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TheDailyMeal: Save Money at the Meat Counter

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First and foremost, Kari Underly, founder of Range Inc. and author of "The Art of Beef Cutting: A Meat Professional’s Guide to Butchering and Merchandising," stresses that if you don’t have a good sharp knife and good cutting board, you may as well throw the money in the garbage. Dull knives will lead not only to injury but will literally butcher your meat, so make sure to invest in something that’ll get the job done well.

(Credit: Shun Knives)
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The opinions expressed are solely those of the author and do not necessarily reflect the views of Comcast.

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