Meat Dad

Tony Bartleson, AKA Meat Dad, spent 20+ years as a union butcher and has grown his audience of over 2 million across social media platforms by sharing the industry secrets that allow him to feed his family better, for less. Best of all, his technique is easy to follow: Buy a slightly larger cut of meat and use simple butchering techniques to break down your purchase, getting the cut you originally wanted, additional amazing cuts you don’t always find at the grocery counter and easy recipes that you can use them in. Tony shows his readers the price per pound of smaller versus larger cuts, exposing the shocking truth that keeps grocery stories lining their pockets: the smaller the cut, the higher the price tag. Because the average joe doesn’t know how to cut his own filet mignon from a beef tenderloin or turn a rack of pork ribs into pork chops, supermarkets can increase the price substantially with each cut they make. It’s Tony’s goal to stop the madness. No more spending $10 per pound for a couple of flat iron steaks. Instead, buy a beef shoulder clod for $4.99 a pound; with Tony’s easy-to-follow instructions, readers will cut themselves their flat irons alongside prime roasts, chuck steaks, country style ribs and enough left over for stir fry and ground beef! But nothing goes to waste—Tony walks readers through turning any extra fat into tallow for flavorsome cooking. With Tony’s spectacular recipes, readers have all the tools they need to put those extra cuts to good use. With Tony’s techniques, readers get the cuts they’re looking for and the extras butchers set aside for their families and friends: everything from the best stew meat you’ve ever tasted to specialty steaks sold at top-tier restaurants. Why not save money, cook great food and learn a new skill? Join Meat Dad, and let’s go!