Save $80 Every Time You Go To The Grocery Store Buying Ribeye Steaks

[@ButcherWizard]

We opened up a NEW Facebook Group. We talk about more ways to cut meat and save money. Come check it out here: facebook.com/groups/764558369079812/?ref=share_group_link

[@josh_9266]

So do you just ask for a whole ribeye? Or what is the cut of meat called?

[@DJRushX1]

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.

[@stanwolenski9541]

We always do this with meats we are thin slicing for dehydrating the meat can be cut so thin it only has one side.

[@kfiscal01]

We cut our own chicken wings this way.

[@odinsbeard1117]

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

[@IvanBlinov-po5mj]

Didn't know about that one. Thanks!

[@90hjorth]

Looking forward to trying this. Sounds like a solid tip!

[@LordLoMR2]

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.

[@RandomLombax37]

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.

[@blizzardthewizardlizard]

@@RandomLombax37 Bull meat is cheaper if you don't mind a gamier taste. It would be around $600-$800 for a full bull.

[@JoeBlow_4]

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.

[@Kevfactor]

The only issue is it's frozen and not fresh

[@dalittlebearjew8525]

@@Kevfactorfood is food yo 😂

[@dinahkruppa913]

I learned this in Home Economics in 1959-1961. It has saved me a ton of money. Thank you for sharing.

[@awesomenessof]

I wish that was still a class that was taught in schools

[@emmaschauer5409]

I graduated in 2004. Home Ec hadn't been in schools for decades already. I learned this stuff in the School of Hard Knocks.

[@TsunamiDragonEX]

@@awesomenessof bro, you have the internet now. the greatest resource of all lmao

[@Ian-uo2dm]

If only that's what home econ was when I took it.

[@kestencoats6942]

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

[@nachojimenez2420]

Guga is a saint.

[@stevesimmons223]

tallow = take bunch beef fat slowly render down strain

[@drgundo]

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.

[@user-od4op6ng9y]

@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.

[@Yurkevich22]

@Lying Eyes it's probably going to be called a ribeye roast, just look for that huge piece with a ribeye name on it.

[@susanneschauf7417]

@Lying Eyes Ribeye Steak

[@ts6603]

bruh just sharpen your knife. i cut ribeye all the time its not hard. slice dont push. use a decently sharp knife

[@russellthorburn9297]

I was about to say the same thing. I've tried this and it works.

[@bethtetreault5889]

My dad was a butcher. I remember the hand placement for measuring thickness. It’s amazing the things I retained from watching him work.

[@terrnado]

Osmosis.

[@user-gn6uc5dn6u]

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....

[@cornman5836]

@@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

[@LifelsGreat]

Is he still in your life? I really hope so.

[@trulykvlt]

@@user-gn6uc5dn6ubutcher here, he is using a 10” victorinox breaking knife which is the EXACT knife that a large amount of beef butchers use when cutting steaks. i myself use a 10” breaker for everything on a cow except for deboning. that is not a fillet knife 😂

[@melindawolfUS]

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 :)

[@SwayPromo]

What do I ask for when I go to Costco?

[@Canttish1983]

@@SwayPromo it’s right in the meat case bunch of different primals to choose from.

[@SwayPromo]

@@Canttish1983 what would be the name. Prime rib?

[@jeremydunlap1197]

@@SwayPromo Rib Roast

[@SwayPromo]

@@jeremydunlap1197 okay thank you!

[@phyllisdeans8720]

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.

[@CaptainHieronymusLex]

Thats so cool! Not also cheaper but much fresher and mostly good quality.

[@csr050]

Stumbled on middle class yt

[@timlavy1968]

Loool

[@camendieta11]

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"

[@lafondawilliams]

No i see why AOC cries 70k is living wage thinking a kitchen like this is middle class 😂

[@williamj4538]

Cry harder cause we know you ain’t working harder.

[@camendieta11]

@@williamj4538 Cute. Enlist in the army and keep that same energy

[@rickf.9253]

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!

[@susanneschauf7417]

Thanks for sharing 👍🏻

[@richhoops2413]

I like the way you think

[@newport5504]

That’s how ya get sick

[@svenfrosterud6362]

@@newport5504 huh why

[@rickf.9253]

@@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.

