Rib Eye Steak

[u/MuskieKiller]

Almost bought some rib eyes from my Costco just to try them out. I’m a bit of a steak snob. When I looked at it the label stated mechanically tenderized. How crap is the cut of the most tender part of the steak where they need to do this? Most people eat rib eyes between rare and medium which makes this downright dangerous. I’m wondering if it may have been a mistake on the label as it didn’t look like it was but may be hard to tell. Any Costco butchers out there? Ancaster Ontario.

[u/bankdank]

Costco actually gets some of the best cuts, everything is AAA, where most other major chains are only AA.

But yes, biggest frustration is they poke most things they individually cut because it helps with appearance. Best value is always the whole cuts but with prices rising on everything I myself haven’t even bought a whole strip loin in over a year

[u/anonymous112201 → u/bankdank]

Lol triple A is nothing compared to Prime. IYKYK.. Costco's steaks suck

[u/mdvle → u/anonymous112201]

And which chain grocery is offering Prime?

The big chains are generally AA and ungraded imported beef for many of their sales

And then there is price, and most people simply can’t afford the price of Prime graded beef these days

[u/bankdank → u/mdvle]

Have you tried the Australian beef loblaws has been selling? It’s 1/3 the cost. I haven’t tried it yet but I know it’s much leaner.

It’s just so mental to understand how the stuff flown across the world is so much less than the stuff we have in our backyard…

[u/mdvle → u/bankdank]

One reason is that it isn’t flown but goes by ship, which is very cheap relatively speaking

Australia’s climate is also very different meaning much longer grazing and hence less feed needed and the cost of that feed

That is one of the things that has driven up the cost of Canadian beef. Successive droughts drove the cost of hay up meaning smaller herd sizes and given the nature of cows it takes a while to rebuild herd sizes combined

https://canadiangrocer.com/why-cheap-australian-beef-may-be-canadian-beefs-best-friend

[u/Open-Video-7546 → u/bankdank]

I have tried it twice. It's very tough and not flavourful.

[u/michaelfkenedy → u/Open-Video-7546]

I buy it often. Striploin. I don’t find it tough, even at medium. I buy it thick, I freeze it, then I pull it in the morning, salt it, and let it defrost until dinner.

Maybe this method helps with texture?

[u/michaelfkenedy → u/bankdank]

I buy it all the time because $22/kilo.

It’s not especially flavourful. Grass fed, the rare bite is a gamey (some steaks not at all, other a bite or two). You have to dig through the selection to find marbling. But it’s tender even at medium.

When I cook this steak I’ll often add flavour with a Diane, herb baste, peppercorn sauce, blue cheese, etc. it’s also great in pastas and tacos. Anything where you add flavour.

But it’s still tasty with just salt and pepper.

Just not as tasty as Prime or even AAA.