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I did this once, and trimmed maybe 3 lbs of fat. Beneath that fat was meh steaks. Very little marbling. At least when it's cut and packaged you can see if it's worth buying.
Costco's boneless USDA Choice ribeye is being treated as a strong steak buy at $14.99 per pound, especially versus local grocery prices that often run higher. The cut is praised for thick steaks and solid value, with some comparing it favorably to Walmart and other chains. The main cautions are uneven marbling, occasional excess fat, and the fact that Costco blade tenderizes its beef, which means it should be cooked to 145 degrees. It is a solid option if you want thick ribeye and do not mind checking each package.
Shoppers who like choosing individual steaks, because the marbling and fat level vary enough that package-by-package comparison matters.
The marbling and fat trim can vary a lot from package to package, so it helps to inspect several before buying. Some shoppers prefer other grocers' ribeyes for taste or marbling, while Costco's thicker cuts and quality can still be appealing when you find a good package.
It is a strong price in many areas, with regular Costco pricing cited around $18.99/lb in New York and about $19-$20/lb at Walmart in central Ohio. In some regions it is normal pricing, and Costco Business Center or grocery-store sales can be cheaper.
Yes. Bone-in ribeye has been seen for about $8.99/lb at Safeway/Vons, and some grocery chains occasionally run ribeye around $10/lb or less; Costco Business Center can also be a few dollars per pound cheaper, though the cuts may be odd-sized.
Buying the whole vacuum package and processing it at home can lower the effective cost and let you control steak thickness. The fat cap can be trimmed for burgers or tallow, and the steaks can be cut and vacuum sealed for later use.
Costco beef is reported to be blade tenderized, which means it should be cooked to 145°F for safety. That makes it a poor fit if you want medium-rare steak, unless you can find a non-tenderized cut from the butcher.
I buy my streaks from Costco and was very disappointed to learn this. You have to cook blade tenderized steaks to 145 degrees so if you like your steaks medium rare, you should not buy from Costco
I am fairly certain that any blade tenderized steaks they sell are labeled as such.
I use a blade tenderizer at home and it works wonders.
It sounds like this being a "deal" is pretty regional. This is regular price in the Denver area. Personally, I buy at the Costco Business center and cut them myself. Usually they are cheaper by a few dollar a pound, but you do get some odd sized cuts.
They had Argentinian ribeye there a few weeks back and it was like $11.99 a pound. It was extremely lean compared to US Ribeye, but I actually liked it as normally I think ribeye is too fatty.
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Costco's boneless USDA Choice ribeye is being treated as a strong steak buy at $14.99 per pound, especially versus local grocery prices that often run higher. The cut is praised for thick steaks and solid value, with some comparing it favorably to Walmart and other chains. The main cautions are uneven marbling, occasional excess fat, and the fact that Costco blade tenderizes its beef, which means it should be cooked to 145 degrees. It is a solid option if you want thick ribeye and do not mind checking each package.
Common Questions (5)
The marbling and fat trim can vary a lot from package to package, so it helps to inspect several before buying. Some shoppers prefer other grocers' ribeyes for taste or marbling, while Costco's thicker cuts and quality can still be appealing when you find a good package.
It is a strong price in many areas, with regular Costco pricing cited around $18.99/lb in New York and about $19-$20/lb at Walmart in central Ohio. In some regions it is normal pricing, and Costco Business Center or grocery-store sales can be cheaper.
Yes. Bone-in ribeye has been seen for about $8.99/lb at Safeway/Vons, and some grocery chains occasionally run ribeye around $10/lb or less; Costco Business Center can also be a few dollars per pound cheaper, though the cuts may be odd-sized.
Buying the whole vacuum package and processing it at home can lower the effective cost and let you control steak thickness. The fat cap can be trimmed for burgers or tallow, and the steaks can be cut and vacuum sealed for later use.
Costco beef is reported to be blade tenderized, which means it should be cooked to 145°F for safety. That makes it a poor fit if you want medium-rare steak, unless you can find a non-tenderized cut from the butcher.
AI-generated summary based on comments from the community. Updated ago
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I use a blade tenderizer at home and it works wonders.
They had Argentinian ribeye there a few weeks back and it was like $11.99 a pound. It was extremely lean compared to US Ribeye, but I actually liked it as normally I think ribeye is too fatty.
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Share your experience with the Slickdeals community
Share information with the community. Please follow our Community Guidelines and be kind!