has anybody checked the price of prime rib at winco ?? i was wondering what it was this year they allways beat all the other stores prices if somebody knows please post it i wanna stock up :flag2:
bird dog bob
Year before last Winco had a screaming deal on rib roasts. I found out why when I cooked it.
I won't make that mistake again.
P
I bought some Winco meat as well and felt it wasn't to bad for the grade. Knowing the quality of what you are buying vs. expecting something it won't be alleviates the disappointment...................
That said, most of the meat you will get at Winco will be a select grade. If a good cut of meat is what you're looking for buy nothing less than choice.
Here's a link to a real good tutorial about beef grading, definately read the summar at the end.....................
http://www.beefresearch.org/CMDocs/BeefResearch/Beef%20Grading.pdf
That said, most of the meat you will get at Winco will be a select grade. If a good cut of meat is what you're looking for buy nothing less than choice.
Here's a link to a real good tutorial about beef grading, definately read the summar at the end.....................
http://www.beefresearch.org/CMDocs/BeefResearch/Beef%20Grading.pdf
Winco's beef dont always come from the tri cities... I bring it in from the Midwest... the Bay area... Los Angeles... Way down south in Arkansas... but check next week... Everyones sale prices will be out... I always stick with Safeways ranchers reserve...:twocents:
Just bougt one at Freddy's $4.98 LB. My brother in law is in the business and swears Fred Meyer is the only place he buys meat. Cooking it Sunday then will probably buy a couple more before end of the holidays.
:food:
:food:
I always wait till the Tuesday before the Holliday, seems all the stores have there xmas ads as far as the meats go, Hams, Rib roasts.. NY Roasts...
We've cooked up some pretty decent Winco prime rib dinners. At $3-$5 per pound it's a good value and their butcher will even cut the bones out and tie them back in for that price. However, if I was cooking one up for a special occassion, I'd probably spend the $15 or so per pound for a better piece of meat.
Like others have stated, I have found that the quality at Winco really varies. I cook mine the same way every time so the only difference is the meat. I have had really good ones from Winco and others I would not feed my dog. I am not trying to bash Winco, because I shop there alot. But, if you don't want to take a chance on rolling the dice with prime rib, I would purchase somewhere else. :twocents:
Rich
Rich
We actually had it recently and it was "ok". That said I love all beef, some better than others but its all good.
My in-laws make prime rib from winco on a regular basis, and it seems to vary in taste and tenderness. Its all good but sometimes its just a bit more tender and a bit more flavorful than others. Tempering expectations, especially at the price they sell it for, should be a consideration. That said I haven't found Costco's beef to be all that much better IMO.
I would suggest doing a test run and buying a 4-6lber from Winco and having the wife fix you a little prime rib dinner with all the fixin's. Could be a good batch of beef that they are selling.:twocents:
My in-laws make prime rib from winco on a regular basis, and it seems to vary in taste and tenderness. Its all good but sometimes its just a bit more tender and a bit more flavorful than others. Tempering expectations, especially at the price they sell it for, should be a consideration. That said I haven't found Costco's beef to be all that much better IMO.
I would suggest doing a test run and buying a 4-6lber from Winco and having the wife fix you a little prime rib dinner with all the fixin's. Could be a good batch of beef that they are selling.:twocents:
Having raised my own I would say thats number one. I would suggest though not naming it. Kids some times don't like a name attached to there burger.
Costco and Cash and Carry are my other go to spots, a lot of the meat we eat comes cryo packed just like Cash and Carry sells it. Save the money and cut your own steaks.
Good pork options at C&C as well. I noticed that you can order whole pigs from them.
Costco and Cash and Carry are my other go to spots, a lot of the meat we eat comes cryo packed just like Cash and Carry sells it. Save the money and cut your own steaks.
Good pork options at C&C as well. I noticed that you can order whole pigs from them.
Hunt long and hard, and beef becomes unnecessary, but for Christmas, restaurant quality prime rib is an appropriate splurge. Have always got good pork and chicken from Winco.
"Prime," is a grade of meat, not a cut of meat. A rib roast isn't necessarily a "prime" rib roast as very little meat gets graded as "prime."
i too was in on that smoking deal winco had not last year but year before...i bought three bone in and three boneless roasts with the boneless i cut into steaks vacuum packed and had steaks for months.....IT WAS ALL AWESOME!!! i want to say at that time it was 2.98 lb??? whatever it was it beat all others prices....
