The #1 Mistake People Make When Buying Meat, According to Butchers

Here's how to shop smarter.

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I’ll admit that I used to be intimidated by the folks behind the meat counter. They’ve got those big knives that look like swords! In reality, butchers are like protein surgeons. They know exactly where to cut, how each cut should be used, and what makes each cut unique.

I’ve learned that behind the stainless steel counter are friendly, passionate professionals eager to share their craft. For home cooks, they can be a goldmine of insider knowledge: weekly deals, which cuts are at their peak, and cooking tips. After all, they’re the ones trimming, slicing, and preparing every piece of meat with care.

I asked three butchers what mistake people make most often when buying meat. No surprise, the answer is not talking to your butcher.

The Panel of Expert Butchers

• Ed Campbell: Butcher at Kings Food Markets in New Jersey, with 10+ years of experience
• Danny Arriaga: Assistant butcher at Whole Foods Market in New Jersey, with 13 years of experience
• Brian Guarnaccia: Butcher at Stew Leonard's in Connecticut, with 5 years of experience

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Why It’s So Important To Talk to Your Butcher

Meat is often the centerpiece of a meal and the most expensive part. Rather than figuring things out through trial and error, your butcher can offer wisdom that helps you find the right cut at the best price. Instead of asking ChatGPT, lean on the people who spend every day cutting, trimming, and cooking meat. They have countless years of experience, plus personal tips and tricks that they are eager to share.

Take fajitas, for example. Not all beef cuts are created equal. Beyond the obvious price differences, each cut has its own muscle structure that affects both tenderness and flavor. Arriga, a butcher at Whole Foods, explains it as a small anatomy lesson. Customers often debate between sirloin and skirt steak, and he usually steers them toward skirt.

“Sirloin is hard to cut, while skirt steak holds more flavor thanks to its muscle structure,” Arriga says.

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Butchers are a resource for safety, too. Campbell, from Kings Food Markets, says one of the most common mistakes he sees is uncertainty about cooking temperatures. “We can help prevent the guesswork,” he explains, by recommending the perfect doneness for steak or reminding you that chicken and pork need to be cooked to food-safe temperatures. His advice can save you from dry, overcooked meat and unsafe food.

Then there's the relationship itself. Guarnaccia of Stew Leonard’s says he and his colleagues are happy to answer your questions, share which beef is best that day, recommend how much to buy for a holiday gathering, or pass along tips for preparing a tricky cut. “We are not just handing you meat,” he told me. “We are helping you succeed in the kitchen.”

The message is clear: Whether you're cooking for two, feeding a crowd, or trying to make the most of your grocery budget, your butcher is ready to help. All you have to do is ask.

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