Having these two packages next to each other seems wrong….
Guess which one I bought?
by ImASadPandaz
13 Comments
FaawwQ
Depends on what you like
LilOpieCunningham
I know which one I’m grabbing. But that’s super weird; isn’t the ribeye the cut they use for grading?
JBtheGuyy
The 4th steak in these Costco packs is always a fucked up looking cut
willgreenier
Sometimes Walmart has something just like that
NoRookieMistakes
The differences between the same animal from the same farm who are fed the same diet can still be huge. Im grateful that people exist who dislike fatty meat so there is more left for me
Tre-k899
Expensive compared to Europe price
grosslytransparent
Right one looks better imo
Ghosthits187
I prefer not having my steaks blade tenderized. Read the label, it says if it is.
Tre-k899
The meat looks great, I just saw the price. 👍
eske8643
Are you paying nearly 89 $ for 4 steaks in the US?!! Im only asking because in Denmark paying more than 30 $ a kilo is expensive
Slacker_75
What the fuck happened to Costco meat prices this last year?!
cane_stanco
I find Costco steaks to be relatively flavorless.
Mr_Yesterdayz
They’re both amazing. What’s the problem? Rib eyes grilled over high heat, flipped regularly, then pulled medium rare after the fat softens and turns to a flame broil grilling situation. When the flame happens that’s when the magic happens and you flip every minute or half minute, and may also finish the cook with the lid open. You’re looking for fat to soften and melt, but pull before char is too strong or too much fat melts off.
The most amazing rib eye bites are when you cut the meat with the fat, and consume both at once, with celtic sea salt rough, ground out through a pepper grinder. So frigging amazing, it’s always the best part.
For those casting the fat, think again. The fat is an excellent nutrition source for your brain and other. You know you’ve done it right when the fat melts in your mouth and combines with the meat flavor, washes out with a burst of amazing flavor every time. Some of the side trim may be thick not melting or softening, that you cut. The big fatty reservoirs and lining to the tender side, simply amazing. It’s what sets a rib eye apart from something lean like a new york. Honestly anyone wanting lean should turn to tender loin, NY, flank, or something like top sirloin is really great consistent lean meat. Rib eye is made for fat lovers and that’s why it is a cut above and higher cost. Simply amazing.
Costco started doing thin cuts and we tried them but they’re unruly and cook too fast. Have to stand over the grill the entire time, can’t even step away for a minute, and have to run the heat down a little so you can’t cook that perfect max temp and melt the fat as easily. Thanks.
We like to marinade ours is a big pyrex tray higher than the steak. We’ll buy a four pack, marinate for a day on the first two, then the other two will get an extra day. Worscheshire, a shot of whiskey, a half can or less of beer, some San-J oriental, we like mongolian, teriyaki, or sweet orange ones, and sometimes we will also put ghost or jab pepper sauce from the mini sauce containers sprinkled on there, and now and then I’ve been using the balsamic vinagrette on top drizzle as well. Simply amazing. The celtic sea salt on top over the end is what really brings out all the flavors. Best of all, the meat is more forgiving in the high temps, and you get a better fat melt and the much easier to bring out rare inside portion.
We like to prep the grill with the costco white onions as well. Just put two or three full uncut white onions on the grill during heat up and flip them now and then. Ten twenty minutes later they’re burnt outside, and soft sweet on the inside. Just cut away the burnt and the hearts are awesome, slice them on a board, salt them generously with the ground celitic gray and you’re good to go. Sizzled organic white frozen sweet corn on the side. Although I’m getting pretty worried, Costco has the organic white frozen so infrequently, we are on our last deep freezer bag, even though we bought 15 bags and never had a chance to restock. Costco save us! We need the frozen organic white corn! Getting awlful nervous over here… We like to pan sizzle the corn with a full stick of butter and then use a mix of the costco normandy frozen veggies and the stir fry, sometimes add a small can of water chestnut in there.
Up tonight: Lettuce wraps with butter sizzled white rice, reheated and resizzled with a full stick of butter. The sizzled white corn, more butter, both sizzled in iron skillet. And the rare rebeye steak. Using the romane lettuce. Drizzle the San-J, A1, hot sauce custom mini bottles, and some salt over the top. Fold and eat. It’s fun to make too, every time, a little rice, a little corn, little slice of steak, then constantly mix and match the sauce options. Going to be awesome.
