// notes from over forty years behind the meat counter
Cut your meat bill by a third.
The store's knife isn't free. Every boneless, skinless, pre-cut package carries a charge for somebody else's knife work. Hazel's nine books show you how to buy the shape the store hasn't charged you to cut. For a family of four, that's about $1,500 a year.
- Know what every cut should cost, and the cheaper cut that eats just as well
- Fifty family suppers from the cuts most folks walk past, each with its cost per serving
- Stop throwing meat away with freezer, thawing and leftover rules you can trust
Instant PDF download · One payment · 7-day money-back guarantee
9 BOOKS · 324 PAGES
$27
Same family. Same suppers. Two receipts.
A family of four buying 12 pounds of meat a week at this year's average prices. On the left, a year bought the usual way. On the right, what the methods in the library keep in your pocket.
THE STORE WAY
one year · 12 lb a week
thank you, come again
HAZEL'S WAY
what stays in your pocket
every line is worked out in The Cut Book
*If you're throwing out even a pound of meat a week. Prices are 2026 national averages or typical sale prices. Your town and your store will differ, and the library's Price Tracker helps you run your own numbers.
One payment · 7-day money-back guarantee
HAZEL'S COUNTER · TICKET No. 27
The Butcher's Counter Library
The Cut Book Main book
$47
Buying a Quarter Cow Book 2
$37
The Cheap Cuts Cookbook Book 3
$37
The Freezer Book Book 4
$27
The Grinder Book Book 5
$27
Hazel's Holiday Roasts Free bonus
$27
Nothing Wasted Free bonus
$19
Rubs and Spice Blends Free bonus
$17
Price Tracker and Counter Card Free bonus
$12
Value if sold one by one $250
$27
Saves a family of four about $29 a week. It pays for itself in about a week.
Get the whole library for $27Secure checkout on Gumroad · Instant download · 7-day money-back guarantee
a note from the prep room
"I'm seventy, and I spent over forty years behind a meat counter in a little West Tennessee grocery. I started out wrapping meat in brown paper and learned to cut from our old head cutter, Mr. Odell. In all those years I watched good families pay too much. Not because they bought too much meat, but because they bought the wrong shape of it. So I wrote down everything I know: every cut, what it ought to cost, what to say at the counter, and how to cook the cheap ones so nobody at your table knows the difference."
Hazel
Get Hazel's nine books for $27What's on the shelf
Five core books and four free bonuses, every one written in Hazel's own plain words.
The Cut Book
32 pages
Beef, pork, chicken, turkey and lamb, cut by cut: the store name and the butcher name, a fair price, how to pick it, how to cook it and what to buy instead. Plus label reading, what to say at the counter, cost-per-serving tables, a buying calendar and safe temperatures.
Buying a Quarter Cow
35 pages
Live, hanging and take-home weight, the true cost per pound, the cut sheet line by line, freezer space, and an honest look at when a quarter saves money and when it does not.
The Cheap Cuts Cookbook
91 pages
Fifty family suppers from chuck, shank, round, brisket, pork shoulder, whole chickens, thighs and ground meat, each with its cost per serving, plus three one-roast weeks.
The Freezer Book
36 pages
Freezer times for every meat, the butcher-paper wrap, portioning, labeling, safe thawing and refreezing, cooking ahead, markdown meat and what to do when the power goes out.
The Grinder Book
45 pages
Fat ratios made simple, five burger blends, breakfast, Italian, bratwurst-style, chorizo-style and chicken sausage, and how to keep ground meat safe.
Hazel's Holiday Roasts
34 pages
How much to buy, thawing charts, roasting times, rib roast doneness, ham temperatures, a dinner-day countdown and what to do with the leftovers.
Nothing Wasted
21 pages
Chicken, beef and pork stock three ways, rendering lard and tallow, using trim and scraps, and organ meats for beginners.
Rubs and Spice Blends
18 pages
Steak, brisket, pork, poultry, taco and sausage blends and more, buying spices cheap, when to salt, and what a marinade really does.
Price Tracker and Counter Card
12 pages
A wallet card of questions for the butcher, a fair-price sheet for 25 cuts, a price log and the stock-up rule.
Value if sold one by one: $250 · 7-day money-back guarantee
Try the whole library for 7 days, on me.
Read it, shop with it, cook from it. If it doesn't earn its keep, email hazelgrandma892@gmail.com within 7 days of buying and you'll get your $27 back. No hard feelings, honey.
Try it risk-free for $27Asked at the counter
How do I get the books?
Checkout runs through Gumroad. As soon as you pay, you get a download link for all nine PDFs, and Gumroad emails you a copy so you can download them again any time.
Do I need a real butcher shop?
No. The books cover regular grocery stores, warehouse clubs, discount grocers and full-service counters, and what each one is best for.
What equipment do I need?
A sharp knife, a cutting board and a meat thermometer cover nearly everything. A grinder only matters for The Grinder Book, and the counter can often grind for you.
Will it work where I live?
Prices run higher or lower by town, but the methods work anywhere. The books teach you to compare any two packages by what lands on the plate, not by the sticker.
I'm not much of a cook. Is this for me?
Yes. Every recipe lists the cut, a cheaper swap, the safe temperature and how to freeze the leftovers, in plain steps.
What if it's not for me?
You have 7 days. Email hazelgrandma892@gmail.com within 7 days of buying and you'll get your $27 back.
Is this a subscription?
No. One payment of $27, and the books are yours to keep.
Still have a question? Email hazelgrandma892@gmail.com
less than two pounds of sirloin
Buy the shape, not the sticker.
Get all nine books for $27Secure checkout on Gumroad · Instant download · 7-day money-back guarantee
Cut your meat bill by a third.
Get it for $27