SRF Wagyu corned beef round is back at Costco


 
Chris Allingham

Chris Allingham

Administrator
Staff member
It's back again for $7.99/lb, only 20 cents/lb more than last year. Lots of folks like this stuff and stock up when available. I've tried it and it's pretty good. Have you tried and what did you think?

IMG_3736[1].JPG
 
This is a good price. Not on sale here yet in ID, the home of SRF (I haven’t checked Costco here), the price today at Albertson’s was $10.99/lb.
 
I love these things, I picked up 2 for my freezer and one for my buddy.
 
Last edited:
How do normally cook these? Is this a smoke or indirect cook? I'm just not familiar with this cut but always looking to try new things.
 
Yesterday, I took a SRF Wagyu corned beef round rump cap and put pastrami rub on it and smoked for a handful of hours, then wrapped and finished to just shy of probe tender. We got some fresh deli made Jewish rye bread and made sandwiches. Wow! Good stuff. Smokey, spicy, and beefy. I will say that I am going to soak and desalt it next time. It was just a bit salty for my tastes, and I like salty. There were no indication on the instructions to desalt.

I have another one in the freezer for St Patty's day, to fix as corned beef and cabbage.

20220302_121850.jpg20220302_123007.jpg20220302_123530.jpg20220302_162451.jpg20220302_193359.jpg20220302_194242.jpg
 
Our Costco just opened up about a month ago. So far I'm not to impressed by the meat department but if they have this in stock it will definitely change my mind.
 
DanHoo said:
What de salting proceed would be good to make this more pastrami like?
Click to expand...
Dan, I think maybe a rinse, fresh water soak for a few hours, and a couple water changes in the middle. Normally, for my own home made cured corned beef, I rinse, soak over night with several water changes. If you make a traditional corned beef and cabbage in a dutch oven full of water, it may be ok as is, but I'm going to desalt it and add it back if needed, when served on the plate.
 
Chuck-roaniecowpony said:
Yesterday, I took a SRF Wagyu corned beef round rump cap and put pastrami rub on it and smoked for a handful of hours, then wrapped and finished to just shy of probe tender. We got some fresh deli made Jewish rye bread and made sandwiches. Wow! Good stuff. Smokey, spicy, and beefy. I will say that I am going to soak and desalt it next time. It was just a bit salty for my tastes, and I like salty. There were no indication on the instructions to desalt.

I have another one in the freezer for St Patty's day, to fix as corned beef and cabbage.

View attachment 46428View attachment 46429View attachment 46430View attachment 46431View attachment 46432View attachment 46433
Click to expand...
I’m doing the same thing next week but I may soak for up to 48 hours. I’ve done a different brand that came out amazing except salty as hell.
 
Bruno said:
I’m doing the same thing next week but I may soak for up to 48 hours. I’ve done a different brand that came out amazing except salty as hell.
Click to expand...
I was just thinking that when you do a traditional corned beef in broth with veggies, the salt gets pulled from the meat and into the broth and veggies. But you can always add salt back at the plate, if you draw out more than needed.
 
That is a good price. We love corned beef and just picked up a couple regular at a little under $6/pound
 
You must log in or register to reply here.

 

Back
Top