HOME > Chowhound > San Diego >

PRIME BEEF AT SD COSTCO

n
normalheightsfoodie May 25, 2009 12:05 PM

I was at the Mission Valley Costco on Saturday, and they had Prime Rib Eye and Prime NY Strip for 9.99 and 10.00 per lb. We bought the strip, and ate them last night, they were great. I sprinkled them with a little garlic salt and a few springs of fresh rosemary and that was it. This was the real deal. They are packaged 2-3 per package, ranging from 10.5 ounces to 12 ounces, one was 14 ounces, about an inch thick. We had a a guest on a diet and 3 kids, so I split two of them in half and the other 3 adults each had there own. The NY strip was perfect with a little fat on the outside.

The Rib Eye was sold as steaks and they also had a few roasts. The roast were about 3.75 lbs.

If Costco continues to carry this, they will give Iowa Meat Farms a run for their money.

  1. Click to Upload a photo (10 MB limit)
Delete
  1. m
    MrKrispy RE: normalheightsfoodie May 25, 2009 01:11 PM

    wow that is a great price for prime steaks, Rib Eye here I come!

    Thanks for the heads up.

    1. c
      Cathy RE: normalheightsfoodie May 25, 2009 01:33 PM

      The Prime is always sold in the blue foam plates. They usually get it b/c the supplier has to supply x pounds of meat and they run out of Choice. (It's been that way for years). Always a nice surprise, especially on a holiday weekend.

      20 Replies
      1. re: Cathy
        SDGourmand RE: Cathy May 25, 2009 02:00 PM

        I don't know how other costco's are but the one in Carlsbad always has a great selection of produce, meats, wines everything. At one point they were carrying fresh chanterelles for 10 bucks a pound.

        1. re: SDGourmand
          c
          Cathy RE: SDGourmand May 25, 2009 03:15 PM

          Each San Diego location is a little different. The Morena one has the chocolate making corner refrigerated area and is basically a "test market " store and by far has the most interesting stuff.

          We have horse feed in Santee and didn't have fresh mozarella or half the cheeses sold in Mission Valley or Morena for almost a year after those stores got them. It's why I drive around town. Santee had zero Prime meats available Friday night.

          1. re: Cathy
            Fake Name RE: Cathy May 25, 2009 07:02 PM

            Mission Valley has prime often. I buy the filet mignons and dry age them for several days (OK, maybe 4) before cooking. Their butchering is not so great, though- you have to watch the size of the steaks for consistency.

            1. re: Fake Name
              c
              cstr RE: Fake Name May 26, 2009 04:56 AM

              Ever dry-age a standing prime roast? Comes out awesome, I age for 5 days. BTW, the pictures of your smoked ribs looked great.

              1. re: cstr
                Fake Name RE: cstr May 26, 2009 06:54 AM

                Yes, I have- nothing like it. And thanks for the kind words- they tasted even better. Is that boastful?

                1. re: Fake Name
                  d
                  DougOLis RE: Fake Name May 26, 2009 10:48 AM

                  only if you don't share next time

                  1. re: Fake Name
                    m
                    MrKrispy RE: Fake Name May 26, 2009 03:11 PM

                    I dry aged a prime rib roast for X-mas last year. Super simple, and super tasty! Instead of a plate, I use a cookie-cooling (mesh) rack inside a cookie sheet so air can circulate around the roast. This is the same setup I use for making bacon in the oven haha.

                    I wrapped the roast in cheese cloth for the first day, lots of fluid will come out. Realizing cheese cloth would be too expensive to change out every day, I bought a 6 pack of white kitchen towels from Target which can be re-used. Anyway, I wrapped the top of the roast in a towel and changed it every day, twice. After 3-4 days you don't need to change it. I let it "age" in the fridge for 8 days. I then cut the dry crusty parts of the roast off, as thin as I could cut so I wouldn't waste too much. Not sure if this "rind" is edible or not. The roast will really shrink up, but it is sooooo good.
                    All self-respecting foodies that make prime rib need to try it! :)

                    I am going to pick up a rib eye roast next and try that, you can cut off a steak from each end to eat, and leave the rest of the roast in the fridge.

                2. re: Fake Name
                  n
                  normalheightsfoodie RE: Fake Name May 26, 2009 11:06 AM

                  How do you dry age them? Do you have to do anything to them?

                  1. re: normalheightsfoodie
                    Fake Name RE: normalheightsfoodie May 26, 2009 01:18 PM

                    Dry aging is a difficult and very specific process, requiring training, talent and experience. And it's a secret, too.

                    OK. Just put the meat on a plate in the fridge, uncovered for a few days. Ain't no thing. The outside will give up it's water, and will turn darker red. Then cook as usual. If it's a steak, like the one in my fridge right now, I put it on it's edge (the fat side on the plate) so it gets maximum air circulation.

                    1. re: normalheightsfoodie
                      m
                      mimosa RE: normalheightsfoodie May 27, 2009 01:28 PM

                      from a site with excellent meat info:

                      http://www.askthemeatman.com/is_it_po...

