Save Money On Meat Every Time You Go To COSTCO With These Deals!

The Butcher Wizard Collection of knives is now available on Amazon.com. These are the knives that I use in all my videos. We have a 10 inch breaking knife and a 6 inch boning knife available. Click the link to be directed to my page on Amazon.com
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In this video, I will show you my favorite deals on meat at Costco. Come with me while I shop and then I will bring the items back to my kitchen where I will show you how to break them down. It is becoming harder and harder to save money at the grocery store. Prices seem to be going up everywhere as inflation grows. Here are some ways that I save money every time I go to Costco. I will also show you some items to stay away from in the meat department.
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How To Save Money On Brisket At Costco
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[@ButcherWizard]

For the Next Money Saving Tip, Try this one next! How to Save Money on Briskets At Costco: kzbin.info/www/bejne/on28g6ajeJhmaa8

[@markcourtney4590]

If it's grain fed, it's trash. Waste of money

[@steveludwig4200]

Local Safeway store has CUSTOM CUT choice ribeyes on sale for $5.99/pound this week and CUSTON CUT T-Bones and Strip steaks $6.99 a pound at least once a month. Better tasting beef and much cheaper than CostCo.

[@markcourtney4590]

@@steveludwig4200 If it's grain fed, it's trash. Waste of money

[@steveludwig4200]

@@markcourtney4590 Whatever dude. I've been eating beef for 60 years and have no idea what ANY of those cows ate and never will care...

[@debrajohnson9728]

​@@markcourtney4590not only that it's blade tenderize with those needles wich means you have to cook it to death so you don't get food poisonings witch defeats the purpose

[@christinemmac]

We never remove salmon skin! We cook it on the grill skin side down until it’s cooked almost through before turning. That crispy skin is delicious!

[@indianne9781]

Yummmm! Who wouldn’t want that? 🌟

[@annsalty5615]

Yes, keep the skin on fillets!

[@jamiescarry460]

the skin peels off effortlessly, after it is cooked.

[@carajentzen5049]

Why would you teach ppl how to take skin off salmon???🤦🏻‍♀️🤦🏻‍♀️🤦🏻‍♀️ how about teach them how to properly cook it instead? I get made at Sam’s bc they take the skin off, not giving me a choice. Also, that belly piece you just discarded… makes great stuffing for ravioli, or you can put it in fettuccini Alfredo or give it to your cat! But don’t throw it away🤦🏻‍♀️🤦🏻‍♀️

[@TheJodo2010]

If I cold smoke the salmon I remove the skin because I’m cutting it super thin. If I prepare it any other way I leave the skin on and usually sear it after cooking to crisp it up. The crunch factor takes it to another level

[@tallgirlhappyme]

*Why Costco rotisserie chicken is such a great deal:* The founder vowed to keep the rotisserie chickens and the hotdog/soda combo ALWAYS the same price. *So far, so good!*

[@nwijesinghe]

one day costco rotisserie chicken will be the price of 1 mcdonalds chicken nugget

[@FiveMissiles]

the ceo even took a dip in salary to keep the price

[@Yondainc]

I saw that documentary

[@Garth2011]

Yes and the minute some new CEO/CFO decides to up those prices is when you know that the core management of Costco no longer considers their members like the founder did.

[@m_adamec]

The whole rotisserie chickens are a loss leader

[@xXxXXxXxKISSxXxXxXxX]

I have been vegetarian for 30 years until very recently.. I don't have much experience cooking/cutting meat, watching your videos is making me feel much more confident.

[@TheMotoguse]

Congratulations!

[@AddictOfLearning]

Welcome back to the land of good food!

[@janechoe3906]

1. Rotisserie Chicken 0:52 2. Wild Sockeye Salmon 1:39 3. T-bone steak 3:33 4. Boneless pork loin (brand: Swift) 4:45 5. Top Sirloin Filet (brand: Rock River) 7:06

[@speedbird7976]

Not all heroes wear a cape thanks

[@pakviroti3616]

The rotisserie chickens are absolutely a loss leader, so are most of the items up front at the food bar. Especially the hot dogs. Costco doesn't really lose money in the long run because they make it up in other areas. You can think of it as customer appreciation give back. That's why I have been a loyal customer since 1990.

[@ph1shstyx]

I go once a week and sometimes pick up just 2 chickens. Each chicken averages out to be about 2lbs of pure meat, and you get a carcass for making stock. I'd argue it's the best deal in the US for protein. Also, their egg prices are far superior to anywhere else.

[@pakviroti3616]

@@ph1shstyx I don't buy eggs there because they don't carry the Jumbo eggs. I just got back from Costco, I picked up a beef chuck roll. 27 pounds for $5.39/lb.

[@aceofdiamonds2002]

The rotisserie chickens are actually an attempt at loss reduction. What they're made from is those whole chickens that are about to expire so they cook them up in the store and then sale them to try and recover from the total loss of the whole chickens.

[@Nicklopez81]

@@aceofdiamonds2002 Lol. Thats not true at all. They come in separate from any other chicken product in the store, and have there own use by dates on the cases they come in. The truth is, most everything sold at Costco is sold close to cost, and some even at a loss, like the Rotisserie chickens and $1.50 hot dog and soda combos. Where costco makes most of its money is from its memberships. It is literally its main business model.

