Costco whole Striploin $23.99/kg plus $30 in store rebate July 30 to August 2

Last Updated:
Aug 4th, 2020 10:38 am

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Aug 2nd, 2020 6:50 pm

Ambushes: Sr. Member; Nov 3, 2010; 849 posts; 776 upvotes

Aug 2nd, 2020 6:50 pm

mawzi wrote: ↑ How do you guys sous vide striploin?

Temperature and time?

Salt before vacuum, or after cooking?

I like my steak medium rare, but I'm cooking for others who prefer it a little more dine. What's the highest temperature I can get away with without losing too much juices?

Go for 135 - 140 for 1-2 hours for medium, 130 for medium rare.

I prefer to dry brine it, which means giving it a good amount of salt anywhere from 1 hour - 24 hours before you actually sous vide it and letting it sit in the fridge.

+2

Aug 4th, 2020 5:05 am

PatcheZ: Sr. Member; Oct 13, 2009; 735 posts; 336 upvotes; Edmonton

Aug 4th, 2020 5:05 am

bluewish wrote: ↑ What a waste for all the draining and trimming that you've done. Those meat/ fat can be used for a delicious Vietnamese noodle soup. I have wagyu for steak so this is good for hot pot, noodle soup or stir fried.

The trimmed meat is definitely used but I get more than enough fat trimmings from the packer briskets.
Ha, if you have Wagyu, than this stuff is probably like sirloin tip for you.

Aug 4th, 2020 10:16 am

93srvman: Member; May 27, 2008; 472 posts; 385 upvotes; Toronto

Aug 4th, 2020 10:16 am

PatcheZ wrote: ↑ Just grabbed one of these from Edmonton South today ~6.6 kg @$22/kg before the coupon. After draining and trimming the meat, weighed it and ended up with the steaks portion costing around $26/kg + a small meat portion for stew.

Steaks look decently marbled, but value wise it's really YMMV depending on size of fat cap, other non edibles, and non steak-ables portion.

Not sure it was necessarily worth getting the packer vs buying the smaller packs for similar price/weight.

Too bad I missed this!

Thanks for the great feedback.

I've been personally buying the full striploin for a quite a few years now. I prefer it for a few reasons:

I get to portion, vacuum pack and freeze based on my family's needs.
It gives me an excuse to use my knives
I can cut to my desired thickness
And possibly the most important -The individual steaks (3 pack) Costco sells at least at my local at least, are mechanically tenderized. Sous vide this may not be as big of a deal, but I always BBQ my striploin.

+1

Aug 4th, 2020 10:19 am

blexann: Deal Guru; Mar 10, 2005; 11178 posts; 4438 upvotes

Aug 4th, 2020 10:19 am

93srvman wrote: ↑ Too bad I missed this! Thanks for the great feedback.

I've been personally buying the full striploin for a quite a few years now. I prefer it for a few reasons:

I get to portion, vacuum pack and freeze based on my family's needs.
It gives me an excuse to use my knives
I can cut to my desired thickness
And possibly the most important -The individual steaks (3 pack) Costco sells at least at my local at least, are mechanically tenderized. Sous vide this may not be as big of a deal, but I always BBQ my striploin.

never considered buying the full striploin, what knives do you use?

"If you want to improve, be content to be thought foolish and stupid." - Epictetus

Aug 4th, 2020 10:38 am

93srvman: Member; May 27, 2008; 472 posts; 385 upvotes; Toronto

Aug 4th, 2020 10:38 am

blexann wrote: ↑ never considered buying the full striploin, what knives do you use?

The bigger (longer) knife the better, or else you may need a couple passes especially if it's not sharp.

I'll use a Victorinox 12" slicer and then Yoshimi Kato Gyuto for trimming etc.

+1

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