David, 58, Arizona
Hey Frank, the Costco Meat Guide honestly impressed me. I used to stand at the case guessing which cuts were worth buying. One trip with that guide covered the cost of the whole set.
Photo of Frank
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Learn to cut your own beef with my butcher's method and save $1,000 to $2,000 a year.
You do not need to be a butcher for this. I will show you how to shop the Costco case for the best steak without giving up quality.
What you'll be able to do with it
- Shop the meat counter with a butcher’s eye and bring home better beef for less.
- Make overlooked, affordable cuts come out tender, juicy and full of flavor.
- Break bulk beef into steaks, roasts, burgers and freezer-ready portions.
- Turn one affordable cut into several different meals across the week.
- Get useful stock, tallow and sausage from parts you used to throw away.
Who am I
Thirty one years behind the block.
I am Frank Miller. I learned this at sixteen, sweeping the floor of a shop two streets from my father's house. The old man who owned it kept me on the bone saw for two years before he let me near the case. Thirty one years on I was breaking eight to ten quarters a week by hand, six days out of seven.
I knew my customers by their standing orders before I knew half their names. Beef was a dollar sixty a pound when I started, and the case is arranged so you do not notice where the money goes now. I helped build those cases.
Order the set
$27 once. No subscription. Yours forever.
In your inbox the minute you pay.
Book set
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The Butcher's Secret Book
Forgotten butcher secrets passed down through the trade: aging, trimming, tallow, dry aging, bones and sausage. The techniques we were taught on the floor and never wrote down for customers. You are buying the secret book and the Costco guide together. The steak handbook and every future edition come free with them.
What you get for $27:
- The main bookThe Butcher's Secret Book ... the techniques a butcher is never asked to explain $47
- The Costco Meat Guide ... buy better beef, spend less $27
- 🎁The Butcher's Guide To Steak ... every cut, every method, never overpay again
$17Free - 🎁Every future edition ... straight to your inbox
$7Free - Total value
$98$27
Pay once · Yours forever
30 day money back guarantee
100% money back guarantee. No awkward questions, and you can keep the books if these are not the right fit for you.
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Readers
What people wrote back
Robert, 64, Missouri
Just wanted to drop you a note, Frank. Nothing in here feels overcomplicated. You explain why a method works instead of just telling me what to do, and that's the part that made it stick. I've tried three of the techniques so far and two of them were a clear improvement right away. Still haven't gotten the dry aging right ... that one's on me, not the book.
James, 51, Idaho
Thank you. First time anyone explained how to pick the cut before cooking it. My steaks are better and I am spending less at the counter.
What I actually know
Eight cuts get fought over. There are forty on the animal.
Everybody shops the rib and the short loin. My money goes to the chuck, the plate and the round, and it has for eleven years.
Beef cuts chart
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The chart is in the front of the manual, marked up with what every cut should cost you and which ones I take home.
What the chart lets you do
- Know what a cut is worth before you pay for it. The chart comes marked with what each one should cost, so you can see when the case is charging you for the name.
- Buy the cut that eats like a ribeye for a third of the money. Chuck, plate and round, and the way to cook each one so nobody at the table knows the difference.
- Grind your own burger off a chuck. Better meat than the tray, and about six dollars a week back in your pocket.
- Break a quarter down yourself. Portioned, wrapped and in the freezer, which is where the biggest single saving on the page comes from.
- Get tallow and stock out of what you were throwing away. Two things you are currently buying that walk out of your own kitchen bin.
The arithmetic
You make the twenty seven dollars back on the first cart.
I am not asking you to take the number on faith. Here is where it comes from.
- Steaks once a week, my cut instead of the ribeye $1,196
- Grinding your own burger off a chuck $312
- Buying a quarter instead of week by week $520
- Tallow and stock you stop paying for $180
- Saved in a year $2,208
That is one household that eats beef most weeks. The whole calculation is written out in the front of the manual so you can run it on your own prices before you believe mine.
Questions
Before you order
What am I actually getting?
Three books. Sixty eight numbered methods for buying and cooking the cheap end of the animal, the Costco guide for standing in front of the case, and the recipe book of what a shop does with everything that is not a steak. Every future edition comes with it.
How long before I can use any of it?
The next thing you cook. Look up the cut you are holding and do what it says ... you do not read it end to end first.
Is this the same as the videos?
A video covers one method. This is sixty eight of them in order, with the prices written down and the parts I never had room for on camera.
Do I need special equipment?
A cast iron pan, a sharp knife and a fridge. Nothing in the book costs more than the meat does.
I do not shop at a butcher shop.
Neither do most people. The whole manual is written for a supermarket case and a Costco pallet, because that is where the money is being lost.