The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › Is access to prime worth a CostCo membership?
- This topic has 36 replies, 8 voices, and was last updated 11 years ago by Barry.
March 1, 2012 at 5:42 pm #1375
I’ve got a membership to Sam’s club, and it’s not likely that we’d actually switch to CostCo, which is quite far away. But I’m considering the cost of a membership (somewhere between $70 and $100 USD) to CostCo as the price of gaining access to prime beef, and wondering about the difference.
Remember that I’ve got the following thoughts in my head, right or wrong:
1. Guests indicated that aged Top Sirloin and aged Ribeye were very similar.
2. The local supermarket charged top dollar for top sirloin subprimal: $6.79/lb
3. Sam’s club charges $2.74/lb for top sirloin subprimal. Aging it now.
4. Sam’s club charges $7.97/lb for ribeye subprimal.
I’m very much of the thought that item 3 might be a major win for aging beef.
But I don’t know much about prime, and it seems that the membership to CostCo is kind of expensive just to try things out.
And I’d appreciate your thoughts.March 1, 2012 at 5:55 pm #5725Matthew GarciaMember
Costco cannot be beat (or their equal).
I recently purchased an entire tenderloin USDA choice from costco for $62. From it I got the chain, petite roast, and 11 1 1/2″ filets. For $67?! That is incredible and cannot be beat period.
I am not sure as to your living situation but I also purchase consumables like paper towels, toilet paper, razors, shaving cream, dish soap, laundry detergent, gasoline and a few other items at costco. For my small family of 3 the savings are really quite significant and well worth the $60 a year for a membership.March 1, 2012 at 6:05 pm #5727
For me, the issue is that CostCo is long way distant. I can’t go there, in general, for gas. I could certainly plan the trip for large meats, and consumables like paper towel and so-on, but Sam’s is so much closer, it’s hard to justify the gas and the time.
All those things that you mention I get at Sam’s (except gas and prime beef) at good prices.
Maybe I’m just trying to convince myself to try the prime cuts. Sigh.March 1, 2012 at 6:07 pm #5728Matthew GarciaMember
Yah, at the Costco I go to USDA prime for primal cuts is not available, only choice. Which is still way better than what is available at ye ole local grocery store.
Yes, I can see your problem. With great steak comes great responsibility. 😉March 1, 2012 at 9:46 pm #5731
It seems that the prime appears around time for the holidays both in Sam’s and Costco here. Will be ready this year!March 1, 2012 at 9:58 pm #5732Ron PrattMember
I’m on another forum where Costco is mentioned on a regular basis across the country. From what I gather Prime is not carried at all stores and actually only in higher density, more upscale locations. Otherwise membership at Sam’s vs. Costco is a coin flipper.
RonMarch 2, 2012 at 12:11 am #5734Steven AlmasMember
I would say no, not worth it, but only because of the distance. By the time you pay for the membership, gas, and travel time…you might as well look for prime at the nearest butcher.
That being said, I love my Costco and wouldn’t trade it for any other wholesale store out there. I jumped on the tenderloin deal mentioned above to the tune of 3 of them are sitting in my freezer and a 4th is wet aging in my aging fridge.
I’m lucky to have a costco close by and in a ritzy part of town, so we always have some prime in the case. They may run out of one cut or another, but within a week, they’re back in-stock. I mean, they even have a steady supply of prime brisket.March 11, 2012 at 3:31 pm #5770
Lately I have seen prime ribeye subprimal at Sam’s at $11.66 a pound. That might be the next project.March 11, 2012 at 3:36 pm #5771
I admit that I’d very much like to start both a choice Top Sirloin and a Prime Ribeye on the same day, pull them after 30, do the sous vide cooking for each (the Sirloin will need significantly more time than the Prime Ribeye) and then compare the two in a blind tasting / chewing.
I’ll see if any of the local clubs is going to carry prime for Easter. I’ll have to check the schedule, as I have any shelves available at the moment.March 11, 2012 at 3:42 pm #5773
Yep, the refrigerator space can be the limiting factor!
The Sous Vide Supreme arrived late last week and we are having fun with it. Our first project was a range fed beef ribeye. It sure was moist and tender (and very tasty) after 10 hours!March 11, 2012 at 3:44 pm #5774
I’ve never seen a sous vide recipe for ribeye that called for ten hours!
Usually, they call for two! If you got your recipe off the net I’d sure like to do some reading on that website and see why they encourage a longer time.
It might just be for convenience. With sous vide you can hold something for a very long time without noticeable degradation of the product.March 11, 2012 at 3:49 pm #5775
I should have explained further– the ribeye from the range fed calf is extremely lean. It is not what you get in a store. The only way we have gotten this beef really tender before is to crock pot it.March 11, 2012 at 10:55 pm #5782
Here is what I mean by lean– [img/]March 13, 2012 at 12:00 pm #5797Steven AlmasMember
I’d been meaning to post these, here are some prices from my last trip to Costco…they were out of prime rib eye and ny strip, but the butcher assured me that they were getting some in later in the week. This were taken about a week ago. I’m sure prices vary from store to store, but this should give you an idea.March 13, 2012 at 12:39 pm #5798
Good price for the prime sirloin! That may be part of the next project.
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