I used to do this, find the best prices for the most meat at the stores around us... then we found out a farmer in town sells cow meat by half or quarter per cow and I like how the butcher he goes to cuts the meat. So, we get a quarter of a cow, it fills our freezer quite well for 3 of us, though the order is heavy on ground meat. I'm not disappointed with that, my child prefers burgers over steaks, so it works out. It looks pricey at first, but when you break down the meat cuts it is actually saving us money and lasts a long time as far as suppers go. AND we know what is going into our meat since he's local... I love the cost and convenience.
I got a quarter cow from a local farmer. Excellent quality, but yes too much ground meat. Everything is now gone except for some of that ground meat - but I must admit, it's been quality ground beef.
We have an opportunity to buy a quarter of a steer that is going to butcher next week. The farmer is asking $3.50/pound hanging weight. I think it will be worth it. EDIT: Oh yeah. He's going to have American waygu in one year. Those of us who buy from him now will have first right of refusal on the waygu.
@@eacole72 oh, wow! I think that's actually a couple dollars cheaper than here! I know you'll love the experience. It saved quite a lot of money at the grocery stores.
The chuck roll alone made this video for me. I didn't know the denver steak came from that roast, and the other great cuts too. Thank you for educating us Max the Meat Guy. This is awesome.
Ive worked in sams club meat department and a lot of the cases of whole loins say choice, prime, cause it was close to prime, which is why i always recommend getting a choice with great marbling instead of paying extra for prime
We consume enough micro plastics and BPAs, I never put my food in plastic vacuum seal bags and never will. Don't care that the FDA approves it, you're still just adding to the issue inside your body.. Worth bringing up though, people aren't aware of it enough.
alright, so for those fat pieces you render down, you can render them down further until they are golden brown, take off the excess fat, and then put the rendered fat pieces into a dough to make bread it's a persian delicacy called Fateer, we usually bake them in a tandoor and use eggwash on it, shape wise it's a circular semi fat bread that you can use a spoon's tip to add some shape to it after baking, you can add sugar and melted butter on them and go to food coma for an afternoon, which is totally worth it, welp, maybe just make a dessert portion so it's not unhealthy cheers Max!
HOW TO MAKE BEEF CRACKLINGS AND TALLOW THE EASY WAY. I used my crook pot to make tallow. Throw in fat. Let cook for 12 hours on low. Strain through a mesh food strainer. Place oil in jar; or silicon ice cube trays. Refrigerate. Once tallow is solid in the ice cub tray, pop out and then place in jar or container. Season as desired leftover fat and place into air fryer. Cook until desired crispness. You just made beef cracklings.
The most affordable meat and the highest quality is to find a local rancher, you can choose a rancher how the cows are raised and finish. Buying from a local rancher will help your local economy while keeping money in your pocket
When rendering the fat trimmings, I do it in my airfry oven and the crispy bits that are left do taste amazing, especially with a bit of salt. Also, the silver-skin and any other gristle that you might cut out - before or after cooking your steak - crisps up really well in the airfryer. It takes quite a while and you think its going to burn but it doesn't. If it's still chewy just cook it a bit longer. It's as good as pork rinds. Good collagen.
fun fact: mcdonalds fries used to be fried in beef tallow which is what made them taste so good back in the day. for a good while now they switched to vegetable oil for health reasons, even though its actually worse for you than beef tallow💀
@@anotherlover6954 2002 was when McDonald's stopped using beef tallow in cooking the fries. They paid $10 million to settle a class action lawsuit that a Seattle lawyer filed on behalf of vegetarians and Hindus who had, unknowingly at the time, eaten the fries cooked with some beef tallow.
* I saved this!!!* Another comment, I dislike how stores have flattened and made roasts so much smaller. You all know what I'm talking about if you're in your 50s, I'm sure. Not the roasts Grammy or Yiayia used to make. However, I have found one place who cuts roasts to actually BE roasts and they also have my business for having the best produce, meat and selection of items as well as prices. It's great finding a store you don't have to worry about doing your all in one shopping at, or cutting coupons for.
I’m a butcher at my local Kroger and we cut our roasts usually at least 3.5 lbs, any bigger than 5 and we cant wrap it well enough so it doesn’t get damaged
@@popbobreal2023 you guys are better than the shaws... I'm not knocking YOU, because butchers are awesome. It's the times that have changed. And I get that... it's a whole other ballgame having the industrial seal wrap machine, whatever that's called, lol, as opposed to cutting what you need to have in store and wrapping it from the bigger meats. I'm more thinking about not being able find anything like that for roasts. You make me wish I had a Krogers near me if I could get 3 pound plus roasts. I'm not sure why they don't have any, besides holiday sales, that's different. One of the skills I absolutely wish I had was being able to butcher, smh. I did know how to fillet fish, long time ago as a kid.
