Go to Costco and buy a whole boneless top sirloin. It should be shaped kinda like a rugby ball, just a big, huge hunk of untrimmed beef. They go for about 50 bucks.
Then go on YouTube and watch a couple of tutorials on how to butcher this particular cut of meat. Follow the steps (you might have to go and get a nice knife to trim with, but trust me, it’s an investment well worth making) and butcher down the top sirloin into individual steaks. The last whole top sirloin I bought netted me about 18 individual steaks along with at least a pound of trimmings.
Save the trimmings as well and throw them into a crock pot or a big dutch oven and use them to make beef stew, adding in some sweet potatoes, red onions or shallots, garlic, carrots, and any other vegetable that floats your boat. If you end up with roughly one pound of trimmings, use about two cups of water or maybe one cup of water and one cup of red wine and toss in a few cubes of beef stock or vegetable stock, or a couple of each. You might have to adjust the liquid level to bring the stew to the preferred consistency. But this should get you at least a couple days’ worth of stew right off the bat.
Take the individual steaks and wrap them in butcher paper and then put each one into a freezer bag and put them in the freezer. Each morning before school, take one of the steaks out of the freezer and set it on a plate on your kitchen counter. A couple hours before dinner time the steak will be thawed out, so unwrap the thing and sprinkle some freshly cracked pepper on each side, add some salt, rub it in and then coat with a very thin layer of olive oil. I like to use garlic-infused olive oil, which you can find at Costco as well. Let the steak sit like this until you are ready to start the grill. Heat the grill up nice and hot and then throw the steak on and let it cook on either side for no more than 5 or 6 minutes per side, depending on how thick you’ve cut them and how well-done/rare you like it. If you have a meat thermometer, aim for a temp of about 125 for rare and up to 150 for medium. If you like it well-done, go fuck yourself.
If you want to spice the meat up a little more, I recommend adding in a little bit of rosemary, or maybe a touch of coriander and cumin. But unless you’re buying really shitty cuts of meat, salt and pepper with a thin coat of olive oil is enough. You don’t want to distract from the beef’s natural flavor.
You can also buy whole pork tenderloins at Costco for anywhere from 10-20 bucks a pop. It’s a long cut, almost shaped like a huge, two foot long burrito. YouTube has some tutorials for butchering this cut of meat as well and it’s really, really simple. You’ll simply cut about the last six inches off of each end and end up with two different types of roasts. You can then cut the middle section into thick pork loin chops (about 1" thick) or you can cut them close to 2" thick and then butterfly each of them by almost cutting them in half again and then spreading open, like a butterfly’s wings.
Again, I recommend bagging and preparing the pork loin chops the same way you would the steaks above. Keep in mind that pork wants to cook to a bit higher of an internal temperature than steak does. 145 for medium-rare should be perfect. For the pork roasts, there are plenty of easy recipes on the Internet. I prefer to cook them in the oven rather than on a grill with some sort of sauce over the top and lots of rosemary, thyme, garlic and pepper.
By getting your meat at Costco and butchering it yourself, you’re going to save about 50% of the cost and still get some pretty nice cuts of meat. You can also try a beef tenderloin and get really nice tenderloin roasts and some filet mignons, but even counting the savings you’ll get you’re still looking at about 100 dollars per tenderloin, maybe more. But butchering on your own is THE way to go.[/quote]
Honestly if you check the sales at your local grocer you can find meat cheaper than at costco.
I know this because I work in a butcher shop. Also, go there in the mornings and you can find discounted meat that is going out of code a lot of times. We sell ground beef for $1.49 lb on the morning of the following day it was ground when it doesn’t sell the night before. You can also find good deals on things like ribeyes, new yorks, t-bone/porterhouse for around 3-$4 lb when they are marked down.
Go to your local store and get to know your morning butcher. If you are cool they can hook you up.[/quote]
Yeah, but that’s all the non-fresh meat you’re talking about. The stuff I mentioned is always fresh and always available at that price at Costco. You don’t have to wait around for a sale or take the time to buddy up with the local butcher to get these deals.
Besides, how cool can someone who doesn’t know how to cook meat really be?