Slickdeals is community-supported.  We may get paid by brands for deals, including promoted items.
Forum Thread

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

+28 Deal Score
12,365 Views
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/
If you purchase something through a post on our site, Slickdeals may get a small share of the sale.
Deal
Score
+28
12,365 Views

Your comment cannot be blank.

Sign up for a Slickdeals account to remove this ad.

Joined Nov 2013
Dandroid
> bubble2 743 Posts
158 Reputation
Dankees
11-20-2020 at 07:17 AM.
11-20-2020 at 07:17 AM.
How much would this (about) be per pound?
Reply
Joined Jan 2006
L10: Grand Master
> bubble2 8,203 Posts
41,364 Reputation
Original Poster
Pro
pandamania
11-20-2020 at 07:37 AM.
11-20-2020 at 07:37 AM.
Quote from Dankees :
How much would this (about) be per pound?
This was $7.99 lb at my club
Reply
Joined Apr 2015
Realtor 305
> bubble2 1,418 Posts
451 Reputation
jvin
11-20-2020 at 07:48 AM.
11-20-2020 at 07:48 AM.
Quote from Dankees :
How much would this (about) be per pound?

Depending on location. Prices vary on hat I have seen from 7.99 to 8.99.
Reply
Joined Sep 2006
L3: Novice
> bubble2 140 Posts
57 Reputation
slickys
11-20-2020 at 07:50 AM.
11-20-2020 at 07:50 AM.
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?
Reply
Joined Jan 2009
L4: Apprentice
> bubble2 322 Posts
32 Reputation
mumoftwopirates
11-20-2020 at 07:50 AM.
11-20-2020 at 07:50 AM.
So any idea how many lbs in a package and how much the package ends up being?
Reply
Joined May 2011
L3: Novice
> bubble2 206 Posts
96 Reputation
smartadze
11-20-2020 at 07:52 AM.
11-20-2020 at 07:52 AM.
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.
Reply
Joined Jan 2006
L10: Grand Master
> bubble2 8,203 Posts
41,364 Reputation
Original Poster
Pro
pandamania
11-20-2020 at 07:52 AM.
11-20-2020 at 07:52 AM.
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!
Reply

Sign up for a Slickdeals account to remove this ad.

Joined Jan 2006
L10: Grand Master
> bubble2 8,203 Posts
41,364 Reputation
Original Poster
Pro
pandamania
11-20-2020 at 07:59 AM.
11-20-2020 at 07:59 AM.
Quote from mumoftwopirates :
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.
Reply
Joined Jan 2006
L10: Grand Master
> bubble2 8,203 Posts
41,364 Reputation
Original Poster
Pro
pandamania
11-20-2020 at 08:00 AM.
11-20-2020 at 08:00 AM.
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👌
Reply
Joined Sep 2008
L6: Expert
> bubble2 1,420 Posts
115 Reputation
ChristopherJLee
11-20-2020 at 08:06 AM.
11-20-2020 at 08:06 AM.
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.
Reply
Joined Sep 2012
L4: Apprentice
> bubble2 333 Posts
53 Reputation
Deucer
11-20-2020 at 08:54 AM.
11-20-2020 at 08:54 AM.
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.
Reply
Joined Jan 2004
L4: Apprentice
> bubble2 313 Posts
71 Reputation
QuasarDJ
11-20-2020 at 08:56 AM.
11-20-2020 at 08:56 AM.
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?
Reply
Last edited by QuasarDJ November 20, 2020 at 10:08 AM.
Joined Sep 2006
L3: Novice
> bubble2 140 Posts
57 Reputation
slickys
11-20-2020 at 09:42 AM.
11-20-2020 at 09:42 AM.
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.
Reply
Joined Nov 2005
L4: Lurker→∞
> bubble2 2,572 Posts
719 Reputation
ciswt
11-20-2020 at 10:48 AM.
11-20-2020 at 10:48 AM.
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.
Reply
Page 1 of 5
Start the Conversation
 
Link Copied

The link has been copied to the clipboard.