Beef. It's what's for dinner.

[Green Monstah]

Going to bake some beans and make some cheesesteaks for the super bowl. Anyone have a good cheesesteak recipe?

[wuapinmon]

We are barley scrimping by

How expensive is it to heat a pool?

[Moliere]

First a new Accord, and now leftovers? I didn't realize things were so tough in the Moliere household.

We are barley scrimping by


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[Moliere]

those looked burned af

Well, apparently they were cooked twice so yeah, pretty much between done and well done.


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[falafel]

Dude, that's a new model Kitchenaid spatula. Not the kind you can get a Marshall's yet.

So that's where all the money went.

[old_gregg]

those looked burned af

[happyone]

I still have a hard time accepting that a round roast is less expensive than a chuck roast.

(old man talking) when I was younger 7 bone chuck roast was half the price of a rump/round roast.

Also I miss the bones in chuck roasts and round steaks for that matter

[wuapinmon]

First a new Accord, and now leftovers? I didn't realize things were so tough in the Moliere household.

Dude, that's a new model Kitchenaid spatula. Not the kind you can get a Marshall's yet.

[falafel]

Shout out to KatyLied. MJ made fajitas out of prime steaks we got from Costco. To be fair, we grilled the steaks on Sunday so they are leftover.


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First a new Accord, and now leftovers? I didn't realize things were so tough in the Moliere household.

[Moliere]

Shout out to KatyLied. MJ made fajitas out of prime steaks we got from Costco. To be fair, we grilled the steaks on Sunday so they are leftover.


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[wuapinmon]

I bought four chuck rolls at Sam's Club for the Day of the Dead event tomorrow, and I got them for $3.37/lb. Beef is cheap right now. I was gonna just do half-assed al pastor, but with beef that cheap, we're gonna have some carne mechada legítima mañana.

[Jeff Lebowski]

Lately Costco has been selling USDA prime loins for $9.99/lb with $25 off per package. For a 15 lb. package that works out to around $8.33/lb which is a ridiculous price for prime grade. I bought a package yesterday and cut into NY strip steaks.

It is legit prime grade. Made 15 steaks. 3 are going in the sous vide today and the rest are vacuum sealed and are going in the freezer.

Cowboy, why are NY strip steaks so cheap lately?

After cutting the steaks, I had a big chunk at the end of the loin so I vacuum sealed it and froze it in one big piece. Today we made it into a pot roast. It was incredible. So a USDA prime loin pot roast. High five to Katy Lied!

[Jeff Lebowski]

A couple of things are going on. First, cheap feed and lower prices are encouraging feeders to feed cattle longer and heavier. Heavier cattle are more likely to grade choice and prime, so there is more meat on the market, and more choice and prime meat proportionally.

Second, this is seasonally a time when middle meats (Ribeye and Loin) decline in value because the grilling season is over, as a rule, after Labor Day. Loins are particularly hard hit because Ribs are a dual purpose primal that is popular as a prime rib roast as well as a ribeye steak. This is evident in the cutout (wholesale beef price) that has dropped around 32 cents since June. By primal, though, the chuck and round, which are ground in the summer and sold as pot roasts and stew meat in the fall and winter, have declined only 10 cents and the value of the rib and loin have decreased by 40 cents and 70 cents respectively.

Finally, retailers are making more on beef than they ever have, so there is room to run on features for particular cuts. The wholesale value of beef is around $1.95/lb, while the weighted average retail value is $5.78. The cutout shows that packers are pricing loins to move - the average wholesale price for a loin is $2.40, which makes prime loins around $3-$3.50/lb wholesale. Retailers and probably buying the hell out of them at that price, taking a normal or slightly less than normal margin, and then featuring them as a sale. Retailers still make money, and consumers feel like they're getting a great deal because margins are so high on the other cuts.

Wow. Very interesting. Thanks.

[cowboy]

Cowboy, why are NY strip steaks so cheap lately?

A couple of things are going on. First, cheap feed and lower prices are encouraging feeders to feed cattle longer and heavier. Heavier cattle are more likely to grade choice and prime, so there is more meat on the market, and more choice and prime meat proportionally.

Second, this is seasonally a time when middle meats (Ribeye and Loin) decline in value because the grilling season is over, as a rule, after Labor Day. Loins are particularly hard hit because Ribs are a dual purpose primal that is popular as a prime rib roast as well as a ribeye steak. This is evident in the cutout (wholesale beef price) that has dropped around 32 cents since June. By primal, though, the chuck and round, which are ground in the summer and sold as pot roasts and stew meat in the fall and winter, have declined only 10 cents and the value of the rib and loin have decreased by 40 cents and 70 cents respectively.

Finally, retailers are making more on beef than they ever have, so there is room to run on features for particular cuts. The wholesale value of beef is around $1.95/lb, while the weighted average retail value is $5.78. The cutout shows that packers are pricing loins to move - the average wholesale price for a loin is $2.40, which makes prime loins around $3-$3.50/lb wholesale. Retailers and probably buying the hell out of them at that price, taking a normal or slightly less than normal margin, and then featuring them as a sale. Retailers still make money, and consumers feel like they're getting a great deal because margins are so high on the other cuts.

[Jeff Lebowski]

That would make an awesome stir fry!