Costco Beef Round Tip Whole 9lbs
- trevdanc [OP]
- Jr. Member
- November 16, 2017
- 102 posts
- 68 upvotes
- BC
Costco Meat Prices vs. Everyone Else
Hi, we just spent a fortune on chicken, steak, roast, etc at Costco. Prices seemed quite high.
I am wondering where everyone is shopping for quality meats with the best prices? Are yous scanning flyers looking for meat on sale at unlike grocery stores? Or is in that location a fairly consistent place to shop at?
- #2
- Kkhan15
- Deal Addict
- Jan 1, 2013
- 1993 posts
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- Durham
I get for quality. I don't calculate, simply I notice with regular grocery craven, especially Asian stores. You lot cease up having to clean off and so much fat from Chicken or Pork ribs. Its almost not worth the reduced prices.
I now buy "freezer packs" from a local butcher. The quality is amazing and you observe the divergence in the freshness of the meat. Even after I freeze information technology.
If I am having a family assemble like a BBQ, I volition buy from Costco. Other than that its the butcher for our regular usage.
- #iii
- death_hawk
- Deal Expert
- Aug 22, 2006
- 28510 posts
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trevdanc wrote: ↑ Howdy, we just spent a fortune on chicken, steak, roast, etc at Costco. Prices seemed quite high.
That'southward considering they are loftier except for a few things which are hilariously depression.
I am wondering where everyone is shopping for quality meats with the all-time prices?
Costco.
Are yous scanning flyers looking for meat on auction at different grocery stores?
Nope. Mostly because while it's cheaper, the quality isn't almost as practiced.
I'll hit upwardly the occasional auction but the bulk of my meats come from Costco.
Or is at that place a adequately consistent place to shop at?
Costco where it's consistently loftier in both pricing and quality.
Practise yous not take anything else to do rather than argue with strangers on the internet
Nope. That's why I'm on the internet arguing with strangers. If I had anything better to do I'd probably be doing it.
- #4
- Swerny
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- Oct five, 2008
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- #5
- trevdanc [OP]
- Jr. Member
- Nov sixteen, 2017
- 102 posts
- 68 upvotes
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death_hawk wrote: ↑ That's because they are high except for a few things which are hilariously low.
What sort of things are priced super low?
- #6
- death_hawk
- Deal Practiced
- Aug 22, 2006
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trevdanc wrote: ↑ What sort of things are priced super depression?
Footing pork is my main standout.
FAR higher quality too. Asian shop prices for not quite grind your ain quality.
EDIT: Brisket is the newcomer too. You won't find Prime for the $5.45/lb they're selling anywhere else.
Concluding edited by death_hawk on Oct 7th, 2019 1:37 pm, edited 1 fourth dimension in total.
Do you not take anything else to do rather than debate with strangers on the internet
Nope. That'south why I'm on the internet arguing with strangers. If I had anything better to practice I'd probably exist doing information technology.
- #7
- trevdanc [OP]
- Jr. Member
- November 16, 2017
- 102 posts
- 68 upvotes
- BC
That repost was reposted over 2 years ago.
How long does a person have to wait before it is a repost?
I read that Costco meat prices have recently went upwards. Does that matter? or is information technology still a repost?
- #eight
- death_hawk
- Deal Adept
- Aug 22, 2006
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Swerny wrote: ↑ repost of a repost that was reposted.
That'due south not even an active thread.
Plus some other idiot is going to yell at OP for bumping if they do make information technology an active thread.
Practice y'all non take annihilation else to do rather than debate with strangers on the cyberspace
Nope. That'south why I'm on the internet arguing with strangers. If I had annihilation better to practice I'd probably exist doing it.
- #9
- ericlewis91
- Deal Addict
- Jul 6, 2008
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Chicken breasts seem like a skillful deal !! They are large and ever taste great.
