. NO WAY IN HELL I'm buying a $40 knife to cut hella Ribeyes"
No i see why AOC cries 70k is living wage thinking a kitchen like this is middle class 😂
Cry harder cause we know you ain’t working harder.
@@williamj4538 Cute. Enlist in the army and keep that same energy
you can also put the whole thing in the freezer for an hour so its a bit easier to cut. Much easier to get clean cuts when the meat is a bit firmer.
@Lying Eyes They only sell one kind but 2 grades. Either "choice" which is what he's using in the video is a cheaper grade. Or "prime" which is higher grade with more marbling and more expensive.
@Lying Eyes it's probably going to be called a ribeye roast, just look for that huge piece with a ribeye name on it.
@Lying Eyes Ribeye Steak
bruh just sharpen your knife. i cut ribeye all the time its not hard. slice dont push. use a decently sharp knife
I was about to say the same thing. I've tried this and it works.
I figured this out quite a while ago when I noticed pork loin was $1.99/lb on sale but the same cut (cut into chops) is/was $3.99/lb. This is a very good tip and it's true - at least in my area of the world.
Really good vid. Just subbed!
Thanks
Me too
Yes It's really easy to do with a pork loin which are always on sale at my local grocers.
For me at Walmart pork loin is $2.24 lbs but pork chops is $5.99 lbs. Is that a $3.75 per pound cutting fee?
I’m only 21 trying to be smart with my money choices. Live in CA, super expensive out here. Anything helps to save money. Thank you. Subbed for sure🤝
My wife has started making tallow and we've started cooking much more on cast iron so our canning shelf is starting to get some some jars of tallow accumulated. She's also started using soup bones.
Back when my wife and I first got married, for Christmas, my parents bought us a whole NY strip. Especially as two early 20-somethings who could rarely afford to buy steaks, that was the absolute best Christmas gift. Sliced it up into 8-10 steaks, bagged and froze them until desired time to eat. If you can swing the upfront cost and the freezer space, it's a game changer to buy whole slabs of meat like this. 👍
That is a cool story. I want everyone to keep at least a few steaks handy at all times in case the mood strikes.
Took me a while to find this out myself but I can only agree. I love steak but being an artist/designer my bank account is fluctuating wildly. Investing in an efficient freezer definitely is a way to good food.
We had a deep freezer in the garage from years ago. When we bought half a cow last spring, it fit perfectly. A deep freezer wasn't very expensive when I originally bought it 15 years ago. Haven't priced one in a long time. Pays for itself when you can save money buying in bulk and cutting your own cuts.
Dude, great tip! I’ve been doing this for over a decade, and it’s all true!
I actually get the Sirloin cap, and cut it into pyramid shaped chunks, once marinated perfect on the grill. It’s the same cut of meat they use in all these Brazilian restaurants, and is the favorite in South America.
The butcher in my local Costco turned me onto it when I asked him what the best deal on beef was.
STOP! DON'T DO IT (keep reading)
Freezing your proteins at home is detrimental to it's quality.
Slow freezing creates big ice crystals that damage cell membranes. This means that a lot of water is released from cells when thaw AND as a consequence dry and stiff steaks.
You need to flash freeze your steak to create small water crystals. Most of us do not have the equpment necessary to flash freeze our steaks.
My dad was a butcher. I remember the hand placement for measuring thickness. It’s amazing the things I retained from watching him work.
Osmosis.
If the video host was using the proper slicer you could just use the slicer blade for the proper cut thickness, but he's using a fish knife....
@@user-gn6uc5dn6u huh???? what makes you think that's the wrong knife. ask 90% of butchers what knife they use for cutting steaks and it'll be a 10 inch victorinox breaking knife. filet knives look a lot different than that
Is he still in your life? I really hope so.
I work in a price chopper meat department and we sell USDA Choice and Select but our shipment for the ribeye select steaks actually turned out to be prime! I just bought a Prime Ribeye for $11/LB
Just finished cutting up a 16 lbs ribeye from Costco. Cut thinner yielded 15 nice steaks plus a 1/2" morsel I just devoured off of the cast iron pan. All vacuum packed and in the freezer now. I was spending $14-$18 per pound for ribeye from the local butcher. I'm happy with the results at this chunk from Costco @ $10.60 per lbs.