[@MartinUnderwood]

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. 👍

[@ButcherWizard]

That is a cool story. I want everyone to keep at least a few steaks handy at all times in case the mood strikes.

[@f.d.6667]

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.

[@Threedog1963]

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.

[@jackhaugh]

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.

[@foodgeek.]

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.

[@snwbrdbum14]

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 😂😂😂

[@user-yr1si5db3d]

Lmao yup. We have the same

[@Tyler-xx9bi]

I got up to check my laundry.

[@jjmax3400]

🤣🤣

[@Dorfmatratze]

same haha

[@Trident023]

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.

[@Gl0ckb1te]

That's such a sad ending to the story. Thanks for sharing

[@ToddMeadows]

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

[@elseascotty9346]

Is butcher cheaper then the supermarket tho prehistorically and now

[@thegrim418]

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.

[@TheRoadfarmer]

Plenty of KZbin videos on how to break down a side of beef or a hog. You can probably find someone on the edge of town to do the dirty stuff (killing and posting)

[@brandonm6052]

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.

[@akquicksilver]

It's time for you to learn how to sharpen a knife and save $45 every time you dull a knife.

[@alexispinero]

😂😂😅😅 👌🏾👌🏾👌🏾

[@tickytickyboom4153]

Lol

[@yeagerdd]

Couldn't agree more

[@alvshill]

Yeah! I found it weird him saying you should throw it away (rather than sharpen it)

[@alexchavosaurus]

I was looking for this comment

[@beetlejuiceification]

I stumbled upon this video. He said , “Have we done anything hard yet?” “No,” I said to myself. Saving money on my diet is important. So, I subbed. I liked his sense of humor! ….And saving money….and easy!

[@hardtruth2039]

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.

[@ButcherWizard]

Great job.

[@sleepn_on_me2473]

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

[@hardtruth2039]

@@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.

[@SanitiveRevolution]

@@sleepn_on_me2473 Probably has a walk-in.

[@jshapiro34]

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.

[@o_0xface]

As simple as this is, I really appreciate the walk through. Sincerely- someone who was raised on freezer isle hamburgers.

[@Cynsome1]

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!

[@jeremylee9445]

I knew the butcher wizard in high school. Great guy! Love this channel!

[@msamyweber]

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.

[@mitchcarpenter4506]

Amen 🙏 me too

[@gavcom4060]

@@BR549-8to be fair I don’t think vegans are gonna be clicking on a video about rib-eye steak in the first place

[@Kgthrow]

I laughed and I hate life

[@mattp5991]

I immediately liked and subscribed as well!!! 🤣🤣🤣😎👍

[@dawnfire82]

@@gavcom4060 Don't bet on it. Sometimes, people do things like that just to complain or yell about what terrible people you are.

[@spock-w]

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

[@meatrocket1]

Exactly! Wtf! good is the video if he leaves the most important Part Out?

[@davidfstanford]

Costco, not Costco's. Mr. Costco doesn't own the company.

[@4xdblack]

Thanks for this. I was also wondering what the name of the cut was.

[@AlexRodriguez-do9jx]

Came here exclusively looking for this comment

[@nectarpeach2853]

it's not the rib subprimal

[@taronjaruchaiyakul2447]

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!

[@dannytran1587]

where do you buy these big chunks of meat

[@fergusrb]

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 .

[@elwiken00]

That 1 year inflation hitting hard

[@gems8167]

$400? They sell them for $100 where I am and I'm in one of the priciest places in America.

[@donackerson5194]

​@@gems8167Costco also sells prime. That's probably why it was more expensive.

[@mandyb2334]

I'm guessing you are Canadian? Our prices are very high.

[@kyle52245]

@@gems8167 I'm guessing he bought a USDA Prime Ribeye for $400. But still, you're looking at a 20 lb ribeye @ $20/lb....

[@cristianespinal9917]

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.

[@ButcherWizard]

I am glad you are getting some things out of this video. Thanks for watching

[@TheFriendlyPsychopath.]

@@ButcherWizard Is that what the name that’s on the Costco label “Rib Roast”?.

[@darylhudson777]

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.

[@cristianespinal9917]

​@@darylhudson777so 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.

[@DOGFOODACTUAL8541]

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.

