The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › Brisket / short loin bag size, anybody using it? › Re:Brisket / short loin bag size, anybody using it?
I’ve got a shelf free at the moment, and (sadly) dangerously close to having two shelves free. I haven’t been good about regulating the pipeline lately.
And a CostCo has opened recently in the area. Not “convenient” – it’s about 1/2 an hour away and I just don’t know to put this – it’s about 1/2 an hour away in the OPPOSITE direction of the big city near me. I don’t get it.
But it’s starting to seem that a trip to CostCo is in order.
What are the issues about shopping at CostCo if I am not a member? Do I pay a markup? Do I get escorted off the premises? I’m a member at Sam’s club but they carry only choice beef.
It’s looking like CostCo and Sam’s club might be about the same time-distance away from me. Can anyone make a comparison? If the timestance is about the same, it seems silly to support membership in both places.
For various familial issues, it seems quite possible that I’ll soon be posting results of the pork loin, venison rump roast, or duck breast experiments.
Which will leave shelf space for the next experiment.