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?
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Selecting Strip Loin
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- Aug 2017
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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.
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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.
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