[@BoogeyBryan13]

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.

[@jfp1809]

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

[@jaedonhurles3623]

As a real butcher I say stir fry or grind. You be cuttin door stops.

[@jfp1809]

@@jaedonhurles3623 funny

[@adanmagana2017]

It is kind of hard to see where it’s uneven. Would you say the top came out thicker than the bottom?

[@j8788f]

⁠​⁠@@jaedonhurles3623as a real real butcher, you have butchered your grammar

[@justinlewis4366]

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.

[@vaughanellis7866]

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!!!

[@johnanon658]

I think he was being hyperbolic

[@josephtravers777]

McDonald's french fries were cooked in beef tallow before the '90s. Anyone under 30 doesn't know what they are missing!

[@janedough6575]

Ah, they were so good, my boss used to have me bring some back from lunch. In the 1970’s lol.

[@jensschubert5551]

And nowadays they have 19 ingredients…

[@pete3011]

Even Julia Childs talked about how good they were.

[@Neptune_171]

everyone under 40 probably doesnt know what they're missing. A 30 year old would have been born in 93/34

[@tomcat8662]

I was around during the 80s and 90s and don’t remember it tasting much different.

[@TheLordsPearl]

I sent this video to my hubby. He will love this idea especially since he can portion out the strip part for me. We usually do this with pork loin and have not thought about doing it for ribeye.

[@crustychickenmcnuggets]

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

[@A_Wee_spook]

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.

[@_Lazare]

Yup you got it

[@apollo5751]

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.

[@agabrielhegartygaby9203]

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

[@jwtodd82]

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!

[@seandevine9193]

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! 😂

[@ablasttv]

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?

[@reginamemoriesforever-vc8ql]

Why are you following so closely USDA?!! they are captured by interests…

[@skul_gaming9342]

​@@reginamemoriesforever-vc8ql2 minutes of research shows why usda grade is important

[@ablasttv]

@@reginamemoriesforever-vc8ql Huh? Don't be a conspiracy nutter, the USDA grade system is fine.

[@gnosisdespirit]

​. 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.

[@ablasttv]

So what? i don't care about that. As long as my prime steak is marbled its fine.

[@jacobjake683]

4:11 biggest jolly jumpscare I've ever had in my life.

[@jujunmoriesworld]

LMBO I read this and the music happened at the same time. Scared the heck outta me! 🤣🤣

[@bryanalexandros]

I was looking for this comment 🤣

[@dion5585]

​@@jujunmoriesworld 😂

[@andrewg.2165]

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

[@Moshbearpig]

rib subprimal

[@andrewg.2165]

@@Moshbearpig thank you…I will look for it at the store this weekend

[@stuffylamb3420]

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.

[@journeytohealthafter60]

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.

[@nectarpeach2853]

@@Moshbearpigit's not the rib subprimal

[@KarlRock]

Thanks for the tips mate 🙏

[@voorstenkamp]

Mate aren’t you living in India with your whole adopted family? You know he basically sliced up their god right??

[@BossaliniFiveO]

How's it going Karl I liked your swat Valley videos.

[@kr6262]

Namaste!!!!!!

[@amarug]

omg random karl rock comment spotted!

[@lindap.p.1337]

When I buy a rib roast the ends are not squared off. That way they can pry more money out of me.

[@westoncroye643]

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.

[@michaelolson571]

I was thinking the exact same thing. However, mine was followed by "But I live in San Diego..." and the reality set in. :)

[@katherine6326]

Don't buy poptarts or other crap like that either TBH. Nothing but empty calories.

[@johnqsak]

2:23 Thats the Mother-In-Law's cut 😂😂

[@wpuymac]

Hahahahaha lol

[@CloudSportracer]

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.

[@dlivengood59]

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.

[@ButcherWizard]

Thanks for watching

[@andrewadams8601]

You mean very ribeye opening. I'm sorry...I'll see myself out...

[@cfonde]

Let's go, Brandon. I agree.

[@miguelperaza6615]

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 !

[@Young_Star]

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.

[@amollenauer]

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"

[@BoredCarlson]

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.

[@ideaoverload910]

It was compared to Publix prices

[@journeytohealthafter60]

You spend that savings in cleaning up and vacsealing lol. I wld totally do it to save 80 bucks but not 5.

