I discovered a few years ago that after New Year’s, the Costcos near me often have prime, bone-out ribeye roasts on sale for really great prices. This year I found a 19-lb beauty with incredible marbling for $10.99 a pound - $207. I wet aged it for a couple of weeks and just got around to cutting it up tonight. I seared up the scraps for dinner and if they are any indication, the steaks are going to be FABULOUS. Anyway, I was curious as to how much of the roast was actually suitable for steaks, so I weighed everything. I ended up with:
7 - 1.5 lb steaks (2" thick)
2 - 1.25 lb steaks (the two end pieces that were a bit misshapen/uneven)
1.25 lbs of scrap meat
4.75 lbs of fat
The fat was about 25% of the weight of the roast. If you include the scrap as “waste,” that number goes up to around 31%, not that I consider any of it waste. The scrap made a fabulous dinner tonight and the fat will end up in burgers.
Anyway, if you just look at the steaks, the after-trimming cost for the steaks rises to nearly $16 per pound, which is still a bargain in comparison to Costco’s normal price for pre-trimmed, pre-cut steaks (usually around $20 per pound), and of course in comparison to steakhouse pricing!
I’m hoping to add a small fridge to my basement for dry aging soon, at which point there will really be no reason to go to a steakhouse. Still, even these wet-aged steaks are usually far better than what steakhouses serve. Any other home-agers out there? Tips, tricks, etc.? I could use some pointers on getting perfectly even cuts - a couple of mine went a little sideways, so one side is thicker than the other.