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Prime grade ribeye @ Costco Foster City - anyone partake?

Eugene Park Dec 14, 2006 09:13 PM

Was at Costco in FC last night, and was surprised to see Prime grade boneless ribeye steaks next to the Choice grade ribeye in the meat section. Prime grade was priced at $10.99/lb. (or maybe it was $11.99/lb.), Choice @ $8.99/lb. Though sorely tempted to try, I've got several dinners already scheduled for the remainder of the week. Anyone see this at other Costco's or had a chance to try?

  1. b
    Bob Copeland Dec 14, 2006 11:55 PM

    While the meat is graded Prime, keep in mind that it is cryovacced. Wet-aged, rather than dry aged. I've always found the meat at Costco to be too soft (somewhat watery) due to the lack of dry-age. I am willing to pay more per pound for firmer meat.

    2 Replies
    1. re: Bob Copeland
      Civil Bear Dec 15, 2006 12:14 AM

      Good point. That is why I always dry-age my rib roasts for 5 days at the bottom of the fridge. I keep a Tupperware with air holes just for that purpose. It really makes a difference!

      1. re: Civil Bear
        a
        Alice Letseat Dec 15, 2006 12:34 AM

        I'm with you - it's so easy to dry-age in your own fridge, and makes a huge diffrence in the texture/taste of those cryovacced cuts.

    2. Civil Bear Dec 14, 2006 10:39 PM

      They have it in Novato too at $11.99/lb. I have purchased their choice grade rib roast several times before, and it quite good. In fact, it's too good to justify the extra cost for prime grade, IMO.

      5 Replies
      1. re: Civil Bear
        Eugene Park Dec 14, 2006 10:51 PM

        Have you tried the Prime grade? I haven't, but would like to soon. Comparing the two side-by-side, the Prime grade showed much more extensive and finer marbling thruout the meat. My mouth was on the verge of watering just looking at them. I'm hoping someone can validate that there may be even a moderately noticeable difference in taste/pleasure with the Prime cut.......

        1. re: Civil Bear
          w
          Waterboy Dec 14, 2006 11:15 PM

          Novato's Costco filet mignon is famous for 2 good cuts; 2 bad in a 4 pack....

          1. re: Waterboy
            Civil Bear Dec 14, 2006 11:27 PM

            That could be...I only get the whole roasts. With tenderloins that means you really need to know what your doing, because they come untrimmed.

            1. re: Civil Bear
              Melanie Wong Dec 14, 2006 11:50 PM

              Here's a link to my recipe (adapted from Judy Rodgers) for how I handle a whole tenderloin from Costco.
              http://www.chowhound.com/topics/show/...

              1. re: Civil Bear
                o
                OldTimer Dec 15, 2006 06:17 PM

                I have never seen an untrimmed tenderloin at Costco. They are all peeled where I shop (Novato).

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