[@patarmstrong3582]

Lol. Costco price difference is not .80 cents a lb for a whole ribeye roll versus steaks. It's more like $6 lb. Rolls are 12 bucks a lb usually, steaks 16.99 last week. Gfs also sells strip loins and ribeye rolls that are much cheaper.

[@brookswilson1072]

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?

[@Jensen5446]

100% I'd definitely cut a good roast off the chuck/del monico side.

[@paradigmshift7541]

some folks don't want rib roasts tho, weren't his tips useful for that?

[@thisdude1348]

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

[@ButcherWizard]

Thank you for watching this video. Keep coming back to the channel. I have lots of recipe and butchery videos coming.

[@blakewilson3062]

@@ButcherWizard what is the name of the big piece of meat being cut ?

[@jowbloe4700]

​@@blakewilson3062 Tube Steak

[@blakewilson3062]

@@jowbloe4700 thank you

[@GoodkatNW]

@@blakewilson3062 He's trolling you.

[@jonakers704]

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.

[@censorshipagainstthemiddle6198]

What’s the name of this original meat for my Costco run?

[@darkpassenger65]

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.

[@juanshaftpatel7488]

yeah but your son is in student loan debt

[@garrywhitley8428]

@@juanshaftpatel7488 .

[@andrewadams8601]

@@juanshaftpatel7488 You don't know that and it's completely irrelevant.

[@juanshaftpatel7488]

@@andrewadams8601 he obviously is

[@andrewadams8601]

@@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.

[@zachgoodman6093]

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.

[@VoltzyBoi]

At least you have more control over the thickness of the steaks, though.

[@ronniehorton5150]

Fat is good on ribeyes

[@clololown]

fry that fat up in small chunks with some rice or buckwheat with eggs

[@Just1MoreCast]

Don’t devalue the fat. You paid for it to use as well.

[@santanasenemounnarath9218]

Use the fat to cook other things. Way better then using vegetable oil or other oils

[@bradnewsbear]

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!

[@temujinkhan6326]

Some people dont realize the steak they are buying in the store was once a cow.

[@SocklessTV]

@@temujinkhan6326 yum yum get ya sum 😋

[@bradnewsbear]

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

[@Somuchgam]

I’m super excited! I usually spend $50 or so each time I go to the grocery store so saving $80 would be awesome!

[@Movato]

Yeah u would earn 30 bucks each time you go grocery shopping 😂

[@whatsit2ya247]

What, you don't buy at least $100 in ribeyes every time you go shopping?? Jeez, get with the program peasants! 😉

[@jml9550]

@@whatsit2ya247 when the ribeyes goes on sales at Safeway at $6.99-7.99 a lb, I buy at least 20 lbs.

[@whatsit2ya247]

@@jml9550 Well unless you do it every time you go shopping you can't be in the cool club.

[@jml9550]

@@whatsit2ya247 everytime. Ribeyes, TBone, NY….whenever they are $5.99 to 7.99, I buy minimum 20 lbs. A few months ago Safeways have a special $5 short ribs on sales, bought like 30 lbs. Me and my two teenagers go through steaks like there is no tomorrow.

[@GES1985]

My wife likes hers less done than mine, so I just cut hers a little thicker. Then they can both go on and come off at the same time. And she typically saves half for her next meal, so it works out perfectly.

[@scottmccauslin3489]

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!

[@geniuspharmacist]

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.

[@ABlindHilbily]

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.

[@benwagoner9741]

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.

[@TheGeenat]

I’ll keep my eye out for the prices now that it’s that time of year.

[@texasgirlmomx2342]

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. 🤦

[@benwagoner9741]

@@texasgirlmomx2342 they’re on sale now!!! Let’s goooooo!!!!!!!

[@mtbsaathof]

First video of yourself I’ve seen. I learned and was entertained. I am subscribing. Thanks

[@jchoover111]

Nice video! It's good to know this stuff. That said, at my local Costco the price for the whole rib roast is the same as for the pre-cut ribeyes. And, if you prefer, you can grab the whole roast that looks best to you and then have them cut it into steaks for free.

[@billzigrang7005]

The pre-cut steaks at Costco (even prime) are "blade-tenderized," thus introducing possible bacterial contamination. I haven't had a bad experience, but YMMV, especially if you are immune-compromised.

