A Beginner's Guide to Buying Whole Primals

One of the best pieces of advice I can give a home cook is this: stop buying individual steaks and start buying whole sub-primals. You'll save 30–50% per pound, you'll get to control your own portion sizes and thickness, and you'll learn about meat in a way that makes you a fundamentally better cook.

This isn't as intimidating as it sounds. You don't need to be a trained butcher. You need a decent knife, a little counter space, and about 20 minutes. I'm going to walk you through exactly how to do it.

The Economics

Let's start with why this makes financial sense. Prices are approximate for USDA Choice at retail:

Cut	Pre-Cut Price	Whole Sub-Primal Price	Savings
NY Strip steaks	$18–$22/lb	$10–$14/lb (whole strip loin)	~40%
Filet mignon	$30–$50/lb	$18–$25/lb (whole tenderloin PSMO)	~40–50%
Ribeye steaks	$18–$25/lb	$10–$15/lb (whole ribeye roll)	~35–40%
Tri-tip	$10–$14/lb	$7–$9/lb (whole)	~30%

The savings come from eliminating the labor cost of portioning, packaging, and displaying individual cuts. When you buy a whole strip loin, you're essentially paying wholesale — and doing the last step of fabrication yourself.

Essential Equipment

You need surprisingly little to get started:

1. A sharp knife: A 10" breaking knife or chef's knife is ideal. Sharpness matters more than the specific knife — a dull blade makes this dangerous and wastes meat. Budget $40–$80 for a good one.
2. A cutting board: Large enough for a 3-foot sub-primal. An 18×24" board is the minimum.
3. A boning/trimming knife: A 6" flexible boning knife for trimming silverskin and cleaning up. $20–$40.
4. Vacuum sealer (recommended): For portioning and freezing. A FoodSaver-type home sealer ($60–$120) works perfectly. You can freeze vacuum-sealed steaks for 6–12 months with minimal quality loss.
5. Kitchen scale: For consistent portioning. A digital scale accurate to the ounce. $15–$25.

Total investment: $135–$265. You'll recoup this in savings on your first or second purchase.

Where to Buy

Costco/Sam's Club: The easiest option. They sell Choice and Prime sub-primals in Cryovac packaging at excellent prices. Whole strip loins, whole tenderloins, and whole ribeye rolls are regularly available.

Restaurant supply stores (Restaurant Depot, Jetro): Better selection and often better prices, but you typically need a business account or membership.

Your local butcher: Many butcher shops will sell you a whole sub-primal at a lower per-pound price than pre-cut steaks. Just ask.

Online retailers: Specialty retailers like The Meatery sell whole sub-primals at various grades, including Prime and American Wagyu, shipped direct.

The Best Sub-Primals for Beginners

1. Whole Strip Loin (Easiest)

This is the perfect starter sub-primal. It's a single muscle with a consistent shape that's incredibly easy to cut into steaks.

What you're buying: The entire longissimus dorsi from the short loin, typically 10–14 lbs.

What you'll get: 10–14 New York strip steaks, plus trim for grinding.

How to cut it:

1. Remove from Cryovac. Pat dry with paper towels.
2. Trim any hard fat or dried edges (minimal on a fresh sub-primal).
3. Starting from the thicker end, measure your desired thickness (I recommend 1.25–1.5" for grilling).
4. Cut straight down with a single, confident stroke. Let the knife do the work.
5. Repeat until you've portioned the entire loin. The thin tail end can be saved for stir-fry or ground.
6. Vacuum seal individually or in pairs. Label with cut, weight, and date.

2. Whole Tenderloin (PSMO)

PSMO stands for "peeled, side muscle on." This is the standard tenderloin as it comes from the packer — the main muscle with the side chain still attached, partially peeled of silverskin.

What you're buying: The entire psoas major, typically 5–8 lbs.

What you'll get: 6–10 filet mignon steaks, plus the chain (for tartare or grinding), the tip (for beef tips or stroganoff), and the tail (for a small roast).

How to cut it:

1. Remove from Cryovac. Pat dry.
2. Pull off the chain (the long, thin muscle attached along one side). Set aside for grinding or tartare.
3. Remove all silverskin — slide a boning knife under the membrane and strip it off in sections.
4. Separate the tail (the thin end, roughly the last 4–5 inches). Save for a small roast.
5. From the thick "butt" end, cut 1.5–2" steaks. These are your center-cut filet mignons.
6. As the muscle tapers, cut slightly thicker to maintain consistent portion weight.
7. The very thick butt end can be left as a chateaubriand roast for two.

3. Whole Ribeye Roll (Most Rewarding)

What you're buying: The boneless rib section (lip-on or lip-off), typically 14–20 lbs.

What you'll get: 12–18 ribeye steaks.

How to cut it:

1. Remove from Cryovac. Pat dry.
2. If lip-on, decide whether to keep or remove the lip (the thin flap of meat on one side). I keep it — it adds flavor.
3. Starting from the loin end (more uniform), cut 1.25–1.5" thick steaks.
4. As you move toward the chuck end, the steaks get fattier and more irregularly shaped. These are often the most flavorful.
5. The last few cuts near the chuck end are "chuck eye" steaks — similar to ribeye at a fraction of the price.

Storage and Freezing

Fresh (refrigerated): Vacuum-sealed sub-primals in Cryovac can last 30–45+ days in the fridge at 28–32°F. Once opened and cut, use within 3–5 days.

Frozen (vacuum sealed): Properly vacuum-sealed steaks freeze beautifully for 6–12 months. Some quality loss occurs over time, but it's minimal if the seal is tight and no air is present.

Thawing: Always thaw in the refrigerator (24–36 hours for steaks, 48–72 for larger cuts). Never thaw at room temperature — the exterior reaches the danger zone while the center is still frozen.

Knife Skills: The Key Points

• Let the knife do the work. A sharp, heavy knife cuts with its own weight. If you're pressing hard, your knife is dull.
• One clean stroke. Sawing back and forth creates ragged edges and uneven steaks. One smooth pull through the meat.
• Consistency over perfection. Your goal is uniform thickness. It doesn't have to be beautiful — it has to be even.
• Practice. Your first sub-primal won't look like a professional job. Your fifth one will. You're still saving 40% either way.

The Real Value

Beyond the money saved, cutting your own steaks gives you something else: understanding. When you handle a whole strip loin, you see the muscle structure. You feel where the meat is tender and where it's firm. You notice how the marbling varies from one end to the other. You understand the animal in a way that's impossible when you only see pre-cut steaks in plastic wrap.

That understanding makes you a better cook. And better cooking is what this is all about.