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Don’t feel bad. My “Sam’s Club” place doesn’t display the sirloin sub-primal. Only brisket, tenderloin, short loin, and ribeye. I’m going to have to ask for a sub-primal the next time I’m there (and when the entire staff isn’t hosing things down for the night).
I was thinking about making chili this week, and I was planning to smoke a couple of shoulder roasts from the local supermarket ($2.99/lb for Angus choice, with a bonus of free: 1 lb carrots + 5 lb russet potatoes + 1 stalk celery for each of two roasts – my wife and I each have our own account)
And I need the carrots and celery, because I made up two bean soups and a mushroom soup over the weekend, and I’m out of celery and the carrots I’ve got are much too good for soup. And after the two bean soups, I’ve got one smoked pork hock left so I need to make more soup. Soon.
So I’m in a bit of a tizzy. Do I get the shoulder roasts from the supermarket, smoke them and shred them, or do I get the sirloin sub-primal from Sam’s and grind it? Probably going to be OK either way. Overall, smoking the shoulder roasts is more work, but it’s cheaper per pound and I get the free sides as well. And, boy oh boy, is chili made with shredded smoked shoulder a good thing. Talk about feeling guilty just for feeling good.
But that’s not really about dry-aging.
Starting tomorrow, I’ll have two shelves free if I crowd the lamb leg, the venison roast, and the 1/2 brisket just a bit. So it sounds like a trip to Sam’s is justified. I’ll check on the CostCo situation and see which is closer, just in case. And I have to remember about the possibility of saving one shelf for a bison sub-primal. So I’ll let you know what’s happening in a few days.
Life’s pretty good. Pipeline your beef. Never be without the aged stuff if you can help it. And whip your hair back and forth.