[@jameslucas5590]

At Sam's Club it's a $0.20 to $1.20 difference per pound. The Butcher Wizard compared wholesale with retail, but still valuable lesson. Also invest in a deep freezer. Beef goes on sale and I'll spend half a paycheck on meat and freeze. Today's prices will be cheaper than tomorrows.

[@tatts2000]

@Rich Cran you will eet ze bugz!

[@jchoover111]

@@jameslucas5590 Indeed. I live in the midwest and beef prices will hit a low around July or August. That's when I fill the freezer.

[@davedempster3405]

@Rich Cran Soylent Green

[@lexlogic2169]

I'm a vessel cook, so I go through one whole ribeye each week for the crew's BBQ day. For some reason, even though mark-up is stupidly high on the groceries we order, the whole ribeye is only .50¢/lb. cheaper than getting them precut. I still get the whole roast just because there's always a 4lb. chunk left over I can use for stuff like Stroganoff or Philly cheesesteak.

[@SmallSpoonBrigade]

A lot of that has to do with storage. If they're selling a bunch of cut steaks, they can have more customers buying them, but if they want to sell the uncut version, they need a smaller number of customers that can cut the meat and then store or use it before it goes bad. People greatly underestimate just how much it costs to just have stuff available for sale. If it doesn't sell, then it gets marked down to the point where the store doesn't make much profit. There's still profit, just not necessarily enough to justify putting the uncut meat in there when they might move a lot more of the cut meat. I know in my department that there's a bunch of stuff that sells like crazy, but we can't buy more than a certain amount because we'd have to store it before we can put it out. And we haven't got the space for it on top of the slower moving products that we have to have in order to have consistency between locations.

[@WhatsTheT]

Good to know. Here in Vegas Ribeye at the grocery store are pretty commonly on sale for $9.99 - $10.99 lb already cut up. On big holidays I’ve seen it go to $7.99lb

[@gtcam723]

That’s what I used to see but I haven’t in about a year except when it’s close to the sell by date

[@mattbrew11]

@@hannesRSA if grass fed tastes odd to you try salting it in the fridge for 24 hours before cooking

[@MrMikeT89]

Where is this? Im in the northeast US and ribeyes are $16 minimum. Up to $30/lb for prime

[@WhatsTheT]

@@MrMikeT89 we have Albertsons here on the West and the run the sell about one week a month. I always just stock enough until the next sale happens.

[@WhatsTheT]

@@hannesRSA grass fed definitely has a peculiar taste. 🤢

[@kaoticmind09]

This is it. Plus if you get a whole loin, you get the cap which is the BEST part of the ribeye.

[@user-fz3en2xj2j]

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!❤❤

[@liemtran5424]

Echo days on KZbin

[@jml9550]

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.

[@jjkkqew2267]

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?

[@villagepillager5720]

@@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!!

[@jml9550]

@@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.

[@batteries671]

holy moly that is crazy cheap for USDA Choice! Nice find!

[@jml9550]

@@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.

[@Sight-Beyond-Sight]

I cannot believe I am only now discovering this channel... Time to dive into your recipe videos!!

[@Rochellecastro1]

Thank you for sharing your knowledge! I make prime rib every Christmas, and I aged it in the fridge for anywhere from 3-5 days! I do the same with steaks, couple of days or so!

[@boblehmann1644]

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.

[@ButcherWizard]

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.

[@mhaidera]

How long do these last in the fridge?

[@paytonj2620]

@@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.

[@SableDrakon]

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).

[@rapidrotation]

@@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

[@brianhermann9275]

Congratulations on getting picked up in the algorithm! As someone who loves to cook and grill. This is an awesome channel!

[@Tim_Marshall73]

You can ask them for a case of ribeyes if you wanted and it would be an even greater discount than the loin. Just better have good freezer space and a big bank balance

[@ButcherWizard]

Thanks for all the insider Costco info. I love Costco.

[@leonardkellum6984]

how many pounds in a case?

[@Tim_Marshall73]

@@leonardkellum6984 depends on the vendor but typically ranges between 70 and 95. Most often theyre about 75 or 80

[@Tim_Marshall73]

@@leonardkellum6984 its usually at least 800 dollar sometimes can be close to a grand

[@TradGuyTravels]

@@Tim_Marshall73 How long would one of those cases last in the freezer?