                      1. re: mimosa
                        Fake Name RE: mimosa May 30, 2009 02:15 PM

                        Here's what a dry aged steak looks like.

                         
                        1. re: Fake Name
                          m
                          MrKrispy RE: Fake Name May 30, 2009 07:04 PM

                          do you trim the roast or steak after dry aging?

                          you mentioned the sub-par butchering....where do you usually buy your primal cuts?

                          1. re: MrKrispy
                            Fake Name RE: MrKrispy May 30, 2009 08:15 PM

                            I don't buy primal cuts- they're too big for me, I need them cut down to steaks, chops and roasts. The butchering I mentioned is a consistency issue. At Costco, even the prime grade will have steaks that don't "match" for size and quality. Sometimes that's ok- a smaller one for someone, a larger for another. But you have to watch cooking times. I don't trim anything, because I don't age it long enough. If you ever get to Vegas, look at the butcher in New York, NY. They have HUGE primals and sides aging in their case.

                            I just ate the steak in the image a few posts up. It had been aging for a week, and I think that was too long- it was not terrific. Another thing I noticed was the outside tended to char really quickly- I assume because there's little moisture there, so the meat burns instead of cooking. Granted, I had pre-heated the grille for about an hour (the hell with global warming!) and it was VERY HOT. Luckily, I was dining alone and didn't ruin anyone else's dinner.

                            If it was a roast it would have been fine, but a smaller cut on higher heat- not so much. I just pretended I was camping (ugh- not for me) and had cooked it on a campfire.

                            1. re: Fake Name
                              d
                              DougOLis RE: Fake Name May 30, 2009 09:43 PM

                              Aren't you supposed to do aging on a whole loin or whatever and not an individual steak? I thought it doesn't work as well that way.

                              1. re: DougOLis
                                Fake Name RE: DougOLis May 31, 2009 05:00 AM

                                Dunno what one is "supposed" to do. But yes, I age smaller cuts all the time.

                                1. re: Fake Name
                                  cgfan RE: Fake Name Jun 1, 2009 06:20 PM

                                  DougOLis is right - dry aging should not be done on steaks as it needs the protective cap of fat.

                                  1. re: cgfan
                                    Fake Name RE: cgfan Jun 1, 2009 07:01 PM

                                    Well, guess who I'M not going to invite for dinner! ; )

                                    1. re: Fake Name
                                      c
                                      cstr RE: Fake Name Jun 2, 2009 06:06 AM

                                      I usually buy a whole boneless ribeye or NY strip, age it, then cut steaks off it. I just trim the sides and fat a bit, it makes a real difference. I'm going to take your suggestion and up my aging to 8 days, I now age for 5.

                                2. re: DougOLis
                                  Fritter RE: DougOLis Jun 3, 2009 04:07 AM

                                  "Aren't you supposed to do aging on a whole loin or whatever and not an individual steak?"

                                  It works far better on sub-primal cuts that are held for several days than individual steaks. Wet aging a whole loin at home for several weeks works far better (IMO) for those wanting to age meat at home.

                      2. re: Fake Name
                        m
                        MrKrispy RE: Fake Name Jun 2, 2009 08:57 AM

                        yeah the dry aging for 8 days is great, a Prime roast should have plenty of the fat cap on it still to ensure a good aging. I haven't checked Siesel's for a Rib Eye roast, but the Costco Prime ones were good.

                3. c
                  cstr RE: normalheightsfoodie May 26, 2009 04:55 AM

                  Morena Costco has had USDA Prime for some time. Excellent value.

                  1. o
                    oerdin RE: normalheightsfoodie May 28, 2009 01:35 AM

                    I've picked up some USDA Prime Rib Eye from Costco before and I didn't even have to special order it as they had it in stock. Vons makes you special order it and their prices were 30% higher then Costcos.

                    My folks had some Costco Prime Rib Eyes just last weekend which we all cooked up for the Veteran's Day.

                    1. Beach Chick RE: normalheightsfoodie May 28, 2009 11:29 AM

                      They also have great deals on slabs of salmon..farmed or steelhead for around $10 for a huge chunk of fish...Ahi Big Eye tuna and Diver scallops are super great deals and super fresh too!

                      the rounds of cooked shrimp with cocktail sauce for $9.99 is perfect for shrimp cocktails and leftover for shrimp scampi..yields about 40 large shrimp.

                      1. m
                        mjill RE: normalheightsfoodie Jun 2, 2009 10:05 PM

                        Costco off Morena has had Prime for a long time. Great stuff and a heck of a deal, good to see Mission Valley has stepped up. The Iowa beef Siesels gets is slightly better taste IMO but for double or triple the cost per # depending on meat prices, Costco wins out in my book based on value and quality. Costco now carries the cleaned Beef Tenderloin roast that is essentially 4-6 #'s of Filet Mignon. For those who can't break down the full Tenderloin, it's a heck of a deal for some nicely marbled filet. Check it out.

                        1 Reply
                        1. re: mjill
                          c
                          cstr RE: mjill Jun 3, 2009 12:20 PM

                          All comercial beef comes from the same few processing plants, and sells to Costco, Iowa et al.

                        Show Hidden Posts