Hey I started doing this a few months ago after I started BINGE watching your vids! Great tips on buying good quality meat to ensure you always get the perfect result every time!
1st time seeing your video.. and I don't even like watching meat videos.. and this video I watched well over 10x!!! SUCH A GOOD VIDEO!! - Love the pricing Comparison - Love the diagrams for where the meat is on the cow - Love the detail explanation - JUST A GOOD DETAILED VIDEO!! KEEP UP THE GOOD WORK!!! ***PS - Can you just come and be my chef!!! I'll even let you wear white shirts! =)
ARE you kidding me somewhere in the Neolithic Age WE did that with Mammoth. Very well done SIR straight forward and really nice to watch. TRIPPY how you can see we were meant to eat this.
We've been doing this for years now. Might have been our last year though. This year I think we're going with a whole bunch of meat from local Amish families I recently heard about.
As a former butcher, even the day old streaks you could actually start to see the natural break down of the fibers making a slightly more tender steak. We always had to sell them at a discount though cause people saw the bright red fresh cuts and got scared or whatever.
The only thing that turns me off about Costco steaks is that they are blade-tenderized introducing possible pathogens and giving them a warning label about cooking it rare or medium rare. 🤔
Thank you so much for sharing your knowledge and tips I’ve recently started incorporating steak into my diet much more and admittedly in the beginning I was a bit intimidated with cooking it myself. but as I’ve learned more about the different cuts, cooking techniques, and methods involving steak, I’ve become more confident and have made some amazing steaks at home. I feel stronger and healthier. People like you have helped me get here and I am very appreciative so thank you again.
Brisket is good as ground meat if you don't want to smoke it. I break whole briskets into the their two parts (flat and point) and save the point for smoking, and grind up the flat for burgers. You can also cut them into chunks for any kind of braise.
I did the full breakdown on a chuckeye roll like this once, decided it wasn't worth it and now I save the steaks for the nystrip loin and the ribeye loin, and cut the whole chuck roast into roasts and stew cubes for the slow cooker.
Being on the carnivore diet, I am always on the hunt for deals on meats. I have a local grocer that will put all their meats 50-75% off the day before the sell by date. I'm talking $4.50 a pound for beautiful ribeyes. Every Thursday morning I go just after they open and get around $100-150 in beef/pork for $40-70. I just throw them in a chest freezer and use them when needed. It's like a cheat code. I just make a note on what cuts I want and what the sell by dates are and adjust based on that.
That's the best way. Plus Costco meat tastes horrible and is chewy. No idea how so many people eat their meat or make videos about getting their meat from Costco. Most local grocery stores will have better weekly deals, and most of them have better tasting meat. You found the jackpot of grocery stores haha. I'm also on the carnivore diet and go several times a week to shop any discounted meat or random deals they put out besides what's on the weekly ad. Saves me a bunch of money.
That is amazing and I need to incorporate this. I’m also an animal based woe as well, with avocados and occasional sweet potato thrown in 😅 Just curious, what is the grocery store you score this at?
This is awesome! I love grilling, but the massive prices of steaks keep me from doing it often, this is the perfect video to help me get started on saving!
I’d love to see something dedicated solely to cutting skills, because my biggest obstacle to doing this is a sense that the steaks I cut will really variable in thickness across each individual steak.
It’s always the knife. A sharp knife will cut what you want. Most people have a halfway dull one and that’s why they get anxiety about what the end product will be.
@ I get that part, but for me it goes beyond that to stuff like angling the knife the right way to start and all the way through the cut so I don’t end up with uneven thickness, etc
Tips for OP: Lay the meat out flat and stretch it a bit on the board; then indent (not cut) the top in the middle of the primal. Then indent again each half. Keep bisecting until you get the right thickness. Use the indents as guides. Cutting: You want to pull/drag the knife towards you with medium pressure; you pick up the knife when you move back to the start position. Do not "saw" back and forth or it will deform the roast (push and pulling) and create uneven cuts. Sawing will also cause the face of the steaks to be messed up. You have to think about holding the knife vertical and perpendicular to the board, cutting "down" rather than "through". Meaning keep that knife vertical and don't cut at an angle. Try it. The results will make you feel like a pro.
important point for bagging meat. spend several hundred for a quality vacuum sealer. it hurts, I know, but trust me. the $150 and less baggers are junk. I've thrown 2 of them away.