Now to cut up and grind the brisket I also got from Costco.
Thanks for your content. I am enjoying your videos.
I learned this in Home Economics in 1959-1961.
It has saved me a ton of money.
Thank you for sharing.
I did this all the time at my restaurant. The big Costco rib roast was usually even cheaper and better quality than my restaurant supplier and either I or my kitchen manager would slice up our own steaks. Ribeye is my favorite: I don't trim any fat because that's where the flavor is :)
What do I ask for when I go to Costco?
@@SwayPromo it’s right in the meat case bunch of different primals to choose from.
@@crains2448 what would be the name. Prime rib?
@@SwayPromo Rib Roast
@@jeremydunlap1197 okay thank you!
Dude, you are awesome. I enjoy your friendly, easy-going demeanor. You definitely made the task look and feel really simple. Thanks for the help.
I knew the butcher wizard in high school. Great guy! Love this channel!
When squaring up the ends, firm it up a bit in the freezer to make it easier to slice, then slice the ends super thin for Philly cheesesteak sandwiches. 10 steaks, a roast and two cheesesteak sandwiches. That’s a lot of meals at a great price! Nice job!
Thanks for sharing 👍🏻
I like the way you think
That’s how ya get sick
@@newport5504 huh why
@@newport5504 By firming up meat in the freezer before slicing it? It's a common recommended practice. If you think you got sick from it, you were mistaken, and it was something else you ate.
This brought back memories…I grew up a little more rural. Every winter, once the temperature dropped below freezing, the butcher would come to our house. We had a nice acorn and chestnut fed pig and half of a grass fed Galloway, that would feed two families for a year. The butcher would set up his workstation in the old “wash house” (where they used to cook the laundry back in the real “olden times”) he would take care of the actual butchering and complicated things like sausages and preparing the ham for smoking. (And by sausage I don’t just mean hotdog style, but also canned black sausage and liver sausage…) the rest of us would vacuum seal the meats, and depending on the temperature outside, either freeze it in the snow or put it in a super charged freezer.
Watching this I realise how much I miss it…but the last proper butcher in my area closed down last year for good. So now the supermarket is my only option. At least their deli-section can order big pieces for next day delivery.
That's such a sad ending to the story. Thanks for sharing
That's an awesome memory. My son and I are going to start raising pigs soon. Probably next year. We have contact info for an Amish butcher that does the same type of thing. Looking forward to having our own meat.
Great story. Now we have people asking, "What animal does pork come from?", and "Why do people hunt, when they can go to the store a get the meat where it's made?" SMH
Is butcher cheaper then the supermarket tho prehistorically and now
You'd have to learn to butcher for yourself. Of course, I'd have to be starving to bring myself to kill something I'd been raising myself. Easier to let someone else do the dirty work and pick up the product when it's all said and done.
Why does no one ever say what cut of meat you should be looking to purchase. I just see beef shrink wrapped in plastic…can somebody please explain to me what section of beef this is called prior to cutting
rib subprimal
@@Moshbearpig thank you…I will look for it at the store this weekend
Agreed almost no one does this and it’s so annoying. You should also know grocery stores and butchers also call the same cuts by a few different names.
Completely agree I looked in his "more" section n notta. LOL came to comments to see if anyone mentioned it lol. Thank you for asking. Detail details details are important things. Espin videos. We are here to LEARN. Bearded Brothers give great details, ck them out.
@@Moshbearpigit's not the rib subprimal
I tried your ribeye roll at Costco, it was over $400.00. I was ok after getting CPR from my daughter ha ha. What I did find that worked for me is rib roasts at my grocery store at $6.99 a pound. I learner how to cut off the bones and maybe it was your channel. I could get 3 or 4 ribeye steaks about 1 1/4 inch thick out of each one. Probably a Christmas deal. Over a period of time I got several of them at about $38.00 a piece. Little easier to swallow than $400.00. Now my freezer is full and that is great as I am doing the Carnivore diet. Hope to hit the market at lest one more time till the end of the year. Hope you had a great Christmas .
That 1 year inflation hitting hard
$400? They sell them for $100 where I am and I'm in one of the priciest places in America.