- #10
- badOne
- Bargain Fanatic
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- Mar 31, 2017
- 6729 posts
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Avert Costco beef if it is mechanically tenderised. Most of information technology is.
- #11
- DiceMan
- Deal Fanatic
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- Aug xvi, 2010
- 6929 posts
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I don't generally buy meat from Costco.
I scan flyers for sales. If you practise that, you tin can almost ever detect prices lower than Costco'due south.
- Lamb, I almost always buy from Metro equally they usually have very skillful availability at good prices.
- Pop varieties of pork cuts become on continual round-robin auction among all supermarkets. I've seen full loins on sale for $0.99.
- Same with roast beef and steaks. Yous can usually find some kind of AA beef on auction for an excellent price and sometimes AAA. eg, $5.44/lb AA prime number rib roast at GTA Metro this week is perfectly adequate for me.
- Chicken wings, beefiness tenderloin, fish I near always get at Asian supermarkets every bit these are substantially less expensive than any western grocers.
- Chicken breasts I find kind of difficult to get cheaply anywhere, though I'k not sure how Costco prices compare.
Unless you insist on acme quality meat all the fourth dimension (and I find that far from my needs), so you can almost always get information technology cheaper elsewhere.
- #12
- Catnippy
- Deal Aficionado
- Dec 29, 2012
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I buy chicken from Costco (less fat and bone shards and consequent sizes of e.g. drumsticks, thighs). Basis beef and lamb from Metro when on sale. Pork and fish from Asian supermarkets because they are popular items and the cut is right, due east.g. spare ribs for steaming.
- #13
- Keelie
- Deal Fanatic
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- Oct 26, 2002
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I buy all of my meat at Costco. Any time I go for a adept deal at a local grocery store the quality is not at that place and I regret my purchase.
That's my 2cents worth
- #14
- StrangeThings
- Banned
- Aug 19, 2019
- 133 posts
- 271 upvotes
trevdanc wrote: ↑ Hello, we merely spent a fortune on chicken, steak, roast, etc at Costco. Prices seemed quite high.
I am wondering where everyone is shopping for quality meats with the best prices? Are y'all scanning flyers looking for meat on sale at different grocery stores? Or is there a adequately consistent place to shop at?
Costco is generally more expensive, but the quality is pretty good. Nearly Asian supermarkets are cheap, just by and large contain a lot more than fat than other supermarkets. A lot of the weight volition exist from the fat that will take a lot of time to launder off once yous prepare it.
You can unremarkably search for sales on the flyers and price match with certain supermarkets to get a ameliorate rate (ex. RCSS, Freshco, No Frills, Walmart). I would only go for Asian supermarkets if you don't listen having a college content of fatty in your meat or the cost is likewise good to pass, particularly for chicken drumsticks.
- #15
- UrbanPoet
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- Jan 27, 2004
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I'm a bbq smoking enthusiast.
In this type of American cuisine... the full packer brisket is considered the paradigm of bbq excellence!
Its incredibly hard to discover in Canada... you can't exactly pick one upwards @ walmart or a concatenation grocery store like in the usa. You can only find it @ speciality butchers. Those guys will charge you about $xvi/KG
Buttttt! Costco Concern sells them @ $viii.99/KG. Theyre as well AAA angus also.
- #16
- lurkknight
- Sr. Member
- Oct 3, 2011
- 590 posts
- 380 upvotes
- OTTAWA
The whole brisket at costco is a good bargain.
hither in ottawa, most of the chicken at grocery stores is pretty crappy unless you by the ML prime air chilled stuff... which is usually more expensive than costco when you compare regular price to regular price. Sometimes you will get deals, but sales at grocery store chains will be cheaper than regular price costco, costco sales volition generally be meliorate than grocery store sale. The quality is ordinarily better and more consistent at costco. I as well find footing beef at costco to be of higher quality than elsewhere.
