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Costco USDA prime steaks



  • Lfgenergy, what Costco do you go to? I live in Dallas but I don't remember my local Costco having prime
  • freddhfreddh Posts: 2
    Mother's Day 2013 - Prime Ribeye for two. Costco sells Prime beef with a passion now - price for a sub primal is $8.49 lb. The number one store for prime sales is the Silverdale, Washington store which also carries prime Tri-Tip. I dry age via the UMAi Dry Bag for 45 days. And of course cook all on the BGE!
  • AviatorAviator Posts: 1,712
    OMG, Please hide this from Fred. He is gonna be furious. ;)


    Large and Small BGE, Blackstone 36 and a baby black Kub.

    Chattanooga, TN.


  • LitLit Posts: 6,847
    The Alpharetta Georgia costco stocks prime rib eyes, filets, strips, and sirloins. They don't always have all 4 but they usually do.
  • Plano_JJPlano_JJ Posts: 448
    Lfgenergy, what Costco do you go to? I live in Dallas but I don't remember my local Costco having prime
    I go to the one on the Tollway and Park in Plano. They always have great cuts of meat. Some of the prettiest filets I have ever grilled came from there.
  • RaymontRaymont Posts: 686
    I can't seem to "attach a file" to show you a picture, but I regularly buy the Costco "sub-primal" boneless prime grade ribeye. It is usually around 17lbs and costs around $180. ($11/lb). I then dry age it before trimming and cutting into steaks. I get about 12 steaks out of it, (cost now $15/steak at around 16oz per steak). I was using the dry age bags, but am now just putting them naked in the fridge around 30 to 45 days. +1 on the recommendation on Costco's Filet's. If you can get them near you, I recommend you try them.

    Small & Large BGE

    Nashville, TN

  • RV10FlyerRV10Flyer Posts: 140
    Lfgenergy, what Costco do you go to? I live in Dallas but I don't remember my local Costco having prime

    The Costco in Frisco (Tollway and Eldorado) also has prime most of the time.

    North Texas

    XL and Small BGE

  • rtt121rtt121 Posts: 653

    Do you freeze any of the 12 steaks or fire them off after you cut them?
    Medium, and XL eggs in Galloway NJ.  Just outside of Atlantic City.  
  • freddhfreddh Posts: 2
    For me when I process I do vacuum seal each steak and label. What I wasn't clear on in my previous was that I cut the entire sub-primal into 3" steaks - Prime ribeye for Two. This way, for the two of us, we can have rime rib anytime with the appropriate leftovers without having to cook a 6-7# piece. I can't post photos either so if you want to see the process from start to finish go to the Dry Bag Forum
  • RaymontRaymont Posts: 686
    @rtt121 - Yes, I vacuum seal each steak and freez after I cut them.

    Small & Large BGE

    Nashville, TN

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