How To Get FREE Brisket at Costco.. And What To Do With It!
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- čas přidán 3. 03. 2023
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This is the same style of the knife I used in this video. Over the past 6 months, I have worked hard to make my own collection of knives that everyone who takes on these big butchery projects must have in order to be successful.
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In this video, I will show you how to get FREE brisket from Costco. Costco is my favorite place to buy large cuts of meat to break them down and ultimately save a lot of money. A whole brisket contains two main muscle groups. The Flat cut (leaner) and the point cut (Fattier).
My Costco sells briskets 2 ways. The sell Choice Grade Flat cut briskets and whole Prime Grade Briskets. The lower graded and smaller flat cut briskets are more expensive than buying the higher graded whole brisket that is double the size. They are punting on that normal people don’t know how to separate the to muscle groups and therefor saving money. If you buy the whole brisket you are essentially getting the entire point cut brisket for free. The techniques are easy and you don’t need a lot of equipment.
I will also show you how to grind the point cut portion of the brisket an make a true lay delicious brisket burger. These are completely free burgers!!! Follow the procedures in this video and you will be on your way to saving a ton of money at Costco.
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1.5 HP Meat Grinder From Meatyourmaker.com. :
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Thank you so much for your exceptional knowlegable videos!! 🥩 Im on the carnivore diet and your vids really help out saving TONS of money!!
FYI: Carnviore diet is a great way to get healthy. It's an all meat diet that is a elimintion diet which heals the gut, body, diabetes, lose weght, get off of Rx drugs, heart issues, skin issues etc. It's very easy to shop, prepare & eat.
Here are some good yt ch for more info: Shawn Baker MD podcast, Dr Ken berry, Dr Eckberg, Dr Mindy Pelz, Kelly hogan (she lost 100+ pounds on the carnivore diet!), dante freedom carnviore (he lost 90+ pounds), Nutrition with Judy etc etc.
(it's important to salt your meat on the carnivore diet (electrolytes) and it's takes about two weeks to transition for your bowls but, after that time it's such an easy diet to follow with NO food cravings, no sugar cravings, no carb cravings, ALL feel full too).
Keep up the great work! take care
Do a video on making corned beef at home and ill subscribe :)
Yes, please.teach us about the difference between prime and choice.
Wait, what about making the corned beef?
Prime has more marbling of fat within the muscle.
@@TheCriticalChris too easy !!
Typically there were 3 retail grades, not including restaurant grades and manufactoring: Prime - best, choice - good, select - run away. As others have said it has a lot to do with fat content. Fat in the muscle tissue is more difficult/costly to produce verse no fat in select. Choice is a good midway point. Often animals are fattened in the last couple months with grain but the short time results in fat on the surfaces and in seams, rather than into the muscle tissue which takes longer. Prime is 8-10% of the normal kill so you have less of it and is more costly to produce. But when supermarkets are getting $10-12 for choice NY strip, the $11.50 for prime at costco yesterday is a bargain. Typically retain prime NY in the $26 lbs range.
For ribeye, t-bone/porterhouse, and NY strip steaks, always try to get prime grade as the flavor/tenderness is more evident when eating it. For most other cuts I just get choice grade as it’s harder to tell the difference in taste/tenderness between Prime grade vs Choice grade.
My favorite steak is ribeye and although I buy the Prime grade ribeye when the price is decent, I’ve bought the Choice grade plenty of times. Because ribeyes have better fat marbling than say NY strip, getting the Choice grade of Ribeye still makes for a great steak.
I vote yes make the prime vs choice video 😎
I did this today. I bought a 15 lb brisket. After I cut it up, I had two nice flats, 3.5 lbs of ground beef, and 5.5 lbs of fat. We're having brisket burgers for dinner tonight.
Great job. Way to take the info from this video and act on it. Once you start butchering at home it can be addictive. Thanks for watching.
I feel clickbaited…. Did anyone really NOT know a whole brisket was cheaper per pound than a flat?
The awesome value of these videos is understanding how you can re-coup your waste into hamburger meat, etc. Brisket can be difficult to learn, only bc everything cutting is about practice, practice, practice, and brisket doesn't sell great in my area so it took awhile for me to learn and to teach it to people. Like your video shows, don't be afraid to mess up, learn that anatomy, and use your trim effectively!
Look for brisket pieces around St Patrick's Day & later in the summer for BBQ smoking cuts...
Putting the smoke detector down for a nap was great! 😂
I've always bought the entire brisket for over 35 yrs. It just made sense. I don't mind the work to get that extra. GREAT VIDEO!!! P.S. CAST IRON IS THE BEST COOKING VESSEL!