[@poolpro92651]

1:24 a Victorinox is a great knife. The steel is not Japanese quality, but it holds an edge long enough and is easily sharpened. Don't throw it away! Take it to a good local knife sharpener and have him put a better than new edge on it. Tell him to put a 12 -15 degree edge on each side. The lower angle will stay sharper longer. For a knife like this should be around 8-10 bucks over buying another $48 plus tax and a percentage of your Amazon subscription.

[@duncanskiles8852]

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

[@Soupy_loopy]

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.

[@Tim_Marshall73]

As a costco meat employee i can tell you prices for you guys. My costco has choice ribeye steaks and rib roasts for 10.99 a lb. A rib roast is essentially a third or half a whole loin depending on the size. A whole loin is 10.89 so 10 cents less per lb than steaks. And Costco blade tenderizes the ribeye steaks and rib roasts so its a superior product. The steaks are an inch and a quarter thick. Now if choice isnt good enough. My costco seperates the prime ribeye cap from the eye and sell them seperately for 18.99 a lb. If you want a prime ribeye loin then it is i believe 15.69 off the top of my head. 15.99 at most. At least 14.99. Not many ppl buy those considering theyre $300 or so

[@ButcherWizard]

Thanks for the insider Costco info.

[@bucsfan2565]

Blade tenderization is overkill and making meat susceptible to bacteria

[@Tim_Marshall73]

@@bucsfan2565 i personally disagree but your entitled to your opinion. But costco cleans and sanitizes the needles every 4 hours and all the cuts go out of date 3 days after theyre cut so that we can maximize freshness. And after a year and a half of working there ive never heard of anyone from my warehouse or nearby warehouses who got sick from any of the beef products.

[@bucsfan2565]

@@Tim_Marshall73 good

[@danp7463]

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.

[@gatesroyale]

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?

[@gatesroyale]

Hope you reply you recently commented.

[@susanneschauf7417]

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 🤔🤤😄

[@lanceevans1689]

@@gatesroyale do farms sell smallish amounts to retail consumers?

[@DC-ml6cv]

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

[@AKASweetBabyRay]

I got so scared looking at that knife but a nice young man in the video comforted me what a sweet sweet lad. ❤

[@poormans2522]

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.

[@seraph8672]

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.

[@martinenterprize]

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

[@ursmax]

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.

[@HeliPadUSA]

he got it at Costco not Sam's

[@zerrrep]

@@HeliPadUSA I just came from Costco ...roast 10.99....steaks 10.99....yeah no savings...

[@pamnorwood3654]

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. 😂

[@emilynolan187]

I love beef tallow for moisturizer! Works fantastic and you smell beefy, which my dog agrees is a good thing

[@stanwolenski9541]

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.

[@Boberson481]

Nothing better than smelling like a dead cow, please stay away from everyone

[@goingrogueoutdoors]

I was crying when I saw you trimming the fat off the steak!!!!😢 that’s the best part of the 🥩 steak!!!!

[@BobShaffer-wt6cs]

Just found your channel tonight and after 2 videos I am hooked I am a fan sir.

[@hmmm..2733]

I’ve bought the rib eye slabs at Costco. They always have really thick connective tissues, (or something) covering the entirety of one side, completely . Always. And very hard to cut. It would have been nice to see that part…And I wouldn’t throw away a $47 knife.

[@UnbreakableIcePick]

It sounds like you’re talking about the “silver skin” as far as I know you can pull up one corner of it with your knife, punch it with a bit of paper towel between your fingers (to add some extra grip friction) and then peel it off (it’s not actually as easy as it sounds. That stuff is Really on there so you’re gonna have to tug). Much like peeling the protective film on new tech, although not nearly as satisfying and way more gross lol

[@GrntBrgr]

Interesting. So with the whole slab you’re paying for the weight of that offal. Also, he should mention that learning to sharpen a knife is a skill that is, arguably, way more valuable than cutting your own ribeyes. I can’t imagine throwing away a knife because it went dull.

