My Beef with Costco subprimals

Raymont

My "go to" dry age process has been to get a ~17lb prime grade rib eye roast/subprimal. I put it on a rack in the fridge and let it go. My "beef" is that the the quality has been deteriorating, with the fat content increasing significantly. Yesterday, I was cutting a 45 day aged into steaks and it was honestly 50% fat. (not marbling -- it was chunks of of enedible fat). Dissapointing considering the cost and effort. I pay about $11/lb for prime grade (which is good..), but if the yeild is 50%, I'm actually paying $22 per lb.. Does anyone have any advice on how to "pre-screen" the sub-primals at time of purchase to limit the amount of fat? I could get it home and maybe cut it in half to see before aging, but at that point I've already purchased. The first couple of times I did not have this problem.

DieselkW

Costco is one of the best companies on the planet, bring it back - ask to talk to the meat manager, tell him what you're doing - he will likely know exactly what you need to do to avoid this in the future.

The meat manager (Tom) at my local Costco comes out when he sees me, occasionally he will let me buy meat that hasn't been put on display yet. He knows when he gets prime quality "choice" (price is fantastic) and steakhouse quality prime - since I spend so much there he knows my name.

Making a Costco rib roast today - it's air drying in fridge right now.

Talking meat with a guy that has chosen it as a profession is very interesting. I've probably sold a half dozen Eggs just talking to the meat guys wherever I go.

buzd504

I agree with @DieselkW.  Costco will do whatever they can to make it right, if you just let them know.