Preach! You are awesome. People don’t know this stuff anymore and I’m one of those people. And tallow…..YES! Thank you!
I was in costco two weeks ago and kept noticing everyone with giant chunks of meat in their baskets. Turns out it was whole briskets. On an impulse I grabbed one and decided maybe I'd do beef instead of turkey for thanksgiving this year. But I quickly realized I had no idea how to cut this thing or what to do with the different parts. This video helped a ton! I have a blackstone where I do my smashburgers and can't wait to try this as an alternative to regular ground beef.
Yes make a video about the different grades. I'm tired of arguing with some of the people behind the butcher counter.
I think it all can get confusing. I will do a side by side comparison. Thanks for watching.
@@ButcherWizardwould definitely appreciate your explanation. Please keep up the quality videos
It’s subjective and based entirely on appearance. Beef producers pay extra to have their beef graded so just because something isn’t graded doesn’t mean it isn’t quality beef, and vice versa. It’s best just to learn what to look for yourself - if you are buying from a grocery store and don’t know the source.
@@charlescole7532 when someone is sitting there and telling people they don't want Prime beef because it's the lowest grade? I guess it can be subjective. Meanwhile the driest toughest cuts he's selling as the best quality? Not to mention what it probably tastes like.🤢
I never realized how much money we can save buy cutting our own meat. I always knew bulk was the key, but for some reason it never
translated over to the meats.
The savings there are actually MUCH better than anywhere else in the entire store.
Incredible!!!!!!!
good stuff. I did this recently, the flat only is ridiculously expensive because you pay the butchers hourly costs. But utilizing all parts of the cut is so much more useful and you get SO many useful components!
wow.. great way to save
Unlike salt, pepper burns. Consider salting before cooking and adding peepper to taset near the end of the cook or after the cook.
Growing up on a farm beef tallow was rendered down and used flooring fries and everything else that people use vegetable oil for
I have definitely fell in love with beef tallow. It is the best. Thanks for watching.
Thanks Brad, today (03/19/24) we got a 18.36 lb prime brisket for $78.16, $4.26 a lb at Costco...yummy yummy.
Agree with you on cast iron. I inherited the cast iron that my father got from his mother who was born in the 1890's. Dad always made "meat patties"...that's what he called hamburgers...in the cast iron. Best ever.
I have my great grandmothers cast iron. That’s all I use.
🥳 for years I love cooking 2 briskets for st patty’s day, cooking the carrots, cabbage, and onion in 1 crockpot, and 2 briskets on another crockpot. I volunteer at a good sized street fair every year (200k) people every weekend. The fancy cot dog guy is my favorite other than the euro guy. I tell the corn dog guy each year to creste a corned beef corn dog, but he refused because he sells out every year with his foot long corn dog.After watching you, I’m going to make my own and have my own st patty’s day corn dogs. 😊
Could you also do a video only on knives ... types, sharpening, how to... and maybe how to make what knives we have work... and what you would consider absolutely necessary knives we need to purchase.
Bit the bullet and bought a prime brisket from Sam's Club today. 12 lbs of hamburger and 2 lbs of fat in the freezer tonight. I'm anxious to make hamburgers next week. They had sirloin primal cuts as well for really cheap. I think I'm going to get one of those and grind in the fat that I got off of this brisket when I do. Not sure I'm saving money vs buying 80/20 ground beef, but I'm hopeful that this is good ground beef. There was about 2 lbs of waste in sinew type stuff. At least that's what I believe it was.
I've done several pork loins. Made roasts, chops, and ground pork. 2 standing rib roasts cut into steaks, grind pile, rendered tallow, and bone broth. Also a bunch of big chuck roasts ground into hamburger. Good stuff. I bought my grinder about 15 years ago and used it a few times with little success. It's been working over-time the past couple of months. Thanks for the channel.
I stopped purchasing ground meat a year ago. I find pre-ground ground meat water logged and flavorless, especially if the ground meat was frozen at purchase. Weird observation--we 'burp up' grocery store ground beef but have no problems with our own grinds. We purchase prime cuts on sale (brisket, chuck steak, tri-tip, leg of lamb) and 'course' grind it ourselves. I prefer one grind--it tastes more like a tender steaky-burger, like eating something of substance with incredible flavor. Sometimes I put a couple of slices of thick cut smokey bacon in the grind for flavor. Grilling is my method of choice, using real wood (any fruit wood or hickory). We grind and grill about 6 to 8 burgers a week for quick meals or 'protein bars' that we eat on the go. Great tip on rendering fats! I 'collect fats' like beef trim, pork trim, duck fat, render them in my 1970's burnt orange crock pot I got from a yard sale. I like having an assortment of fats for cooking. Great channel, fun ideas and yes please teach us about the different cuts.