In canada we don't have the same meat quality system. We just have them separated by cut and so knowing what you're looking for really helps. Because a super well marbled new York strip is going to cost the same per pound than a laughable new York strip from the same butcher or grocery store. So you definitely need to know what you're looking for or else you could get a bad looking or poorly butchered steak for the same price that you could have gotten something much nicer for
Butchered a ribeye in the summer = leet steaks Got same deal last week, and it had almost no internal marbling. Seems it was imported and maybe only grassfed, instead of the feedlot runs we do in Canada Been braising most of it (although I BBQ first for crust, and eat the cap before popping in to the Dutch Oven) $10 CAD/lb
This was extremely informative and entertaining. Thank you very much for this content!! I've been getting into cooking and have been intimidated by steaks but this helped me learn a lot of cuts and names and gave me some more confidence in breaking down some of my own meat to get the steak sizes that I want
I’d like to see him try to explain what to do if your newly whole rib roast you just bought ends up being dark cutting beef that’s super tough cause you couldn’t tell it was like that though the plastic bag on the meat
Great information and breaking down the cuts! I will add how saving money won't always give you better quality meats, in that Costco meats are grain fed and not grass fed or finished resulting in fat not having more omega 3 & 6 quality fats... Probably the reason your little pieces of fat tasted horrible, and why there's a premium paid for Wagyu, but the fat is awesome🙌 Whenever I've had Costco meat(ribeye), my gut gets upset from the grain fed beef, so I've stayed with grass fed or Wagyu
Great video... I can't recommend a foodsaver vacuum sealer or splurging on a chamber vacuum sealer. I also shop for meat at my local Costco Business Center(any membership level can shop there)... They have cryovac inside & outside skirt steak, chuck roll, strip loin, ribeye roast, and 10# tubes of ground beef that are a better value than my local grocery store and a little cheaper than the normal Costco.
I still don't understand how you are finding those deals at costco. $11.99 / lb for Rib roast? How? The ones by me the lowest I could get it is ~$24.75.
A couple of times a year you can score a good deal at costco on various cuts. Typically right before Christmas/New Years for Rib, NY and Fillet. Summer brings good deals on those plus Brisket. But they do it on an off throughout the year, but you need to pay attention. Also check your grocery stores. I got five rib/ny roasts (about 32 lbs total) for under $6 a pound. I dry age them for 7-10 days, trim and vac seal. It's an afternoon of work, but I don't mind. I happen to have four to trim this weekend, and it's going to be cold and snowing outside. So not like I got much else to do.
I’m lucky I live near an Amish market I can get whole ribeyes, a.k.a. the whole cut for 7.50 a pound I have to do the cutting myself but I can eat ribeyes for the same price that somebody can find eye of round steaks on sale.
I treated myself with a Wagyu/Angus steak grown locally. I know, not the real stuff but the best I could try in Canada. I actually didn't care for it. I found it too fatty. It overwhelmed the steak. The steak fat is supposed to give it that tender buttery flavor. I got the tenderness but the fat was way past buttery flavor. I'll just stick with the rib eye. My mom had her gallbladder removed and even as a huge steak fan. She couldn't handle the Wagyu either. It was too fatty for her and caused her a lot of stomach pain. She eats very lean steaks now but will treat herself to a rib eye once in a while.
I have reservations about placing fresh meat in the same area where packaged meat was previously stored, as the latter is likely to be contaminated. Packaging is often handled by multiple individuals, increasing the risk of cross-contamination, and the surface may harbor bacteria or other pathogens from direct contact. Great video though! I'm looking forward to another vid where you show how to pack and properly refrigerate all the steaks when you cut them into individual pieces.
Why? So you can cry about how he placed the meat in the vac bags, or how he doesn’t have his freezer set to the right temperature according to you??? Never going to make everyone happy with all this sanctimonious rhetoric.
i work as a butcher in a grocery store sometimes and i sliced the tip of my thumb off cutting a sirloin the fat caps on lower quality ones dont play and will take your knife where it wants it to go
I wrap any meat I purchase in white butcher paper before I vacuum seal. I make sure there aren’t any sharp edges on the paper that might poke through the vacuum material. I have meat that will last 10+ years frozen, as long as the vacuum seal stays intact. Anything that looses the seal is cooked as soon as it can be cooked.
@@carebear927 Oh. that makes sense. I guess I'd write it on the plastic outside, and still be able to see the contents. Does the paper provide more insulation, perhaps?
I am excited to see how to cut the Picanha. They are almost impossible to find up here in MN. There is a Hispanic grocer that just opened and carried them, but still excited to try cutting at home. Thanks
I got 1,3kg piece of entrecote aka boneles rib roast🤔 First day I made two 2-fingers thick reverse seared ribeye steaks, they went bit over but were delocious. Next day I cut cap out of the roast and made pinwheels stuffed with cheese, herbs, and onion, delicious. Next day I cutted the eye, I had left, in slices and made stew out of it and It was delicious.
