Beef Tenderloin is CHEAPER !!!!!!!!($49.99/kg) (was:$64.99/kg

karlb wrote: ↑ Costco is AAA at $50/kg for trimmed, $30 for untrimmed. Look closer and you'll see the difference. Up to you to decide if that is worth $20/kg (hint: it's close, you lose a lot trimming a whole tenderloin if you do it properly).

Loblaws sells ungraded (I've never seen a grading for it at my Loblaws, ymmv) for $22/kg ($10/lb) when on sale.

Yeah but the trimmings still taste amazing. Heck, the chain is practically the best part!!

I’d still take a ribeye over tenderloin any day though. More fat, more flavour

Thatdealguy wrote: ↑As of July 6th, Costco has reduced their meat prices again.


I usually cut these into 7-8 slices. I make black pepper beef and veggie. It costs $20+ at a Chinese restaurant and will have more veggies than meat.

If I make the same meat portion as them, I can make 15 times. Eating at home is a lot cheaper.

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Not sure if anyone asked but I sure would love to know how you make your black pepper beef recipe. Got a video or could you please do a write up on that please?!

Been buying the premade stuff from FoodyMarts cooked section for a while and may as well make it myself.

Thatdealguy wrote: ↑

Just looking at the July 6 image, I think OP is saying that a dish contains around ~140g of beef,[/quote]



A 2kg pack that is drained portioned and then it looses another ~15% of weight in moisture while cooking = so 2kg - 5%liquid drain, - 15% water cookoff= 113g per dish

113g per dish has about 40% protein - this is still crazy bad money[/quote]








I'm referring to the picture above. It's in cubes instead of slices.

Some restaurants will give less meat if you ordered from DD, Skip, Uber & other delivery apps.

I think they use the cheap beef tenderloin instead of this one. The one I posted is softer and more tender.

The cheaper one (also sold at Costco) is less tender and chewier.
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Can you list which resturants that give less when ordered from those services?

fightbriz wrote: ↑ Anything other than tenderloin, no care

That's basically me except without the "no"

turbo_slug wrote: ↑ I gotta wonder how many people on here buy tenderloin at Costco then cook it in their instant pot? Just saying...

*shudder*

williamsauga wrote: ↑ isn't that a beef tenderloin too? at $29.99/kg

This one is untrimmed. You'll lose a bit to trim loss.
If you don't mind some work (and some free trim) yours is a better deal IMO

Thatdealguy wrote: ↑ that's why I cook at home instead of ordering from Chinese restaurants.

Restaurant style Chinese cooking can't be easily replicated at home because most people don't have a jet engine to cook on.
10k BTU vs 100k BTU.

Why is this expired?

Did prices go back up?

death_hawk wrote: ↑
Restaurant style Chinese cooking can't be easily replicated at home because most people don't have a jet engine to cook on.
10k BTU vs 100k BTU.

Woket power that one can make at home.



Also if anyone wants to make pandemic edition ramen at home his experiment turned out well with whatever was laying at home.

thedealhunter2000 wrote: ↑ Woket power that one can make at home.

It's reasons like this I kind of wish I still lived in a house.
Not that I'd do this. I'd get a high pressure propane burner that's capable of 200k BTU and go to town.

NOTE: If you've never cooked on a real wok before, I'd recommend starting with something like the above. Even with that, you're gonna burn something. I burned SO MANY fried rices when I was learning.
Now that I've worked on 100k BTU regularly, my biggest complaint is that "doesn't this thing get any hotter"?

The charcoal setup that guy has going actually looks surprisingly weak. There's a lot of yellow flames. Yellow flames aren't that hot.
It'd be fine for your first few times (especially at no cost if you have a leaf blower, charcoal starter, etc) but once you get used to it, it won't be nearly hot enough either.

no more pandemic premium...that's all

compared to 10 yrs ago, prices for various cuts of beef (among other things) are still up 100% or more