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Costco prime loin sale

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  • Hans61
    Hans61 Posts: 3,901
    @focker Costco will refund you, looks like that was just bad luck. Sucks man. 
    “There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
    Coach Finstock Teen Wolf
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  • Lit
    Lit Posts: 9,053
    edited October 2017
    Focker said:
    Lit said:
    Focker said:
    Costco Prime, just sayin'.

    You didn't butcher that thing did you? Looks like a first time brisket trimming attempt?
    50% fat loss after the trim job.
    How that POS cut was given the Prime shield is beyond me, and suspect?

    Just saw lots of red in there. I don't usually see that much when trimming a brisket it's usually all white. I have cooked a decent amount of the Costco prime recently and haven't seen anything like that. 
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  • GrillSgt
    GrillSgt Posts: 2,507
    Man, quoting all of those pics sure is a waste of bandwidth and time.
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  • cssmd27
    cssmd27 Posts: 345
    Focker said:

    50% fat loss after the trim job.
    How that POS cut was given the Prime shield is beyond me, and suspect?

    You probably already know this, but the arbitrary way the hanging carcasses are graded is just that - VERY subjective with a lot of variables thrown in that lead to mis-grading going both ways.  I'm sure Costco just buys it all by the truckload and never gives the accuracy any further consideration.  It just says PRIME or Choice and therefore it gets priced accordingly.

    There's a great (but long) interview on the site GrapeRadio with a stellar butcher from north of San Francisco where he goes through the whole process and all the pitfalls with the system.  Here it is:

    http://www.graperadio.com/archives/2016/12/22/wheres-the-beef-with-bryan-flannery/

    Overall, it's a fascinating listen if you're into beef.  The grading is only part of it.  And, I can't recommend his products enough.  (Disclosure:  No benefit to me for the recommendation.  I'm just a long term satisfied customer.)
    Dallas (University Park), Texas
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  • DieselkW
    DieselkW Posts: 915
    I bought one, priced at $150 - $25 = $125 and got 14 steaks between 12 and 16 ounces each after trimming off the fattiest of the fat. 
    That fat went into the cast iron frying pan, browned up nice and put it away to parcel out for the dog - couple bites mixed in with her kibbles. Maybe a pound of fat total. 

    Put the steaks into vacuum bags, individually and put 12 in the freezer. Cooked two of them two nights ago and was very pleased with the quality - just a simple 450º direct three minutes per side, to 135ºf internal.

    I got no problem with $8/lb prime strips.

    Indianapolis, IN

    BBQ is a celebration of culture in America. It is the closest thing we have to the wines and cheeses of Europe. 

    Drive a few hundred miles in any direction, and the experience changes dramatically. 



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  • Focker
    Focker Posts: 8,364
    edited October 2017
    cssmd27 said:
    Focker said:

    50% fat loss after the trim job.
    How that POS cut was given the Prime shield is beyond me, and suspect?

    You probably already know this, but the arbitrary way the hanging carcasses are graded is just that - VERY subjective with a lot of variables thrown in that lead to mis-grading going both ways.  I'm sure Costco just buys it all by the truckload and never gives the accuracy any further consideration.  It just says PRIME or Choice and therefore it gets priced accordingly.

    There's a great (but long) interview on the site GrapeRadio with a stellar butcher from north of San Francisco where he goes through the whole process and all the pitfalls with the system.  Here it is:

    http://www.graperadio.com/archives/2016/12/22/wheres-the-beef-with-bryan-flannery/

    Overall, it's a fascinating listen if you're into beef.  The grading is only part of it.  And, I can't recommend his products enough.  (Disclosure:  No benefit to me for the recommendation.  I'm just a long term satisfied customer.)
    Thanks for sharing, it truly was a fascinating listen.  So sad, how tough the industry is, from rancher to butcher to consumer, sacrificing quality.

    0.5% of the 20% is actual prime?
    A subjectively flawed system, varying from region to region.  Even at 50% trim loss, that cut above, is the extreme low of lows, of Prime 5.  Inspector should be walked out by security, immediately.  ;)

    The male Holstein Friesians bit was interesting.  Might have to look into that at my locker in Buffalo Prairie, IL. 

    Brandon
    Quad Cities
    "If yer gonna denigrate, familiarity with the subject is helpful."

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  • EggMcMic
    EggMcMic Posts: 340
    Just got mine from Costco. Still on sale, at least at mine. Had 4 in the case, picked the one where the end marbling looked best. 
    EggMcMcc
    Central Illinois
    First L BGE July 2016, RecTec, Traeger, Weber, Campchef
    Second BGE, a MMX, February 2017
    Third BGE, another large, May, 2017
    Added another griddle (BassPro) December 2017
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  • Brason
    Brason Posts: 330
    edited October 2017
    d
    Cheers,

    Jason

    Orange County- CA
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  • Hans61
    Hans61 Posts: 3,901
    Brason said:
    d
    :-)
    “There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
    Coach Finstock Teen Wolf
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  • EggHeadinFlorida
    EggHeadinFlorida Posts: 892
    Sea2Ski said:
    Thanks @DMW  they had a good selection for me. I got one that was just over 10 lbs. that means I basically got 25% off or it was just over $7.50 lb for prime grade. 


    Excuse my ignorance, but when you buy meat like this, is all that is needed is to trim the fat and then cut it to the thickness that you want? 
    XL bge, Mini max & 36 BS Griddle.
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  • DMW
    DMW Posts: 13,836
    EggHeadinFlorida said:
    Sea2Ski said:
    Thanks @DMW  they had a good selection for me. I got one that was just over 10 lbs. that means I basically got 25% off or it was just over $7.50 lb for prime grade. 


    Excuse my ignorance, but when you buy meat like this, is all that is needed is to trim the fat and then cut it to the thickness that you want? 
    Yep, or you can cook it whole as a roast. You don't even have to trim the fat before steaking it out. Personal preference.
    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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  • Sea2Ski
    Sea2Ski Posts: 4,131
    Today, after a 6 week wet age, I cut into my selection, and it looks pretty good: 



    Thanks again for the heads up @DMW
    --------------------------------------------------
    Burning lump in Downingtown, PA or diesel in Cape May, NJ.
    ....just look for the smoke!
    Large and MiniMax
    --------------------------------------------------

    Caliking said:   Meat in bung is my favorite. 
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  • johnnyp
    johnnyp Posts: 3,932
    @focker



    XL & MM BGE, 36" Blackstone - Newport News, VA
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