Meat of Affliction

August 31st, 2009

Prime!

Super Costco score today. Rib eye steaks, boneless…PRIME…$7.79 a pound. I thought I had died and gone to heaven. You have to buy a whole roast to get that price. This is a problem? Not the way I see it.

Let’s all pause and salute the man who invented the vacuum sealer.

These babies will be sitting in the fridge until next Monday, at which time they’ll be sliced, labeled, sealed, and consigned to the bowels of the deep freeze. I could dry-age them, but it’s a pain.

The country is circling the drain. Thank God there are perks.

6 Responses to “Meat of Affliction”

  1. Elisson Says:

    I’ve had Costco ribeyes – both prime and choice. There is no comparison. The choice ribeye is good. Very good, in fact. But the prime ribeye is melt-in-your-mouth tender, with a wonderful beefy flavor. It beats the choice like a red-headed stepchild.

    Time to go back to Costco, I suppose…

  2. BlogDog Says:

    Oh baby! I have some costo shopping to do tomorrow! I hope I can score that ‘un.

  3. The Cartman Says:

    Was wondering about your vacuum packer as you mention it here. I find the one I bought seems to let meat lose its seal after a couple of months in the freezer. Then ice crystals form. Do you have similar difficulties?

  4. Leo Says:

    So what does that say about red-headed stepchildren?

  5. Tbird Says:

    My mom uses a vacuum packer. Anything with a high liquid content she puts in the bag and freezes almost solid before she seals them. Otherwise, the pump pulls the liquid or juices out with the air and it won’t always seal properly.
    Since she’s been using the freezing method she hasn’t lost seal on a package yet.

  6. Steve H. Says:

    The main thing that causes vacuum bags to leak is failing to get the bags flat while the heat is applied. Any wrinkles in the seal are likely to let air pass. Sometimes when I’m not sure of a seal, I like to put a second or third seal on the bag, making sure it’s flat before applying the heat.