OOOOFFFFF the best!

That was in response to Westopher talking about doing a meat meet

That's a 2 pack btw. Either split with a friend or just have both for yourself?

Exactly :hotbaby:

I told Mike he can share the photos so DM him.

you had me at costco :ahwow:

I'll eat your meat dude, tell me the price.

It may not look that good right now, but watch this!

In for westopher's meat!

Oh I've cooked that cut before, and it came out great.

I've heard a lot about Costco tenderizing their meats which increases the chance of introducing bacteria to the meat, so I've been avoiding it since. But I guess these whole pieces are safe from that. Plus the quality of their cuts seem to have gone downhill in recent years too.

Can't believe that all I'm hearing is Beefway here and that there's no love for Columbus Meat Market on here. I sometimes drive 40 mins for that shit even when I'm not passing by the area.

They have these 1.5" Ribeyes/tenerloins/prime rib steaks/t-bones for $11-13. They have larger and thicker cuts for $25, and sell Tomahawks for $45.
Always fresh and have great marbling.

Great price for their other meats too - I always get their burger patties and marinated wings for BBQs

Columbus steaks are garbage. I’ll never buy steaks from them again, it’s not worth it

I’ve bought their top rib eyes that have so much fat you’d think there’s no way they can’t be good. Cooked perfectly, basic seasoning, -zero- flavour. Every time.

Even sirloin etc. from them I’ve found tasteless. Stuff like wings, sausages etc. are fine, but the price reflects the quality of their steaks imo

Really? i had no idea Costco does that. I had to google and turns out (maybe US only), they use needles and puncture to make it more tender. (of course with machines etc.)

It'll say on the package label if the meat is mechanically tenderised - not all of it is tenderised this way. I know their prime ribs are but I don't think they do briskets.

What you're saying on the tenderization might make sense.

I've always wondered with Costco steaks/beef, it tends of oxidize and turn brown/smelly in the fridge a little quicker than beef I purchase from other places.

Wonder if that plays a part?

Never been to Columbus so I can't comment on them, but I noticed exactly what you're saying buying from a butcher in West Richmond that everyone goes to... like 3-4 times now... kept thinking I was fucking up the cooking or seasoning, bland and tasteless.

But I stopped at some random butcher place the other day to grab a couple tenderloins and they were so freaking good and way less $??? Cooked them the exact same way too.

re: good meat - my "secret stash" are the heritage pork rib chops at Superstore. They only come in packs of 2 so I always grab 2-3 of them and freeze them but they are delicious. Fatty, tender and full of flavour. Best pork chops I've ever had (other than a wood fired one I had in SF years ago in the Castro district).

Grubstake in SF had great pork chops

This sounds like a Revscene summer BBQ in the works. :suspicious:

Sounds like a plan, I'm in! I got a portable BBQ.

I could use all the warm meat thoughts I can get with the temps coming next week SeemsGood

Hm what do you think could be the reason of that, a shitty farm that they source their beef from? I just use S/P and they've come out pretty flavourful to me. I also use basic S/P but I salt and let it sit for min 30-45 mins to dry out the exterior and then re-salt again before plating.


Which shop do you buy from, maybe I will need to do a back to back taste test of the same cut.

I guess that would be one reason since the tissues are torn and exposed to oxygen.

I would go to Windsor / Columbus since it's < 5ish min drive but it's $27-29/lb lol

Those 1.5" cuts are 200-220grams for $11 - 15 and they take off the rib cap. In hindsight, could be good for potlucks / girl dinners but I eat one of the $20-25 pieces for dinner.

Hard to tell maybe westopher can chime in, but I’m a fat man, both in stature and steak preference lol..

The rib eyes they had looked great and there was no reason why they wouldn’t be super tasty given the appearance. As well, I can cook a mean steak so it wasn’t user error.

I cooked both the rib I got to a perfect medium rare when I cut in but when I tasted them I was so turned off I actually tossed them back on the grill/pan to try and render the fat down more in hopes of getting some more flavour out of them, nope. Both times edged up to a medium or beyond and still completely flavourless, with OK texture.

I’d pay double for the nice Costco AAA rib steaks over those. Maybe I’d give them a try again but for those rib eyes and sirloins the prices aren’t so great at Columbus that I’d opt for them.

Everything else at Columbus though is an amazing deal and I give them full credit for not just raising prices like everyone else has.

Oh I know it's good. My quote is from GugaFoods, who is Brazilian and a huge promoter of Pichana


They have started to do mech tenderizing to roasts as well. Got a prime rib roast that they did it to. The pichana I got recently a few months ago was not mech tenderized fortunately