Calculate how much money you save by purchasing large subprimal cuts (like whole strip loins or ribeyes) and slicing them into steaks at home.

Master Rule: Purchasing whole subprimals in cryovac saves 20-40% compared to pre-cut steaks, and allows you to dictate exact thickness.

Configure Parameters

12 lbs

Calculated Targets

Total Savings
USD 110
Money saved cutting yourself
Steak Count
12 steaks
Trim/Scrap
1.2 lbs
Effective USD /lb
USD 15.75
Save all the fat and meat trimmings! Grind the meat scraps for premium burgers, and render the fat into tallow.

Common Subprimal Yields

Subprimal Avg Weight Scrap/Fat Trim Yield at 1.5" Thick
Ribeye Roll 12 - 15 lbs 5% (Very low waste) 10 - 12 Steaks
NY Striploin 10 - 13 lbs 10% (Fat cap trim) 8 - 10 Steaks
Tenderloin 4 - 6 lbs 25% (Chain & silverskin) 6 - 8 Filets
Top Sirloin 12 - 16 lbs 20% (Heavy cap/gristle) 12 - 15 Steaks

Precision Master Protocol

  1. 1
    Step 1: Keep the subprimal in the refrigerator until the exact moment you are ready to cut. Cold meat cuts much cleaner than warm meat.
  2. 2
    Step 2: Remove from cryovac and pat completely dry with paper towels to prevent slipping.
  3. 3
    Step 3: Trim the excess fat cap (leave about 1/4 inch) and remove any silver skin.
  4. 4
    Step 4: Use a ruler to score the fat edge at your desired thickness (e.g., exactly 1.5 inches).
  5. 5
    Step 5: Use a 10-inch granton-edge slicing knife (not a serrated knife) to cut straight down in one long, smooth stroke.
Build Your Custom Meat Box

Pasture-raised American Wagyu and heritage beef delivered ranch-direct to your door with zero antibiotics or added hormones.

Build Your Custom Box →