Love the vid and I love a good marbled steak. But $/pound of marbled meat leads me to wonder. What’s the best (highest protein and/or nutritious) $/pound steak? I can add butter or cook with saved tallow (I know it’s not as good as marbled) but as a calories in calories out kinda guy. What would be your recommendations? I eat a lot of meat and also like to save a bit of money.
This video was about 1 week too far behind; I broke down my first sirloin roast. I had gotten it from a bulk store thinking it was a few pichanas (which they often do with tri-tip and other cuts) I ended up sectioning the rest of the sirloin into roasts, so it'll still be good, but would've been nice to have gotten some lean sirloin steaks out of it too.
Great Video, just a question any videos of shopping with a butcher and also any thoughts on grass finished/fed steaks? Just asking here and thank you for the great content !
Buy a whole standing rib roast from Publix around Christmas. $7 per pound. I buy a few. I make one for Christmas. Then I cut the others and vacuum seal for the next several months.
I hate to say this and be the bearer of bad news, most so-called dry aged steaks are actually wet aged sealed in plastic, then taken out, patted dry and adding a spray on enzyme that slowly darkens the steak, it's pretty gross if you think of it. Also, many restaurants that they claim to sell dry aged steaks, actually don't they add aged blue cheese, usually Gorgonzola or Stilton to the searing process which gives you the funky taste. It's illegal to do this but many restaurants get by with this until someone takes issue and busts them.
Maaaan I’m so glad I been watching your videos lately I attempted to make the family New York strip steak tonight , and everyone loved it ; I hit everyone’s desired temp 🙏🙏🙏
First time I went into Whole Foods, took a brief glance at their meat counter, saw the outrageously overpriced meat, and I’ve never even looked again. Their meat counter basically doesn’t exist in my mind
i find that getting any steak that has already been "prepared" in the case i will stay away from those. they are the ones that can only really be used for ground beef, but by putting seasonings and maybe wrapping bacon around them they can raise the prices for a lower quality steak.
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I used to do this, find the best prices for the most meat at the stores around us... then we found out a farmer in town sells cow meat by half or quarter per cow and I like how the butcher he goes to cuts the meat. So, we get a quarter of a cow, it fills our freezer quite well for 3 of us, though the order is heavy on ground meat. I'm not disappointed with that, my child prefers burgers over steaks, so it works out. It looks pricey at first, but when you break down the meat cuts it is actually saving us money and lasts a long time as far as suppers go. AND we know what is going into our meat since he's local... I love the cost and convenience.
The lol at the and kinda destroyed the whole thing
thats really nice, sadly i live in singapore and there are no local farmers 😭
I got a quarter cow from a local farmer. Excellent quality, but yes too much ground meat. Everything is now gone except for some of that ground meat - but I must admit, it's been quality ground beef.
We have an opportunity to buy a quarter of a steer that is going to butcher next week. The farmer is asking $3.50/pound hanging weight. I think it will be worth it.
EDIT: Oh yeah. He's going to have American waygu in one year. Those of us who buy from him now will have first right of refusal on the waygu.
@@eacole72 oh, wow! I think that's actually a couple dollars cheaper than here! I know you'll love the experience. It saved quite a lot of money at the grocery stores.
The chuck roll alone made this video for me. I didn't know the denver steak came from that roast, and the other great cuts too. Thank you for educating us Max the Meat Guy. This is awesome.
Agree, Denver steaks are amazing and chuck rolls are such a good deal
Say "Picanha" 3 times in a row and you'll summon Guga like he's Beetlejuice to cook them perfectly for you.
😅 LOL
Didn’t work 😢😂
😂 "Lets do it"
@@richeerich561let’s do it baby
Picanha, Picanha, Picanha
Ive worked in sams club meat department and a lot of the cases of whole loins say choice, prime, cause it was close to prime, which is why i always recommend getting a choice with great marbling instead of paying extra for prime
Imagine the shit meat that Sam's club buys....no thanks
HAHAHA
@@scotimotti Hey man, everyone isn’t as affluent as others.
Tip: freeze the steaks on a rack before vacuum sealing. They will hold their shape under the pressure.
Good idea. I'd not heard that before.
And be sure to pat your steaks completely dry to avoid crystalizing and frosting on the steaks.
We consume enough micro plastics and BPAs, I never put my food in plastic vacuum seal bags and never will. Don't care that the FDA approves it, you're still just adding to the issue inside your body..
Worth bringing up though, people aren't aware of it enough.
Which vaccum sealer do you recommend? I’ve seen many but in all of them people complain something about it. I wanna freeze meat, for sure.
Inova vacuum sealer AND sous vide. Buy both@@davidforti9931
alright, so for those fat pieces you render down, you can render them down further until they are golden brown, take off the excess fat, and then put the rendered fat pieces into a dough to make bread
it's a persian delicacy called Fateer, we usually bake them in a tandoor and use eggwash on it, shape wise it's a circular semi fat bread that you can use a spoon's tip to add some shape to it
after baking, you can add sugar and melted butter on them and go to food coma for an afternoon, which is totally worth it, welp, maybe just make a dessert portion so it's not unhealthy
cheers Max!
