which steak is better: Costco prime or Lowe's foods dry aged choice?

FanOfFanboys

making steak for the UGA vs ND game this weekend. I have had costco prime countless times but never Lowes dry aged. I do love dry aged steak

anyone had both and can compare? I would go ribeye, more than likely 

fishlessman

i find prime ribeye to be to fatty, and i like dry aged ribeye from choice so....

buzd504

After eating dry aged fairly regularly (our local grocery has it), Costco prime tastes kind of bland to me.  Another vote for dry-aged choice.

smokingal

Dry aged prime 

FanOfFanboys

smokingal said:

Dry aged prime 

If only I'd thought of that 

JohnEggGio

I find that I enjoy Costco prime strip over ribeye.  Was there today - picked up a choice peeled tenderloin and a boneless leg of lamb. Oh, yeah and a $4.99 rotisserie chicken (yummm).

Hans61

Buy the prime and age it in your fridge 

FanOfFanboys

Hans61 said:

Buy the prime and age it in your fridge 

"making steak for the UGA vs ND game this weekend"

I am cooking in 36 hours or so

StillH2OEgger

Based solely on looking at the marbeling because I'm not sure what else goes into grading, the prime streaks I see at Costco rarely look significantly better than the best from the choice pile, so I usually end up saving a few bucks and buy choice. Have no comparison for your dry aged option, but how could that be bad?

northGAcock

....and man who pulls for the Cow college is asking this question?

FanOfFanboys

FanOfFanboys

Went two two 1.5lb dry aged ribeyes from Lowes

They'll salt until tomorrow. Also grabbed 20ct shrimp, yellow fin tuna, and some ABTs. 

littlerascal56

My next adventure is a 20# prime rib eye slab from Sams Club.  Will slice it into steak’s and vac pack and freeze to grill later!

GregW

FanOfFanboys said:

Went two two 1.5lb dry aged ribeyes from Lowes

They'll salt until tomorrow. Also grabbed 20ct shrimp, yellow fin tuna, and some ABTs. 

If you haven't cooked dry aged beef before, It might be worth mentioning that it cooks faster than regular beef.

The point is, it's easy to overcook and turn out dry. It starts out drier than normal beef, and will finish drier. As long as you are aware of the shorter cook time you will be good.