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Scott Markcarne wrote:
There are five Costco stores within 12 miles of me. The one I go to is 3 miles away. It is the biggest and busiest Costco in my area. There will usually (70% of the time) be prime grade whole tenderloin available, but that is a cut I’m not interested in dry aging. All other beef they sell is choice grade. A couple times a year around major holidays they will get some prime grade ribeye or NY strip loin in.
I just got a Sam’s Club membership, so I haven’t figured out what grades of meat they are carrying. Hopefully I’ll be able to find some prime grade beef. The three inch thick Angus brisket flat I got there a few weeks ago made an awesome pastrami.
I’m just now beginning to learn about CostCo. My neighbor says that this one sells prime beef, so I’m going to plan a trip up — if this one has prime I might join. If they don’t — thanks for the visit, not much point in memberfying.
This will be the closest CostCot to me — 40 minutes by car, and I’m guessing they won’t have a helipad. I’ve got a Sam’s Club (choice, not prime) much closer, so it’s going to be a bit of an issue (and, yes, more “experiments”) to decide if there’s significant difference between choice and prime.
Through the years, I’ve worked with maybe six Sam’s clubs. Some don’t do grocery / fresh meat at all. The rest carry choice and they present sub-primals of strip loin, ribeye, tenderloin, and brisket. And they offer sirloin but only if you ask for it. That’s all I know.