You just blew my MIND! Thank you so much for sharing this.
@@pastrie42 ah! my absolute pleasure!
HOW TO MAKE BEEF CRACKLINGS AND TALLOW THE EASY WAY. I used my crook pot to make tallow. Throw in fat. Let cook for 12 hours on low. Strain through a mesh food strainer. Place oil in jar; or silicon ice cube trays. Refrigerate. Once tallow is solid in the ice cub tray, pop out and then place in jar or container. Season as desired leftover fat and place into air fryer. Cook until desired crispness. You just made beef cracklings.
NICE! I really wanted to put this info into a short, but this is so much more helpful! Thanks, Max
It's whoever this guy is, WOW!
Love your videos man
thanks to this video, my crippling brokeness has been cured, thanks max the milk man
Milk man is crazy
The disrespect
The most affordable meat and the highest quality is to find a local rancher, you can choose a rancher how the cows are raised and finish. Buying from a local rancher will help your local economy while keeping money in your pocket
When rendering the fat trimmings, I do it in my airfry oven and the crispy bits that are left do taste amazing, especially with a bit of salt. Also, the silver-skin and any other gristle that you might cut out - before or after cooking your steak - crisps up really well in the airfryer. It takes quite a while and you think its going to burn but it doesn't. If it's still chewy just cook it a bit longer. It's as good as pork rinds. Good collagen.
Your first mistake was walking into a whole foods, looking for fairly priced groceries.
Whole Paycheck!
fun fact: mcdonalds fries used to be fried in beef tallow which is what made them taste so good back in the day. for a good while now they switched to vegetable oil for health reasons, even though its actually worse for you than beef tallow💀
They also switched away from beef to sell to more customers with religious dietary restrictions. McDonald’s does not care about your health.
I believe it was switched out to make them vegetarian/vegan friendly
@@notafbiaget4547 I don't think so. Burger joints weren't known for promoting vegetarianism back then. Those were simpler times.
@@anotherlover6954 2002 was when McDonald's stopped using beef tallow in cooking the fries. They paid $10 million to settle a class action lawsuit that a Seattle lawyer filed on behalf of vegetarians and Hindus who had, unknowingly at the time, eaten the fries cooked with some beef tallow.
I remember
* I saved this!!!* Another comment, I dislike how stores have flattened and made roasts so much smaller. You all know what I'm talking about if you're in your 50s, I'm sure. Not the roasts Grammy or Yiayia used to make. However, I have found one place who cuts roasts to actually BE roasts and they also have my business for having the best produce, meat and selection of items as well as prices. It's great finding a store you don't have to worry about doing your all in one shopping at, or cutting coupons for.
I’m a butcher at my local Kroger and we cut our roasts usually at least 3.5 lbs, any bigger than 5 and we cant wrap it well enough so it doesn’t get damaged
@@popbobreal2023 you guys are better than the shaws... I'm not knocking YOU, because butchers are awesome. It's the times that have changed. And I get that... it's a whole other ballgame having the industrial seal wrap machine, whatever that's called, lol, as opposed to cutting what you need to have in store and wrapping it from the bigger meats. I'm more thinking about not being able find anything like that for roasts. You make me wish I had a Krogers near me if I could get 3 pound plus roasts. I'm not sure why they don't have any, besides holiday sales, that's different. One of the skills I absolutely wish I had was being able to butcher, smh. I did know how to fillet fish, long time ago as a kid.
@@wirtification Roasts are so easy, thats the first thing i learned to cut. what roasts do you usually get
I cant even cook but thanks for the tips
learn
real
you can do anything if you believe in the lord jesus christ.
@@cowboyluke4013 ew nobody asked. and yall wonder why people hate you
@@silvacadobro relax
Hey I started doing this a few months ago after I started BINGE watching your vids! Great tips on buying good quality meat to ensure you always get the perfect result every time!
1st time seeing your video.. and I don't even like watching meat videos.. and this video I watched well over 10x!!! SUCH A GOOD VIDEO!!
- Love the pricing Comparison
- Love the diagrams for where the meat is on the cow
- Love the detail explanation
- JUST A GOOD DETAILED VIDEO!!
KEEP UP THE GOOD WORK!!!
***PS - Can you just come and be my chef!!! I'll even let you wear white shirts! =)
ARE you kidding me somewhere in the Neolithic Age WE did that with Mammoth. Very well done SIR straight forward and really nice to watch. TRIPPY how you can see we were meant to eat this.
Always consider medallions from a loin tip which will always be several dollars per pound less than a prepped full size steak.
