This is not a joke. This is the actual price of 4 steaks.
https://www.costco.com/.product.100344490.html?&EMID=B2C_2017_0804_1274_Furniture
https://www.costco.com/.product.100344490.html?&EMID=B2C_2017_0804_1274_Furniture
If you shop at Costco, they have a great deal on steaks right now.
- Thread starter fairgambit
- Start date
I just went to the farmers market and picked up two nicely marbled Delmonico steaks from a local butcher for $10.25 per lb. As much as I'd love to try a couple of them, they are $133 per pound!
I hoped someone would buy 20 (a mere $2,500) for a tailgate and invite me.
It's not even a filet mignon. It's a New York strip, whicc, although good, is not as good a cut of meat. I'll pass.
Well, opinions vary... filet mignon is one of the last steaks I'd ever choose. They are tender and lean, but have very little flavor as compared to other steaks like the NY strip, Delmonico, and some lesser known "butchers cuts". Here is something that is the best of filet mignon and the best of a delmonico, however: Ribeye Cap
You all can thank me later.
Ranger: My favorite cut of beef is actually the tenderloin, which (according to my neighbor, who was for years a butcher) is located near the top part of the back, just under the cow's spine and above the stomach. I have never tried to grill tenderloins, though. I cook them in the oven. I always get one from Costco for Christmas Day dinner. They come in a big roll, about 20 inches long and 4 inches in diameter, and are usually about $125. Incredibly tender .
Yep, as I said, you are not likely to find a more tender cut of meat. It is located along the spine and is tender because it isn't used much. It's all what you are looking for. When I cook a decent steak to a proper medium rare, it's going to be plenty tender. Not fork tender, but still very tender. The issue with a fillet, for me, is that no matter what temperature you cook it to (rare to well done), it won't have much flavor. To each his own though. Obviously there are many, many people who love fillet mignon. I personally prefer something with more flavor.
Nothing like saving a little money on some good steaks.
Makes Ruth's Chris seem like a bargain.
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I hesitate to share this, but well y'all are friends. Costco sells something called "flap meat" that is really wonderful and typically sells for $6-$7 a pound. It's from a section of the loin that hangs down, similar to skirt steak, but fat and tender (skirt can be lean and tough). It has an odd form -- it comes in squarish strips roughly 1 1/2 -2 inches thick. In the old days it was considered scrap and thrown into hamburger. Anyway put it on the hottest grill you can find and sear it for a very short time, and the flavor and texture will rival a delmonico. Skirt is now overpriced because it got popular with mexican restaurants but flap meat is still under the radar.
I'm with those who are not big fans of filet -- just not enough beef flavor. Filet is best pan fried and served with a sauce. Ideal for steak au poivre steak -- but you're paying an awfully hefty price for steak au poivre when strip steak or even a decent sirloin will do.
I'm with those who are not big fans of filet -- just not enough beef flavor. Filet is best pan fried and served with a sauce. Ideal for steak au poivre steak -- but you're paying an awfully hefty price for steak au poivre when strip steak or even a decent sirloin will do.
I shop at the Giant supermarket a lot, but try to make it to the Eastern Market in York on Friday's to pick up something nice for the weekend. I usually do a lap to see whether any of the butchers have something special that catches my eye or who has what I want for the best price. I generally try to spread the wealth as opposed to buying from the same guy each time.
I haven't been to Godfrey's, unless they have a stand at the market. I'll have to check them out.
It sounds like the same as hanger steak. This is one of the butchers cuts that are really amazing if you can find them.
Nope, not even close. "Flap" comes from the bottom sirloin; hanger from the diaphragm. Significantly different in both texture and taste.
