How To Save $100 When Buying Steaks At The Grocery Store
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- Опубликовано: 9 июн 2024
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The New York Strip steak is one of the most popular steak cuts in the world. It is leaner than a ribeye buyt has more flavor than a tenderloin. It also is cheaper than the tenderloin and the ribeye. In this video, I am going to show you how to save $100 cutting your own New York Strip steaks. It is easier than you think. I also am going to show you how to pick out the best pre cut New York Strip steak at the grocery store.
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$10.54/lb at a costco in MA for anyone who cares. Just picked mine up yesterday so looking forward to cutting it up shortly!
I bought this cut from costco. I cut 14 steaks 1 inch thick. Left most of the fat on. I used the fat to make fried fat pieces. Loved it.
😂 love it... You explain it so well... I never thought meat cutting would be a hobby...on top of the savings, you just plain eat better too.
Great video. I just got a 15 lb. strip loin on sale for $6.99/lb. I cut it into 11 steaks and cubed the sirloin end for some beef stew.
I think you need a kitchen ruler to go along w/those knives. 🤣
You are so right about saving fat. Tyson Fresh Meats does! I used to haul loads of "Fat and Trim" from their plant in Lexington, NE to their ground beef plant in Emporia, KS regularly. I actually saw one of the loads (they're usually preloaded and sealed in a 28°F reefer trailer) and it was big cardboard (think watermelons) plastic lined boxes on pallets. Because of my experience, I would NEVER buy ground beef that I can't see!
That fat is gold!! I just made my first batch of tallow and not going back to store bought! Also, tallow makes the best fries. 😋
McDonald's used to cook its french fries in tallow but switched around 1990 to vegetable oil because of the cost and complaints from vegans. There was a big uproar at the time but they never switched back and we all just got used to it.
I buy a can of Wagyu tallow off of Amazon just to make fries. It's about a 2 and a half pound can and costs about $30. It's from a company called South Chicago Packing. Any excess left over from the fry cook can be reused.
Bizarrely, a couple weeks ago (last time I checked) my local Costco had none of these large cuts out - not even an empty space in their coolers where it would have gone. A long time ago stores stopped selling sheets as separates because people were buying flat sheets cheap and making fitted sheets, pillow cases, curtains and other home furnishings at a fraction of the price of what they sold already made. I'm wondering when the meat sellers will start doing the same thing. Hoping it's not soon (or ever.)
Well, luckily I do have a chef's supply store nearby.
These big cuts of meat at both Costco and Sams' in my area are the same price per pound as the cut and packaged stuff.
Absolutely love these videos. Thoroughly explained and saving people money.
You explain things so well... it gives me confidence to try this. Thanks. I'm hoping to save some money.
He really does.
I really appreciate these videos! Keep up the great work!
Thanks so much for the information & technique. I love watching your videos and learning how to save money.
Firing up the grill!!!
I love your videos. But being a woodworker, i think your 3/4 inch steaks are more like an inch and a half. Not that i mind a thick steak, but i think your calculations are off quite a bit.
Love the content and the savings thank you!!
LOVE it! I'm going to do it. Thank you!!
This might depend on your area, but I found that after the fat trim on a whole primal cut as well as what you end up grinding for the top sirloin the amount of "saving" you get after weighting everything the amount of "saving" you end up with is fairly low if not a wash... unless you place high value on fat or rendered tallow.
A good example is demonstrated in the video - if you compare the amount of fat on the packaged steak to what you end up with on the whole primal cut.... you're paying a premium for fat.
That’s what I think too BUT the already cut meats have a lot of fat on them that I need to trim off too. Not sure the difference tho
Good point.
Fat is GreAt ...👍🏼💃
Thank you for this information, truly been a game changer in our house!
Good video. Enjoy watching your videos. I also buy the primals at Costco and cut them up myself. I usually will see if they have prime over choice but that is my preference. I also grind my own burgers using my trim plus some brisket. Thank you and have a great weekend.
Thank you Mr. Wizard 🙏
Guga showed me how to cook them, you've shown me how to cut them. God bless and amen.
Thank you for your videos. I go with a friend to a restaurant supply store and buy the strip loin and the ribeye loin. Now, I save money and I can cut them up with confidence!
Didn't you already do this one? And your sound is a lot better! Good vid!
so excited that US foods is finally putting a store in Atlanta ('chefstore'). The truly best deals I've seen on the big cryovac beef is Kroger maybe every 6-8 weeks has a great sale. They actually had peeled, whole tenderloin for 9.99/lb not long ago, but I already had a decent amount of beef so I didn't get it, but that's a phenominal price. I'm hoping to find that medallion beef at Chefstore when it opens...
Great video Sir... - I used to be afraid to buy a big piece of meat, for fear of screwing up (especially a full tenderloin which is ~$150 up here), but not I know this doesn't happen.
Amazing channel! I also love to buy the bigger part of the animal and cut my own steaks, exactly how I want them. Amazing how much you can save doing it yourself!
I keep at least 1/2" of fat on. The fat adds great flavor.
