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Old 08-27-2006, 01:59 PM   #11
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If you're set on vacuum packed then you should invest in a FoodSaver or similar machine. Like Andy said, vacuum packed does not guarantee anything except for the possibility that the steak will be a better quality AFTER being frozen. You can then buy good quality beef, portion it out, then freeze what you're not going to eat within 2-3 days using the FoodSaver.
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Old 08-27-2006, 02:33 PM   #12
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I buy the whole tenderloin at Costco and cut it up. Good Eats, AB, had a show on how to cut it, so I turn the tape on and cut away. Get several fillets, tenderloin roast and use the small pieces for strogganoff. It is around $10 per pound, but we think, well worth it. Sam's also has it.
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