Costco: Are You Buying Steak Wrong? Former Butcher Says Yes

man pointing at meat (l) Butcher shares meat opinion (c) Costco storefront (r)

A former butcher approached a Costco customer with tips on purchasing steak

A former butcher approached a Costco customer with tips on purchasing steak after overhearing his conversation. He says that shoppers can save money and get restaurant-quality beef by knowing which cuts to look for.

On Oct. 21, a man (@meatdad) shared his advice in a TikTok that has amassed over 306,000 views as of Saturday.

What Was The Butcher’s Advice To The Costco Shopper?

The former butcher approached the shopper after overhearing his conversation in the meat department, explaining that he spent 20 years working as a butcher. First, he recommended individually sealing and freezing meat to save money when prices increase.

Then, he introduced the shopper to a cut called picanha, also known as sirloin cap. “If you ever see something called the picanha or the sirloin cap… that’s what they have at the Brazilian restaurants,” he explained.

According to the butcher, Costco sells the cut for around $10 per pound. Brazilian restaurants can charge considerably more for the same beef.

He also explained how shoppers should prepare the cut to get the best results. “This is the most tender piece of the sirloin that they take off of there,” he said.

For traditional steaks, he recommended cutting against the grain. Those who want to prepare Brazilian-style skewers should cut with the grain instead. Alternatively, shoppers can cook the entire cut like a tri-tip. He advised leaving the fat cap intact so it melts during cooking and adds flavor.

The butcher said picanha offers an impressive combination of flavor and affordability. “I’m a ribeye guy, but I will eat this any day over ribeye for the price and for the flavor,” he told the shopper.

Is The Butcher Correct About Picanha And Its Affordability?

The butcher is largely right about pichana being relatively low in price for its quality. The cut is popular in Brazilian steakhouses because it combines tenderness, rich beef flavor, and a distinctive layer of fat. Experts have explained that picanha’s fat cap helps baste the meat during cooking, improving its juiciness and flavor.

Additionally, the butcher is correct about the cut being relatively affordable. U.S. butchers historically divide the rump area into different cuts rather than selling picanha intact. Consequently, many American shoppers remain less familiar with it.

Relatedly, consumer demand also influences beef prices. Popular, convenient cuts like ribeye command higher prices than less familiar alternatives. However, that doesn’t mean picanha is inferior beef, as its relatively tender muscle and flavorful fat cap make it an excellent value.