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Old 03-04-2014, 06:05 PM   #11
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Rib Steaks
Man----- those look great! Do you know if they're prime, choice or what?
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Old 03-04-2014, 06:08 PM   #12
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Man----- those look great! Do you know if they're prime, choice or what?

Choice.
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Old 03-04-2014, 06:08 PM   #13
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I once bought a whole tenderloin at Costco. Never again. After I got it cleaned, it was over 1/3rd lost.
I learned a lesson that time.
Buy the trimmed tenderloin and pay the price.
I buy whole loins from Fareway and trim and cut them myself. They want to trim and cut them for you, but will charge the full price for the pretrimming, and keep the trimmings.
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Old 03-04-2014, 06:09 PM   #14
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Rib Steaks
I'm heading to S&P's for dinner....
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Old 03-04-2014, 06:10 PM   #15
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I'm heading to S&P's for dinner....
Looks like he has enough for all of us.....yipee!!
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Old 03-04-2014, 06:13 PM   #16
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I'm heading to S&P's for dinner....
Right behind ya!
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Old 03-04-2014, 06:18 PM   #17
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The problem is that we pay for all of that fat and we have to trim most of it off because the customer doesn't want that much. I can't believe how negative some people can be towards marbling and fat. I just have to shake my head sometimes. We save some for trim to add to the ground beef, but we can't use it all, so it goes in the garbage. Money down the drain...
There's a new, old-fashioned butcher shop that opened near us last month. On their website, they say they will render trimmed fat and sell the tallow. I wonder if there's a similar butcher in your area who might be willing to buy your trimmings. You could recover some of the cost that way.
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Old 03-04-2014, 06:28 PM   #18
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You could grind it and sell it as suet? At the right price you won't be left with any in the garbage.

I used to buy suet and render it down with peanut butter & wild bird seed and stuff it in logs for bird feed! Until the grocery chains got greedy and started charging double.

Same for beef marrow bones/soup bones.

ridiculous!!!!
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Old 03-04-2014, 06:28 PM   #19
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Having extra fat is fine with me. There is always a use for it.

What I don't like is paying the price per pound for it.

Trim it back when you want 7 or 8 $ a pound.

Just seems petty and cheap if they don't.
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Old 03-04-2014, 06:38 PM   #20
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The problem is that we pay for all of that fat and we have to trim most of it off because the customer doesn't want that much. I can't believe how negative some people can be towards marbling and fat. I just have to shake my head sometimes. We save some for trim to add to the ground beef, but we can't use it all, so it goes in the garbage. Money down the drain...

Maybe you are better off not eating beef. I'll probably die of a heart attack because of the amount I eat 'cus I get a deal on it.
I have a friend who says beef "dripping" (ie rendered beef fat) is THE best fat for frying chips/French fries.

Once upon a time every butcher had packs of beef dripping on sale but you rarely see it now. They made their own from the fat trimmings from the meat they sold.

They sold pork dripping too. It came in a tub with the fat at the top, floating on a layer of tasty pork jelly. It was a great treat on a cold winter's afternoon to sit in front of the fire, with our legs getting all mottled from the heat, toasting thick slices of bread and then slathering them with the jelly and dripping and lots of salt - Yum. A heart attack on bread!
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