Didn’t realize that “stay tuned” doesn’t make sense anymore until you mentioned it and now I’m overthinking about it 😂😂😂😂
Good video man, I’m honestly not a very big fan of New York strips. I much prefer picanha. Can you do a video on Picanha sometime? I would love to know your favourite ways of cooking it etc. I much prefer Picanha over Ribeye, call me crazy.
Ny strip and top siloin, thank you sir
Thank you
You da man!
I love these videos; they're informative and help save money and improve quality since the big box stores do blade tenderize their steaks. But, I'll keep asking until you put out the video: Please do a video on how to choose the sub-primal cut from the store. What do we need to look for and what do we need to avoid? I saw that the Costco Business center had a grass fed Halal ribeye sub-primal that had very little marbling; it was inexpensive, but not very marbled- I've heard that grass fed beef is less marbled and should still be really good, but I passed because I was unsure. They also had a variety of Select and Prime to choose from. Please help!
when i did mine i had a length-wise strip of silver skin and it made the butchering a nightmare for my first time
Goody for you. I'm lucky to afford walmart ground beef.
Are you going to get your knives to the great white North(Canada)?
I got 5 whole minutes into this video before realizing you've got a Minnesota patch on. Hello Fellow Minnesotan! Love the video, keep up the good work.
Edit: Also your links in the description are messed up. All 3 go to a Victorinox boning knife.
Maybe my eyes shrunk but I'm pretty sure those steaks are thicker than 3/4 inch. Regardless, the video is awesome!
Can you do a video on calculating 90/10, 80/20 beef?
Can you do a comparision between Costco and Restaurant Depo meat please
Those are at least a full 1 inch cut.
last december my local grocery store had NY Strip Roast (choice) for sale for under $4/lb. I think i still have 1 or 2 steaks I cut from that in the freezer
NY strip steak is my favorite. I like them cut thick so they weigh about a pound. I've never heard of a Manhattan filet out here in Oregon.
More commonly known as a striploin medallion.
Love to buy and cut my own meat. It does save a lot of $
The fat is the most important part when you’re on the carnivore diet it goes to your joints your brain it does a lot of good don’t let doctors tell you otherwise look up Dr. Ken Berry or Dr. Chaffey or Dr. Sean Baker
that "3/4 of an inch" initial cut is at least one and a half inches.
I have to come up with $$$ to buy that strip or ribeye loin!!!!!
I eat 1lb of beef 2x a day with the fat crisped up and tallow that renders, saved for next day
$110+tax tho 🥺😭
I will be doing this to control my cuts. But to be fair, it’s only $1 less per pound than pre-cut at the same store. A bit disingenuous to go find the most expensive store to compare to. Thank you for the pointers though. Good info.
Can I make a ribeye roast out of that rib eye end side? 🤔
Sure, do as you please, you bought it.
@@la_old_salt2241 lol no I mean will it be similar to it? Or would it now be considered a ny roast?
@@Username-es1iyyes would be a strip loin roast.
So can anybody answer? What was the slab of meat called that you ask at Costco please
Strip loin. Should be in cooler already. Might have to ask.
How long does beef last once frozen? Howl9ng can it be kept frozen before its too late?
Get a vacuum sealer it will last 1-2 years in the freezer if it maintains seal.
@ETJ98 thanks!!
Before it's too late will need more definition.
1-2 years is a good number for how long it will last before you risk it degrading in texture quality due to moisture loss (EJ hints to this with the seal.)>
Technically if your seal and temperature are perfect, It will be safe to eat until the end of time.
@@omgitsjulian excellent point!
I typically inventory my freezer twice a year. This helps alot to make sure you are eating things before getting too old or forgetting what is in there. Also, this allows you to look at everything. It is very easy to see if something has a failed seal and minimize loss. If you find something that has a failed seal it doesn’t mean it had gone bad, you will need to thaw and see.
Kroger will sell the whole strip loin for $16.99lb which is ridiculous.
Just imagine that cow up in cow heaven/down in cow hell watching this video! All his/her friends sitting around. Boy gary your sirloin cap didn't really make the cut! 😂
Costco steaks are the same price per lb as the cut? Am I missing something? Just buy them cut at Costco?
Not everyone has a Costco though so it's more of a heads up to see if you can buy a strip loin cheaper then the steak price.
Uhhh no way those are 3/4 inch steaks….. 1 to 1/12 and I do carnivore diet so leave the fat!!!
Uhhh…why would he trim his steaks based on your stupid diet?
I'm carnivore, too. It hurt my heart when he trimmed off the fat.
Leave the fat. :-)
Also carnivore but still cant stand the fat, maybe a little but i hate that fat pop in my mouth, 🤢🤮🤮🤮
But I like top sirloins, so much more flavorful
B
To properly calculate your cost, you need to factor in waste as you're not utilizing 100% of that primal cut.
But wait! I will tell you what you want to know, maybe, later, wait, yak yak yak
He went through the pile of meat like a bush! 🤣
$10.99/lb precut at Costco tho
They blade tenderize everything though. It ruins the texture. Everything is gritty.
@@ImperatorTheodosius really?? My Costco doesn’t do any tenderizing. I need to do it myself.