@@gems8167Costco also sells prime. That's probably why it was more expensive.
McDonald's french fries were cooked in beef tallow before the '90s. Anyone under 30 doesn't know what they are missing!
Ah, they were so good, my boss used to have me bring some back from lunch. In the 1970’s lol.
And nowadays they have 19 ingredients…
Even Julia Childs talked about how good they were.
Great video. Our local grocery store had bone-in angus choice ribeyes on sale for $6.99/lb last week. I picked up 8 24-25lb whole bone-in ribeyes. I ended up with several 4 packs of rib bones for bone broth and 96 big fat 1.25”-1.5” ribeyes vacuum sealed in the freezer. I saved $7.99/lb on 144lbs of beautiful ribeyes.
Great job.
You mustve spent like a little over a grand
Holy crap you must have a big freezer
But im sure cutting them up allowed for efficient fridge packing
@@sleepn_on_me2473 I have three full 7cuft and one empty very old 18cuft freezers and 2 refrigerators w/ freezers and a vacuum chamber machine. Buying large primal cuts and butchering them yourself not only saves you money but you get to determine the size of your steaks and how much fat you leave on them. I leave all of the fat on my steaks. I have wifi temp sensors in all of them so if one fails I get a message on my phone and iPad when the temp goes above 0 degrees F. I use the 18cuft as an emergency backup and to put the frozen food from the other freezers in when it’s time to defrost one of the 7cuft freezers.
@@sleepn_on_me2473 Probably has a walk-in.
Same I have a freezer in garage and it’s port is hooked to generator just for safety and 2 times a year if we have a bad hunting or fishing season we buy 1-2k of meat at Sam’s club sausages pork butts and ribs and steaks and vacuum seal so they last even longer then we buy local produce and fruits at fancy markets where it’s absolutely fresh vs Walmart mushy stuff or brown.
Been really enjoying watching your tips and tricks with meat!!
So I went to Costco and bought a choice ribeye roast @ 6.78lbs w/ $12.99/lb totaling $88.07 (live in Hawaii for reference)
I used to work in a Costco meat department. While I was mainly a wrapper, the cuts and trimmings sound very in line with what we did in the shop. It's almost like you worked at Costco. ;) I believe the cutters relied on the bandsaw to cut the steaks though.
YES! I’ve been doing this for months now and it has been saving my family tons of money for quality food! Thank you for showing this so people can save even more!
where do you buy these big chunks of meat
As soon as you said, "if you don't like a ribeye, we can't be friends" I was sold and subscribed. Love it! Thanks for the tips.
Amen 🙏 me too
@@BR549-8to be fair I don’t think vegans are gonna be clicking on a video about rib-eye steak in the first place
I laughed and I hate life
I immediately liked and subscribed as well!!! 🤣🤣🤣😎👍
@@gavcom4060 Don't bet on it. Sometimes, people do things like that just to complain or yell about what terrible people you are.
One of the biggest savings for me and one of the nicest people to know is the knife sharpener guy! Like this video, meeting him and having sharp knives has changed my life. I made a point to spread the word and while most of his work is for the restaurants and their chefs etc now 1/2 his business is household cooks. I get meat from 2 sources: Costco and a local farmer. VIDEO REQUEST: HOW TO MAKE SHREDDED SUET FOR COOKING PIES.....thanks for this G
Great idea and I am looking forward to trying this method. Question: Instead of cutting the ends off to square up the meat, why not cut your prime rib roasts off the ends which negates the need to square off the meat?
100% I'd definitely cut a good roast off the chuck/del monico side.
some folks don't want rib roasts tho, weren't his tips useful for that?
When I was raising my three boys, as teens they ate a lot. I would buy the slab of top sirloin at a grocer/restaurant supply chain. It cost me around $75. I cut up steaks, stew meat and any fat left over I would give some to my beagle if there was meat on it and use the rest for stocks or soups etc. very economical tip, and thank you for the video!
As simple as this is, I really appreciate the walk through. Sincerely- someone who was raised on freezer isle hamburgers.
What’s the name of this original meat for my Costco run?
