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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.
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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
Rather watch me do it? I'll show you, step by step.
My books tell you what to buy. But some things you have to see. In my Masterclass, I show you on video exactly how a butcher picks his meat, buys it, and cuts it himself, so you can do the same at home.
All 3 books included
The Butcher's Secret Book, The Costco Meat Guide and The Butcher's Guide to Steak
So what exactly do you get?
10 video lessons you can watch on your phone, tablet or computer, as many times as you like, plus all 3 books. No login, no password.
Everybody tells you to buy in bulk. Grab the big pack at Costco, it's cheaper. But nobody shows you what to do with it once it's on your kitchen counter. How to cut it. How to portion it. Which part goes on the grill tonight, and which part goes in the freezer for next month.
So you end up cooking it all at once, or it sits in the freezer until it's ruined, and the money you saved goes in the trash.
I show you exactly how to do it. Step by step, with my own hands, the way I've done it for thirty-one years. Here's what's inside:
- How exactly butchers buy and cut their own meat
- What Costco doesn't tell you about their big meat packs
- The cheap cuts butchers quietly take home for their own families
- How to get the best Christmas roast in the case without paying top dollar
- How to turn one big Costco pack into a month of meals, with nothing wasted
- What to say at the meat counter so the butcher gives you the good stuff
- 31 years of butcher's tricks you won't find in any book
Total value$195
- One payment
- No subscription
- No login
- Yours for life
👇 Pay right here. You'll go straight to your lessons.
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Just want the books? Get the set for $27
Readers
What people wrote back
Steve T.Pennsylvania"Hey Frank, good morning from Pennsylvania! Well, it might not be morning where you are, but it still is here.
I watched your masterclass, and it truly lives up to the name. The way you explain how to cut your own meat is something else. You break it all down so clearly and make it easy to follow. We've finally managed to cut our Costco meat bill down by quite a bit, too. That's been a big help, especially with Christmas coming up!
Thank you for taking the time to share what you know with us. Really appreciate it, Frank. Keep up the great work!"
David, 58Arizona"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."
Robert, 64Missouri"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, 51Idaho"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."
RobertAtlanta"Hey Frank, just a quick message. I went through all the books and I can say I’m really impressed. We don’t find many good-quality butcher shops in Atlanta, so having all this information together is especially helpful. Everything is well structured and easy to follow."
JohnPennsylvania"Got them, thanks! The videos are very informative, and the books and audiobook are just as useful. Everything is explained clearly and brought together nicely. Thanks a lot, Frank."
JamesNew York"Thanks for your help with this order! I wanted to say that all the books were great. We now buy in bulk and grind our own beef. We also learned to render our own beef tallow and stopped paying $15 for the expensive store-bought one. The books have already changed how we shop for and use the beef we bring home."
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.
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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.