I've had them deliver several times.Their sliders and liver and onions at The Left Bank are tip top.Saw they're at Bistro 71 in Chambersburg
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Being in the seafood biz, I know the people selling to Costco, as well as prices. Right now, shrimp is a great value. Great for the grill, or just thaw out in 15 minutes and prepare your favorite way. Or grab them when they have the roadshow. Those are bigger and there is very little markup between what they charge and what they are paying for them.
bwifan
Well-Known Member
Before moving to FL I used to get all my beef and pork from a small custom butcher in Pennsburg just north of Quakertown. He will wait until you are there and cut to any thickness and size. All organic grass fed beef with obviously no growth hormones or antibiotics. Incredible taste as he lets the beef hang and dry age for 15 days before butchering. Such a taste difference when the beef cures for that long. Today most butcher beef after 3-4 days of aging. He cuts off the dried outside and incredible cuts await after the aging.
Ribeye Cap is my favorite piece of meat. I have no idea how you can say it is the best of filet and delmonico - it bears zero resemblance to filet, other then that it is from a cow.
Good call on recommending this cut though!
Filet mignon is the least tasty cut of steak. Too lean to have any flavor, which comes from the marbling of the fat.
Ribeyes and portehouses are my fave, NYStrip would be next.
Filet caught marketing fire in the 80's. You're perception is a by-product of that, or possibly dormant taste-buds.
Oddly enough, even though I'm in South Carolina, all of my beef gets processed at Rising Spring Meats in Spring Mills.
I had Wagyu ribeye in Japan a couple of years ago. Prepared at the "New York Bar" in Tokyo. Paid $85 for the steak. It was so freaking good (as the Cosco write up says, you can't describe it), I was seriously considered getting another one to eat for breakfast when I woke up the next morning -- And yes, that would have meant eating it cold out of the hotel mini-fridge.
To each their own, but you're crazy. Filet mignon isn't even the second best cut of beef IMO. Ribeye and NY strip are both better -- And it's not even close IMO.
More marbling than The Vatican floors.
OT, fair: Do Byzantine priests marry? I just called a Serbian Orthodox rectory and the VM said Father so and so and his family ... I assumed the message meant wife and children. Just curious. Thanks.
Yep. The past 3 steers my dad has brought in to be processed they have asked him if he'd be interested in raising 10 or so for their market. Seem like good people and they'll do anything you ask as far as butchering goes. I'll be smoking a chuck roast this weekend, the poor mans brisket.
It is every bit as tender as the fillet, which is the best selling point of the fillet. It's also as flavorful as the delmonico, which is the selling point of this cut of meat. Therefore, it has the best of both
bwifan
Well-Known Member
What, no Pitt tickets with this deal?
No only high end cuisine like White Castle offers Pitt tickets ....
Thanks for the question.More marbling than The Vatican floors.
OT, fair: Do Byzantine priests marry? I just called a Serbian Orthodox rectory and the VM said Father so and so and his family ... I assumed the message meant wife and children. Just curious. Thanks.
While Orthodox and Byzantine Catholics (my religion) have very similar liturgical practices and traditions, Byzantines are under the Pope and the Orthodox are not. That said, both have the same rules for priests marrying. A married man may become a priest, but if he is not married when he is ordained, he cannot marry thereafter, even if he becomes a widow.
Bishops cannot be married.
Nope, not Hanger, not Flatiron, not Skirt. Kind of its own thing.
Here's a good discussion: http://www.sfgate.com/news/article/Butchers-best-kept-secret-Seldom-seen-flap-3255048.php.
Off topic a bit but I make my own jerky and have the butcher cut me blade roasts. Has a great little streak of marbling through the middle. Gives the jerky a really nice flavor
I've tried it twice. 2 fails. Once w/ skirt steak (first time Alton Brown was wrong) and once w/ London Broil. I liked the flavor I had going, the meat just fell apart - and I cut it the proper direction/width. Need to try a roast (I have a meat slicer) I guess.
Red slime.
Sorry, don't mean to be a snob, but Costco is where I buy cases of toilet paper and paper towels. Steaks come from the local butcher.
Sorry, don't mean to be a snob, but Costco is where I buy cases of toilet paper and paper towels. Steaks come from the local butcher.
That's not marbling that runs through the middle of a blade roast, it's gristle. Can't speak to how it would come out in jerky, but when roasted it stays intact, but melts, and when grilled or broiled it remains chewy. In any case, it's flavorless.
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