I was just at the local Costco and saw that the beef tenderloin filet mignon is $9.99/lb. One of the workers at the meat department said that he doesn't know why it is so cheap, but it's currently selling for that price (no coupons, special mark downs, etc.)
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I was just at the local Costco and saw that the beef tenderloin filet mignon is $9.99/lb. One of the workers at the meat department said that he doesn't know why it is so cheap, but it's currently selling for that price (no coupons, special mark downs, etc.)
I bought these. They look good although not as much marbling as Prime. They also have fresh sockeye salmon for the same price. Bought four of those to cold smoke.
That's expensive. In San Diego, you can pick up Beef Tenderloin at a local restaurant supply for $4.90/lb. I picked up several packs for friends and family last week. I grilled half and made medium are shaking beef from the other half.
Which local restaurant supply place? Please share.
I'm intrigued by this method of tenderizing and I can see why on a mass scale it could cause contamination issues - what about buying a small (e.g. Jaccard) model for home use? Obviously it would be cleaned more often than the ones used industrially.
Also, how much leeway does this method of tenderizing give you to buying cheaper cuts of meat that are generally cheaper because they are tougher?
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Jul 26, 2020 12:28 AM
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Winn Dixie had Beef Tenderloin on sale last weekend for $6.99/lb. Probably not Costco quality but they were great. We cooked 1/2 of one today for lunch and have quite a bit left for sandwiches.
Not super familiar with beef cuts but I always thought filet mignon was a specific part of the tenderloin? Or does that not really matter?
Edit: Actually Wikipedia clarified it a bit:
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:
[...] some butchers in the United States label all types of tenderloin steaks "filet mignon". In fact, the shape of the true filet mignon may be a hindrance when cooking, so most restaurants sell steaks from the wider end of the tenderloin – it is both cheaper and much more presentable.
Just bought the bulk pack for 7.99/lb. Meat department at my Costco had accidentally priced it at the extreme peeled price $15.99, so I had plenty to choose from, after alerting them to the pricing error.
Edit: When I walked up and saw so many on a Saturday, I thought to myself, 'odd, they must be mispriced'... yep.
Last edited by alphawave July 25, 2020 at 05:46 PM.
I'm intrigued by this method of tenderizing and I can see why on a mass scale it could cause contamination issues - what about buying a small (e.g. Jaccard) model for home use? Obviously it would be cleaned more often than the ones used industrially.
Also, how much leeway does this method of tenderizing give you to buying cheaper cuts of meat that are generally cheaper because they are tougher?
Never seen a Costco recall for steak/filet, they had one for ground beef. Eat up.
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I'm intrigued by this method of tenderizing and I can see why on a mass scale it could cause contamination issues - what about buying a small (e.g. Jaccard) model for home use? Obviously it would be cleaned more often than the ones used industrially.
Also, how much leeway does this method of tenderizing give you to buying cheaper cuts of meat that are generally cheaper because they are tougher?
Our community has rated this post as helpful. If you agree, why not thank Lower
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from Dr. J
:
I'm intrigued by this method of tenderizing and I can see why on a mass scale it could cause contamination issues - what about buying a small (e.g. Jaccard) model for home use? Obviously it would be cleaned more often than the ones used industrially.
Also, how much leeway does this method of tenderizing give you to buying cheaper cuts of meat that are generally cheaper because they are tougher?
Quote
from softrider
:
???????????? ?????
Needling helps tougher muscles, or a decent muscle that are graded lower. How much really depends on the muscle. Tenderloins should never need needling. Some muscles and grades of meat do benefit a little from it.
It isn't about cleaning frequency, it's the nature of a needle piercing from the outside to the inside of a muscle means that any bacteria on the outside (good or bad) has the potential to be pushed into the internal muscle where temperatures are not high enough to kill said bacteria when cooking to less than well done (160+ degrees internally). That being said, I would not be concerned about the "risk" of needling (jacquarding). (My opinion). But tenderloins of any grade should never be needled, as the muscle structure should already be very tender.
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Also, how much leeway does this method of tenderizing give you to buying cheaper cuts of meat that are generally cheaper because they are tougher?
Edit: Actually Wikipedia clarified it a bit:
Edit: When I walked up and saw so many on a Saturday, I thought to myself, 'odd, they must be mispriced'... yep.
Also, how much leeway does this method of tenderizing give you to buying cheaper cuts of meat that are generally cheaper because they are tougher?
Sign up for a Slickdeals account to remove this ad.
Edit: Actually Wikipedia clarified it a bit:
Our community has rated this post as helpful. If you agree, why not thank two4hockey
Also, how much leeway does this method of tenderizing give you to buying cheaper cuts of meat that are generally cheaper because they are tougher?
????????????
Our community has rated this post as helpful. If you agree, why not thank Lower
Also, how much leeway does this method of tenderizing give you to buying cheaper cuts of meat that are generally cheaper because they are tougher?
It isn't about cleaning frequency, it's the nature of a needle piercing from the outside to the inside of a muscle means that any bacteria on the outside (good or bad) has the potential to be pushed into the internal muscle where temperatures are not high enough to kill said bacteria when cooking to less than well done (160+ degrees internally). That being said, I would not be concerned about the "risk" of needling (jacquarding). (My opinion). But tenderloins of any grade should never be needled, as the muscle structure should already be very tender.
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Leave a Comment
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