I went to Sam’s and the whole ribeye was about $12/lb. Pre cut ribeye was a little over $13/lb. I still went ahead and bought the whole ribeye and broke it down like you showed and it came out nice. But I ended up trimming off about 2lbs of fat from the whole thing. So all-in I don’t think I saved any money doing this. My ribeye was 13lbs so I saved about $13 by buying whole, but 2 pounds of it was fat, which made up $24ish of the total cost. So the $13 I saved by buying whole ended up being $-11 because I paid for fat that wouldn’t have been there in the pre cut.
At least you have more control over the thickness of the steaks, though.
Fat is good on ribeyes
fry that fat up in small chunks with some rice or buckwheat with eggs
Don’t devalue the fat. You paid for it to use as well.
Use the fat to cook other things. Way better then using vegetable oil or other oils
Thanks for the tips mate 🙏
Mate aren’t you living in India with your whole adopted family? You know he basically sliced up their god right??
How's it going Karl I liked your swat Valley videos.
Namaste!!!!!!
omg random karl rock comment spotted!
When I buy a rib roast the ends are not squared off. That way they can pry more money out of me.
Found rib roasts on sale for 5.99/lb down from 17.99. Thanks to this vid, I bought it without a second thought. I would've bought two if it wasn't for all the venison filling most of my freezer. Thanks for the info! Cutting it into a rack of ribs and steaks was so easy.
I am glad you are getting some things out of this video. Thanks for watching
@@ButcherWizard Is that what the name that’s on the Costco label “Rib Roast”?.
I had to look down the comments until I found yours telling me what the big piece of meat was because I don't remember him specifically telling me it was a rib roast. My food stamps just went up $10 and this is really going to help me eat for the whole month. I am doing the keto diet but going more towards carnivore this next month. God bless you and bon appetit.
@@darylhudson659so what he had there wasn't really a rib roast or a prime rib. He bought an entire thing of ribeye and cut it up. But a prime rib or rib roast is what he has there, but with the ribs still attached. So you need to take the extra steps of removing the rib bones. It's not hard and you can leave a little extra meat on the ribs to cook up some nice beef ribs.
Great video! Same goes for all cuts. My gf and I love chicken and I usually buy whole chickens with innards and all. Do the butchery, save the bones and innards for stock. The bigger the cut, the cheaper the pound usually
I am a carnivore. Our Costco stopped selling Prime ribeye steaks. I am so excited by your channel. Saving $$$$. Thank you.
Where and why?
Do you know?
Asking cuz the last 2 times I went to get filet mignon, they were out!
So excited that I found you. Dad was a hunter, and husband was in past years too, so no stranger to cutting up large pieces, but doing it correctly is a different thing! I know I will have questions! Thank you @Butcherwizard
Hey, around the 5:00 mark, your laundry is done
We must have the same washer/dryer, because I faintly heard that jingle and got up to go check the load I had going thinking it was done 😂😂😂
i am SO SO grateful SIr for you super teaching..i know nothing about the different meats and want to know....super duper teacher!
I have been doing the same thing with tri-tips. Very often you can find whole tri tip sirloins for reduced prices as well, and cutting them up gives you the same flexibility you get here.
You should let people know about the large pork loins at Aldi's. $10 for easily $40-$60 in 1" thick pork chops! Been doing this ever since I found them, cut, salt, freeze...best pork chops ever!
You have saved me money. I never thought to buy my meat like this until I saw your other video, where you did the pork loin. Since I eat pork chops a lot, it just made sense for me to do it that way. I got one of those vacuum sealers, so the meat does not go bad. I cut to the size I like which is kind of thin cutlet style. I get way more than I would otherwise. Being able to save more money is very important to me right now. Thanks for these videos!
Loving your channel so far! (and, yes, I'm interested in how you render your tallow - I have a technique that works for me but always curious if there are better ways to do things!)
Hi as a butcher I'll add that the situation you get at 5:30 is something you gotta ajust in advance when cutting your steaks. You will basically take an angle on your steaks cut that will be slightly tilted on the side steak after steak to allow you to get the same angle as for the end of the piece so you dont lose a beautiful steak with that action instead of just cutting it off and having a really uneven steak
As a real butcher I say stir fry or grind. You be cuttin door stops.
@@jaedonhurles3623 funny
It is kind of hard to see where it’s uneven. Would you say the top came out thicker than the bottom?
