In “Get Cheap Steaks With Wholesale Beef Hacks,” Tim and Tina break down how people get high quality steaks for less in 2026 without playing games or buying mystery meat. They dig into where the real deals come from, warehouse clubs, grocery sale cycles, restaurant supply stores open to the public, buying whole primals, and going in on a quarter or half with a farmer or local locker.

They explain how to compare true cost per pound after trim and bone, which cuts give you steakhouse results for less, and when “cheap” becomes expensive because of waste, poor yield, or bad storage. They also cover the at home side: the simplest way to portion and vacuum seal, what tools you actually need, and how to avoid freezer burn and regret purchases.

Practical, numbers based, and Midwest friendly, this episode ends with a short checklist so you can stock a freezer with great steaks without destroying your budget.