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

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

Long-form15:29People & Blogs

Published Oct 15, 2026, 6:13 PM · 21h ago

RidgeWise
RidgeWise
3.1K subscribers · median 1.2K views
Views
213
+0 views/hour
Likes
8
3.8% of views
Comments
0
0.00% of views

Checked every 30 min while the video is this age · last check 27m ago · next in 3 min. YouTube itself updates public counts with a short delay.

Open on YouTube
Views / hour now
0
measured 27m ago
Peak views / hour
44
5h ago
Avg views / day
213
since upload
First 24 hours
—
not tracked from upload
vs channel median
0.2×
Rank in channel
#21
of 21 tracked
Engagement
3.8%
likes + comments / views
Est. ad revenue
$1–$2
lifetime, $4–9 RPM

Views over time

18 readings · line: total views · bars: views gained per hour

Description

🔗 https://lifeafter60.gumroad.com/l/butchers-set "The Butcher's Counter Guide: 40 Cuts They Don't Put on the Sign"]: [link] Every cheaper cut in the case, how to spot it, and how to cook it — most people make the price back on the first cart. Forty-one years behind a meat counter taught me one thing the warehouse will never put on a sign: the ribeye isn't the only great steak in that case, it's just the one with the famous name. Steak prices hit a record this year, and you're still paying for the name. Number two is a steak two universities "discovered" around the year 2000 — and it tested more tender than the ribeye. Number one is the cut my old boss carried home every Friday night for 31 years and never once sold. Five cuts, all sitting ten feet from the ribeye, all $7–$10 a pound cheaper. CHAPTERS: 00:00 Introduction 02:49 #5 Top Sirloin — $8/lb Under Ribeye 05:38 #4 Flanken Short Ribs — The 4-Minute Steak 08:02 #3 Tri-Tip — Slice It Right or Don't Bother 10:32 #2 Flat Iron — The Steak Science Found 13:16 #1 The Chuck Eye — Walt's Friday Steak 15:46 Final Recap 18:55 Next Video Preview A note on doneness: the temperatures in this video (125–130°F) are how butchers and steakhouses cook whole-muscle steaks. USDA's official guidance for whole cuts of beef is 145°F with a 3-minute rest — cook to whatever you're comfortable with. Prices are what I've seen at my local warehouse in 2026; yours will vary by region. An old butcher's guide to eating good beef for less. Subscribe for new videos every week. SOURCES: 1. Cattle (January 2026) — USDA National Agricultural Statistics Service https://esmis.nal.usda.gov/sites/default/release-files/795748/catl0126.txt 2. High Steaks: Beef prices hit record highs as tariff pause begins — News12 https://westchester.news12.com/high-steaks-beef-prices-hit-record-highs-as-tariff-pause-begins 3. Beef Prices Hit Record in May as Screwworm Impact Looms — Bloomberg Government https://news.bgov.com/bloomberg-government-news/beef-prices-hit-record-in-may-as-screwworm-impact-still-looms 4. Muscle profiling and new beef cuts (Calkins, Range Beef Cow Symposium 2009) — University of Nebraska–Lincoln https://digitalcommons.unl.edu/rangebeefcowsymp/268 5. Current 2026 Costco Meat Prices on 39 Beef Cuts — Eat Like No One Else https://www.eatlikenoone.com/price-guide-to-buying-beef-at-costco.htm #steak #butcher #costco #grilling #bbq #cooking #ribeye #steaktips #meat #food #flatiron #chuckeye #tritip #veteranbutcher

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