The Butcher's Trick to Getting FREE Meat at Costco

📗 Save Over $1,000 on Meat With My Butcher’s Money-Saving Methods: salpetralia.com At the club you almost never overpay for the meat itself. You overpay because you hand the whole piece to the counter and let them cut it up, and every muscle they slice off gets sold back to you at its own price. Buy the whole piece, do the cutting at your own board, and the second muscle rides home free. In this video, I show you the one butcher's trick that gets you free meat at the warehouse club, cut by cut: • The whole beef ribeye, and how to peel and roll the cap into a roast the store sells at the top of the case • The whole pork butt, seamed into a Sunday roast, two thick blade steaks, and a couple pounds of grind for sausage • The whole top sirloin, and the free tri-tip roast hiding in the corner • The whole beef tenderloin, the one piece where the trick does not pay, and why • The honest-pound check, and reading price per pound whole against the pre-cut tray • The safe way to cook it: pull whole muscle at 145 degrees with a three-minute rest, and cook the grind to 160 degrees The word free is doing some work here, so let me be straight. You pay with your own knife, about twenty minutes, and a little practice, and your first cap will come off ragged. What is free is the second muscle you would otherwise pay the counter to cut off and sell back to you. And when you cook for one, or have no freezer room, the pre-cut tray is a fair buy, and there is no shame in it. My website: salpetralia.com Watching on a television? Type salpetralia.com into your phone. What does your club charge for a whole ribeye per pound, and what state are you in? Compare it with the pre-cut steaks in the case, then leave your town and both prices in the comments. I read every one of these. Buy the whole piece, find the seam, and do not pay for the same muscle twice. #costco #butchertips #cheapcuts #ribeye #grocerysavings #porkbutt 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.