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Costco Members: $25 Off Per Package USDA Prime Beef Loin Top Loin Whole (New York), 11/27-11/30/20 In Warehouse Only

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USDA Prime Beef Loin Top Loin Whole New York, no limit
$25 OFF Per Package In Warehouse Only 11/27-11/30/20
Item 34318

https://www.costco.com/
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Joined Nov 2013
Dandroid
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#2
How much would this (about) be per pound?
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#3
Quote from Dankees
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How much would this (about) be per pound?
This was $7.99 lb at my club
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#4
Quote from Dankees
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How much would this (about) be per pound?
Depending on location. Prices vary on hat I have seen from 7.99 to 8.99.
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#5
I've bought this the last few years and really enjoyed it. As soon as I get it, I slice it into steaks, add garlic salt and vacuum seal them. They still taste great months later.

Is there a limit?
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#6
So any idea how many lbs in a package and how much the package ends up being?
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#7
We do this all the time - just bought one unfortunately.

Here is the trick: "wet aging", as performed by most steakhouses, involves simply putting the sealed loin in the refrigerator (NOT freezer) for 3 to 4 weeks. There is no air inside the vacuum-sealed loin so it can't "rot", but rather the anaerobic conditions break down the connective tissue etc so it is much more tender and has a slightly better flavor. When finished aging, just take it out, cut up, and freeze individual steaks (a vacuum sealer works best - good for up to a year in the freezer).

"Dry" aging is hardly done anymore, because it involves hanging a whole side or hindquarter for a week at roughly 50 degrees, where it "rots" on the outside. The greenish rot is cut away, leaving a tender and better-flavor steak. BUT few have a dedicated 50-degree cooler just used for aging, and there is 20% waste when all is cut away.

With "wet aging" you get 70% of the benefit of dry aging with zero % of the hassle or waste.
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#8
Quote from slickys
:
I've bought this the last few years and really enjoyed it. As soon as I get it, I slice it into steaks, add garlic salt and vacuum seal them. They still taste great months later.

Is there a limit?
There is no limit, enjoy!
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#9
Quote from mumoftwopirates
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So any idea how many lbs in a package and how much the package ends up being?
They are in packages of 10-15 lbs, cost of package depends on price per lb at your club.
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#10
Quote from smartadze
:
We do this all the time - just bought one unfortunately.

Here is the trick: "wet aging", as performed by most steakhouses, involves simply putting the sealed loin in the refrigerator (NOT freezer) for 3 to 4 weeks. There is no air inside the vacuum-sealed loin so it can't "rot", but rather the anaerobic conditions break down the connective tissue etc so it is much more tender and has a slightly better flavor. When finished aging, just take it out, cut up, and freeze individual steaks (a vacuum sealer works best - good for up to a year in the freezer).

"Dry" aging is hardly done anymore, because it involves hanging a whole side or hindquarter for a week at roughly 50 degrees, where it "rots" on the outside. The greenish rot is cut away, leaving a tender and better-flavor steak. BUT few have a dedicated 50-degree cooler just used for aging, and there is 20% waste when all is cut away.

With "wet aging" you get 70% of the benefit of dry aging with zero % of the hassle or waste.
Thanks for the tip👌
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#11
Quote from smartadze
:
We do this all the time - just bought one unfortunately.

Here is the trick: "wet aging", as performed by most steakhouses, involves simply putting the sealed loin in the refrigerator (NOT freezer) for 3 to 4 weeks. There is no air inside the vacuum-sealed loin so it can't "rot", but rather the anaerobic conditions break down the connective tissue etc so it is much more tender and has a slightly better flavor. When finished aging, just take it out, cut up, and freeze individual steaks (a vacuum sealer works best - good for up to a year in the freezer).

"Dry" aging is hardly done anymore, because it involves hanging a whole side or hindquarter for a week at roughly 50 degrees, where it "rots" on the outside. The greenish rot is cut away, leaving a tender and better-flavor steak. BUT few have a dedicated 50-degree cooler just used for aging, and there is 20% waste when all is cut away.

With "wet aging" you get 70% of the benefit of dry aging with zero % of the hassle or waste.
i'm going to try this. what if you go longer than the 3-4 weeks, is there a benefit or does it start to rot? This would help as I'm currently only defrosting what I plan to eat in the next few days, but if I can leave it for a few weeks then I should always have a supply of meat to grill without worrying about it going bad.
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#12
Quote from ChristopherJLee
:
i'm going to try this. what if you go longer than the 3-4 weeks, is there a benefit or does it start to rot? This would help as I'm currently only defrosting what I plan to eat in the next few days, but if I can leave it for a few weeks then I should always have a supply of meat to grill without worrying about it going bad.
If you're going to try this with $100+ of meat (re really at all) you need to read around a bit more on the wet aging process.

https://www.thespruceeats.com/dry...20to%20age.
Quote :
You may be tempted to age beef at home. You could take a vacuum-packed primal cut (from which market cuts are taken) from the butcher and put it in the refrigerator for two weeks in hopes of producing a really tender piece of meat. However, aging needs to be done at precise temperatures and humidity under controlled circumstances. The average family refrigerator just doesn't have what it takes to properly age beef. It is very easy to get a good colony of bacteria going in that meat during the couple of weeks it takes to age a piece of beef.
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#13
Quote from slickys
:
I've bought this the last few years and really enjoyed it. As soon as I get it, I slice it into steaks, add garlic salt and vacuum seal them. They still taste great months later.

Is there a limit?
I've often wondered if it's OK to salt & pepper the steaks before vacuum sealing & freezing. I usually thaw them, salt/pepper them, reseal & sous vides before searing. No issues with salt/pepper before sealing & freezing? Any gotchas I should worry about? Does it hurt the quality?
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Last edited by QuasarDJ November 20, 2020 at 11:08 AM.
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#14
Quote from QuasarDJ
:
I've often wondered if it's OK to salt & pepper the steaks before vacuum sealing & freezing. I usually that them salt/pepper them, reseal & sous vides before searing. No issues with salt/pepper before sealing & freezing? Any gotchas I should worry about? Does it hurt the quality?
I do it all the time whenever steak is on sale. I've never noticed any issues. You just have to be careful not to get too make salt/pepper in the bag near where you want to seal because it can block the seal. I always double seal.
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#15
Quote from QuasarDJ
:
I've often wondered if it's OK to salt & pepper the steaks before vacuum sealing & freezing. I usually thaw them, salt/pepper them, reseal & sous vides before searing. No issues with salt/pepper before sealing & freezing? Any gotchas I should worry about? Does it hurt the quality?
I freeze after sous vide and it comes out perfect. My theory on that is that the cooking dehydrates the cells a bit which gives it even more protection from freezer burn. Also, it then takes less time to get from frozen to your mouth in case you have a steak emergency.
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