Pick the Right Steak Every Time (Without Overpaying)
GET THE FREE GUIDEA free 3-part video mini-series to spot great cuts in minutes, save €10–€25 per steak, and get edge-to-edge medium-rare at home—starting with your next shop.
Why Your Steak Fails Before You Cook It
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Most “bad cooks” are buying the wrong steak. If you pick the wrong grade, thickness, or marbling, no pan or grill can save it. Fix your shopping, fix your results.
You’ll Learn to:
- Spot quality in 10 seconds: Marbling, thickness, color, and moisture checks.
- Buy smart, not pricey: When to choose sirloin, strip, ribeye, flat iron, bavette, or picanha—and when to walk away.
- Pay less for better meat: Use the butcher’s language to get the same quality for less.
Guarantee doneness later: Why thickness and fat distribution make medium-rare repeatable.
GET THE FREE GUIDEWhat’s Inside
- Video 1 – The Butcher’s Eye: 7 rules for fast identification (with aisle footage).
- Video 2 – Value Cuts That Slap: 5 underrated cuts that outperform their price.
- Video 3 – Thickness & Trim 101: The pre-cook choices that decide your crust.
- Bonus #1 – Pocket Checklist (PDF): Print it. Bring it. Buy right.
- Bonus #2 – Cheat Phrases for Butchers: Exactly what to ask to get the good stuff.