Another option is to shop at the US Chef stores in every major city. You can get a full brisket for around $3.99 per pound. They have many amazing cuts of meat!
Their briskets are only Choice - although mine will sometimes get certified black angus briskets. A little more expensive, ut worth it in my opinion. A choice certified angus is as good as a prime as far as flavor goes.
Good point sir!@@tonyjsmt
Great video, thanks! FYI... I place a shower cap on my kitchen smoke detector when I am cooking something that generates a lot of smoke. It beats having to take down the detector every time. The Dollar store has them.
I wish I had a bigger freezer. When it gets emptier, I am going to buy a whole brisket to be able to make burgers, meatloaf, etc. with it.
I just did this today. Amazing! The burgers were some of the best we’ve ever had and the flat is in the smoker low and slow over night. Thanks!
Wow! I'm going to have to check this out next COSTCO trip. $4 a pound for beef makes me happy.
I am so glad I found your channel, so educational and money saving. Ty
You are so welcome!
Next time you grind for burgers try cutting it in strips not cubes. An old butcher taught me this a long time ago and it's a game changer.
A tip.... Take your cast iron pan put it under the broiler in your oven at 400... wait 10 mins... place your (seasoned ) meat in pan.. put a pad of butter on top of the meat place back under broiler.. 5 mins rare.. 6 - 7 med 8+ well.. never flip.. turn off oven.. place cheese on top.. back in oven for a min.. till melted. You're welcome.
I'll definitely give that method a try! Thanks for posting.
Great videos mang! Got a whole brisket yesterday. Can’t wait to do it up. Thanks 🙏🏼 😊
I like to add breadcrumbs and Lipton onion soup mix to the meat. don't ever buy bread crumbs. Take a couple of good quality slices of bread and chuck in the oven for a couple of minutes to dry only. Then blitz in blender or even put it through the meat grinder with with the brisket. Might need an egg to bind. Comes out great every time.
Great option if that's your thing, but the best part of cooking a whole brisket is enjoying the meat from the point. The flat is usually pretty good, but the point with all that wonderful fat, it's always what the family fights for.
After watching this I got a whole brisket (choice) for 3.48 per lb from Wild Fork. I'm about to separate them as he showed in the vid. Hopefully I won't mess it up.
Hope it came out well! I just discovered this channel and it is informing me on more! But trial and error and not all goes to waste if you mess up.
@@mightymorphingmemory6178 It was easier than I thought. That layer of fat between the 2 cuts makes it easier and serves as a guide.
I love this channel. Brad is very informative and his instructions are for everyone and easy to follow
Thanks for the nice comment. I appreciate it more than you know. There is a lot more to come so stay with me.
Went to Costco yesterday - followed your instructions and wow! My son-in-law is our “family” smoker! So he’s ready for the flat cut. About to watch your rendering video next. Kitchenaid grind was awesome!
I am so glad you were able to complete this project. Way to take action. Thanks for watching.
BEST thing about grinding your own meat is that you can cook it rare without fear.
I just picked up a whole 20lb brisket at Sam's for $2.69/lb... I almost lost my s**t right there in the store. LOL
I have been reading up on food and health, and now I treat my animal fats like gold. Chicken skins and trimmings, pork, beef, it all gets saved until I have a nice amount and just render it down in an ordinary stainless pot. You will feel healthier if you eliminate vegetable oil, seed oils, and nut oils, and swap in coconut oil, avocado oil, olive oil, and meat fats, like tallow, schmaltz, bacon fat, and lard. And there's so much flavor in animal fats, you will consider them your secret weapon in the kitchen.
The fat can be cut into big chunks and cooked in a crock pot to make the tallow. Note: a healthy simmer is hot enough...don't let it get so hot that it's a full boil and smoking. I got three pints of tallow from a whole brisket I just got from WM. I got a whole beef fillet at the same time and it's really good beef.
Yes on video about grade differences!!
This is why I love this channel because he knows meat and only talks meat.
THATS MY KIND OF LANGUAGE.