13 Comments
Depends on what you like
I know which one I’m grabbing. But that’s super weird; isn’t the ribeye the cut they use for grading?
The 4th steak in these Costco packs is always a fucked up looking cut
Sometimes Walmart has something just like that
The differences between the same animal from the same farm who are fed the same diet can still be huge.
Im grateful that people exist who dislike fatty meat so there is more left for me
Expensive compared to Europe price
Right one looks better imo
I prefer not having my steaks blade tenderized. Read the label, it says if it is.
The meat looks great, I just saw the price. 👍
Are you paying nearly 89 $ for 4 steaks in the US?!!
Im only asking because in Denmark paying more than 30 $ a kilo is expensive
What the fuck happened to Costco meat prices this last year?!
I find Costco steaks to be relatively flavorless.
They’re both amazing. What’s the problem? Rib eyes grilled over high heat, flipped regularly, then pulled medium rare after the fat softens and turns to a flame broil grilling situation. When the flame happens that’s when the magic happens and you flip every minute or half minute, and may also finish the cook with the lid open. You’re looking for fat to soften and melt, but pull before char is too strong or too much fat melts off.
The most amazing rib eye bites are when you cut the meat with the fat, and consume both at once, with celtic sea salt rough, ground out through a pepper grinder. So frigging amazing, it’s always the best part.
For those casting the fat, think again. The fat is an excellent nutrition source for your brain and other. You know you’ve done it right when the fat melts in your mouth and combines with the meat flavor, washes out with a burst of amazing flavor every time. Some of the side trim may be thick not melting or softening, that you cut. The big fatty reservoirs and lining to the tender side, simply amazing. It’s what sets a rib eye apart from something lean like a new york. Honestly anyone wanting lean should turn to tender loin, NY, flank, or something like top sirloin is really great consistent lean meat. Rib eye is made for fat lovers and that’s why it is a cut above and higher cost. Simply amazing.
Costco started doing thin cuts and we tried them but they’re unruly and cook too fast. Have to stand over the grill the entire time, can’t even step away for a minute, and have to run the heat down a little so you can’t cook that perfect max temp and melt the fat as easily. Thanks.
We like to marinade ours is a big pyrex tray higher than the steak. We’ll buy a four pack, marinate for a day on the first two, then the other two will get an extra day. Worscheshire, a shot of whiskey, a half can or less of beer, some San-J oriental, we like mongolian, teriyaki, or sweet orange ones, and sometimes we will also put ghost or jab pepper sauce from the mini sauce containers sprinkled on there, and now and then I’ve been using the balsamic vinagrette on top drizzle as well. Simply amazing. The celtic sea salt on top over the end is what really brings out all the flavors. Best of all, the meat is more forgiving in the high temps, and you get a better fat melt and the much easier to bring out rare inside portion.
We like to prep the grill with the costco white onions as well. Just put two or three full uncut white onions on the grill during heat up and flip them now and then. Ten twenty minutes later they’re burnt outside, and soft sweet on the inside. Just cut away the burnt and the hearts are awesome, slice them on a board, salt them generously with the ground celitic gray and you’re good to go. Sizzled organic white frozen sweet corn on the side. Although I’m getting pretty worried, Costco has the organic white frozen so infrequently, we are on our last deep freezer bag, even though we bought 15 bags and never had a chance to restock. Costco save us! We need the frozen organic white corn! Getting awlful nervous over here… We like to pan sizzle the corn with a full stick of butter and then use a mix of the costco normandy frozen veggies and the stir fry, sometimes add a small can of water chestnut in there.
Up tonight: Lettuce wraps with butter sizzled white rice, reheated and resizzled with a full stick of butter. The sizzled white corn, more butter, both sizzled in iron skillet. And the rare rebeye steak. Using the romane lettuce. Drizzle the San-J, A1, hot sauce custom mini bottles, and some salt over the top. Fold and eat. It’s fun to make too, every time, a little rice, a little corn, little slice of steak, then constantly mix and match the sauce options. Going to be awesome.