[@yambor44]

If you look at the labels, the rotisserie chicken is $1.66 a pound (so a 3 pound bird) and the uncooked is $1.49 a pound (over 5.6 pounds each). They get more per pound because they are cooking them. Comparatively, a 2 pack of rotisserie chickens at the same size and cost would be $18.69 or $9.35 per bird. Rotisserie nonetheless is a great deal.

[@mfuller0852]

My husband was a hunter we butchered everything. He taught me so much, I only buy whole chicken at $.97 a pound. Your channel keeps me going...

[@Garth2011]

In his video the whole chickens sold for $1.49/lb. They also have Foster Farms legs and thighs at close to the same price however, the rotisserie chicken is the best deal hands down because of the cooking method, so tender they are. We by two, cut them up and wrap them then use the carcass for soup broth. There are all kinds of recipes for chicken, amazing cold sandwiches they make too.

[@empoweredcooks]

Totally glad I found you! As a mom with teenage boys at home, who is spending WAY TOO MUCH at Costco, this has been extremely helpful! Thank you!

[@MobWithGuns]

Fun fact. If there’s a Costco business center in your area. Your normal Costco card works there too and even cheaper than the “consumer” Costco. Only thing is that you’ll have to buy a whole brisket or a case of 50lbs of chicken

[@henrimatisse7481]

He's right about the Sockeye salmon; a product I regularly buy. The "Atlantic" salmon is raised in densely packed shoreline pens in a chemical soup fed fish chow. The skin is pure collagen great for your skin and connective tissue. I used to throw it way after cooking, No more! I always buy a roasted chicken eventually making great stock from it. Another regular good buy is the ground meat

[@subwaytheo]

In Canada, we have Costco Commercial locations that are restaurant supply but anyone with a membership can get in. I usually get cryovac sealed fresh meats and break them down myself. Much cheaper than even the Costco cut meats. It's nice to cut steaks to your own thickness instead of the pre-packaged stuff. You are right about the pork loins. I usually cut them thick and butterfly them. If you have a smoker, the pickled pea-meal covered loins turn out fantastic and turn a cheaper cut of meat into premium quality deli-style cold cuts.

[@divinediva_]

I LOVE the skin on salmon! It's so yummy after it crisp up in the air fryer. I season and drizzle with a little avocado oil and a squeeze of lemon!😋 Love the pork chop cutting tips. I'll be buying a deep freezer soon so will be able to use these tips. Thanks!

[@danwhaley_]

I came here to say this. I LOVE THIS CHANNEL. But come on.... leave the skin on people. Also, many of us prefer the fattier farm raised salmons. You called the taste "bland" but believe me, a farm raised salmon will take a ginger garlic marinade much better than a wild salmon.... all a matter of taste.

[@divinediva_]

@@danwhaley_ agreed

[@jansmith3158]

Keep the skin on and cook in your over at 450 for 10 to 20 mins continue to check.The skin will slid right off after cooking. The skin protection during cooking & flavor.

[@ERrnesST]

you don’t even need to take it off. use a serrated edge knife or descaling tool to remove the scales. eat the skin on the fish!

[@jchang2572]

After de-scaling, slightly salt the salmon skin then place it under a broiler. It will turn out like a potato chip.👍

[@bendmymind486]

@@jchang2572 Yes- I found out that this is a salty treat! good stuff…

[@VanOlove]

I’m team broiled and salted salmon skin. Yay! Omega 3s!

[@toothybj]

Man, i’ve been watching your videos the past few days & you got me energized to butcher my own meat….got a new 7” boning knife today & a 10” breaking knife is coming in 2 days. Went to Costco today & got 2 large pork tenderloins, 2 beef briskets, 1 ribeye roast, 2 fillets of sockeye salmon (plus chicken thighs & pork ribs). I am SO ready to do this! I have a meat grinder attachment on our Kitchenaid mixer too, so i’m going to make some awesome burgers with the scraps. I’m already salivating just thinking of a brisket burger.

[@ButcherWizard]

You are on your way. Way to go. Once you do some of these projects once you will get hooked. I hope you have some room in your freezer. You are killing it so far. Thanks for watching.

[@toothybj]

@@ButcherWizard having the brisket burgers tonight! Yeah, the 2nd fridge in our garage is getting full, so I may end up investing in a stand-alone freezer unit

[@toothybj]

Little update, That run made for some awesome meat & the burgers were awesome. I smoked one of the brisket flats & made the other into corned beef. Strangely though, i went to our Costco a couple weeks ago and they didn’t have any brisket or ribeye roast, nor anything else like beef tenderloin. I bought another pork tenderloin but that was about it. Very disappointing. I must have caught them right before a big shipment when they were running low on inventory….

[@suew4609]

Oh, I didn’t thinks about my Kitchen Aid grinder! Does it work well?

[@davestohs]

Thank you so much for helping me save some money when I shop at Costco. These kind of videos really help so much when it comes to staying within budget and still having the opportunity to eat like a gourmand. Thank you again Butcher Wizard!