Oh that burger. That's what I'm talking about. Huge thumbs up👍👍
Yes do the video on grades please 🙏
You had my subscription when you said the word meat and showed us your breakfast! That’s my favorite meal!!! Costco is my favorite store. I love it there. Don’t have to worry about quality. I love saving all my animal fats from cooking. I even make bacon grease chocolate chip cookies with bacon which are amazing!!! I also love hot pot which is lmade with tallow and more meat! ❤ My husband loves it too. Of course for St. Pattys day I got corned beef and cabbage cooking.
** brisket burgers are the freaking best!!! My brother in law made us some once. I love all your ideas to use the brisket!! Thanks!
Thanks for watching. It sounds like you are in the right place. All meat all the time.
That whole brisket at Costco here in Canada is $185.00 . Thank you Justin.
Here in Canada, our beef is graded from A to AAA, plus commercial at the low end, but even though our ratings are different, I would still appreciate a video on beef grading.
I was just at Costco yesterday and saw this but wasn’t sure what to do with it. Now I feel pretty confident with being able to follow your instructions 👍🏼 also, gonna give it a go and make my own tallow! I absolutely love naked burgers (no buns or veggies… might have a dill pickle occasionally tho) I could eat burger patties every. single. day. 😂 thanks again! Smiles, Danese
just smoke it all, the part he cut it for burgers is called the fatty part of the brisket and is usually the best. You give the flat to your neighbors.
Dude! Now I have to go to my local Costco and see if that's the same in my area! The title is sort of clickbait but it's the best kind, the kind that actually has GREAT information. Oh, and the burger looks amazing too :)
Too awesome!!! Thank you so much!!! I never thought of it that way!!!
All of your suggestions for future content ideas I’m so interested in WOW!! I’m excited for your future shows!!! ❤❤❤❤
Great to have a video showing all of the grades... Ex-Pat Brit worked in the Meat business but still get my Choice and Prime Mixed up! Old and hard wired LOL
I'm so glad he cut that burger diagonally, like any good sandwich should be.
Looks amazing! I get where you are coming from with smoking your house out lol what I do is cook my burger in a cast iron pan on the bbq, it keeps all the smoke outside and I still get all the caramelization from the cast iron. Win win, no smoke in the house😊
Good tip.
Just open a window!
I do competition barbecue, and I trim my briskets pretty aggressively. I save all my trimmings to turn into burger and tallow. If you want something great for burgers, grind some bacon in with the brisket. Bacon burgers all in one patty.
lol love the putting the detector to bed for a nap😂
Yes tell us EVERYTHING! We know Nothing! New subscriber, new carnivore,this is essential! love this channel!
Personal opinion: adding more fat will give it a better flavor and since you grind your own meat you don’t have to make the burger well done.
You and what you represent sir, is why I love America!
Just found you and I subbed! I LOVE brisket but the price of $8+ has stopped me from buying lately...this is great! Thank you. I look forward to more videos!
Here at my Costco in Canada the price per lb is the same whether you buy the whole or the flat.
My husband and I have been binge watching your videos! Just subscribed! Can't wait to try this! Thanks Butcher Wizard! 😀
Great video, and instruction. I've been learning alot. Love the videos
Thanks for watching
Oh, yes!! Free Prime, every time! Show the Prime V Choice to all!!
I just found this channel and I'm stoked. keep the videos comin my dude!!
Yessir!!! Please make more videos. Love your charisma & how educational your videos are. Thank you!
Thanks for watching
I am happy to have found your channel. Good info.
That burger look 100% good. Am subbing to your channel.
love this channel, always learning something new
Def going to costco this week and try this out! Great video!
Great. Thanks for watching.
Hahaha love the precautions! So true. SUBSCRIBED
Thanks for watching
Sadly our Costco changed over to choice for their briskets. I used to always be able get their prime briskets, I guess things are changing in Costco's meat dept.🙁By the way, bought one of the meat grinders you recommended and save money by grinding my brisket meat. Makes delicious hamburger. Love your videos...I am learning a lot on how to save money by cutting and grinding my own beef and pork.Thanks and keep the videos coming
I followed the moment you removed the smoke detector, so relatable! High heat beef indoor beef cooking is deliciously annoying.
Retail value of that burger? $15. Easy. Love your content!:)
You’re pretty captivating. Keep it up brother
Love this channel and your information
“Marbling adds flavor, and younger beef cattle produce the most tender meat, which is why the Prime grade is given to the younger cattle with the most abundant marbling. The Choice grade is given to meat that comes from younger cattle with moderate marbling. It is still very flavorful, tender and juicy.” More fat=Choice
Thank you for the amazing video!
Enjoyed your video. I too had a problem setting off my smoke detector when cooking. Changing it to a photo electric type solved the problem
Lol great click bait
This was great....really great!!! A grading beef video would be interesting too! Cheers Bud!
