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RE: rants on the price of tobacco and beef

Posted by Inmate51 on April 15, 2014 at 09:03:11

In Reply to: rants on the price of tobacco and beef posted by bullethead on April 13, 2014 at 15:46:01:

I almost always buy beef and pork when it's on sale, and put it in the freezer. Right now, I've got 4 nice meaty beef short ribs for $2.99/lb, one boneless ribeye for $6.99/lb, and one porterhouse for $6.99/lb.

Beef tenderloin "rare"-ly goes on sale, so I rarely buy it. ("Rare" - get it? Ar, ar, ar.) It's typically $16.99/lb where I shop (Albertson's), occasionally $12.99. Although, I've seen it in another city at a different company for as low as $8.99. When I inquired about why it was so cheap, the guy said it came from a cow instead of a steer. I don't know why that would make a difference.

Tenderloin is my fave beef cut (1-1/2" please). Second WAS a good ribeye, which is what I would typically buy for grilling. Over the past couple of years, it's been replaced by beef short ribs. One thick meaty 4" rib is plenty for me. They're juicy and flavorful. Not quite as tender as a ribeye, but close enough and they have more flavor. Plus, they're typically $4.99/lb versus $10.99/lb for ribeye. Be aware: They don't follow the traditional grilling times - they take a little longer, I think it's because of the bone.

With regard to freezing and thawing beef: The key is to wrap it well in butcher paper to avoid freezer burn, and when thawing, don't set it out on the counter. Rather, take it out of the freezer and put into the coldest part of the refrigerator so it thaws VERY slowly. This can take up to three days, depending on the thickness of the cut and your fridge's temperature, so plan ahead! When I plan to grill on Saturday night, I'll typically start thawing the meat Thursday morning or so.

Edit: If I'm not planning ahead or don't already have the meat I want, I go to the store, choose the meat, close my eyes and pay the price! lol

:)

Edits: 04/15/14

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