[@moogie1954]

It's also worth noting that the rotisserie chickens at Costco are HUGE! They are much bigger than what you get at other stores! Heck, sometimes they barely fit in the containers! I have been buying in "bulk" at Costco for decades, and breaking down the meats to put in my chest freezer! I individually wrap my steaks, ground beef, chops, and meat from the rotisserie chickens and that way, I can grab however many servings I want from the bags in the freezer.

[@Garth2011]

Yes, but I have noticed in CA areas the size has been shrinking. In fact, some are smaller than Costco requires so they are priced LESS as a result. I guess they have a minimum weight standard for the $4.99 with no real focus maximum weight

[@matthewpeterson3329]

Excellent video. I have been doing the same thing with pork loin for years. Now Costco sells them already cut into thick steaks at the same price per pound, which is nice.

[@ffrench100]

@ A

[@sevenravens]

I used to waste so much food… now I do this and vacuum pack portions that are just enough for me and my wife.

[@Hisservant-uh6ji]

I have learned a lot from you, but more that that unlike other KZbin videos that ramble on and on you get straight to the point. There is value not only in what your sharing but the brevity in which you do so. Thank you.

[@termigasts5227]

Those chickens are great but they do have some unusual ingredients iirc, make sure to look closely at the label if that matters to you.

[@ceecee8757]

Exactly. Even if I give a small piece of chicken to my dog, she gets the runs and incontinence.

[@Adukwulukman859]

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[@talented009]

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[@ThomasHeintz]

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[@DarleneMurphy774]

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[@JohnMoore1641]

@@DarleneMurphy774 That's fascinating. How can I contact your Asset-coach as my portfolio is dwindling?

[@DarleneMurphy774]

My Financial adviser is ‘’Laura Marie Ray’’ she’s highly qualified and experienced in the financial market. She has extensive knowledge of portfolio diversity and is considered an expert in the field. I recommend researching her credentials further. She has many years of experience and is a valuable resource for anyone looking to navigate the financial market

[@JAF30]

That pork loin trick can be used when your local grocery store/chain has any pork loin on sale. My local Miejer sometimes buy one get one or buy one get one half price (or some other combo. And their pork loin packs are smaller yes, but there are two per pack. If your single, that is a lot of meals in one package.

[@ButcherWizard]

That might be a pork tenderloin. Those are great also and pretty cheap. They will probably make the next video about deals buying meat. Thanks for watching.

[@JAF30]

@@ButcherWizard your right it is pork tenderloin, I still like the tips in this video, thank you for posting them.

[@MissRed-AKgirl]

As a long time Alaskan my husband and I won't touch Atlantic salmon. The farmed stuff is inedible to us. Mushy! Great video, thanks!

[@ButcherWizard]

Thanks for watching!

[@Garth2011]

So true...the east has good oysters though !

[@Michael-yi4mc]

I have no issues.

[@robertsloan1390]

My mom used to get a whole beef filet. She would clean it up and season it. Put it in the oven at 500⁰ and cook it for so long a pound. Then she'd cut it down into filets. FABULOUS ! Then she'd turn the oven off and let it continue until oven cools down

[@robertsloan1390]

To the butcher wizard thank you for replying to my comment. I like finding out about how they cut meat and different recipes

[@annsalty5615]

Thanks for doing these. I just discovered how to butcher the New York strip loin and its a game changer also. And no longer buying ground beef. It tastes much better to do it yourself!

[@ButcherWizard]

Thanks for watching and implementing the tips.

[@aaronflohre6734]

Save that salmon skin and fry it up in large quantities for nutritious dog food. One of my favorite fish suppliers from Alaska tipped me on to that. Thanks for the video. It's all really solid advice. Some of my favorite family get-togethers were from getting two or more families together, buying a whole ribeye loin(s) from Costco, and cutting monster 1.25" steaks for everyone to enjoy.

[@maduro169]

I didn't know that!!

[@ptrinch]

Indeed. My dogs love it when I make salmon. They know the treats are coming. All my trimmings, regardless of protein, always get pan seared and added to my dogs' meals.

[@curto201]

every time I make fish with skin my dog gets a tasty treat

[@hwilcox]

me food and then I share -W- dog

[@johnluke4718]

Agreed. Every time I go into Costco, I grab two rotisserie chickens and a pork loin. (although my bride is infamous about getting the pork tenderloin and then I fuss about it being half the flavor at twice the cost.) Beware the "value added junk". I can season, marinate, or stuff meat for a lot less than what they charge. I'm also fairly adept at cutting up chicken and putting it on top of pasta I cooked myself for a lot less.

[@lylestavast7652]

take one of those pork loins, cut in 4 - put each in a ziplock with a good amount of rootbeer, zip it up and let if marinate overnight. in the fridge.. slow cook in crock pot somewhere around 7-8 hrs with the juices still there, and add some kind of bbq sauce... you'll have to fork shed it, it won't fall apart like a shoulder or butt would, but it'll be very lean. then sauce it up how people like it on buns with some cole slaw or the like as a dressing - makes a great lunch - might need to let the meat drain in a collander for a few minutes for the excess liquid to drain away and not stain shirts :)

[@evamarklund4834]

35 videos and 90.000 subscribers!! Very impressive. Hats off to you, Sir!