Totally agree with you about buy the whole brisket at Costco, don't understand why the flat is choice & whole is prime. But have to be honest I bought a flat last year because they were taking $5 off the price at check out.
You don’t understand because he’s lying to you. The beef carcass is graded as a whole carcass, not in parts, and the brisket has nothing to do with the grading. USDA carcass grading is based on the 13th ribeye. Just because one cut of meat has more fat doesn’t in itself make it “prime.”
@@joemikeska2657 its all just meat anyways who gives. Just a way for the machine to make more money
@@joemikeska2657How is he lying? Did he say something contrary to the labeling on the product?
Enjoyed your video. Going to Costco next week and will pick up a brisket and grind some burgers. Thank you for sharing this.
Some great ideas for saving money on stuff we enjoy. Thanks!
Nothing in life is free. But I do appreciate the video. And I will be going to Costco.
dude I mean sir - AWESOME THANK YOU great find! Thanks for sharing!!!😍😍😍😍
Would so be interested in your favorite knives, grinders and seasonings too!!! Thank you so much!!!!!
He said there was a link to equipment. When I find it?
got one of these briskets today, broke it down, and we're enjoying the lovely point cut end for dinner - YUM - thanks for telling us about it. meat counter guy said he thinks the terrific price is due to St. Patrick's day for corned beef time
Way to go! It is always great to hear the people that are actually putting the tips I give into place. Thanks for watching. There are many more videos to come.
It took like a minute and a half... at most, to separate the brisket. Getting the whole brisket is a no brainer. Thanks for showing how to separate it.
I have bought and slow smoked "standard grade" brisket and they have come out perfect.
Yes, you can make tallow out of the fat, and I recommend it; it reminds me of the French Fries I ate when I was a kid. Try making biscuits with it instead of shortening.
But this doesn't make the brisket free. Around 1/3 of the total weight of a whole brisket is fat you're going to trim off -- so that $4 / lb is more like $5.20, plus you get maybe 5# of trim. If anything's free, it's the trim.
Yes, point burger is excellent for burgers, but you're paying $5.20 for it and doing all the processing yourself. If you trim it to zero inches of fat cap like you see here, it'll be 20% or a bit more fat content. Personally I think that's about right, some people like more fat, which you have plenty of.
A little math: if you have 5# of 80/20 burger, you have 4# of lean and 1# of fat. If you add another 1/2# of fat, you get 1-1/2# fat / 5-1/2# total = 27% fat. This is getting into sausage territory, and is as much as I'd ever want -- YMMV.
Awesome breakdown! However, I contend that 27% fat isn't sausage territory; it's delicious burger territory! 😋🍽️
If he use’s the fat it’s free, I think you’re assuming he’s wasting it
I buy a quarter beef (about 135 pounds) every three and a half months. I eat all the fat. The only thing that goes in the trash are the bones after making broth.
I'm with Brad on this one. If I'm going to buy the flat to smoke and I can get a whole brisket for less than just the flat, The point was free. I actually got paid $7 for 5 minutes of time to separate the 2 cuts and the point was free. Now take that $7 you saved and buy some potatoes. Make some hand cut fries cooked in the tallow you made.. Everybody at the BBQ is fat and happy!
Thank you for the tips!!
Thank you for sharing the prices of these meats, it's much appreciated!
Thanks for watching
WONDERFUL thanks dude !!!!
I just found you today. 6.26.23 I LOVE YOU! Thank you for teaching me!!!
I wait till brisket is on sale at Albertson's for under $2 a lb. I then got a grinder and i grind it all into hamburger meat. Makes best burgers tacos spaghetti etc.
I would also like to be more informed on the differences of choices of meat and the little nuances that really seperates them in your opinion.
I have been cooking/smoking brisket for 45 years, the whole brisket.
I've been watching that prime brisket at Costco and now I know what to do with it! thanks!!!
You Rock! Great video. I’m going to Costco today!!!
Holy Cow...I am so pleased to have come upon your channel, sir.
Thanks for watching
You have a great personality for this type of thing. And your voice is in the right pitch range to be easy to understand, you speak neither too fast nor too slow. I didn't have to rewind even once to understand what you said like I have to with so many of these Red Bull talkers. And I learned stuff. Thats a positive You tube experience. Subscribed.
Thanks so much for the compliments. I am working hard to keep coming out with informative videos. There is a lot more coming so check back for more videos.
I love your videos and I am so encouraged by learning how to be a better carnivore