@@jaedonhurles3623as a real real butcher, you have butchered your grammar
Gotta second this. 16 years experience here. As someone without training, this guy does a good job. But yes, with skill you can learn more how to take a thin piece off and adjust your angle that by the time you get to the other end, you end with less trim/waste.
Also, factory edges are bullshit. Get yourself a whetstone and put your own on there.
A home ec teacher I had told me; in most situations a bigger knife is safer. If a knife is big enough to go past each side of the item you are cutting, you can keep the point down. Instead of having it wobble in the air. Also, that makes it where you can keep the knife in place and move the item you are cutting.
Yup you got it
Last I saw, the price difference at Costco for their cut ribeyes vs uncut roast was around $0.80/lb. The savings still adds up, but not quite as significant as mentioned in the video. Pretty sure both options were for USDA Choice.
of course... but you aren't going to click on video if it were labelled "save $4.75 if you buy 4x amount of steaks uncut/untrimmed"
I thought the same thing - the work vs benefit wasn't that dramatic when I was comparing prices. Also took me forever to trim it properly.
It was compared to Publix prices
You spend that savings in cleaning up and vacsealing lol. I wld totally do it to save 80 bucks but not 5.
All my life have preferred rib eye and prime rib ! No sirloin, no fillette miñon no bull at all ! So tender so juicy 😋 real good !
I agree with Rush x1. They need to be very cold (freezer), cut and immediately stuff in your vac bags for solid freezing. Keeps the fresh cut face from oxidizing as fast.
Thanks for the heads up on the equipment. Something I see a lot of new home cooks do wrong is choosing the wrong knife for the job and that's when you get accidents. Def picking up something like this for Thanksgiving Christmas season
I use a big chef's knife for almost everything. Works good for cutting roasts into steaks, but also works great for cutting up vegetables. Very versatile. But sometimes I do want a thinner knife for trimming around bones.
My Dad had to feed four kids. He always purchased half a cow each year. He would always purchase semi cuts and break it down himself! Keep up the good work.
I have been buying pork loin roasts and cutting it into pork chops for years. But more recently i have invested in a decent meat grinder and sausage stuffer. Now buying roasts is an even better deal, all of the trimmings can be easily used for ground meat and sausages.
Just found you today and I love your posts! Just started buying whole chickens and learning to butcher them for the parts and then using the carcass for bone broth. Now I can add to my knowledge through you! Appreciate it! I will definitely be doing this once I compare some prices. And, by the way, I use my tallow to make moisturizer as well. I know, probably not your first concern, but for any fellow female watchers. 😂
I love beef tallow for moisturizer! Works fantastic and you smell beefy, which my dog agrees is a good thing
I once worked as a cook for a college in RI the chef, Russ, was an interesting guy he kept food costs down better than anyone I’ve ever met. Example, Monday’s menu was roast chicken, on Tuesday the main course was Beef stew but also there was BBQ chicken, on Wednesday the main course was roast pork also fried chicken, on Thursday the main course was Spaghetti with meat balls also chicken croquets, on Friday hamburgers also fried rice with chicken, pork, beef. The change chicken bones, if any were turned into soup stock. Made what he called kitchen pudding, which was bread pudding containing left over donuts, pies and cakes.
Nothing better than smelling like a dead cow, please stay away from everyone
Great video! I started doing this a few years ago. The rib roasts go on sale for thanksgiving and Christmas and I buy an extra just for my ribeye steaks. I then cook the ribs for a nice little snack.
I’ll keep my eye out for the prices now that it’s that time of year.
Thanks for this tip. I'll be looking out it now that I know how to trim into ribeyes. Can't believe I've lived 4 decades and never knew this. 🤦
@@texasgirlmomx2342 they’re on sale now!!! Let’s goooooo!!!!!!!
i worked in a meat room at a local grocery store. To get more of these out faster, we trimmed before we cut.
New subscriber here. Love your personality! Thanks for the info!
Awesome video! I just subscribed. I recently started DRY AGING my rib eyes at home in the refrigerator. I have been buying 6-7 lb. ribeye roasts and using those. After watching this video I think I will buy a whole ribeye as you did and cutting off a 7 lb portion for aging and using the rest for individual steaks for immediate use. Thank you for the video!