What I don't similar about costco is the size of their cuts. I normally butterfly the porkchops as they are way too thick. I as well generally don't purchase precut steak. I will buy the whole rib or sirloin and portion it out myself. I grew up in a restaurant so I know how to trim meat, I as well do a lot of cooking so I prefer to command the amount of fatty with my own trimming. Sometimes leaving a certain amount of fatty on cuts will requite y'all improve flavor. Any time where you purchase the whole slab, y'all will save money. I inappreciably ever buy precut chicken for that reason. A skillful knife, some skill with it goes a long way. It'southward literally 6 cuts to take wings off and quarter a whole craven. I don't need to pay someone to practice that for me. The trouble being you demand to know how to trim or break information technology downward and that y'all take a whole slab of meat instead of a few cuts.
The drawback of buying the whole sirloin or whole brisket is that it's tough to know the internal fat content. ie, more marbled for steaks or bands of fat in brisket. I got lucky with one brisket that I but took maybe a pound of fatty off of it, vs some other ane where information technology was like 2-3 pounds I had to trim.
Equally for the tenderizer annotate on costco beef. I would like to see proof of that merits.
- #17
- death_hawk
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- Aug 22, 2006
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ericlewis91 wrote: ↑Chicken breasts seem like a adept deal !! They are big and always taste nifty.
2/3 anyways.
They're big and taste bully. They aren't really a good deal though.
But I'd accept air chilled over cheaper h2o chilled any day.
badOne wrote: ↑Avoid Costco beefiness if it is mechanically tenderised. Nigh of information technology is.
Only the cut stuff. The primals aren't.
DiceMan wrote: ↑ Pop varieties of pork cuts proceed continual round-robin auction amid all supermarkets. I've seen full loins on sale for $0.99.
Ribs are kind of an exception for me. Nearly everyone else has shiners. Costco arguably has TOO much meat.
Same with roast beef and steaks. You lot tin normally find some kind of AA beefiness on sale for an fantabulous toll and sometimes AAA. eg, $5.44/lb AA prime rib roast at GTA Metro this week is perfectly adequate for me.
Steaks/Roasts are never cheap at Costco. They're usually double the price if AAA AND they're tenderized.
I occasionally purchase a whole primal if I want something expert, but I try not to do that too often.
Chicken wings, beef tenderloin, fish I almost always get at Asian supermarkets as these are substantially less expensive than any western grocers.
Fish I 100% concur with. Asians love fish so it has to exist 100% fresh.
Chicken wings yet I disagree with. I tried going the "substantially less" at (I think) $2/lb and they were from onetime chickens. I was already suspicious wondering how they could be a buck a pound cheaper than everyone else.
The only thing they were good for is stock because they were inedible. Plus I like tip offs. I could trim them myself but that's a lot of work for wings especially when you're eating similar 40 at a time.
Plus now I'm paying "fly pricing" for basic. I can go chicken bones for like $0.50/lb.
I don't buy tenderloin and then I can't comment. But Asian markets commonly take terrible looking beef.
I've never been happy with any "steak" type cutting at an Asian market place.
Chicken breasts I find kind of difficult to get cheaply anywhere, though I'm non sure how Costco prices compare.
This is a hard comparison besides since water spooky is a thing and produces cheap pricing.
Most people volition direct compare air to water which isn't off-white.
Supermarkets do have air chilled merely it's normally their premium production line with premium pricing.
Terminal I looked Costco was actually a touch cheaper air vs air, simply don't quote me on this.
lurkknight wrote: ↑ground beef at costco to be of higher quality than elsewhere.
Even if information technology's more expensive I won't buy basis meats anywhere else.
Loblaws is garbage. Asian markets are even worse. Everywhere else is more expensive.
Basis pork is a literal steal at Costco. Asian market prices for Whole Foods quality. (not quite, but you lot get the idea)
What I don't like about costco is the size of their cuts. I usually butterfly the porkchops every bit they are fashion too thick.
I like the thicc
Information technology's more than satisfying to eat IMO.
