Had another cheeseburger for breakfast, this time stripped bare: just mayo and roasted red pepper. The texture is fine. The taste is okay. I’ve had better, but I’ve had lots worse, too. I’d call it worth what I paid.
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I had a tri tip last week and it was good. Nothing that blew me away but nothing that turned me off either. Definitely different than the American Wagyu tri tips I have had from Snake River but definitely better than a standard grocery store tri tip.
Haven't had a chance to try anything else yet. I have a couple chucks and a few steaks (ribeye, hanger, teres major, bavette, flat iron) and some ground beef in the freezer I will be trying over the next couple weeks.Comment
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I often find Prime strips from Costco or Sam's to be stringy, gristly, and chewy while they look outstanding and beautifully marbled. and others tell me that's not normal. I've had much better luck with steaks from plain ol' Walmart believe it or not. I think because cattle are animals and not widgets might help explain some wins and some losses. My experience with Click has been great thus far. Between them and Creekstone I've had better steaks than I remember in many years past from the local grocery store.Comment
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Strip steaks don't seem to really contain marbling, it's basically fat laced gristle. Hence the chewiness.Comment
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No marbling in strip steaks!?! Nonsense. Here’s some choice grade Double R Ranch strips I’ve gotten at the grocery store.
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That's faux marbling. The New York Strip has larger muscle fibers which cancel the eating enjoyment for many people. For me it's a fake ribeye.
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I have good dental insurance so I don't mind a [good] strip steak
Jerod Broussard
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Guys... Sams and Costco CANNOT be buying the best raised beef. They demand too much volume. TBH, I'm not sure I trust the Prime designation at Costco to be far into that category. Prime used to mean something like the top 3% of all beef and, well...
I get the interest in online vendors, esp ones like Creekstone that have good reps... but I'd bet most of us have good local sources of beef that would appreciate the business.Comment
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You're right, I've learned my lesson twice in that regard. We used to trust "Prime" and the well-marbled appearance. I wouldn't believe it if I hadn't experienced it firsthand- but Prime and well marbled appearance do not always mean what we thought we knew. Small time butcher shops and places like Creeskstone, Porter Road, Click, etc are the best bet.
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I’ve never liked strip steaks. Too chewy most often. I’m a rib eye man when I do top level steaks. And I also question the Costco prime grade designation. Oh I’m sure they are technically at that level. But I think just barely. I mostly grill flat iron steaks from Wild Fork these days. Always tasty. But when I want a rib eye I have a few excellent butchers near me that appreciate the business and provide excellent steaks at fair prices.Comment
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If ever you get a *great* strip steak it will be memorable, it may change your mind. Often they are just that, chewy & gristly. To me ribeyes can be as well, plus extra fatty, making them worse IMO. I recently had a Prime ribeye and it was tough and gristly, I started wondering if I was in the Twilight Zone. Finding a great source of high quality meat makes all the difference all the way around.
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Where all these strip haters come from lol. I have a couple strips from Porter Road in the freezer that I will try later. And what about the king, the porterhouse? Is not one side the strip? I am a strip man forever. A good ribeye comes in second. I am not that into the fat in ribeyes. Just me though.
And I don’t buy steaks from Costco or Sams. Fresh Market and the local butcher, Don’s Meat Shop. Publix every once in awhile.Last edited by klflowers; March 12, 2022, 02:38 PM.Comment
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Jerod Broussard I should have added a caveat. I have some rib roasts in the freezer. When I reverse sear a 2 bone, well that’s darn near heaven. And technically I guess that is a ribeye… -
My dad prefers sirloin, so I have to combat him on THAT.
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Continuing on the Click experience, I took out a rack of chuck short ribs to do Saturday for the Bonsey cook. It is pretty thin on one end so I’ll cut that end off and cook it separately. It had a pretty significant layer of silver skin on one end that required some aggressive trimming. The silver skin was underneath the fat cap; initially I only wanted to trim the cap back a little, but when I saw the silver skin I got a little carried away. I am not an expert on beef cuts, I usually buy plate short ribs from the butcher, but I am kind of disappointed in the appearance of these too. The final verdict will be on Saturday. I have some English cuts from Porter Road that I will cook alongside them. I know, different cut, but I will be able to compare the beef taste and consistency.
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I had my first steaks from Click Akaushi a couple days ago and I thought they were good. Had a teres major, a hanger, and a flat iron. It was the first time I have had a flat iron that I liked. The teres major was excellent. And the hanger had a really, really funky interesting flavor. Kind of tasted like it had been dry aged for 90 days. Not sure if that was a good or bad thing. But the texture on all of them was great.Comment
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