Butcher Reveals 7 CHEAP Cuts That Beat Filet Mignon (At HALF the Price)

🔗 Save Money On Meat With My Complete Butcher’s Method I teach: https://frankmillerbutcher.com Filet mignon runs about $30 a pound where I shop, and most folks pay it because they've been told it's the best steak on the animal. In 31 years behind the counter, I almost never saw a butcher take one home. I'll show you the seven cuts we bought instead, most of them for roughly half the price. Four of them come out of the shoulder, which is one of the cheapest ends of the whole steer. Flat iron runs me $12 to $15 a pound, Denver $10 to $13, and a whole picanha cap feeds six for about $6 or $7 a plate. I go through how to ask for each one at the counter, where the gristle and the grain will trick you, and the cooking temperatures I use so you don't ruin a good piece of beef. Number one is a little muscle I once threw in the grind bin as a new cutter. I salted one next to a filet, cooked them in the same pan and the same oven, cut them both open, and told you straight which one won. If the meat case has been eating your grocery budget, these are the cuts I'd be asking for on a weekday morning. CHAPTERS: 00:00 – Why Butchers Skip Filet 01:15 – Two Steaks On The Rack 02:26 – The Rule Behind All Seven 03:49 – Cut #7: Flat Iron 05:09 – Buying The Whole Top Blade 06:22 – Cut #6: Tri Tip 07:46 – Cooking Tri Tip Right 09:08 – Why Denver Costs Less 10:31 – Cut #4: Hanger Steak 11:56 – Walt's Hot Plate Lesson 13:22 – Cooking The Fat Cap 14:38 – Picking A Good Chuck Eye 15:52 – Cut #1: Teres Major 17:13 – Cooking The Shoulder Filet 18:23 – How To Ask Your Butcher #Butcher #CheapSteak #FiletMignon #FlatIronSteak #TeresMajor #DenverSteak #Picanha #TriTip #BudgetMeat #SteakTips