More Beef Loin Roast Questions

[Scotty W.]

I live in a semi-rural area and have few places to purchase beef. Have a small grocery store near me and the owner cuts his own meat. He doesn't sell bone in rib roasts but does have boneless whole loins he cuts into ribeye steaks. I can buy a boneless loin roast from him for $9.00/lb. Also have a chain grocery where I can purchase standing rib roasts for over $12/lb. Both are USDA Choice.

For those of you who have cooked both did you notice any difference in flavor or tenderness? Also, did you use a different cooking technique for each? I have cooked many bone in and boneless ribeyes and can't really tell a difference.

Thanks for all responses.

 

[Tim McCann]

Scotty, not sure about your Butcher, but I drive 140 miles for my Christmas Beef Tenderloin. From the big city to a small rural german grocery store that cuts there meat. Reason= the meat is so tender and good. The store bought stuff around me is tougher and lacks flavor IMO. If you have tried meat from the grocery store and its good, go for it.

 

[Brad Olson]

Scotty, I grilled a strip loin roast last New Year's Day and was very happy with it. Considering it's 25% cheaper than the rib roast and you're not paying for bones I say go for it!

 

[Scotty W.]

Thanks for the responses.

Tim, I wouldn't mind driving a ways if I knew I could get a really good cut of meat. I would probably have to drive to St. Louis to find.

Brad, your roast looks delicious. Would you share what you seasoned it with.

That's the type roast my local grocery store can cut except it's a tad thicker. I'm leaning toward a 4-5 pounder. Just can't justify the difference in cost to try the rib roast.

 

[Brad Olson]

Sorry for the late reply but I got waylaid by the holiday. It was just a simple herb paste made with garlic, olive oil, salt, pepper, and probably some oregano, basil, etc. Really simple to put together!