Plus you can get a good difficult sear without overcooking. I actually avoid buying steaks and chops at most supermarkets considering they're also thin.
Even worse is the "minute" steak/chop. Mmmm steamed meat.
Any time where you lot purchase the whole slab, you volition salve coin.
Oddly enough Supermarket cut steaks are still cheaper than Costco primals.
I inappreciably always purchase precut craven for that reason. A skilful knife, some skill with it goes a long way. It's literally 6 cuts to accept wings off and quarter a whole craven. I don't demand to pay someone to do that for me.
Nosotros used to have chicken races.
Wings off, breasts off, thighs off, drums separated.
I was around a infinitesimal. I had an instructor that was I retrieve like 36 seconds.
Obviously I don't expect almost people to intermission downwardly a craven in a minute, but knowing your cuts ways that a few minutes with a bird can hands yield a cleaved down craven if you know what you're doing.
That said, I inappreciably buy whole chickens whatever more than. I swallow FAR more than wings than I do anything else. A single repast would involve 20 chickens worth of wings. Those aforementioned twenty chickens would provide me five meals worth of breasts, 4 meals worth of thighs, and 2 snacks of drumsticks. I can't keep up if I want wings with any sort of regularity. I like making stock too, just even that's a bit ridiculous.
As for the tenderizer comment on costco beef. I would like to encounter proof of that merits.
Have a look at the cutting steaks. Pretty much all of them are labelled as such.
Y'all tin fifty-fifty look for the tiny puncture marks.
Or ask the meat guy.
The only thing that's beef that isn't tenderized is the whole primals.
I recall everything else in the example is. Well not ground beef patently but anything that's a whole musculus still.
Do you not have annihilation else to do rather than fence with strangers on the cyberspace
Nope. That's why I'm on the cyberspace arguing with strangers. If I had anything better to do I'd probably be doing it.
- #eighteen
- lurkknight
- Sr. Member
- Oct 3, 2011
- 590 posts
- 380 upvotes
- OTTAWA
mechanical tenderizing I'm somewhat ok with as long as it'due south not mauled to shit. The big thing I don't desire is the chinese eating house styled tenderization which involves blistering soda marinade to intermission the meat down. Toronto pricing is much better on everything. I don't know what the deal is with ottawa but everything here is at least 20% more than expensive. Information technology's an ottawa staple, shit quality, shit service and pay more with an expected tip of at least 25%. It'southward like civil servants don't know what the hell they're paying for.
I didn't think water chilled chicken was still a thing... the problem with chicken overall is anybody nevertheless injects it with saline to puff it up and increase the weight. Air chilled it'southward non as bad just water chilled is also water logged.
- #19
- death_hawk
- Deal Expert
- Aug 22, 2006
- 28510 posts
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lurkknight wrote: ↑ mechanical tenderizing I'thousand somewhat ok with as long every bit it's non mauled to shit.
To each their own.
I don't become it on a rib personally. It definitely is chewier simply I still have teeth and so I'1000 good.
The big thing I don't desire is the chinese eating house styled tenderization which involves baking soda marinade to pause the meat down.
I honestly don't mind it. You're obviously not going to be doing this to a prime cut of meat, merely the ridiculous tenderness just feels "correct" in Western Chinese.
I'm not certain I'd enjoy gnawing on a tougher cut of meat. And they certainly aren't going to exist putting tenderloin in.
I didn't think water chilled chicken was still a thing...
If it doesn't say air chilled it'south probably h2o chilled.
the problem with chicken overall is everyone still injects it with saline to puff it upward and increase the weight.
That and phosphates.
This is why I hate fast food chicken (and frozen chicken at retail/wholesale).
There's so much water in it that the texture is wrong.
Do you not have anything else to do rather than fence with strangers on the internet
Nope. That's why I'one thousand on the internet arguing with strangers. If I had anything meliorate to practise I'd probably be doing information technology.
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