[@mrtimjitsu]

I'm a diehard Costco shopper, and I can honestly say that they absolutely do NOT have the best deals when it comes to beef. Maybe for USDA Prime, but definitely not for USDA Choice. My grocery store has weekly specials that are a lot of times 1/2 the price per pound

[@hwilcox]

buying freshness, dependable

[@foxlake6750]

The other issue with Costco meat…..the volume, I don’t need that much

[@edkrstic6423]

I usually pick up every couple of months a 10-12 lb brisket at Costco and slow roast it in my oven at 270f for 12 hours. I then wrap it in butcher paper and let it sit in the oven with the heat turned off for a few hours.I only coat it generously with salt, pepper and smoked paprika. We eat everything ,by the end usually a few days or more I make brisket birria tacos with a pico digio and finish with a sour cream and hot sauce drizzle. The fat make the taco shells incredible.The best $65-70 you will ever spend. With the cost of living rapidly increasing this is an absolute must. Enjoy it’s absolutely delicious even the fat turns into candy.

[@Garth2011]

Agreed.

[@tobyihli9470]

The NY strip side of a porterhouse is tough! There’s always a huge sinewy tendon running right through it. The rule is, the bigger the filet, the larger the tendon. Grab a T-bone with a little bit of filet, you’ll thank me for it!

[@ptrinch]

My only problem with pre-cut Costco beef is that it's always blade tenderized. Even the tenderloin cuts, which absolutely need no tenderizing. Blade tenderizing involves stabbing the meat with tiny blades that break up the connective tissues. As a result, surface bacteria is allowed to penetrate to the center of the cut, meaning that you now have to cook it to at least 145°F (which puts it in the medium to medium-well range). That's a non-starter for me, but if you like steak that way... have at it. Fortunately, the primal cuts are not tenderized and also save you some money. Just got to put in a bit of work.

[@vplan]

I was very surprised when I find out this. So now I just buy the entire slab and cut it at home myself.

[@randy74989]

Exactly, most people don't know this and wonder why they get sick eating high bacteria meat.

[@Lilitha11]

Could try sous vide with those blade tenderizing cuts.

[@mrzero69]

You won't get a high enough internal temperature to kill all of the bacteria. @@Lilitha11

[@therealnancycarol]

If you just, after almost 20 years, found out your wife does not like pork chops, you need to pay better attention to her. 💕💕💕

[@ceecee8757]

Exactly. Smh. Too busy eating to notice.

[@sunshinefl6586]

Unless his wife is not a complainer...

[@edgar_leon1790]

​​@@sunshinefl6586exactly my first thought because I've been with my lady 11 years I'm only 24 but I know her more than she knows herself at the same time if we sat down and ate some pork chops I don't know if she would like it or not because we've never had that but I'm sure she will I mean she eats whatever I eat and vice versa haha

[@Benni-rp9or]

Every time I go to Costco I buy a couple chickens. I also buy a pork loin or two, those two deals can't be beat. I didn't know about the t bone though, I'll be searching for that, the next time I go because that was definitely a porter house. Thanks for the tips

[@kidwave1]

Costco an Sam's meat is RIDDLED with MRNA! Why any human would eat that toxic meat is beyond me. ...unless you just dont like your health, or your body, or LIFE!

[@Benni-rp9or]

@@kidwave1 Why? Simple, it tastes great and at this point I don't care what's in it, as long as it's actually beef and from a living cow and not grown in a lab

[@kidwave1]

@@Benni-rp9or search "100 Million Animals Have Been Injected With mRNA Technology, and Hardly Anyone Knows About it" ...then we'll talk.

[@adorableadornments1101]

If a person has a meat slicer and a dehydrator, they can use the pork loin for meat chips. I freeze sections of the roast, then thaw slightly and slice thin, then salt it and put it in the dehydrator for about 6 hours. Carnivore chips. Yummy!

[@kg811]

This was how I was raised. You save so much DIY. I still don't buy convenience items. The worst is shredded cheese.

[@doodlebg44]

I need to move to your town. We pay $6.99 for a rotisserie chicken and the fresh birds are $14 for two here in Vegas. I envy your Costco’s deal! Love your videos, they’re very informative and helpful… Thank you!

[@kf9058]

Just got out of Vegas, and in the south things are cheaper here. I mean, going up. But def cheaper.....Especially the housing market :O But then you have taxes.....BUT I NOW HAVE NATURE! LIVING NATURE! WOOOP.

[@Garth2011]

$4.99 in Los Angeles areas for the rotisserie chickens

[@starsiren9592]

I don't know why most people always take the skin off the salmon. To me a salmon with the skin on is far more delicious than one with the skin removed. The skin provides flavor and moisture to the fish and if you let it turn a bit crispy and brown-ish it tastes absolutely delicious. Every bite of salmon with the crispy skin on is so much better than without. I literally refuse to buy salmon without skin.

[@redacted9907]

Right? There's a sushi place that I like that has a salmon skin salad, and it's f-ing delicious.

[@starsiren9592]

@@redacted9907 Oh boy, now I need to try some of that.

[@brianhopkins5251]

100% agree, plus way easier to cook, cook off the skin side for a long time until crispy, flip for just a minute or two to finish the top, done, not overcooked.

[@starsiren9592]

@@brianhopkins5251 Yep! That's how I cook it as well. The skin protects the salmon from drying so it ends up tastier and juicier this way.

[@pbear7814]

Agree!

