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Scott MarkI’m pretty satisfied with the Sam’s Club sub-primals, but there’s a few things to know.
1) They don’t put sirloin sub-primal out. You have to ask for it. And I haven’t done a Sam’s Club sirloin sub-primal yet, so I’m speculating about the fat content from here on, based on a sirloin sub-primal I got from Roundy’s / Pick and Save / (I think they have another name as well.)
2. The Sam’s Club ribeye has MUCH fat. and I don’t mean intramuscular marbling, I mean trimmable fat. I think I carved 4 lbs from a 16 lb ribeye. That’s just something to think about, not a downcheck. Ribeye is pretty good.
3. The Sam’s Club strip loin has less fat than the ribeye, but I’m not sure how it compares to the sirloin. Tonight I serve my first strip loin, but it’s been marinating for a long time in this and that, and I’m not sure if it’s a good example. It’s still got a healthy chunk of fat.
I haven’t bought a brisket, but it’s got a good fat cap. I’m not sure that a good fat cap is a bad thing. For a steak, probably not. We want to get all the extra-muscular fat off, and then cook quickly. But for a brisket, we want to put that fat on top, and slow-cook it, and have that fat melt into the meat.
Will anyone be surprised if I say that I need to do a few more experiments?
Toasty