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Prime grade ribeye @ Costco Foster City - anyone partake?

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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?

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  1. 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

      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

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

        1. re: Waterboy

          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

            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

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

        2. 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

            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

              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.