[@helenr6299]

We buy the boneless ham chunk in the deli section for about $4 a pound and run it through the electric slicer at home. With deli sliced ham running beteen $8 and $14 per pound we save a bundle, and enjoy good quality ham sandwiches. We also brine the pork roast for 6 to 8 hours and it comes out tender and juicy. Costco hamburger tastes superior by far to other stores, so we get the big pakage and split it up for freezing. ❤

[@dlebreton7888]

From the tenderloin, you can cut cabob pieces, mix in marinade, put in freezer bag. When ready, thaw, skewer, BBQ and enjoy!

[@cheesew1re]

the salmon recommended here is previously frozen. Freezing meat, thawing it, and freezing it again will diminish the quality of the meat. If you care about that lol. to me it is a noticeable difference but its not necessarily a deal breaker. for Beef, maybe pork, i think the difference is marginal. Fish and chicken though you probably shouldnt freeze twice.

[@susanbrackett6408]

True. But one filet is 4-5 servings. Even my daughter and I eat that in 2 days. And if they have a sale... I've been known to smoke them. 😊

[@la_old_salt2241]

But because of where some of us live, it simply can't be avoided.

[@alaskangypsy]

I've learned so much from you!! Thank you for these videos. Game changer!

[@kidwave1]

Costco's meat is RIDDLED with MRNA! Why any human would eat that toxic meat is beyond me. ...unless you just dont like your health, or your body, or LIFE!

[@rsiggy123]

You can solve your smoke detector problem very easily by covering it with a plastic bag and using a rubber band to keep it in place. Some people use a disposable shower cap. Just remember to remove it when done cooking.

[@teenagardner3623]

I've just discovered your channel. Have watched 2 videos, and I'm hooked! Thank you so much for your content on saving money on meat and how to prepare proper cuts.

[@edwinrodriguez5136]

same here 🤘🏽

[@pamelacox540]

I love Costco meats, poultry and fish! I also love the produce. Higher quality AND less money than a grocery store. We also buy lots of seasonal items. Toys, decorations, appliances… great quality. And Costco is the only store I purchase the store brand. Kirkland products rock! I also love how Costco treats their employees. I love Costco!

[@Garth2011]

I agree although they are changing some of the quality in their fresh foods. I'm sure it has much to do with availability of their suppliers so we use Walmart as a backup for produce which we have found to be a better value.

[@pamelacox540]

@@Garth2011 I like how Costco pays their employees well with benefits. I’m lucky that our Costco has wonderful produce.

[@rdjack21]

For me the best bulk meat in Costco is pork belly for making my own bacon. Making your own bacon is so simple and so much better than what you can buy and the price is great as well.

[@nogames8982]

My budget lately is really not great. It's nice to hear that. There is still some affordable stuff out there to get. It does amaze me how cheap pork is.

[@SwissMarksman]

There's a lot of amazing stuff out there that are great value!

[@therealnancycarol]

Shhh. Don't say that. They'll raise the price! 💕💕💕

[@Garth2011]

Check it out for yourself...all during COVID and the alleged food chain shortages PORK (except for bacon) never really saw price increases. They had shortages of it but the prices were always right around $2.99 to $3.29 a pound and still does. Beef, Fish, Chicken all went way up as did bacon which was $10 a pound and almost still is. Funny thing is, pork has to be shipped, cooled and handled just like beef and seafood yet pork remained at its pre COVID pricing. Makes you wonder if the price increases are legit on other products or if the middle men are making it up.

[@bradyforeman2900]

The fillet jobs on pretty much all fresh sockeye in stores have gotten so bad in the last few years. That piece was falling apart when he took it out of the vacuum pack.

[@heythave]

It was previously frozen. That’s why. The package said so.

[@LoveMyCoffee10]

The meat & fish at Costco is excellent, however Idk why they don’t carry Bone In Beef Short Ribs? I can only get Boneless Beef Ribs…prefer the bone in. Nice review, love your videos! Thank you!

[@marks4471]

Regarding the wild Sockeye salmon, I cut filet in two pieces, put it in aluminum foil, douse some worchestershire sauce on it, sprinkle seasoned salt, curry, Italian seasoning on it, and a cube of butter, close the foil. Cook on preheated BBQ on high for 10 minutes with cover closed. Comes off the skin super easy with a plastic spatula and tastes wonderful!

[@gregorythompson8873]

OMG why would you cut the belly fat and skin off the fillet? They are the best part lolol

[@daniel_alexander_]

I love the skin! Bacon of the sea :)

[@nicoletierheimer3546]

I don’t remove the skin from Salmon. Don’t mind it. I don’t like pork chops either but love pork loin or pork spareribs. So weird I guess

[@evilgtidriver]

The reason they’re called sirloin fillet is that it’s just a term used for boneless cut of meat. Any small chunk of boneless meat can be called a fillet. Like a fillet o fish at McDonald’s. What most people call fillet mignon is actually tenderloin. Just names restaurants use.

[@johnhubbard6262]

Now if only Sockeye tasted more like Choo, or I could actually still get King Salmon where I am at. Excellent video as always, have you ever looked at the bulk meats at Smart and Final? I shop Cosco as well, but when making dogfood (which I make a lot) we are saving 60-70 percent depending on the cut of been and even more when its chicken.