We've been doing this for years now. Might have been our last year though. This year I think we're going with a whole bunch of meat from local Amish families I recently heard about.
As a former butcher, even the day old streaks you could actually start to see the natural break down of the fibers making a slightly more tender steak. We always had to sell them at a discount though cause people saw the bright red fresh cuts and got scared or whatever.
This video is pure gold for anyone that loves meat.
The only thing that turns me off about Costco steaks is that they are blade-tenderized introducing possible pathogens and giving them a warning label about cooking it rare or medium rare. 🤔
Incredible! Will definitely be subscribing to this channel. Very knowledgeable. Thankyou!
Thank you so much for sharing your knowledge and tips
I’ve recently started incorporating steak into my diet much more and admittedly in the beginning I was a bit intimidated with cooking it myself. but as I’ve learned more about the different cuts, cooking techniques, and methods involving steak, I’ve become more confident and have made some amazing steaks at home. I feel stronger and healthier. People like you have helped me get here and I am very appreciative so thank you again.
I saved this video, great breakdown! Especially the chuck roll, that was extremely valuable
Just bought a 8 lbs brisket for 35$. The chuck roast was 6.67$ lbs. didn’t want brisket but saving is saving
Brisket is good as ground meat if you don't want to smoke it. I break whole briskets into the their two parts (flat and point) and save the point for smoking, and grind up the flat for burgers. You can also cut them into chunks for any kind of braise.
I did the full breakdown on a chuckeye roll like this once, decided it wasn't worth it and now I save the steaks for the nystrip loin and the ribeye loin, and cut the whole chuck roast into roasts and stew cubes for the slow cooker.
One of the most important videos of all time.
Saving money and getting to eat steak, win win
Being on the carnivore diet, I am always on the hunt for deals on meats. I have a local grocer that will put all their meats 50-75% off the day before the sell by date. I'm talking $4.50 a pound for beautiful ribeyes. Every Thursday morning I go just after they open and get around $100-150 in beef/pork for $40-70.
I just throw them in a chest freezer and use them when needed. It's like a cheat code. I just make a note on what cuts I want and what the sell by dates are and adjust based on that.
That's the best way. Plus Costco meat tastes horrible and is chewy. No idea how so many people eat their meat or make videos about getting their meat from Costco. Most local grocery stores will have better weekly deals, and most of them have better tasting meat. You found the jackpot of grocery stores haha. I'm also on the carnivore diet and go several times a week to shop any discounted meat or random deals they put out besides what's on the weekly ad. Saves me a bunch of money.
That is amazing and I need to incorporate this. I’m also an animal based woe as well, with avocados and occasional sweet potato thrown in 😅
Just curious, what is the grocery store you score this at?
4:31 the best catch ever❤
Saved this video to my Get Smart playlist, this is top notch life info!
This man really makes my Sundays
7:07 I would in fact like to see a Philly cheese steak video
This is awesome! I love grilling, but the massive prices of steaks keep me from doing it often, this is the perfect video to help me get started on saving!
I’d love to see something dedicated solely to cutting skills, because my biggest obstacle to doing this is a sense that the steaks I cut will really variable in thickness across each individual steak.
It’s always the knife. A sharp knife will cut what you want.
Most people have a halfway dull one and that’s why they get anxiety about what the end product will be.
@ I get that part, but for me it goes beyond that to stuff like angling the knife the right way to start and all the way through the cut so I don’t end up with uneven thickness, etc
Tips for OP: Lay the meat out flat and stretch it a bit on the board; then indent (not cut) the top in the middle of the primal. Then indent again each half. Keep bisecting until you get the right thickness. Use the indents as guides.
Cutting: You want to pull/drag the knife towards you with medium pressure; you pick up the knife when you move back to the start position. Do not "saw" back and forth or it will deform the roast (push and pulling) and create uneven cuts. Sawing will also cause the face of the steaks to be messed up. You have to think about holding the knife vertical and perpendicular to the board, cutting "down" rather than "through". Meaning keep that knife vertical and don't cut at an angle.
Try it. The results will make you feel like a pro.
This is my fav type of content, you just learn so much. ❤
Max is literally the best he keeps helping Me
learn how to butcher different stuff and I really like it
AWESOME VIDEO 11/10 🤩 this will save me TONS of money + enjoy some awesome cuts 🥩 I personally never had, great video keep ‘em coming!!!
We brazilian cut the picanha at 45 degrees, depending if its the right or left side. Try and let us know
This is perfect thank you!!
important point for bagging meat. spend several hundred for a quality vacuum sealer. it hurts, I know, but trust me. the $150 and less baggers are junk. I've thrown 2 of them away.
Every time I see a Max video I go to my local store for a steak, cooking when inspired just makes it better lol
When it drops below 7.99 a lb for strip or ribeye for 11.99 I jump on it and vacuum seal it.
