We always load up on Costco Boneless Pork Loins when they're on sale, I think they are $8 off right now. I cut two roasts and a bunch of chops.

However we noticed that the Beef Loin Top Loin Whole (new york) USDA Prime are $25 off so we're going to pick one of those up as well.



I often come here for meat advice. What would you all do with one of these? Cook it whole or half? Just slice into 2" steaks?

What say you? Thanks!

Slice into 2" New York Strips, salt in advance, and grill to perfection.

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Originally posted by ArtieS:
Slice into 2" New York Strips, salt in advance, and grill to perfection.

Nice, would it work to salt and then vacuum seal it? We'll probably freeze most of this meat vacuum sealed.

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Originally posted by matai:

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Originally posted by ArtieS:
Slice into 2" New York Strips, salt in advance, and grill to perfection.

Nice, would it work to salt and then vacuum seal it? We'll probably freeze most of this meat vacuum sealed.

No, don't salt before freezing. You'll just dry out the meat. We salt a couple of hours before grilling and they come out great.

Jim

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Originally posted by matai:


I often come here for meat advice. What would you all do with one of these? Cook it whole or half? Just slice into 2" steaks?

This is easy, the answer is : both.

Cooking a whole loin is fun, easy, and makes a great table presentation for guests.

For the individual steaks, I would pre-season the steaks you aren't going to immediately eat, vacuum pack them in whatever quantities makes sense for your family and stick them in the freezer. When it is time to eat them you can stick them straight in to your Sous Vide cooker (you DO have one by now don't you???). No need to defrost, just into the hot tub of meat goodness.

The Costco meat is good stuff... We buy them on sale to supplement the cow we put in the freezer every year.

ALDI is suppose to have Bison burgers on Dec 4....$7.99/pound. I assume there will be a limited supply. Anyone ever tried them?

https://www.aldi.us/en/weekly-...resh-ground-bison-3/

Here is a review I found online:

Great Range Premium Ground Bison
Joshua February 28, 2018 ALDI Finds (Special Buys)

A few years ago, I was attending a local festival celebrating all things prairie life. The festival included a concession area selling, among other things, burgers, hot dogs … and bison. I was instantly curious; I’d never had a bison burger before, and wondered how it tasted compared to traditional beef.

I wasn’t the only curious person. The stand sold out of bison burgers before I got my hands on one.

Later on, I was able to try out bison at a local restaurant, and I found it decent, if a bit dry. So when Aldi put bison out as part of a Weekly Fresh Meat Special, I was eager to give it a second try … and to see how Aldi’s version compared to the restaurant version.

Great Range Brand Premium Ground Bison

Great Range Premium Ground Bison, an Aldi Special Buy, is not part of any Aldi house brand. Instead, it comes from a company that distributes their bison meat out to various grocers. A one-pound pack retailed at Aldi for $7.99 a pound; we’re not sure how this compares to other grocers, since we’ve never personally seen bison at any supermarkets in our area. We can say that it’s less than we’ve paid for a comparable burger at a local restaurant, although that probably doesn’t come as a surprise to anyone. So if you’re curious about bison, you could do a lot worse than this.

Bison meat — sometimes called buffalo meat* — is a pretty lean meat, with only about 10% fat. One practical result of that is that it can cook faster than many regular beef burgers and can dry out quickly if you’re not careful. (In this way, bison is a bit like grass-fed beef, if you have experience with that.) We recommend that you keep a close eye on your bison meat when cooking it, especially if it’s the first time.

The Great Range packaging doesn’t come with much advice on how to cook the patties, so we did some research ahead of time on how to properly cook the burgers. For our test, we took the one-pound package of meat and formed it into four quarter-pound patties. We then brushed olive oil over the patties on both sides, then preheated the grill to high heat and carefully placed them on the grates.

Our research seemed to suggest that it was going to take about 10 minutes to cook the patties, and that was pretty close to correct. We opted to cook them to 160 degrees internal temperature, one of the few things the packaging suggested. To get there, we grilled them, uncovered, for about 10 minutes, flipping them 5 minutes in for uniform cooking. A couple of our burgers toward the front of our grill needed a bit more time, so we closed the lid and cooked those a couple more minutes to finish the job. In all cases, we kept careful track of the temperature using an instant-read thermometer.

The burgers came out well. I actually liked them better than the one I had previously tried at a restaurant; they were less dry and had more flavor, which may have owed itself to the preparation process. The rest of my family also liked the bison burgers, including some members who are are a little more picky about those things. So all things considered, this was a win.

