Ribeye loins on sale


 
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Brandon A

TVWBB All-Star
My local grocery store has had a few sales this year on ribeye loins. The first time they were $3.99 a lb, then $4.29, this time they are $4.49 a lb. This is VERY low for my area, considering they go for between $7.99 a lb and $9.99 a lb cut and packaged.

The funny thing is if you buy the whole loin they will cut and frezer wrap them individually for free. They are no roll cryo's selling under the brand name America's Heartland beef, angus is mentioned on the label too, but it would have to be USDA Choice to be Certified Angus, correct??

I'm trying to figure out why they can sell them so cheap once in a while? Is there something wrong with them?

I'm thinking about buying atleast one, hard not to at ~$80 for a 20lb loin. I may even chance attempting another wet age. Now that I figured out why my dorm fridge wasnt staying cold.....seems the kids were messing with the knob
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What do you guys think?

Brandon
 
My wife came home from the store and the meat lady told her to let me know they marked them down another dollar....$3.49 I had to pull the trigger, I got two, both close to 20lbs. One I had cut into 1" steaks and packaged in freezer paper two to a package. The other I left whole. The pack date is Sept 30. I guess I'll try to wet age the whole one....

Brandon
 
Brandon,

Will be watching for when you cook these. Rib eye seems like a lot less fat in the meat that might be more suitable for a high heat cook or grilling. Since you have the steaks, couldn't hurt to give the whole one a try, but the fat content is much less than a brisket for instance.

Someone like Kevin might be able to give advice on how to cook it. Would be a shame to ruin a big hunk of meat like that, if that is possible.
 
I was thinking more along the lines of wet ageing the whole loin then cutting into steaks myself and vac. sealing the individual aged steaks. I dont know if its worth trying to do a rib roast with a no roll loin....even if it is aged.

Brandon
 
Originally posted by Brandon A:
I was thinking more along the lines of wet ageing the whole loin then cutting into steaks myself and vac. sealing the individual aged steaks. I dont know if its worth trying to do a rib roast with a no roll loin....even if it is aged.

Brandon
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What about doing a whole smoke roasted loin? Put on your favorite beef rub. Get the WSM temp up to about 300/325 and add small quantities of wood chips every 25 minutes or so. Baste it with some light mop if you notice it getting dry. I'd check it with a thermometer and take it off when it reads between 140-150 internal. Let it rest for about a half hour and it should be medium rare.
 
Well, I sold the extra loin to a friend who missed the sale at the grocery store. I kind of had a moment of realization when I determined I had $40 left until next friday, and I just purchaced $125 worth of ribeye
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It was kind of like a self-intervention actualy lol. Inch thick ribeyes for dinner tomarrow though! I had to keep one loin
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Jim,
If I were to do a rib roast I doubt I'd do 20lbs, worth $70. I'd rather get an actual prime grade 5-6 lb roast worth the same money. That is if I could aquire prime beef anywhere near.

Brandon
 
Originally posted by Brandon A:
Well, I sold the extra loin to a friend who missed the sale at the grocery store. I kind of had a moment of realization when I determined I had $40 left until next friday, and I just purchaced $125 worth of ribeye
icon_wink.gif
It was kind of like a self-intervention actualy lol. Inch thick ribeyes for dinner tomarrow though! I had to keep one loin
icon_razz.gif



Brandon
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You Damn well better be taking pics Boy!
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Alright Bry, you twisted my arm
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My wife says "You dont have to take pictures of every steak you cook." LOL, I said, this ones a request
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Enjoy!

Brandon
 
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