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Butcher Your Budget with DIY Meat Cutting – Epi-3366

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Podcast: Play in new window | Download (Duration: 1:33:09 — 26.7MB)

Have you ever thought about how much you could save by mastering one simple skill? Dive into this episode and discover a game-changing hack that could boost your savings by hundreds, if not thousands, annually. Butchery might sound daunting, but it’s easier than you think! Join us as we unravel the art of meat cutting, from sourcing the best primals to unveiling those secret butcher cuts you won’t find elsewhere.

This show will equip you with the right tools and techniques to turn primals into premium steaks and chops. Ready to beef up your savings? I’ll tell you about some steaks you either can’t buy or seldom find in stores.  Where to get these large primals as cheap as possible.  And turn you on to some great video instructionals that show you exactly what to do.

Join Me Today to Discuss…

  • Why you would want to do this
    • First a Word About “Grass Fed” vs. Commercial Beef
    • It is actually really easy to do
    • Get cuts/steaks you can’t really get any other way
    • Super high quality ground meat from trimmings the way you want it
    • It’s fun, really it is
    • Save money, often a TON of money – Price Examples From Today in PDF
  • Some Basic Gear (most of you have all you need to get started, don’t think you need this)
  • A Few Good Bulk Sub Primals to Start With and What You Can Get From Them
    • A Full Chuck Roll – Good Breakdown Video
      • Sierra Steaks
      • Denver Steaks
      • Chuck Eye aka Delmonico Steaks
      • “Boneless Short Ribs”
      • Stew Meat
      • Roasts
      • Grind
      • Or just Get Started with a “Chuck Eye Roast”
    • A Sirloin Top Butt – AKA a Rump Cap – AKA a “Whole Top Sirloin – Good Breakdown Video
      • The Picanha – Coulotte – Sirloin Cap – Different Names for the Same Thing
      • Pillow/Mouse Steak
      • Sirloin Steaks
      • Stir Fry – Thin Slice Lean Across the Grain
      • Roasts
      • Grind
    • Beef Shoulder Clod – Good Breakdown Video
      • Teres Major Steak – “Mock Tender” (bad name, misleading)
      • Flat Iron Steak
      • “London Broil” (not really a cut) – An “Inside Round Makes a Ton of These”
      • Should Steak (just a thinner version of the London Broil)
      • Tied Roasts
      • Stew Meat
      • “Pepper Steak”
      • Cube Steak
      • Grind
    • Some Additional Tips
      • Videos labeled “merchandizing” are really informative
      • BeefItsWhatsForDinner.com is a good site to learn about cuts, what primals they come from, etc.
      • Meat slicers are money
      • You can just pull a “chuck eye roast” apart into Denver and Chuck Eye Steaks – Meat Dad Video
      • Freeze your grinds until you have enough if you are going to keep doing this
      • Take that fat that exceeds your ground needs and make tallow
      • Simply Untrimmed things can save money, tri tips, eye of round, etc.
      • Feed anything you don’t want to eat to your dogs
      • A “Sirloin Knuckle” is really easy and a great value – Break Down Video
      • Don’t forget Sous VIde
      • You can always make a roast into stew meat or grind but the process is one way
    • Don’t be afraid the worse thing that happens is you get great stew and ground beef for less money
      `

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Comments

Butcher Your Budget with DIY Meat Cutting – Epi-3366 — 4 Comments

  1. Thank you so much for this episode! Phenomenal!

    I did want to also say thank you for mentioning the cutting glove because your hand does get cold. My dad was a truck driver. He was in a hurry on cold day so cut a box open for a grocery store and he sliced all the way down his thumb. He didn’t even feel it and I was certain, at 10 yo, that he was bleeding to death. He still has so much trouble with it.

    You always have such great podcasts!

  2. I just cut up a $200.00/20# slab into ribeyes from U.S. Foods Chef’s Store (re-branded Cash-n-Carry). Costco was same price for 7#. Can’t fathom what Albertson’s would’ve been! We buy a cow every year, so when we ‘re out of ribeyes and want to treat the family, we just can’t go buy cut steaks. We gotta buy bulk and cut it ourselves.

    • Oh FWIW last time I was in Albertsons ribeyes at the counter were 18.99 a pound. So you saved about 180 bucks almost enough to buy a second one. Well done.

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