[@evh3811]

Coho tastes like nothing at all

[@scottg5588]

Friends don't let friends eat farmed salmon...just sayin'.

[@Mountain_Valley_Sky]

*_F A C T_* DO NOT eat farm raised "*_anything"_*, unless you need more antibiotics & parasites in your diet! Who really trusts China or 3rd world nations to have your health interest at heart?? 😅

[@ToddSchultzNC]

Those chickens are one of the best deals anywhere. My grocery stores sell them for $7.99 and they're small. Costco's roasted chickens are huge.

[@arturogonzalez9555]

Sam's has the same deal on rotisserie chicken. Big chicken for 5 bucks or less

[@user-rs1ui4sv2w]

The sockeye is to die for 👍

[@bdande]

How about some recipe videos for that pork loin? Chops, roast, loin, sausage. I like buying the whole loin when it’s on sale but I’d like to see what you do with it.

[@DiscoCatsMeow]

Buy a jar of LeeKumKee Char Siu sauce and follow the instructions on the back for the pork loin. Crazy good.

[@evabrechtel4321]

For a pork loin roast, I lightly brush on olive oil. Add salt, pepper, and an Italian season. Stick it on the rotisserie in the air fryer for about 25 minutes at 380°. It has a nice thin crust on the outside and very juicy on the inside. I cut the whole pork loin into 3 roast.

[@m.r.jarrell3725]

Sam's Club does the same. Prime brisket is only about $0.50 more per pound there. Another good video! I just cut up a whole pork loin yesterday. Have you tried sous vide'ing the pork chops? My wife has been ambivalent about chops, but loves them sous vide!

[@kidwave1]

Costco an Sam's meat is RIDDLED with MRNA! Why any human would eat that toxic meat is beyond me. ...unless you just dont like your health, or your body, or LIFE!

[@m.r.jarrell3725]

@@kidwave1 QAnon? Is that you? Their meats are the same ones that every other store buys and sells. Here's your sign.

[@kidwave1]

@@m.r.jarrell3725 search "100 Million Animals Have Been Injected With mRNA Technology, and Hardly Anyone Knows About it"

[@Falcodrin]

Pork chops the way the gov recommends are always super overcooked and dry. Sous vide let's you be safe and have them taste amazing. If you haven't tried them with some generic Italian seasoning in the sous vide it comes out so tender and tasting like a breakfast sausage. Weird but incredible!

[@Falcodrin]

​@@kidwave1mRNA is in literally every meat including yourself. It's just a bit of RNA used to make proteins. You would die without your cells making it.

[@907iceage]

Bravo for going with the wild fish 👍🏻. I’m a part of the Bristol Bay fishery for these sockeye.

[@TheeWorrier]

When I was cutting fish I would cut a small line at the bottom after I started and stick my finger through it so that I wouldn't have to worry about it moving while I was removing the skin.

[@daniell8201]

Realized that you know you’re a middle aged dad when you’re on the toilet watching this like I am.

[@elitehaircollection]

Pretty neat, love how you broke everything down. I’m definitely going to use your tips, thank you!

[@remylabeau7716]

Thank you. I Really appreciate these videos. Not sure if you take requests, but would you consider breaking down how you would cut up a whole portion of flap meat? It's one of my favorite cuts but it's either fairly expensive or blade tenderized where I'm able to find it. I'd love to learn to cut it up myself.

[@stonefly69]

Here is a trick: cook your salmon with the skin on (bbq/grill or pan fry). The meat easily comes off the skin and if you use the right marinade you might end up wanting to eat the skin, too! And yes, the fresh sockeye is best (although King/Chinook is pretty close). People should also know that today's pork is lean and those pork loins are SUPER lean. Fat is flavor and fat makes the meat tender, so that pork must not be overcooked or it will be tough as nails. Costco rocks!!!!!!!!!

[@Lanthanaas]

In our area, Costco is one of the worst deals on meat, most of the time. We generally get the pork loins for $1.28-1.68/lbs. We usually get the large, unprocessed hunks of beef that we butcher at home for $3.20-6.80/lbs. Our area has Winco Foods, which has amazing deals constantly, and US Foods Chefs'store, where we get the unprocessed hunks of beef.

[@steveludwig4200]

Local Safeway store has CUSTOM CUT choice ribeyes on sale for $5.99/pound this week and CUSTON CUT T-Bones and Strip steaks $6.99 a pound at least once a month. Better tasting beef and much cheaper than CostCo.

[@uweschroeder]

Same here.

[@sadiegirl5312]

WINCO IS THE BEST FOR MEAT BAR NONE IN PHOENIX OFF BELL ST. We drive from Prescott Valley for beef, and much much more, when ever we are in Phoenix.

[@steveludwig4200]

@@sadiegirl5312 How much are you paying for Rib Eye steaks?

[@metalboy27]

My wife and I took advantage of that rotisserie chicken a few weeks ago. It was delicious and lasted us a few days, but there's some nasty ingredients in there so I think we will be passing on it in the future.

[@duanek6051]

you are correct

[@jussme8820]

I agree! There is something on it that taste like chemicals

[@ceecee8757]

​@@jussme8820that's right! I'm sure that chicken is not thoroughly cleaned prior to unpackaging and put on the rotisserie oven.