[@hmmm..2733]

@@UnbreakableIcePick it’s really really thick, about a quarter inch. It’s not like the thin layer I pull off the underside of ribs, for instance. Absolutely inedible. I cut slabs, when I get them, which is rarely, with an electric knife. It has a hard time with that layer. I’m not sure the slabs are worth it. I did buy a fairly big brisket. That, I think will be worth it. Though it wasn’t much of a deal. I’ve started buying some beef at the Mexican grocery stores nearby. It’s a little less than Costco, (just for meat, nothing else), and they have a butcher there who doesn’t mind doing some extra cutting for me if I need it.

[@5hredder]

oof, yeah that's tough to cut. However, if you broke your knife, i'd say either the knife sucked and you needed a better one, and it wasn't a razor, so you were possibly frustrated. hmmmm... If I ever get into making knives for culinary applications, I should showcase them cutting the silverskin. So, thanks for sharing your experiences! lol

[@jackguitierrez5125]

@@hmmm..2733 yeah... like said above that layer is silver skin, you can cut the corner of it off the slab and peel off, it is a pain but that is how it goes buying whole slabs. My main issue is that if you're throwing away a knife that is dull you are wasting money and steel. Don't even bother learning to sharpen since you probably don't want to, find a place that will sharpen them for you, it is usually $1 an inch where I go, there are mail-in services as well. Get a decent honing steel as well to maintain the edge, a lot of times that is all that's needed. Hell, get a cheapo carbide sharpener and run it through a few times (not the same as a proper sharpening but better than trashing an otherwise good knife), wasting $50 is silly when most decent knives will last years. The edge is not permanent, but you also don't throw away a knife because it is dull. If that were the case, I would spend thousands a year on knives for work and home use. I hone my knife every day after work on a good steel, get resharpened whenever needed, usually once a month for my favorite knife. Slicing 30+ tomatoes and 15 lbs. of onions a day and carrots and celery, etc. will noticeably dull an edge after a shift. Butchers hone their knives every 15-30 minutes while cutting, sometimes more sometimes less. There is a whole science about it that is actually very interesting if it's worth it to you.

[@thedirtprincess3293]

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

[@CynthiaArmstrong7]

I am a carnivore. Our Costco stopped selling Prime ribeye steaks. I am so excited by your channel. Saving $$$$. Thank you.

[@sweetmissypetuniawilson9206]

Where and why? Do you know? Asking cuz the last 2 times I went to get filet mignon, they were out!

[@2148738]

Thank you -I did this today and I saved $95.00 and I cut 16 steaks!

[@timetheridge3791]

“Big meat, big knife” Exactly how I live my life. 😂

[@joshuafrank3803]

Love your channel. "If you don't like a Ribeye we can't be friends!" Thank you for what you do!

[@CJSails]

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!

[@CausticFury]

"When it becomes dull, we'll just get a new one.". I thought this video was about saving money. I've been using the same knife for 5 years at work. Don't be lazy. Sharpen it. Victorinox is a great brand and they'll last forever if you treat them right.

[@bluwolf098]

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.

[@mrpharmacyman37]

I think it's more of knowing what to take off or where to start with trimming that get most people intimidated in doing it themselves. You do an excellent job in showing what needs to be trimmed and reaffirming to people that it is not hard and that anyone can do it with a cheap knife 😎

[@huntermorrisroe2083]

there’s actually a bit more i would trim off the ribeye before cooking / serving. a lot of bone tissue/connective tissue was left on in this example. Particularly, the bottom of the whole ribeye will have what’s called fingers. this is the part that goes in between the rib bones so there’s lots of “bubblegum” and bone tissue around this area. Likewise the front of the ribeye has some bubblegum and bone tissue as well, and oftentimes a yellow cord (cartilage that is super elastic and tough). Lastly, the tail end of the ribeye has a lot of fat and tapers off, without much actual meat. I’d recommend trimming off about 1/2” to 1” on the tail to get rid of that excess fat for a great steak. regardless, it’s fairly simple and straightforward and with a little bit of experimentation and practice, anyone can find out what works for them!

[@TripleH3LIX]

@@huntermorrisroe2083 "Excess fat" LOL, the fat is the best part.

[@huntermorrisroe2083]

@@TripleH3LIX I definitely agree, but on some ribeye loins, you get up to 4” of a “tail” (excess fat with no meat) on the end. Great for making tallow, or including in grind for extra flavor, but not best for a perfect steak!