Irrespective if your knife is cheap or expensive, LEARN HOW TO SHARPEN THEM PROPERLY, throwing them away because you've let them get blunt is a false economy!!!
I think he was being hyperbolic
Been doing this for years now, usually hit up the store after Christmas when there are rib roasts on sale, cut em up into ribeye steaks, vacpack them and into the chest freezer.
Dude, you were lit making this video. :)
This is amazing! I worked in a butcher-shop in high school and your %100 right YOU CAN DO THIS! its just intimidating at first
Thank you for watching this video. Keep coming back to the channel. I have lots of recipe and butchery videos coming.
@@ButcherWizard what is the name of the big piece of meat being cut ?
@@blakewilson3062 Tube Steak
@@jowbloe4700 thank you
@@blakewilson3062 He's trolling you.
thank you for this explanation! With regard to the knife dulling, i've experienced that the victorinox is easy to hone! A quick hone with the honing rod makes it sharp fast!❤❤
Echo days on RUclips
Honestly I have had so many times where I could have done this. I have done the same thing with salmon for several years, buy a whole fillet from Costco and portion it myself. I just thought the price point on the whole rib was super expensive. Defintely doing the maths this summer at my Costco to see if its worth it, it most likely will be worth it.
You had me at "If you don't like ribeye, we can't be friends"! ❤
You should mention exactly what product this is from Costco in the video. Is this the Prime Rib Roast? The USDA choice Black Angus Prime RIb Roast from Costco for me in Texas is $149.99 for 7lbs which is $21/lb. The other one that looks similar is $19.16/lb. Am I looking at the wrong thing?
Why are you following so closely USDA?!! they are captured by interests…
@@reginamemoriesforever-vc8ql2 minutes of research shows why usda grade is important
@@reginamemoriesforever-vc8ql Huh? Don't be a conspiracy nutter, the USDA grade system is fine.
. Don't be naive. The USDA has been captured and allows imported beef to be marketed as beef from the USA simply because it was packaged in the US. RESEARCH IT.
This in turn makes it almost impossible for US ranchers to compete price-wise because imported beef is so ridiculously cheap, not to mention lower quality.
So what? i don't care about that. As long as my prime steak is marbled its fine.
I work at a Sam’s club in the meat section. This is what I do for a living. You will save no more than $10 buying the whole roast.
Maybe thats just Sams Pricing. I got a 22 pound new york strip roast at BJ's for 5.99/pound the pre cut steaks were nearly $12/pound. I ended up with 14 steaks, and a pound of trimmings to use for stew and the bones that we roasted and saved around $80 as compared to just buying and freezing 14 pre-cut steaks.
Is this a ribeye roast or bone in ribeye? I tried asking for a bone in ribeye and was told those are only around during Christmas
Indeed, the poster ignores the fact that the cutoffs have been bought for $11 per pound, too, but are worth far less. That increases the price of the usable parts accordingly and reduces the potential savings. In reality, the savings will roughly be what the time is worth an experienced butcher takes to trim and slice.
he got it at Costco not Sam's
@@HeliPadUSA I just came from Costco ...roast 10.99....steaks 10.99....yeah no savings...
I buy and cut my husband's steaks (and mine too). However, you have given me some better ideas/tips for how to cut better steaks. Thank you.
Been doing this for years. I take the tip ends off the individual steaks and then trim the fat away from the meat. Or, just pull that whole tip slab off the beef before you slice it into steaks. Then use the bits for stir fry or steak bites. I double-wrap each steak in foil, then toss them into a big zip lock freezer bag. In they go. They last for months in my deep freeze. I loves me some Costco Rib Eyes.
I was crying when I saw you trimming the fat off the steak!!!!😢 that’s the best part of the 🥩 steak!!!!
Y don’t you just buy fat and eat that then
With the trimmings and the end pieces, and even leftover grilled steak, I usually chop them up and use them in cooking especially for making eggs (fried eggs and omelettes). I got the idea from "steak and egg" breakfast.
I usually save for hamburger or use the fat in deer sausage. You're paying for it you may as well use as much as possible. Plus my husky will eat any raw beef she can get her grubby paws on.
Thank you -I did this today and I saved $95.00 and I cut 16 steaks!