One thing I hate about winco meats you can go in buy a pack of say steaks and they look great you get them home open the pack and on the underside of the steak its a layer of nothing but fat and gristle rp
I know you won't beleive it but we have tried alot of different places but Safeway is your best bet.
Season the outside very heavily, cook at 500 for a quick outside crust the nturn down to 425, don't over cook I believe I stop mine at 135 in the center and it keeps cooking while you let it rest.
We always have no leftovers and guest licking their plates. The ham and turkey barely get touched!
Try Safetway it took me a few years before I was a believer.
Season the outside very heavily, cook at 500 for a quick outside crust the nturn down to 425, don't over cook I believe I stop mine at 135 in the center and it keeps cooking while you let it rest.
We always have no leftovers and guest licking their plates. The ham and turkey barely get touched!
Try Safetway it took me a few years before I was a believer.
Usually the term prime indicates the grade of meat, not the cut, however they do allow a standing rib roast to be called a prime rib, regardless of the grade.
Costco sells their choice grade prime rib for $14/ lb and I would guess it can run even higher in specialty shops, so Winco fills that niche for when you just don't feel like spending $100-$200 on dinner.
Costco sells their choice grade prime rib for $14/ lb and I would guess it can run even higher in specialty shops, so Winco fills that niche for when you just don't feel like spending $100-$200 on dinner.
Here's the USDA grading system.
Prime grade - is produced from young, well-fed beef cattle. Only 2% of the beef in the U.S. is graded Prime. It has abundant marbling and is generally sold in restaurants and hotels. Prime roasts and steaks are excellent for dry-heat cooking (i.e., roasting, broiling, and grilling).
Ā· Choice grade - is high quality, but has less marbling than Prime. Choice roasts and steaks from the loin and rib will be very tender, juicy, and flavorful and are, like Prime, suited to dry-heat cooking. Many of the less tender cuts, such as those from the rump, round, and blade chuck, can also be cooked with dry heat, but be careful not to overcook them. Using a meat thermometer takes the guesswork out of cooking and assures a safe internal temperature: 145 Ā° F is medium rare; 160 Ā° F, medium; and 170 Ā° F, well done.
Choice Grade is also subdivided further by Yield Grades.
Yield Grade 1 is the best.
Yield Grade 5 is the "Least" best.
Ā· Select grade - is very uniform in quality and normally leaner than the higher grades. It is fairly tender, but, because it has less marbling, it may lack some of the juiciness and flavor of the higher grades. Only the tender cuts (loin, rib, sirloin) should be cooked with dry heat. Other cuts should be marinated before cooking or cooked with moisture to obtain maximum tenderness and flavor.
Ā· Standard and Commercial grades ā frequently are sold as ungraded or as "store brand" meat.
Ā· Utility, Cutter, and Canner grades - are seldom, if ever, sold at retail but are used instead to make ground beef and processed products.
Prime grade - is produced from young, well-fed beef cattle. Only 2% of the beef in the U.S. is graded Prime. It has abundant marbling and is generally sold in restaurants and hotels. Prime roasts and steaks are excellent for dry-heat cooking (i.e., roasting, broiling, and grilling).
Ā· Choice grade - is high quality, but has less marbling than Prime. Choice roasts and steaks from the loin and rib will be very tender, juicy, and flavorful and are, like Prime, suited to dry-heat cooking. Many of the less tender cuts, such as those from the rump, round, and blade chuck, can also be cooked with dry heat, but be careful not to overcook them. Using a meat thermometer takes the guesswork out of cooking and assures a safe internal temperature: 145 Ā° F is medium rare; 160 Ā° F, medium; and 170 Ā° F, well done.
Choice Grade is also subdivided further by Yield Grades.
Yield Grade 1 is the best.
Yield Grade 5 is the "Least" best.
Ā· Select grade - is very uniform in quality and normally leaner than the higher grades. It is fairly tender, but, because it has less marbling, it may lack some of the juiciness and flavor of the higher grades. Only the tender cuts (loin, rib, sirloin) should be cooked with dry heat. Other cuts should be marinated before cooking or cooked with moisture to obtain maximum tenderness and flavor.
Ā· Standard and Commercial grades ā frequently are sold as ungraded or as "store brand" meat.
Ā· Utility, Cutter, and Canner grades - are seldom, if ever, sold at retail but are used instead to make ground beef and processed products.
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