How To Shop For Meat Like A Pro And Save Money In The Process

RELATED: 5 Genius (and Super-Easy) Ways You Can Avoid Food Waste You may want to ask your butcher to:

Bone (remove the bones) Spatchcock (method of cutting whole poultry to flatten it completely for quicker and more even cooking) Butterfly (cut your thicker meat into a thinner portion leaving a hinge much like a book) Truss (tie meat or poultry into a more compact shape) Cube (pound with a meat tenderizer) Trim (remove excess fat)

Be mindful it may take the butcher a few minutes to get this done, especially if they are busy with other customers! There are eight primal cuts of beef: Chuck, rib, loin, round, flank, short plate, brisket, and shank. Each of these have subsequent sub-primal and secondary cuts that include filet mignon, porterhouse, and ribeye. However, even if you don’t know all the cuts or don’t see the one you need, your butcher will be the best guide to suggest substitutions or equally appropriate cuts to use instead. RELATED: 12 Must-Have Kitchen Tools For Safely Cooking, Preparing, and Storing Raw Meat
RELATED: 5 Smart, Simple Ways to Save Money on Meat Right Now