CookingRidgeWiseButcher Reveals 7 CHEAP Meats That Are WAY Better Than Ribeye

Butcher Reveals 7 CHEAP Meats That Are WAY Better Than Ribeye

Long-form17:16People & Blogs

Published Oct 8, 2026, 5:00 PM · 6d ago

RidgeWise
RidgeWise
2.9K subscribers · median 1.3K views
Views
699
+0 views/hour
Likes
15
2.1% of views
Comments
1
0.14% of views

Checked every 3 h while the video is this age · last check 2m ago · next in 178 min. YouTube itself updates public counts with a short delay.

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0
measured 2m ago
Peak views / hour
3
5h ago
Avg views / day
115
since upload
First 24 hours
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Rank in channel
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Engagement
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Description

🔗 [EBOOK OFFER LINE + PAYBACK CLAIM]: [LINK] [1 sentence: what's in it / price anchor. "Most people make the $[X] back on the first trip to the meat counter."] A ribeye used to be a Wednesday supper. Now it's a birthday. After 31 years behind the counter, I'm walking you down the meat case to show you seven cuts that eat as good as a ribeye, some of them better, at a fraction of the price. Number six has a seam of gristle down the middle, and I show you the one pass with a knife that fixes it. Number two takes three hours, and you won't touch it for two. And number one is the cheapest thing in the case and the reason I'm standing here. Pick one and cook it this week. CHAPTERS: 00:00 Introduction 01:17 Number 7 - Chuck Eye Steak 03:51 Number 6 - Flat Iron 06:22 Number 5 - Pork Blade Steak 08:43 Number 4 - Flap Meat (Bavette) 10:58 Number 3 - Beef Heart 13:08 Number 2 - Beef Shank 15:43 Number 1 - The Chuck Roast 17:53 Final Recap 19:24 Next Video Preview Cooking temperature note: USDA recommends 145°F with a 3-minute rest for whole cuts of beef and pork. I mention the lower pull temperatures the old butchers used, but that call is yours. If anyone at your table is pregnant, elderly and frail, or very young, cook everything, especially beef heart, to 145°F. Old-school American butcher knowledge, cheap cuts, and the kitchen skills that are getting harder to find. Subscribe for new videos every week. SOURCES: 1. U.S. Cattle Inventory Hits 75-Year Low at 86.2 Million Head (USDA Cattle report, Jan 30, 2026) - Drovers https://www.drovers.com/news/industry/u-s-beef-herd-continues-downward-86-2-million-head 2. Cattle markets: Same story, next chapter (beef cow herd smallest since 1961) - Derrell Peel, Oklahoma State Extension, via Beef Magazine https://www.beefmagazine.com/market-news/cattle-markets-same-story-next-chapter 3. Safe Minimum Internal Temperature Chart - USDA FSIS https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/safe-temperature-chart [verify link before publishing] #butcher #steak #ribeyes #cheapmeat #beefcuts #chuckeye #flatirons #beefheart #bbq #grilling #budgetcooking #butchersecrets #cooking #oldschool #meat
Tags
steakribeyebutcherbeefcheap steakbeef cutsgrillingmeatbudget cookingcookingchuck eye steakflat iron steakpork blade steakflap meatbavette steakbeef heart recipebeef shank braisechuck roastdry brine steakslice against the grainveteran butcherbutcher secretsbutcher tipsold school butcher

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