Welcome!


This is a membership forum. Guests can view 5 pages for free. To participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

Only 4 free page views remaining.

Announcement

Collapse
No announcement yet.

Selecting Strip Loin

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

    Selecting Strip Loin

    Every few months when I run out, I get the pleasure of buying a whole strip loin from Costco. I got a pretty good sized one (16#) about a week ago and sliced it up, vacuum packed, and threw into the freezer yesterday. Just curious on everyone's thoughts about size. In theory, would a smaller strip loin be more marbled? Possibly a younger less developed cow therefore more fat and marbling?

    #2
    Well the fact of the matter is with today's demand for beef the commodity seller (which is what Costco meat is) typically slaughter their animals at a younger and younger age to meet those demands. In essence we are closer to eating veal then a more mature cow of say 36 months which is the norm. That being said I doubt age is a factor as much as how well marbled the meat happens to be.

    One other thought, you might want to dry dry aging. I typically buy whole ribeyes from Costco and dry age for 21-30 days in an Umai bag. Makes a huge difference.

    Comment


    • JakeT
      JakeT commented
      Editing a comment
      To be honest I bought 21 day dry aged beef twice now from a butcher locally. The first time I thought...well maybe I let it sit in the fridge one too many days and that's why it doesn't taste right. Then I got it the second time and cooked it the same day...Neither my wife or myself liked it. I must not have an advanced enough pallet I guess. That "funk" I just can't get over.

    • Troutman
      Troutman commented
      Editing a comment
      It is an acquired taste I guess. It depends upon how much pellicle you leave on the outside, it gives it a jerky taste for me, something I don't always want in my steak.

Announcement

Collapse
No announcement yet.
Working...
X
false
0
Guest
Guest
500
["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
false
false
{"count":0,"link":"/forum/announcements/","debug":""}
Yes
["\/forum\/free-deep-dive-guide-ebook-downloads","\/forum\/free-deep-dive-guide-ebook-downloads\/1157845-paid-members-download-your-6-deep-dive-guide-ebooks-for-free-here","\/forum\/the-pitcast","\/forum\/national-barbecue-news-magazine","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2019-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2020-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2021-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2022-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/current-2023-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/current-2024-issues","\/forum\/free-deep-dive-guide-ebook-downloads\/1165909-trial-members-download-your-free-deep-dive-guide-ebook-here"]
/forum/free-deep-dive-guide-ebook-downloads/1165909-trial-members-download-your-free-deep-dive-guide-ebook-here