What do you do with the trimmed fat? If it's binned then the cost is more than $10/lb. Costco is cheaper than the full price at the grocery store, but I pay as low as $5.99/lb for rib eye when it goes on sale, usually just before a holiday. The biggest benefit of cutting your own steaks is you control the thickness.
I think this is what i will start doing once i ver my own place for sure. It will really help me hit my macros while being able to make absolutely delicious food. Always make everything from scratch. Don’t buy pre packaged stuff as it costs too much and you can’t control how big you want it. Except for things like poptarts and stuff.
I was thinking the exact same thing. However, mine was followed by "But I live in San Diego..." and the reality set in. :)
Don't buy poptarts or other crap like that either TBH. Nothing but empty calories.
I work in a meat department and take this man’s advice! Can guarantee you’ll keep your butcher happy if you ask for a whole loin. Saves us time and you money! 😂
I’m genuinely happy that someone just taught something actually useful about red meat and not just the same old “THIS is an INTIRE A5 MYAZAKI COW and WERE going to be DEEP FRYING EVERY PART IN CHEETO DUST” and YES I want to learn how to make beef tallow
I have not lived yet and want to watch more of your videos, thank you!
I cannot believe I am only now discovering this channel... Time to dive into your recipe videos!!
Wow, as the prices of everything have increased dramatically, who isn't thinking about their food budget and meal planning? Great video and eye opening.
Thanks for watching
You mean very ribeye opening.
I'm sorry...I'll see myself out...
Let's go, Brandon. I agree.
I love these videos and I've already used your links to buy knives. I can't wait to get started cutting my own steaks. To keep from getting frustrated, let me ask this: how long does it take to learn to make consistent straight cuts of equal thickness?
I worked at a Rodizio in my 20s and we ordered whole meat sections that we cut our own steaks off of- invaluable skill and easy to learn, if I can do it then anyone can! Thanks for uploading this!
Some people dont realize the steak they are buying in the store was once a cow.
@@temujinkhan6326 yum yum get ya sum 😋
I'm gonna try to go in on a half cow with my parents if we can find a good farm, totally worth it. Just need to get myself a big freezer chest
I bought the whole Vitronox Swiss Army Set (a perfect set for any BBQ fan) for under $200, but, yes, inflation has it currently @$250 right now. Still way better to buy the whole set. Had this set for ~4-5 years and they are still perfect.
Love to buy meat this way... think Beef Wellington... my absolute favorite, but hardest to make.
man this is a new channel right? if you started out with youtube your videos already have a really good quality! Keep going. looking forward to see more content from you, greetings from Switzerland (actually live in the area where your knife was made 🙂
I just spent $24 on a boneless ribeye. I do this 3-4 times a month. More when my son is home from college. This makes so much sense, I don't know why I didn't think of it on my own.
yeah but your son is in student loan debt
@@juanshaftpatel7488 .
@@juanshaftpatel7488 You don't know that and it's completely irrelevant.
@@andrewadams8601 he obviously is
@@juanshaftpatel7488 no, that's just your own personal bias, unless you know something that's not in the OP's comment or know them personally. Statistically, he probably is using student loans, but there a re e people that use scholarships, work while in school, or a combination to avoid student loans. Or the parents may have saved to pay for college tuition.
Personally, I don't like how rampabt student loans are in our country, but there's no reason to mention here when you know nothing beyond the fact the son is in college and this is a discussion about cutting up ribeye.
Nice kitchen and really awesome video. Going to show up to the cookout looking like an absolute boss
My eyes lit up the moment you pulled that knife out. I definitely needed a reason to buy another 😂😂 also people are scared to do this?? I can’t wait to do this myself 😩
I'm glad I stumbled across this video. Thank you for making this informative video. The only thing I'd do different: is on the last cut 5:27 I would have split the difference and made one cut. Even if they're not perfectly square cuts, personally I'd rather not waste the end trim off.
Hey question why not just buy from the actual farm and get it from a cow I don’t understand why people get these things from Costco?
Hope you reply you recently commented.
Dan P I understood it to mean that he eats the thin end pieces as a butcher's snack before cooking for the others. It's hard to cook when you're too hungry 🤔🤤😄
@@gatesroyale do farms sell smallish amounts to retail consumers?