I have recently gone carnivore, and your information is invaluable.
In canada we don't have the same meat quality system. We just have them separated by cut and so knowing what you're looking for really helps. Because a super well marbled new York strip is going to cost the same per pound than a laughable new York strip from the same butcher or grocery store. So you definitely need to know what you're looking for or else you could get a bad looking or poorly butchered steak for the same price that you could have gotten something much nicer for
Butchered a ribeye in the summer = leet steaks
Got same deal last week, and it had almost no internal marbling. Seems it was imported and maybe only grassfed, instead of the feedlot runs we do in Canada
Been braising most of it (although I BBQ first for crust, and eat the cap before popping in to the Dutch Oven)
$10 CAD/lb
This was extremely informative and entertaining. Thank you very much for this content!! I've been getting into cooking and have been intimidated by steaks but this helped me learn a lot of cuts and names and gave me some more confidence in breaking down some of my own meat to get the steak sizes that I want
big fan of the educational content you do!
I’d like to see him try to explain what to do if your newly whole rib roast you just bought ends up being dark cutting beef that’s super tough cause you couldn’t tell it was like that though the plastic bag on the meat
Alpine Wagyu making a cameo! 😊 🥩
Great information and breaking down the cuts!
I will add how saving money won't always give you better quality meats, in that Costco meats are grain fed and not grass fed or finished resulting in fat not having more omega 3 & 6 quality fats... Probably the reason your little pieces of fat tasted horrible, and why there's a premium paid for Wagyu, but the fat is awesome🙌
Whenever I've had Costco meat(ribeye), my gut gets upset from the grain fed beef, so I've stayed with grass fed or Wagyu
Great video...
I can't recommend a foodsaver vacuum sealer or splurging on a chamber vacuum sealer.
I also shop for meat at my local Costco Business Center(any membership level can shop there)... They have cryovac inside & outside skirt steak, chuck roll, strip loin, ribeye roast, and 10# tubes of ground beef that are a better value than my local grocery store and a little cheaper than the normal Costco.
Andy Cooks is a great channel!
Great video Max!
I still don't understand how you are finding those deals at costco. $11.99 / lb for Rib roast? How? The ones by me the lowest I could get it is ~$24.75.
He bought all the cheap and left the expensive ones
A couple of times a year you can score a good deal at costco on various cuts. Typically right before Christmas/New Years for Rib, NY and Fillet. Summer brings good deals on those plus Brisket. But they do it on an off throughout the year, but you need to pay attention. Also check your grocery stores. I got five rib/ny roasts (about 32 lbs total) for under $6 a pound. I dry age them for 7-10 days, trim and vac seal. It's an afternoon of work, but I don't mind. I happen to have four to trim this weekend, and it's going to be cold and snowing outside. So not like I got much else to do.
I’m lucky I live near an Amish market I can get whole ribeyes, a.k.a. the whole cut for 7.50 a pound I have to do the cutting myself but I can eat ribeyes for the same price that somebody can find eye of round steaks on sale.
I've been waiting, another upload from you!
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GET OUT
I treated myself with a Wagyu/Angus steak grown locally. I know, not the real stuff but the best I could try in Canada. I actually didn't care for it. I found it too fatty. It overwhelmed the steak. The steak fat is supposed to give it that tender buttery flavor. I got the tenderness but the fat was way past buttery flavor.
I'll just stick with the rib eye.
My mom had her gallbladder removed and even as a huge steak fan. She couldn't handle the Wagyu either. It was too fatty for her and caused her a lot of stomach pain. She eats very lean steaks now but will treat herself to a rib eye once in a while.
I have reservations about placing fresh meat in the same area where packaged meat was previously stored, as the latter is likely to be contaminated. Packaging is often handled by multiple individuals, increasing the risk of cross-contamination, and the surface may harbor bacteria or other pathogens from direct contact.
Great video though! I'm looking forward to another vid where you show how to pack and properly refrigerate all the steaks when you cut them into individual pieces.
Why? So you can cry about how he placed the meat in the vac bags, or how he doesn’t have his freezer set to the right temperature according to you??? Never going to make everyone happy with all this sanctimonious rhetoric.
i work as a butcher in a grocery store sometimes and i sliced the tip of my thumb off cutting a sirloin the fat caps on lower quality ones dont play and will take your knife where it wants it to go
I wrap any meat I purchase in white butcher paper before I vacuum seal. I make sure there aren’t any sharp edges on the paper that might poke through the vacuum material. I have meat that will last 10+ years frozen, as long as the vacuum seal stays intact. Anything that looses the seal is cooked as soon as it can be cooked.
Why the extra paper? I would think part of the appeal to vacuum sealing is being able to see the contents...
