How To Pick The Best Steak At The Grocery Store

6” Boning Knife:

_____________________________________________________________________________________

In this video, I am going to show you how ton pick out the perfect steak from the grocery store. When you go to the grocery store you will find that not all steaks are created equal. I am going to take you to 3 grocery stores and walk you through the process that I use when I am buying a pre cut steak. I will select a Ribeye, New York Strip and a Filet. Then I will bring it back to my kitchen and break down why I chose the ones that I chose. This is the ultimate steak buying guide.

______________________________________________________

Check out these other videos for more money saving meat advice:

Save $75 At The Grocery Store By Cutting NY Strip Steaks At Home

I Saved $40 at the Grocery Store Buying Steak.. Let Me Show You How!

Save $80 Every Time You Go To The Grocery Store Buying Ribeye Steaks

_______________________________________________________

[davidbonnichsen]

Best thing about Publix is that you can ask the butcher to trim the meat after you have selected the ones that you like. They are always very accommodating. Not only that, they will reweigh and reprice AFTER they have finished trimming so as not to screw you on the price.

[pepawg]

I spent 46 years in retail grocery. It was amazing to me just how little the customers knew about meat cuts. I would always try to help them if I had the chance. I remember stopping a young woman from buying a bottom round steak to grill. She was looking to get "the one with the least amount of fat".

[davidstephens]

The problem seems to be at grocery stores that they don't hire/train a BUTCHER... they hire someone (usually a teenager) and just tell them to chop this into 1.5" slices. I have not had a well-trimmed piece of meat from a grocery store in YEARS. Great content. Hopefully, people are watching and realize that what you're teaching here is going to save them big $$$ and get them better quality!

[greghong]

9:00 #2 filet without the chain
#4 ribeye with the well-defined cap
#6 strip without the sirloin
Thanks, Butcher Wizard! 👍

[jesusrojas]

As a Meat Cutter Apprentice at Publix, I was appalled to hear that Publix for some stupid reason requires that you leave the silverskin on filet migon. Luckily I always take it off becuase no one likes a tough steak.

[papap]

Just ran into your channel today. I always thought I knew some decent knowledge about steaks but nope! Thank you for all the great knowledge. Subscribed!

[stephenmartin]

This is why I stopped buying steaks at the grocery store and started going to a standalone butcher shop. Maybe next do a comparison of butchers in the area! Love the channel!

[llamb]

I really appreciate all the effort that you go through to help us understand the cost savings on meat cuts and quality. Thank you!

[fencerrrd]

Thanks for sharing the knowledge. Easy to comprehend to not get screwed at the stores.

[davidsawyer]

I know everybody loves filet mignon but for my dollar I'm choosing ribeye every time, its flavorful and juicier than a filet and its just more enjoyable to eat. The fat cap on a ribeye is the best part of a ribeye and I like at least a 1 1/2 to 2 inches thick steak cooked at medium rare. YumYum!

[LoneHowler]

Between the two wagu cuts, the one with the sirloin looked like it had better marbling, the other didn't look like a high quality wagu marble

[bethanylake]

I have learned so much watching your channel about processing and evaluating cuts of meat. You keep your videos short and to the point. I like that so much better.

[ChatConaz]

Hello from Australia! I love your videos!

#4, #2, and #6 please and thankyou!

I watch your videos, and have bought a boning knife, as suggested and I cut my own rib eyes now!

[marvinthomason]

I am trying to learn from you. When I see a steak I do not know part is round. Someone said they are amazed by this. Without this video it is difficult to know all this. Many years ago we went to a butcher shop. Great meat and they helped me. Now if you ask, many times the answer is “we sell a lot of this”. Thank you sir for making these videos. I have been guilty of cutting off some fat. Mary

[sharpsbattle]

I’m learning a lot. Thanks for the video!!

[PBS-nmuu]

thanks for all the info, one for the people.

[robertbroussard]

Very helpful to see clearer examples of "silver skin" thanks for the video

[kathymcfarland]

My grandfather was a chef so I learned a lot about meat cuts when I was a child. Binge watching you now is bringing back a LOT of Grandpa's teaching! One thing when I relocated to the foothills from the SF Bay Area is seeing so much 'tri-tip'! This is new to me, embarrassingly enough, as I had never even HEARD of tri-tip as a cut of meat as a child! What was it called before?! I lost my boning knife during a move and now will invest in both of the knives you recommend! Thanks for such GREAT content!

[MarcesAurelius]

thank you, some really great points here!

I’ve wondered what that other piece was in strip steaks and would buy if the marbling was the best of the selection

Q: are the less-pronounced caps tougher than more-pronounced?
(you specifically sat “more-pronounced” for ribeye cap, and i have been looking for *biggest* caps)

[anonymike]

I have one meat tip. If you use hamburger, Walmart's quality is extremely consistent. If you find a grind you like, be it 80/20 chuck, 90/10 sirloin or whatever, you can count on it being exactly the same from purchase to purchase. I am sure Walmart gets its ground beef from independent regional suppliers but Walmart is a discerning buyer. They contract for something, if it isn't exactly what they contracted for, the supplier doesn't get paid. Another thing with Walmart is that you can buy large rolls and save considerably on the unit price. For 80/20 chuck, the saving is $1.76 a pound between a one-pound package and a five-pound roll. In my case, the five-pound roll could last me six weeks. So what? I break it up into 3/4-pound packages and they go in the freezer.