Prime Beef ~ When In Doubt, Ask

[thirdeye]

Through beef shortages and price increases my Sam's Club has always managed to stock some USDA Prime beef during the holidays. I like buying the primals....like a short loin or full tenderloin, wet aging them and cutting my own roasts or steaks.

Yesterday Mrs~t~ asked what Prime grade stuff was in the walk-in cooler, and mentioned wet aging. Low and behold they had a couple of cases of beef tenderloin that were due to hit the meat case next week for Thanksgiving. The kill date was mid-October, so right now they have 30 days of wet aging on them. I like 30 to 35 days in my beer fridge, but a commercial walk-in is the perfect controlled temp.

A quick price check at Creekstone Farms, and an 8# one from Sam's hit the cart. Here is my standard cutting method, so now it's deciding which way to roll.

 

[SMOKE FREAK]

Tenderloin chicken fries? I love that idea.

I haven't had a whole tenderloin to cut up for many years.

 

[thirdeye]

Tenderloin chicken fries? I love that idea.

I haven't had a whole tenderloin to cut up for many years.

The small steaks are like chicken fried steak fingers. :biggrin1: A beef tenderloin is about the ugliest beef cut there is when it comes out of the Cryo, but they clean up nicely.

 

[Big George's BBQ]

Sounds great Wayne

 

[jzadski]

The little effort it takes to trim them up is well worth the savings. It equals a meal at the restaurant.

 

[robertm]

Looks great. I've noticed at Costco the PSMO tenderloins price per lb is often more than the actual already cut fillets price per lb. Never understood why.