[@Ron-rk6iz]

It's junk food, buy organic and do the prep yourself, if you are health conscious. People do not realize that Costco sells to make a profit, your health is not an issue for them, on the contrary.

[@MrHarryhere69]

Been doing this for years. Just need to know how to use a knife and have a great big freezer that hold zero degree temps. I great vac sealer is also important. I do prime ribeye for about 9 to 10 dollars a pound. Chicken tenders 90 cents a pound. Chicken wings 95 cents a pound. Spend 300 to 400 twice a year and the freezer is full for months.

[@pkwilliamson4579]

I just buy only what's on sale. Picked up a turkey at 37cents/lb, rib eye roast at 4.77 a pound. Patience is rewarded.

[@Drew-C-]

Awesome video. You missed an opportunity to talk about maximizing the value in the $4.99 chicken. After you break it down, you can use the carcass for chicken stock. Great way to stretch an already ridiculous deal.

[@chefmike9945]

It's important to mention that Costco mechanically tenderize their steaks. As you know, this is considered an inferior quality step, not done in quality establishments. Purchasing the bagged meats like the strip lion and the ribeye means you avoid this as you're cutting steaks yourself. You can verify by simply asking someone in the meat department if they mechanically tenderize.

[@AwaitingTheBlessedHope]

The label states “blade tenderized.” Wish they wouldn’t do that.

[@ptrinch]

1:00 How they do it is quite simple. The rotisserie chickens are little 3 pounders at $1.66/lb. The whole raw chicken 2 pack are a pair of 5 to 6 pound chickens at $1.49/lb. Also, they take no profit from the rotisserie chicken. Rather, the profit comes from the wide complements of prepared side dishes that are conveniently placed next to the display case. Regardless... still a great deal for a ready for table option and they taste great. Fresh rotisserie chicken for dinner, shred the left overs for a chicken salad sandwich at lunch, and toss the carcass in an InstaPot for a couple quarts of broth. A gift that keeps on giving.

[@natrg7205]

Thank you for your videos very informative, useful and reminds me of my dad and I cutting up meats together 😁, sadly he has passed on now and I miss him.

[@Agapy8888]

Hey. Go carnivore.

[@52t99]

What’s your opinion on the blade tenderizing that Costco does to all their steaks ? Heard that it may cause contamination and can’t be eaten med rare.

[@Sweetest_of_Seven]

Oh man… that salmon skin 🤤 I love it! If I’m ever at your table for dinner I will have all the salmon skin please 🙏 it can be my side dish 😂

[@Michael-yi4mc]

Lots of useful information. Now I know what to look for in their meat department.

[@journal.revival]

I love this! Those refried beans are so good! We also get the microwave heat and serve Spanish rice and the pork in a heat and serve pouch in the Hispanic food section. The burritos are delicious!

[@pamelawing5747]

Brisket, great price. We get a huge one and cut it up. There is only two of us so we shrink wrap and freeze. I braise the Jewish way, I grill Texas style in the summer and also use in soup. Look for the mark downs. We got some HUGE , extremely thick, boneless ribeye's for 9.00 per pound. Amazing. Their lamb is a great price. We get the boneless leg and cut into two pieces and freeze the loin chops two to a package. They are so thick, one chop a piece is great for both of us. Their pork chops are awesome.

[@LigglesHoneycut]

As a butcher, and avid home cook, I highly recommend not grinding the far right portion (our POV) of the pork loin. If you’re a fan of beef ribeye, you’re going to want to get some incredible chops out of that section. Think of the left side as the NY Strip portion, and the far right section as the ribeye. You’ll notice a difference once you start slicing into it. Besides, that pork loin is 1.99 per pound. But so is ground pork in stores off the shelf. But boneless rib end chops (the pork ribeyes) typically sell for 3.99 a pound. So more bang for your buck is you turn those into chops as well. So good!

[@tk45440]

which end do you make Canadian bacon from (pov of video)

[@LigglesHoneycut]

@@tk45440 the far left portion (NY Strip portion. Which takes up 3/4 of the loin)

[@RowenMyBoat]

My preference is always the darker pork meat! You won’t choke because it’s so dry 😮

[@LigglesHoneycut]

@@RowenMyBoat only way to keep the lean stuff from drying out is to cook it to about medium, which most people don’t like doing. So yeah, the ribeye chops are definitely a good alternative!

[@namenotfound8747]

Years ago when I got a business license, I found out that costco isn't the cheapest option half of the time. While they don't try to overcharge, they sure need to make deals with meat packers that can supply them which at there scale means paying more that you end up paying for. For example i can get a box that weighs 40-50 pounds for 2 rib primals (each weighing 20-25 pounds worth of ribeye in each) for around 7 dollars a pound for USDA choice ribeye while costco will sell it at 10 dollars a pound for the same thing at the time. Thru the years, I've noticed that it's still cheaper to buy from a mom and pop wholesaler then costco. It's the same thing up to USDA Prime as far all the popular steak cuts are concerned.

[@wa4920]

So for 20 yrs your wife's just been eating pork chops? And she didn't tell you?!? Hahaha you learn something new every day! The spice of life!

[@ButcherWizard]

Now we have a big laugh about it.

[@wa4920]

@@ButcherWizard love to hear it!

