How to Cut Meat... To Get Every Dollar's Worth

📗 Save Over $1,000 on Meat With My Butcher’s Money-Saving Methods: salpetralia.com My friend Richie bought a whole beef shoulder to save money, sawed it straight down into what he called steaks, and swore off cheap meat for good. It was never the meat. It was the cut, and this video shows you the one knife principle that gets every dollar's worth out of any piece. In this video, I show you how to cut meat so you stop paying steak money and eating grind: Why meat comes apart in your hands: the seams are a map somebody already drew The shoulder: seam out the flat iron and the chuck eye instead of grinding them away The loin: cut across the grain, two fingers thick, so a cheap muscle bites tender The sirloin and round: lift the cap off the eye and get two dinners from one piece The one cut to leave whole, and the honest arithmetic on what home-cutting really saves None of this turns a tough old shoulder into filet, and it will not add a dollar to your paycheck. If you cook for one, or you only want a chop or two, the pre-cut tray is a fair deal and I would buy it too. This is for the house that buys meat every week and is tired of paying for the cutting. My website: salpetralia.com Watching on a television? Type salpetralia.com into your phone. Tell me the cut you buy most and the price a pound in your town and state. I read every one of these. Read the piece, follow the fat, free the muscle, cut across the grain, and leave the tender one whole. #butcher #meat #budgetcooking #grocerysavings #homecooking #porkstore The prices, methods and food-safety guidance here are real and researched, and cooking temperatures follow USDA guidance. Prices vary by store, region and season. Educational content, not medical or nutritional advice.