Through beef shortages and price increases my Sam's Club has always managed to stock some USDA Prime beef during the holidays. I like buying the primals....like a short loin or full tenderloin, wet aging them and cutting my own roasts or steaks.
Yesterday Mrs~t~ asked what Prime grade stuff was in the walk-in cooler, and mentioned wet aging. Low and behold they had a couple of cases of beef tenderloin that were due to hit the meat case next week for Thanksgiving. The kill date was mid-October, so right now they have 30 days of wet aging on them. I like 30 to 35 days in my beer fridge, but a commercial walk-in is the perfect controlled temp.
A quick price check at Creekstone Farms, and an 8# one from Sam's hit the cart. Here is my standard cutting method, so now it's deciding which way to roll.
Yesterday Mrs~t~ asked what Prime grade stuff was in the walk-in cooler, and mentioned wet aging. Low and behold they had a couple of cases of beef tenderloin that were due to hit the meat case next week for Thanksgiving. The kill date was mid-October, so right now they have 30 days of wet aging on them. I like 30 to 35 days in my beer fridge, but a commercial walk-in is the perfect controlled temp.
A quick price check at Creekstone Farms, and an 8# one from Sam's hit the cart. Here is my standard cutting method, so now it's deciding which way to roll.