[@CAIDMASTEROFPYRO]

Pork loin is really expensive in Australia, I think it's cheap in the states because of bacon. We use the belly and the loin for bacon while you guys just use the belly so you have a massive surplus of loin

[@jeannerogers7085]

Pork is much eaten in the US.

[@johnnorvaisas]

I'm a disabled retired Chef I love your videos thank you so much!

[@ButcherWizard]

Thanks for watching

[@johnnorvaisas]

@@ButcherWizard keep up the great work

[@modalities]

for the beef, I recommend talking about "blade tenderized" because the cooking instructions are typically 160 F, which is well done. The bacteria that blade tenderizing introduces is unacceptable and I don't want to cook my beef to well done.

[@hts777]

skin is the best. I like to fry my salmon first skin side up for 2-3 min and finish with skin side down to finish for 2-3 min, you will get that crispiness witch I LOVE :). Thank you for your content, it helps me and others

[@sociopathmercenary]

When we considered how expensive quality dog food is, We just started buying Costco rotisserie chickens for our dog. We break them down, then add some rice and vegetables and he is the happiest dog in the world

[@ravenmeyer3740]

No offense. But that is truly privileged. For dogs even. Not even anything but dogs. Man made dogs.

[@joesmith7427]

The USDA should make vacuum packing a law, no more styro foam with a soaker in the bottom anymore! The product lasts longer and its easier for the consumer to freeze!! No contact with the food, no broken wrap on the packageing.

[@vtcrafter6626]

The darker end of the pork loin makes great pulled pork

[@kantemirovskaya1lightninga30]

Here in N New England they are pricey in the meat department except for 2 cuts- Pork Belly (bacon) and brisket. Everthing else is same or pricier than the local market

[@ginch6448]

I don't normally have advise for the presenter, however, I was married to a fisherman that showed me the correct way to fillet, and skin a fish. The way you skinned that poor samlon, look at your pieces. Two of the pieces are now flakes of fish. Get your self a proper skinning knife that is no more than 2 inches wide, and sharpe enough to shave the hair on your arm. Just for information purposes, the fish is skin side down, you make that first cut as clost to the end as possible, just for you to put a steady finger or two on....the fish never leaves the table. Then you run that blade in a straight line down the fish until it reaches the end. That is a properly skinned fish. Last word, you don't remove the skin from salmon, you reduce the flavor by more than half. Have a lovely day.

[@reodds]

Great video as always! Just wanted to let you and your followers know of my recent experience at Costco. I bought a whole strip loin, as well as a picanha, and some other meat. The strip loin and picanha were basically inedible. Very poor quality. I had to cook the meat sous vide, to even get my wife to to try it. There are many variations allowed in grading choice, and apparently Costco now is buying the least acceptable choice cuts. They used to have prime available here in Florida, unfortunately, no longer. Bottom line, don't waste your money on Costco meat at this time.

[@nooneyouknow8359]

working at costco, i can tell you, the rotisserie chickens are chickens that didnt sell and are out of date. so we cook them and sell them for less than normal. :)

[@uweschroeder]

Somehow I doubt that. How many hundreds of chickens don't you sell that go old? BTW: in my book it's perfectly acceptable to cook a chicken and sell it for less before the chicken goes bad. It's called no food waste and a good thing. Just because a chicken approaches the sell by date doesn't mean one should throw them away.

[@nooneyouknow8359]

@@uweschroeder you believe what ya like. I told ya what i was told to do with chickens, each day, that are out of date. do with it as you will.

[@uweschroeder]

@@nooneyouknow8359 There's nothing wrong with cooking and selling a chicken at it's sell-by date - which is an arbitrary date to begin with. What do you think you get in any restaurant? Of course you use up what's still perfectly good to eat. I cook up chicken that's left in my fridge before it goes bad so I can still use it on a salad or something. I seriously doubt though that every store has a hundred chickens or more "out of date" every day. That would be utterly incompetent inventory management.

[@hope5360]

Not surprised

[@sunshinefl6586]

@@uweschroeder He probably got fired and is pissed off!!!😜😜

[@DaleCrommie]

The Pork Loin roast is $2.24/lb, and they are almost 10 lbs.. Crazy good deal.

[@DGPHolyHandgrenade]

Pork loin is so versatile and so cheap. I make hams out of it, canadian bacon, cube it up and make all kinds of mexican pork dishes - I have some adobada marinating right now. For $15-$18 I can feed myself for a month and not get bored with what's there. For sausages, I do prefer the boston butts though. Even boneless you can cut out the coppa muscle to make capicola, grind the rest for brats, italian sausage, chorizo, whatever you want. Also starting to get into the fermented sausages so salamis and such. Again, for not much.

[@fishflash1]

Buying a whole unpeeled beef tenderloin is a great way to enjoy filet mignon at a huge savings. It's fairly easy to peel the silver skin and excess fat. USDA Choice rather than prime is smart and still fork tender.

[@jasonharris9990]

I leave the skin on the salmon and cook it on my trager, keeps it from sticking and is easy to remove after cooked, even better if you do it on a cedar plank, best ever.

[@lawman5511]

What an amazing channel! Pork chops in a grocery store are always too thin for stuffing. They’re like, quick frying for breakfast pork chops and gravy.