owen. wrote:
The beef market is incredibly complex and I believe Costco's buying power gets them better beef for the dollar. I've had beef from everything from cows I pulled out of their Mom to the shit Thrifties/TheMarket/Glenwood/QF/StupidStore try to pass off as AAA... Costco is consistently the best for less money than the grocers and many butchers.
I wouldn't sweat the processing, freezing, shipping. Beef needs to be aged, and that's exactly whats happening as it gets shipped from a farmer in Alberta to the local store. It gets stunned/drained in ButtFuck AB, cut into sides and shipped to local stores for butchering into your favourite cuts. Heck where do you think the beef your local butcher has came from? There is practically no beef farming in southern BC, the high costs cant support the low margins and you don't need the mild climate for production. Beef cows do great in the cold if you're supplementing their feed.
Canada is still a net exporter of beef I believe, so it might be a case of Costco cant buy the quality they demand for a reasonable market price.
We're going to raise feeder pigs next year... that will be the nicest bacon ever, do it up Red barn style. Still trying sort out butchering details but may have a few halves to sell to family/friends. In my uninformed opinion, pigs are social creatures and it will be easier to raise 3-4 than 1-2... we just cant eat 1000+ lbs of pork ourselves.
Yes, lots of misconceptions and half truths about meat on this thread. Also the Canadian market and US market are very different, so I can't comment on the tenderloins that LTin83 is buying in California.
First of all, Costco does not sell prefrozen beef, almost nobody does. No reason to sell frozen beef when it ages so well.
Second, almost all of Costco's beef in Canada is Canadian beef. But the quality is generally lower than what they claim. I hate to throw out my credentials here but I have purchased thousands of striploins from Costco, Sysco, And GFS for my restaurants. Costco's "AAA" beef is rarely a true AAA. Their volume is so high that their buyers pressure meat graders to move some of the better AA strips into the AAA category, because they can get better prices for it. Having said that, their pricing is great if you don't care. Also it is still good, just not as good as they claim. And generally it is slightly better than grocery stores, but generally worse than a good butcher shop.
Third, I have switched entirely to local, organic, "torture-reduced" meat. It's fucking expensive and sometimes we just go without because it is very hard to source, but this is my little affordable luxury. It requires knowing your butcher well and asking the right questions. Fortunately I live in an area that is jammed with small lamb, egg, chicken and pork producers. Beef is a bit of a challenge, but if I only eat beef a couple times a month I am good. And buying grass-fed and grass-finished beef gives it an entirely different chew and a better taste. I bought some tenderloin last week and made a fucking amazing Beef Tartare.
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