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Never Thaw Frozen Steaks Before Cooking ???????

Thorgasm said:
This makes no sense. They still charge by the pound.
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Right and the price per pound of a roast is cheaper than the price per pound of a steak. The point of the thinner steaks, because it's per pound is that the price per package is cheaper.
 
sangha said:
Your store may not but there are plenty of places, including ordinary supermarkets, that do so. I've seen unbutchered cuts of meat discounted as much as 50%
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i purchased a side of rib-eyes for 185 bucks, and that was for prime beef at Costco

i also purchased a side of choice beef for 135 bucks.

depending on the size i get about 16 to 18 steaks.

you could not buy a single prime beef steak for 10 bucks...so bulk is cheaper
 
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Thorgasm said:
This makes no sense. They still charge by the pound.
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And the difference in price per pound between the entire ribeye, uncut, is about 1.20, in CT, vs the price per pound of the pre cut steaks.



Meat cutters make, on average, about 18-20 bucks an hour. That has to be paid for somehow. Markup.
 
sangha said:
Your store may not but there are plenty of places, including ordinary supermarkets, that do so. I've seen unbutchered cuts of meat discounted as much as 50%
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A price difference of that much suggests either a good sale, or over ordered meat.


Better to sell the entire NY strip at a vastly reduced price, of, say, 6.99 per lb, than it is to try to hang onto it, and sell it as 9.99 steaks, and end up having to grind it into hamburg at the end of the week, and sell it at 3.49 per lb.
 
Thorgasm said:
My store doesn't. In fact, they will cut it for free.

I was talking about the thinner steaks anyway.
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Company I work for will cut the roast into steaks for free as well. So long as the cutter is there. Which means, after 9am, and before 5pm.

Also, they make you pay the orig price of the primal piece. When you buy steaks, they have been trimmed. Fat, bone, gristle, none of that goes into the package, ergo, you pay for none of that.


So, if the price per pound is close, from the big piece to the steaks, it's a wash, because, on the big piece, you are buying a lot of stuff you don't want, especially with ribeye. There's a HUGE hunk of fat on the back side of that thing.
 
KevinKohler said:
A price difference of that much suggests either a good sale, or over ordered meat.


Better to sell the entire NY strip at a vastly reduced price, of, say, 6.99 per lb, than it is to try to hang onto it, and sell it as 9.99 steaks, and end up having to grind it into hamburg at the end of the week, and sell it at 3.49 per lb.
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That's what I've always assumed - It's either a loss leader to get people into their store where they'll buy other things or because they got a good deal and bought a lot in order to put it on sale and, once again, entice people to buy there
 
Gaius46 said:
America's Test Kitchen has always done a good job in their tests and explanations - at least they've never steered me wrong. Wonder about seasoning though.
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Heston Blumenthal's a British Chef/scientist who applies an analytical approach to cooking. He had a series called "In Search of Perfection."

 
Manc Skipper said:
Heston Blumenthal's a British Chef/scientist who applies an analytical approach to cooking. He had a series called "In Search of Perfection."

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Thanks. I love those kinds of shows. Don't know if my cable provider carries it - though we do get BBC. I'll see if it's available on Netflix or Youtube.
 
He triple cooked fries(chips) for the perfect fluffy inside and crispy golden outside!
 
Gaius46 said:
Thanks. I love those kinds of shows. Don't know if my cable provider carries it - though we do get BBC. I'll see if it's available on Netflix or Youtube.
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A good one is called Americas Test Kitchen. Its on PBS of all channels. They ought to put em on the food network. This is their bit on frozen steaks and the how and whys. It why grill my frozen meat straight from the freezer now. Works wonderful for all types of meats.

 
Manc Skipper said:
Heston Blumenthal's a British Chef/scientist who applies an analytical approach to cooking. He had a series called "In Search of Perfection."

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Yeah Ive seen a few of his vids, he's kinda like the British version of Alton Brown.
 
PirateMk1 said:
A good one is called Americas Test Kitchen. Its on PBS of all channels. They ought to put em on the food network. This is their bit on frozen steaks and the how and whys. It why grill my frozen meat straight from the freezer now. Works wonderful for all types of meats.

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I absolutely LOVE ATK. Every time I've used their advice, including product recommendations, I've never been disappointed. I also have two of their cookbooks, and have used them often, with excellent results.

The only criticism I have is that sometimes their recipes can be a little light on spices, probably because they're going for a recipe that everyone will like, while I tend to prefer heavily flavored foods.

PS - They also have a spinoff show called Cook's Country. Also on PBS
 
PirateMk1 said:
A good one is called Americas Test Kitchen. Its on PBS of all channels. They ought to put em on the food network. This is their bit on frozen steaks and the how and whys. It why grill my frozen meat straight from the freezer now. Works wonderful for all types of meats.

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Try a reverse seared steak, then try this frozen nonsense again. lol


Also note he admits it is subpar to a fresh steak....
 
ReverendHellh0und said:
Try a reverse seared steak, then try this frozen nonsense again. lol


Also note he admits it is subpar to a fresh steak....
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Of course its subpar to a fresh steak. Duh. But I have steers that are occasionally butchered so I have to freeze the meat if I wish to use it. Beef steaks that are best are usually dry aged about a little less than a month before use from the date of butchering. It dries the meat out a bit and the enzymes break down the beef to tenderize it. You lose about 15% or so of weight. Otherwise wet ageing in vacuum seal works too but doesn't seem to be as tasty. The mold from dry ageing and the drying process helps enhance the flavor of the beef. I prefer my steaks broiled to medium under 1500 degree broiled. That's the eats there.
 
PirateMk1 said:
Of course its subpar to a fresh steak. Duh. But I have steers that are occasionally butchered so I have to freeze the meat if I wish to use it. Beef steaks that are best are usually dry aged about a little less than a month before use from the date of butchering. It dries the meat out a bit and the enzymes break down the beef to tenderize it. You lose about 15% or so of weight. Otherwise wet ageing in vacuum seal works too but doesn't seem to be as tasty. The mold from dry ageing and the drying process helps enhance the flavor of the beef. I prefer my steaks broiled to medium under 1500 degree broiled. That's the eats there.
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Not a fan of wet aging, it's more of a marketing term. Medium is over cooked, and 1500 broiler is what steak houses do to make them slinging steaks as fast as possible sound sexy.



Season 2" thick steaks cook at 225, indirect over a little oak and lump charcoal... when it hits 115, remove it, crank up the grill (or the egg in my case) to 700+ degrees when it's at 120 remove it, let it rest and come up to temp.


beats any steak house anywhere, any time.
 
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