[@ssbmwar9386]

This guy is great. Hes like the jack black of home butchering

[@khellyndros]

Looking into Costco prime rib, looks like it is not as cheap as you make it out to be. 12lb at $229.99 comes out to $19.17/lb. That's actually more expensive than our local grocer.

[@ButcherWizard]

I did the pricing on choice grade ribeyes. If you compare apples to apples there should still be a savings.

[@JamesMartinTan]

Generally buying meat in a wholesale quantity like this is cheaper. You almost never pay less for buying a lower quantity because of the cost of labor to break down the meat to individual steaks. Breaking down meat yourself means they’re not paying someone to do it for you and that saving gets passed on to the consumer.

[@c.j.howard2857]

@@JamesMartinTan Sam's Club will cut your primal cuts down into steaks for free!

[@frawstedbutts5618]

prime is always going to cost more than regular choice, a choice rib roast is just as good when you factor in cost IMO

[@paytonj2620]

For prime that's really good.

[@zakiyahamahad7404]

Thank you for this video! I am a carnivore and this will literally save my grocery bill! Just subbed!

[@deeznuts6907]

Same been saving by buying chuck roasts and cutting but this looks easier on my jaw

[@kimokahikolekalihi]

@@deeznuts6907 I also buy Costco chuck roast for $7.49/lb and cut them up. Animal based diet, not carnivore but similar. That's my expensive meat lol. The other half of my meat is Safeway steaks when they're on sale for $3.99/lb. Even at $4/lb for one person eating mostly meat and eggs, that's a huge grocery bill.

[@Dyskresiac]

If you're lucky you can find whole Tenderloin reasonable too. Trimmed, That's Fillet Mignon. And the trimmings can be ground or used as stew beef depending on how fatty they are. You save a LOT of money breaking it down yourself.

[@danielrauer5864]

@@kimokahikolekalihi not very environmental-friendly diet. Your arteries will not like it as well. But enjoy your diet as long as you can.

[@grubbetuchus]

Carnivore is unhealthy? If you're correct - which you aren't - then sapiens would have become extinct. We're still here. Science, biology, physiology sing a different tune than your song. #drkenberry #drgaryfettke #drpaulmason #thomasseyfried

[@seraph8672]

The man's right it really is very easy. I got a new york strip like this from BJ's and broke it down myself with no prior experience. I saw that big ol' thing sitting there for like $6/pound and saw pre-cut new york strips in the next case for double that and said "Screw it how hard can it be?" And that thing had all sorts of bones to cut out. With my normal kitchen knives, and a bit of wine for bravery I got those bones out and cut 14 new york strips out of that bad boy in about a half an hour. We roasted the bones and the scraps and the Wife, Dog, and I had fun eating the bits of meat left on those, and we vacuum packed and froze the steaks in pairs for future use. Definitely worth the time and effort.

[@julioechevarria5384]

What kind of roast was it?

[@charlesschmuckatelli7888]

Thank you for breaking it down. I was a meat cutter for 5 years and people thought it was magic... Now im a field mechanic... Also magic ...what do ppl really do?! Love the knife sized for the job too. Its painful to watch someone use the wrong knife for the job

[@monkabuda]

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!

[@JesseCohen]

Two best purchases I made last year. A Wustof Pro Cimitar/Breaking knife, and a vacuum sealing kit. This year my best purchase will be a coffin freezer. It’ll pay for itself after 4 purchases of the sort of beef side seen here, or fewer if they come with the ribs on, which I prefer. 😬👍🏻

[@LoneHowler]

I used to use my vacuum sealer a lot. But then I found another trick. Put 10:22 parchment paper or freezer paper on a baking tray, arrange the meat on the paper so it doesn't touch, and place it in the freezer. Once it's mostly frozen I toss it into a large ziplock freezer bag. Less plastic waste and easier to get however many I need. I now only use the vacuum sealer for anything. I want to store long-term so it doesn't get freezer burnt

[@baconofhope1749]

4:33 calm down my guy

[@christopherpratt1362]

I just started doing this and $60 piece of meat cut by me got me 18 1.5 inch steaks. Well worth the savings and high quality.