You can call and ask. We have a farm here that has a grocery store at the front. You can buy any amount of fresh cut cow, beef, or chicken you want. They will also butcher your deer for ya. Awesome place. Try to find something like that
I do this with beef tenderloins. I got one the other day for 100 bucks, and then cut the main roast into 15 two inch steaks, and still had the whole top cap left over for French dip sandwiches. That saves at least 50 bucks on the steaks alone.
Not sure how this popped up in my RUclips algorithm BUT I’m glad it did! Subscribed and interested in all of this!!😂😂❤❤🎉🎉🥩🥩
what is the cut you started with going to be called at the grocery store?
in the video its just referred to as steak. what would the label say?
Yes, please show us how to make beef tallow with the leftovers!
Good advice throughout brotha! Yes you can save a lot of money just as he says, especially catch sale items doing this.
I need to start learning more about cuts of beef and doing this to save money. Subscribed
Wow this is great stuff for saving money and enjoying good food. Thanks. I subbed you.will comb thru your videos.
I just bought like a $140+ worth of ribeyes steak at Safeway last week. they were USDA Choice at $6.99 per lbs. Everytime they go on sales I get at least 20 lbs.
might sound like stupid questions but, do you freeze them and if you do which im pretty sure no way you can eat 20 pounds before it goes bad. Does the quality get worse? and how long can you keep it in the freezer?
@@jjkkqew2267 if u plan on freezing them it'd be worth it to invest in vacuum sealing bags. Easy to dethaw them when they're frozen. They can last for months in the freezer vacuum sealed!!
@@jjkkqew2267 individually packs it and vacuum seal it. Goes in the freezer and it is stay fresh for a month or so. We go through 3 steaks around 4.5-5lbs every 2 weeks family of 4 with 2 teenagers. When these goes to sale, ribeyes, NY or TBone at $5.99-7.99, I buy a whole bunch. In fact I just bought 15 lbs of Sirloin at $3.99 at Safeways and they are great at the grill. My teenagers loves them.
holy moly that is crazy cheap for USDA Choice! Nice find!
@@batteries671 2 weeks ago I bought another $150 worth of short ribs, $5/lb at Safeway. My wife makes a killer braised short rib, goes great with rice or potatoes.
Been doing this for years. Saving, on a large scale, is nothing to ignore. Sadly, there are those who don't care about their money!
This is one very helpful video, the best I've seen about home butcher skills. What I didn't get, (maybe I missed it,) was specifically what cut of meat you bought at the store. Was it a rib roast? No ribs so I can't see how it was called that. If you find the time could you please provide a specific name to look for at the store?
Thanks for all of your work in presenting these very useful shows, much appreciated.
Yeah I'm searching around for that info too...
Love your channel. "If you don't like a Ribeye we can't be friends!" Thank you for what you do!
I've been doing just this for a long time.
Rib Roasts are pretty easy. I've also taken on the whole Sirloin Primal, and a whole Chuck.
The Sirloin was fun, and turned out well. The Chuck was a different story, though - A whole lot of muscle groups and grain going 100 different ways.
The Chuck roll can be tricky but the Chuck eye and Denver steak might be one of my favorites. A video on the Chuck is coming.
How long do these last in the fridge?
@@mhaidera It depends if you vacuum seal it will last up to 3 weeks. Standard hold time is two to three days and up to 6 days dry age & salted.
Chuck roll is kinda easy. Once you're out of the short ribs, it's all steaks/roast/stew. The first 3-4 cuts are where the difficulty is, seaming out your chuck eyes and boneless shortsc (Denver steak).
@@SableDrakon Agreed, chuck roll just takes experience and practice. Unfortunately when you're dealing with a 20+lb piece that practice can be a little pricey XD
🤷🏽♂️ worked my way through high school and college at the local “prime” steak house. I did a lot of the trimming before cutting individual steaks. At home I save the last part for my prime rib. I always tie it up really well so not concerned about it not looking perfect, as it is an end piece. I smoke my beef tallow in my pellet grill, so good.
It might be cheaper for you guys in the US of A but here in the UK it works out a lot more expensive buying the whole ribeye from Costco compared to individual ribeye steaks from the supermarket.