5 Beef Cuts I Skip at Costco — and What I Buy for the Same Dinner

📗 Get My Complete Kitchen Guides Here: https://margretmillerkitchen.com/ Warehouse meat prices look like a bargain until you get home, trim the package, and see how much of it goes in the bin. In this video I walk through five beef cuts I never put in my cart at Costco, and the cut I buy instead for the very same dinner, same dish, same number of people. I skip the pre-marinated tubs, the tray of stew meat, the portioned filets, the beef back ribs, and the whole unpeeled tenderloin — and that last one is some of the most tender meat on the animal. You'll see why the sticker price and the price per pound of dinner are two different numbers, and how my father's old test with a kitchen scale settles it every time. I share the swaps I make: plain flank or skirt seasoned at home, chuck roast cubed an inch and a half to two inches, sirloin cap or thick chuck eye steaks, short ribs, and a tied chuck eye roll roasted low around 250. I also pass along the thermometer numbers I work with — the USDA's 145 with a three minute rest for whole cuts, and around 195 to 205 for slow cooked chuck. If your grocery bill keeps climbing and you want every ounce you pay for to end up on the plate, this one is for you. CHAPTERS: 00:00 – The Bag I Walk Past 01:21 – Cost Per Pound Of Dinner 02:29 – My Father's Plate Test 03:47 – Why Marinated Trays Fail 05:05 – Skip The Stew Meat Tray 06:28 – Cube Your Own Chuck 07:52 – Why I Skip Filet 09:11 – Beef Back Ribs Problem 10:30 – Short Ribs Or Chuck Strips 11:51 – The Tenderloin Trim Pile 13:14 – The Roast I Buy Instead 14:42 – Five Swaps And Homework #Butcher #CostcoMeat #BeefCuts #ButcherTips #MeatBuying #ChuckRoast #ShortRibs #GroceryBudget #SteakTips #CookingBeef