Veteran Butcher: STOP Buying Ribeye at Costco (Get These 5 Cuts Instead)

🔗 The Butcher's Counter Guide — every money-saving cut in this video plus exact ask-the-butcher scripts (pays for itself on your first Costco trip): https://lifeafter60.gumroad.com/l/butchers-set Most shoppers make the $30 back on the first cookout. Forty-one years behind the counter taught me one thing: the meat case is honest, but the price tags aren't. I walked the Costco meat aisle so you don't have to overpay for it — five cuts that eat like ribeye for half the money, counted down the way my teacher Harlan taught me. Number four was invented in a laboratory in Nebraska. Number one is the piece of the ribeye the steakhouse keeps for itself — and you can buy it alone. By the end, you'll know exactly what to ask the butcher, down to the inch. CHAPTERS: 00:00 Introduction 1:14 Number Five — The Chuck Eye 4:17 Number Four — The Denver Steak 7:07 Number Three — The Flat Iron 10:08 Number Two — The Petite Tender 12:55 Number One — The Ribeye Cap 15:49 What This Was Really About 17:12 The 86.2 Million Head Truth 18:16 Your Challenge 19:04 Next Video Preview Cook to your preferred doneness — the USDA recommends 145°F with a 3-minute rest for steaks; I pull at 125°F and let carryover do the rest. Prices mentioned were observed at Costco warehouses in October 2026 and vary by region. A veteran butcher's money-saving meat guide for home cooks who are tired of steakhouse prices. Subscribe for new videos every week.