Great vids. I sent email late last week. from my yahoo account. Double knife order bad. please respond.
I saw your order but I didn’t get any other emails after that. No problem, but can you email me again and we can fix whatever problem arises. Email, butcherwizard@gmail.com. Thanks
@@ButcherWizard , just resent. Thanks
@@ButcherWizard, I have sent multiple emails now from the email i received my order confirmation in and my gmail to your gmail address you gave me a couple of days ago. No reply's back. What is a phone number I can call?
So, instead of an email or a phone call and replacement of a damaged knife because of shitty packing ( a chimpanzee could have paced better so no damage happens) you just issue a refund of all money. Thank you CCP. This shows a great video channel being run by some fools in the background with a great American guy selling knives from China. Your actor claims his knives are better than all others you see on Amazon or other places. Shit, they look exactly like all other Chinese made knives. Stamped steel with butcher wizard logo lasers on. Not impressed CCP!
Your videos STOPPED Sams Club and Costco from allowing Members from buying these Whole Strip Loins.. They do NOT allow Members to buy a Whole Loin at a LOWER price than what their butchers cut and package.. Look into this....
Please tell me this is not true
I’ve been going to Costco for the past two weeks looking for these cuts just like he shows and I can’t get them
Yup... SC Doesn't offer this anymore.
They do, just ask for the manager
@@Lurkfooty Wrong...
Still loving your videos! Don’t worry about the stay tuned thing! But thanks for choosing to stop using those open mouth/shocked face thumbnails!
Those are all 1 inch cuts, be more accurate! @5:30, trim more precise in a curve, less meat, more fat, then especially remove the silver skin he left on @5:34. Nobody wants silverskin on their Manhattan fillets!
Those look more like 2" steaks
This is misleading. If you're going to buy the entire strip loin at Costco, just buy the steaks. Strip steaks at Costco are also 8.99/lb.
Not true I work in the meat department the bulk is also cheaper then the cut package
Where are you guys buying meat at $8.99/lb like this? Not even close here.
No, I cannot see what you are showing that’s better about Option A over B
I think tuning in is still relevant.
Also I'd like to see less of you slapping the meat down and patting it and more actual looking at what you're talking about with some pause between words. Thank you
Why is Meat so fucking cheap in the US?
Meat is cheap here because the entire Great Plains region is cattle country. The state I live in has about one million people, but there are nearly 7 million cows. Beef is raised in all 50 states, but the middle of the country produces a huge amount per capita.
I challenge the Butcher to 30 days of meat only diet to cure your fatty liver.
I bet he bought the whole piece then proceeded to cut it with a knife. No need to watch, that's obviously how you save money
Lemme guess... he bought a subprimal and cut his own steaks. A revelation.
I can't stand watching this as he wastes all that healthy energy inducing fat
10:14 what is all the slapping the steaks to the board, so annoying. And saying you were a butcher, you show a lot of knife or cut indecision. You tried deciding where to make cuts on one 3 or 4 times. Any other butcher I've seen, knows and does it, no indecision at all.
So, while there is a savings, it's not substantial. Especially when you consider you have to #1 cut it yourself. #2 then endure the cost of vacuum sealing it. #3 Have enough room in your freezer to store it. #4 Risk the fact that it's going to get freezer burned if in the freezer too long, This is especially true if you're health conscious and not a huge beef eater. We generally have steak around once a month. Therefore, having a 6 months supply in the freezer would never be ideal. Lastly, one you trim the fat (which you are paying for at that $8.99 lb.). Your savings go out the window. In the end, I'm unsubscribing as your premise is pretty much full of it.
Doing exactly this has saved us enough money in the past 2 years to #1 pay for a chamber vacuum sealer #2 pay for the cost of a 21 cu ft upright freezer. We now have a dedicated freezer for meat that is fully stocked. We have had basically zero loss to freezer burn, buying meat close to the sell by date has allowed us to buy primal cuts at a significant discount. Breaking them down into steaks is a piece of cake. I would 100% recommend this to anyone with even the most basic knife skills. We also have now purchased a commercial meat slicer allowing us to turn our left over meat into perfect lunch meat that we can also freeze and preserve
Fat can be saved and used in grind, rendered for tallow. All sorts of things.
If you don’t like to cook then this isn’t for you but those of us who enjoy home cooked meals, this is a huge money saver
She has steak once a month!!?? Glad she is unsubscribing. Since going full carnivore, I have saved more money than before doing it. Like, a lot!
See ya! 👋
If I was you, I’d leave too. Fortunately, I’m not. I enjoy doing my own cutting, trimming, storing, and freezing. I’ll save $98 any day of the week and I get to cut my steaks to the size I want. I heartily endorse this video.
The fundamental assumption in this channel is youre having a lot of beef
Don't dump "Stay Tuned" keep old skool.
The only thing the fat on a strip can be used for is rendering thats the only way its edible
Stop trimming the fat!!! That's where the deliciousness lives!!!! Aaaaaaaaargh!!!!!!!! Fat won't make you fat people!!!!! Lay off the donuts and Coca Cola!
B