The Verdict:

As far as bison burgers go, Aldi did well. Great Range Premium Ground Bison is quality bison meat that makes for a quality burger. I’m probably still a little partial to beef burgers myself, but if you’re looking to try something different, this is as good a value for bison as you’ll find. Recommended.


https://www.aldireviewer.com/g...remium-ground-bison/

quote:

Originally posted by matai:
We always load up on Costco Boneless Pork Loins when they're on sale, I think they are $8 off right now. I cut two roasts and a bunch of chops.

However we noticed that the Beef Loin Top Loin Whole (new york) USDA Prime are $25 off so we're going to pick one of those up as well.



I often come here for meat advice. What would you all do with one of these? Cook it whole or half? Just slice into 2" steaks?

What say you? Thanks!

We bought one of those last year. Sliced it into 1.5" thick steaks and flash-froze/vacuum sealed them in packages of two each. Just pulled the last pack out Thursday after smoking a turkey breast and smoked them just to try something different. They were great!

Definitely getting another one this year. Thanks for the reminder.

I buy the Prime ones and cut them into steaks about 1.5" thick...…….could also cook it as a roast if you wished.....no salt before freezing. Also cook a few steaks fresh, this is where it will REALLY shine.

Edited to add: I have bought whole PRIME rib eyes and NY Strips from Costco on multiple occasions and cut them into steaks. They have always been excellent and can't beat the price at Costco when you catch them priced right (like now). I've been on a Filet Mignon kick and have been buying whole or half Beef Tenderloins at a Specialty market, because Costco's prices on those at least here in South Florida are pretty ridiculous.

This message has been edited. Last edited by: jimmy123x,

I'll usually do both. Cut steaks and freeze, then take other half and make a roast. Best of both worlds. Comes out just as good as a rib roast. I like to do them on rotisserie on the grill, great flavor.

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Originally posted by Skins2881:
I'll usually do both. Cut steaks and freeze, then take other half and make a roast. Best of both worlds. Comes out just as good as a rib roast. I like to do them on rotisserie on the grill, great flavor.

What temperature do you grill the roast at? About how long does it take?

Not sure how it is elsewhere, the two Costco stores i frequent tend to have excellent quality beef and pork

Yes, Costo's meet is good quality. Prime when you want to splurge a bit and the less expensive choice is really pretty good everyday meat. Better than the average pull out of the big grocery stores. Exceptions of course are Whole Foods, Central Market, Market Street and a few independent butcher shops. (those are around my parts, geography will change the selection) You pay more, but since we only eat a big ass piece of meat at most once a week, $5 or so more for the meal doesn't bother me much if the meat is tender and tasty.

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Originally posted by jimmy123x:

quote:

Originally posted by Skins2881:
I'll usually do both. Cut steaks and freeze, then take other half and make a roast. Best of both worlds. Comes out just as good as a rib roast. I like to do them on rotisserie on the grill, great flavor.

What temperature do you grill the roast at? About how long does it take?

350ish on a spit. If I was just grilling it I'd do around 275 with indirect heat then crank up at the end to get good sear if I don't have it already. Don't really pay that amount of attention to time and it would very too much depending on if you use 1/3, l/2, 2/3, etc of roast. Usually do firmness test until I get a little increase in firmness then hit it with the instant read thermometer (MK4).

Sous vide is perfect for a Strip Roast. About four hours in the water then roll it around on screaming hot grill while painting with blow torch.

A Strip Roast is just as good as Rib Roast, slightly beefier flavor, almost as soft/juicy.

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A Strip Roast is just as good as Rib Roast, slightly beefier flavor, almost as soft/juicy.

it's the same muscle, just from a different end, (and no cap)


when buying a whole strip, be sure to look at the fat cap,
sometimes it will be thick a few inches from the hind or sirloin end,

One of the best pieces of meat I've ever had, cooked as we watched, at the Wisdom, Montana Western Gun Show. Buffalo steak over open wood/charcoal campfire built on the ground. Grilled to exact perfection.

I have bought many an entire prime grade NY or Prime Rib slab at Costco. Uusually this time of year, on sale. I trim the excess fat and then sprinkle all over with kosher salt and then dry-age it for a week on a rack, in my garage fridge. Very cold, around 34 degrees or so. Then vacuum pack it and freeze it.