Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Fireboard Drive, 3 DigiQs, lots of Thermapens, and too much other stuff to mention.
EDIT: And, the strip loins are back. I’ve purchased these twice. Huskee, they will change your mind about strip steaks. You might still prefer ribeyes, but you will no longer shun strips.
I didn't need a tenderloin when they were $168, but since they are the GF's steak of choice, I got one anyway. Now I'll have to try and find a place to stash another one. Thanks for sharing!
Last edited by WI Bubba; March 25, 2022, 10:10 PM.
Have a couple 55 day dry aged creekstone prime strips going on the gasser today. I prefer ribeye still, but one of my kids and one of my employees prefers strips
Still working through my aged ribeyes. My question is why pay for "prime" tenderloins? I buy choice or even select in my Asian H Mart and to be honest can’t really discern the taste difference. Price wise there’s a huge difference. But hey I’m sure their’s is awesome none-the-less.
My butcher friend John says that for his own use he chooses select, but his customers won’t buy them so his is mostly choice. My thought is that I don’t usually eat tenderloin anyhow, but at this price I’ll get the prime!
Going back maybe 15 years, a local grocery was selling ungraded tenderloin for $5.99/lb. I bought so much of it I used it to make chili. Truth told, that was damn good chili.
That's kind of my point. Tenderloin is by its very definition tender, the most tender muscle on the cow. Prime meat usually connotates more fat thus flavor. With tenderloin there is that absence of fat so what differentiates prime from select?
Regardless knowing Creekstone, the meat will be amazing. Enjoy and show us how you cooked it !!!!
Troutman one is getting cut into filets, the other is going to be a chateaubriand that I’ll stuff with probably spinach and roasted red pepper. The tails and chain, idk. Stroganoff is usually a good choice.
Sliced up the 13.5 lb prime strip loin we just received from Creekstone Farms. Got 13 steaks out it. Sealed up and ready for the freezer. Saved a couple for dinner tonight.
We use FoodSaver bags also and they work great for splitting up steaks. We also write the description and date on the small flap that will get cut off when we open it so we can wash and re-use the bags.
Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Fireboard Drive, 3 DigiQs, lots of Thermapens, and too much other stuff to mention.
OK I couldn't resist this and my strip loin just arrived. Very excited.
Planning to use about 2/3 for a birthday dinner tomorrow, and freeze the rest for another time.
For the birthday a roast has been requested rather thank steaks...my starting point is just to do what I would do for a rib roast (including trimming off the fat cap); any modifications that anyone would suggest for strip loin?
das85 then as far as suggestions otherwise, I too would do it exactly the same as a rib roast. Rub with what you always use, cook it the same. It’s smaller and a different shape, so it will get done faster.
Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Fireboard Drive, 3 DigiQs, lots of Thermapens, and too much other stuff to mention.
Original weight 12.4 lbs. and 30 days of dry aging. Forgot to weigh after dry aging. I cut twelve steaks, about 1 1/4" thick each. There was a few pounds of trim waste that will be frozen for future use.
I trimmed,dry brined and smoked the whole darn thing,,,,,,,
A tad over done ,but it was still outstanding,,,,
I will pay closer attention at around the 110 degree mark,,,
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