The Butcher's Guide To Steak
Old school methods for better beef
The main book. Salt and time, tallow, fire, the pan, aging on a rack in your own fridge. Every method numbered and timed.
Photo of Frank
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How To Eat A $100 Steakhouse Steak For $6... Without Paying Ribeye Prices, Without Special Equipment... Even If You Only Ever Shop At The Grocery Store
And the best part? You can read the whole thing in one evening... and cook from it the same night.
★★★★★
4.9 ... 4,300+ readers across America
Book set
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30-Day Money-Back Guarantee
31Years behind a block
68Methods written down
30Day refund guarantee
Every method a butcher uses that a cook never sees. The ones we kept on our side of the counter.
Three books. Sixty eight butcher methods for buying and cooking the cheap end of the animal, in the order you should do them. Thirty one years behind a block, written down.
Normally $49
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Secure checkout ... yours to keep
Not for becoming a butcher.
For eating like one on what you already spend.Exactly what you get
Three books, written to sit together.
Everything I know about buying the cheap end of the animal and cooking it so nobody at your table can tell the difference. Written down, in order, with the prices.
Book oneHow to cook it. Salt, fat, fire and time, from the first step to the last.
Book twoHow to buy it. What goes in the cart, what to walk past, and what to ask for.
Book threeEverything else a shop knows. The recipes that never leave the back room.
Every future editionWhatever I add later lands in your inbox at no charge.
What you get
Three books, one set.
They were written to sit together. One teaches you to buy, one teaches you to cook, and one is everything else I know that would not fit in either.
The Costco Meat Guide
Buy better beef, spend less
Standing in front of the case. What to put in the cart, what to walk past, how to read a label, and what is kept in back.
The Butcher's Special
Recipes, secrets and old school techniques
The grind, the sausage, the stock, the braises. What a shop does with everything left on the board once the steaks are gone.
Audiobook
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Also available
The Butcher's Secret Recipes, read out loud
The recipes a shop keeps to itself, read out loud in my own voice. Play it at the counter or at the stove, with your hands where they belong. You can add it at checkout.
Readers
What people wrote back
★★★★★
Reader name, state
Asked my counter for the cut by name and the man went in back and got me two. Six dollars. Best steak I have cooked in years.
★★★★★
Reader name, state
The section on reading a label alone was worth the money. I had been buying the wrong thing for twenty years.
★★★★★
Reader name, state
We split a quarter this spring using section ten. Freezer is full and we spent less than last year.
What is inside
Eleven sections. Sixty eight numbered methods.
The channel, organized. Everything I have shown one piece at a time, put in order, with the parts that never fit on camera.
3Books
11Sections
68Methods
400+Pages
The Case
6 methodsHow a case is built, what sits where, and how to read what is printed on the package.
The Cuts
12 methodsTwelve cuts most people walk straight past. What each one costs and what it eats like.
At The Counter
5 methodsWhat to say to the man behind the glass, and what he keeps in back for people who ask.
Salt And Time
6 methodsWhat happens in the day before the meat ever sees heat, and why most people skip it.
Fat And Tallow
5 methodsThe best cooking fat there is, where it comes from free, and how to keep it.
Fire
7 methodsBuilding heat properly, four ways, and why I have never owned a thermometer.
Pan And Oven
6 methodsDoing it all on an ordinary stove, and what to do with the cuts that fight back.
Aging
5 methodsAging at home with no special equipment, and the one mistake that ruins the whole thing.
Grind And Trim
6 methodsWhat a shop does with everything left on the board once the steaks are gone.
The Freezer
5 methodsBuying big and buying once. The year of meat that costs less than a season of steaks.
Off The Steer
5 methodsThe same thinking applied to every other animal in the case.
Get all three books
Thirty day money back guarantee. Keep the books either way.
What I actually know
Eight cuts get fought over. There are forty on the animal.
This is the chart every apprentice learns before he is handed a knife. 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.
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
- Cost of the manual, one time $27
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.
Photo of Frank
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Who wrote it
I was on the other side of the glass
My name is Frank Miller. Thirty one years behind a block. I knew every customer by their standing order and I knew what they were paying for. Walt trained me. He came home from Korea, went straight into a shop, and taught me to break down a quarter before he let me touch a knife.
The meat case is arranged to fool you. I know, because I helped build those cases.
I put these methods on my channel one at a time. Hundreds of thousands of people have cooked from them and written back. This manual is all of it in one place, in order, with the prices and the pictures and the parts that never fit in a video.
I am not a chef. I never worked a line. What I know is the animal, what it costs, and where the good eating hides on the parts nobody asks for.
I have not bought a ribeye for my own table in eleven years.
30Day
Refund
Refund
Cook one thing out of it. If it does not hold up
Write to me inside of thirty days and I will send your twenty seven dollars back. Keep the book. I am not going to argue with a man over a steak.
Questions
Before you order
How do I get it?
By email, straight after you order. It opens on a phone, a tablet or a computer, and you can print any page you want to take to the store.
Is there a printed copy?
Not right now. It is four hundred pages and printing would put the price near a hundred dollars. Print the pages you use.
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 grocery store counter.
What if it is not for me?
Write to me inside of thirty days and I send the money back. You keep the book.
Order the set
$27 once. No subscription. Yours forever.
In your inbox the minute you pay. Read it on a phone, a tablet or a computer, and print any page you want to take to the store. Thirty day money back guarantee, no questions asked. If it is not for you, write to me and the twenty seven dollars comes back the same day.
Book set
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The Complete Butcher's Set
Sixty eight butcher methods for buying and cooking the cheap end of the animal, with the materials, the current prices and the step by step. Use the ones that fit how you cook. Skip the ones that do not.
$27
$49
Launch price · ends soon
What you get for $27:
- The Butcher's Guide To Steak ... old school methods for better beef $49
- The Costco Meat Guide ... buy better beef, spend less $39
- The Butcher's Special ... recipes, secrets and old school techniques $39
- Every future edition ... free, straight to your inbox $19
- Total value $146
You pay today $27
Secure checkout · Pay once · Yours forever