@@88KeysIdaho you write what’s wrapped on the paper with food grade ink.
@@carebear927 Oh. that makes sense. I guess I'd write it on the plastic outside, and still be able to see the contents. Does the paper provide more insulation, perhaps?
I've been doing this for years. My favorite is the tenderloin at Costco. I can get around 15 to 16 nice steaks and a small roast for $150 bucks
This was really informative thank you for making this.
i am so glad i found this channel, love it
Hugely educational, thank you
I am excited to see how to cut the Picanha. They are almost impossible to find up here in MN. There is a Hispanic grocer that just opened and carried them, but still excited to try cutting at home.
Thanks
I got 1,3kg piece of entrecote aka boneles rib roast🤔 First day I made two 2-fingers thick reverse seared ribeye steaks, they went bit over but were delocious. Next day I cut cap out of the roast and made pinwheels stuffed with cheese, herbs, and onion, delicious. Next day I cutted the eye, I had left, in slices and made stew out of it and It was delicious.
If any of you live close to an Asian supermarket like H Mart or Ranch 99, you need to check out the meat section.
Love the vid and I love a good marbled steak. But $/pound of marbled meat leads me to wonder. What’s the best (highest protein and/or nutritious) $/pound steak? I can add butter or cook with saved tallow (I know it’s not as good as marbled) but as a calories in calories out kinda guy. What would be your recommendations? I eat a lot of meat and also like to save a bit of money.
Pasture raised beef is much healthier than grain fed beef and will be more expensive ! Fact.
100%...the last four years I buy from local farmer 1x a year. The price point is basically 5-6$ per lb .....
Very informative. Please continue with videos such as this.
This video was about 1 week too far behind; I broke down my first sirloin roast. I had gotten it from a bulk store thinking it was a few pichanas (which they often do with tri-tip and other cuts) I ended up sectioning the rest of the sirloin into roasts, so it'll still be good, but would've been nice to have gotten some lean sirloin steaks out of it too.
Haven't watched a minute of this yet, but I've been hoping you would make a video like this. Thank you
I was just looking this up yesterday and looked at your channel specifically to see if you had a video on it lol
I really like this video. Very informative. I've always been wanting to buy a whole roast and cut it down now I will
PUBLIX MENTIONED LETS GOOOOOOOO🔥🔥🔥🔥🔥
I Love Max The Meat Guy Vids 💜
I figured out how to buy Wagyu beef at rock bottom prices… and yes, the burgers are really good.
I can’t leak the secret… or my supply will go away.
i will be trying this sometime soon, fantastic video on how to break down a large cut of beef, always been a bit daunting to me!
Wegmans meat is far better than whole foods. Also they dry age the steak in the rack in plain sight with date tag
Awesome video, and extremely helpful tips and price breakdowns. Many thanks sir!
Great Video, just a question any videos of shopping with a butcher and also any thoughts on grass finished/fed steaks? Just asking here and thank you for the great content !
THIS WAS AWESOME THANK YOU!!
This guide is fucking INCREDIBLE
Buy a whole standing rib roast from Publix around Christmas. $7 per pound. I buy a few. I make one for Christmas. Then I cut the others and vacuum seal for the next several months.
Best vid ive seen on this topic
This video is amazing. You’ve got me inspired. Thanks for all the tips. Now I just need a bigger knife.
I hate to say this and be the bearer of bad news, most so-called dry aged steaks are actually wet aged sealed in plastic, then taken out, patted dry and adding a spray on enzyme that slowly darkens the steak, it's pretty gross if you think of it. Also, many restaurants that they claim to sell dry aged steaks, actually don't they add aged blue cheese, usually Gorgonzola or Stilton to the searing process which gives you the funky taste. It's illegal to do this but many restaurants get by with this until someone takes issue and busts them.
I swear everyone is releasing food videos on a fast day
Maaaan I’m so glad I been watching your videos lately I attempted to make the family New York strip steak tonight , and everyone loved it ; I hit everyone’s desired temp 🙏🙏🙏
Fantastic video. I’m definitely going to butcher my own from Costco. I also need to learn to break down chicken
Excellent info! Thanks mannnnnnn!💯
The edits is so smooth, appreciated it!
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First time I went into Whole Foods, took a brief glance at their meat counter, saw the outrageously overpriced meat, and I’ve never even looked again. Their meat counter basically doesn’t exist in my mind
i find that getting any steak that has already been "prepared" in the case i will stay away from those. they are the ones that can only really be used for ground beef, but by putting seasonings and maybe wrapping bacon around them they can raise the prices for a lower quality steak.
The Whole Foods cut is pasture raised, of course that will be a lot more dollars.
Them Denver steaks look crazy good, definitely gonna try some
Awesome video! Thanks man!!!