It's not USDA Prime cut, it's a choice cut of prime rib. Read carefully!
usda prime whole ribeye (16 lbs average) is 13.99 at costco. You get the first and second cut at a bargain rate than paying what $18 a lb for a "choice cut of prime rib" whatever that means. This is the same exact thing but lesser quality since its usda choice and still not a "slickdeal".
I cook my ribeye steaks just about "raw" with a quick 30 second sear on both sides and its still tender because PRIME grade.
This is a bad deal but on top of that the way they mingle Prime and Choice, while understandable, could have been worded more clearly.
What makes me go ??? is that the cut they show looks like it's very clearly a prime grade cut based on available information about its fat content. If you buy this I would 100% assume your cut won't be quite so amazing looking.
So overall I would categorize this as "misleading" and if you can get into a warehouse, just do that.
This is a choice grade ribeye (Angus) might be better than the normal choice but certainly is not close to USDA prime.
Meijer has "certified Angus" ribeye for $9.99 and combined with holiday coupons usually goes down to ~$7 per pound or lower.
The descriptions are intriguing....
Almost all Angus are black, the red ones are rare. Black Angus does not mean the animal is stronger or its meat tastes better.
prime rib = standing rib roast, there is no such thing as prime rib roast.
I bought 2 "prime" ribeye's at Costco (cost a small fortune) and 2 "choice" bone-in ribeye's at Whole foods for less. Grilled the same and the choice ribeye's from Whole Foods were superior in tenderness and flavor. Costco is overrated.
You joke but the grade of steak is actually quite a big difference.
I can attest to this. In the past I've always bought prime grade rib roast and it was exceptional as always. The past year in an effort to save some money I've bought the choice grade and was shocked at the difference. The texture is twice as soft and requires minimal chewing and the juiciness is also about twice as much.
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Boneless?
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It's not USDA Prime cut, it's a choice cut of prime rib. Read carefully!
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I cook my ribeye steaks just about "raw" with a quick 30 second sear on both sides and its still tender because PRIME grade.
What makes me go ??? is that the cut they show looks like it's very clearly a prime grade cut based on available information about its fat content. If you buy this I would 100% assume your cut won't be quite so amazing looking.
So overall I would categorize this as "misleading" and if you can get into a warehouse, just do that.
Meijer has "certified Angus" ribeye for $9.99 and combined with holiday coupons usually goes down to ~$7 per pound or lower.
The descriptions are intriguing....
Almost all Angus are black, the red ones are rare. Black Angus does not mean the animal is stronger or its meat tastes better.
prime rib = standing rib roast, there is no such thing as prime rib roast.