Join the course and learn how to break down whole cuts safely, store them properly, and save on your weekly grocery bill.
Who this course is for
Home cooks with basic knife experience who want to cut grocery costs without buying specialty equipment.What you need before starting
A sharp chef's knife, a sturdy cutting board, and a whole cut from your local butcher or grocery meat counter.Time commitment per module
Each of the four modules takes about 45 minutes to complete, including practice time at your own counter.Savings estimate basis
Annual savings are calculated on a household buying whole beef tenderloin and whole chicken versus pre-packaged portions at average U.S. retail prices.Skill level after completion
You'll be able to portion a whole tenderloin, break down a chicken, and vacuum-seal portions for freezer storage.Refund and access policy
Full lifetime access to all course materials, including future updates. Refunds are available within 14 days of purchase.Straight answers about knife skills, portioning, and storing whole cuts — no fluff, just what you need to start confidently.
No. A sharp chef's knife (8–10 inches) and a boning knife are enough for most whole cuts. A honing rod keeps the edge aligned between uses. You can upgrade later once you know what feels comfortable in your hand.
Plan for 20–30 minutes on your first attempt. Trimming silver skin and cutting even steaks takes a little patience. After two or three tries, most people finish in under 15 minutes with cleaner portions.
Yes, as long as you keep raw chicken cold, work on a clean board, and wash your hands and tools with hot soapy water afterward. The course covers proper handling so you avoid cross-contamination without overcomplicating things.
A chamber or suction vacuum sealer works best for meat. You'll also need rolls or pre-cut bags. If you don't have a sealer yet, freezer paper and tight plastic wrap are a fine short-term option for up to three months.
Most households save 20–35% compared to buying pre-packaged steaks and chicken parts. A whole beef tenderloin often costs half as much per pound as pre-cut filets. The exact amount depends on local prices and how much you use the trimmings for stew or stock.
Not necessarily. Vacuum bags are the most space-efficient, but rigid containers work too if you freeze portions flat. The course covers labeling, portion sizes, and thawing so nothing goes to waste.