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Old 06-28-2016, 05:07 PM
 
Location: Smoky Mountains
43 posts, read 34,272 times
Reputation: 48

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Thanks for jumping back in here, historyfan. I believe your point is you have shopped the local meat shops and they do not appear to offer Prime grade. The fact Costco even offers it is a testament to how well their store must be managed, and how loyal their following appears to be judging by your remarks. With my taste for fat there is a distinct possibility the grass-fed beef will not have much of it. If so I will be hitting Costco's door for some good steak in the next day or so.

I like my steak cooked medium-rare under a broiler, seasoned with Lysanders, an all natural meat rub for beef and then finished with a little bit of black pepper once it is on the plate. I'll be cooking over a charcoal fire and that's OK since I like a smoky favor too. Help me a little more here and comment on the amount of fat one would typically find on the outside edge of Costco's NY strips. Can you recall its color? The NY strip is one of my favorites, but the Porterhouse is my all-time most favorite cut. Do you recall what other cuts are Prime grade? Thanks for your help.
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Old 06-28-2016, 06:18 PM
 
Location: Smoky Mountains
43 posts, read 34,272 times
Reputation: 48
Whoa, Nellie! Kobe beef is being sold in posh American restaurants every day yet there is essentially no Kobe beef being imported from Japan. That Forbes article is a real eye-opener for me since I believed the bulk of the upper class criminals in America were to be found in legislative offices of Washington, D.C., the state capitols, law offices, or in bank buildings. I suppose the kitchens of the fancy restaurants in America should also be put on my list now.


Thanks, Senah that was a good find.
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Old 06-28-2016, 08:43 PM
 
1,609 posts, read 2,951,214 times
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Heebs Meat. Can't be beat. Now who remembers that slogan eh?
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Old 06-29-2016, 01:37 PM
 
4,115 posts, read 3,455,418 times
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I thought there were some extra Costco New Yorks in the freezer I could measure the fat trim, but no. We only have some local steaks for kabobs on hand.

*The marbling is the important part to me and that is result of cattle breeding selection then finishing program. Color is mostly result of protein content of feed, darker red higher protein content.

Talk to the meat counter butchers at Costco, they have been very helpful & very accommodating in my experience. There is more meat supply in the back.

Fyi--
Just speculation but the Wagyu beef offered in MT might be result of the common practice in Eastern MT of using Wagyu semen on first calving females (heifers) on whatever breed the rancher has (probably Angus). The 1/2 Wagyu calves have smaller birthweight/easier calving due to shorter gestation period...those calves also bring higher price per pound at sale time; but they are a lighter weight.

Maybe someone(s) is finishing them in state. I'd be interested in purchasing that product.

Cooking
I only grill over charcoal on a barrel shaped grill smoker. My method is throw steaks on well greyed charcoal grill, heavily shake on exposed side Jim Baldridge's, shut lid & all vents to allow heavy smoking, grill until desired doneness (mine Medium Rare & Rare) at completion, flip steaks (excess seasoning falls off), hit the exposed not seasoned now cooked side with Worcheshire sauce, shut grill, finish grilling, pull steaks & let rest for 10 before cutting in to. Sometimes float a pat or two of butter on top.
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Old 06-29-2016, 08:29 PM
 
Location: Smoky Mountains
43 posts, read 34,272 times
Reputation: 48
Hi, Ms. Christina!!! Thanks for contributing here. It's wonderful to have experienced folks, like yourself, respond to my silly quest and help me find where I can buy the best fresh, most flavorful, and most tender beef steak in the Bozeman area. I looked at Heebs website and it looks to be a nice friendly store. Wish they would expand on all the cuts of beef steak they offer to help a guy decide if it's worth the effort to drop-in to their store. Oh well, once I get into the area I can check out what they offer and see if their slogan is for real!!!


By the way, Ms. Christina what is your favorite cut of beef? Assuming you are a meat lover!
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Old 06-29-2016, 10:51 PM
 
Location: Smoky Mountains
43 posts, read 34,272 times
Reputation: 48
Hey, historyfan!!! I love your cooking method! High heat, heavy smoking time, good seasoning, and a little resting time to keep the juices in. My favorite sides are either creamed or twice baked potatoes, and either steamed asparagus or early green peas. All the best backyard cooking kudos to you!!!

You certainly are correct about breeding being an important factor, and you have a good handle on other factors that are so important. Allow me to go on a rant here to tell a little more about my grandfather. He never bred cattle. Instead, he bought feeder calves at auction that appeared to him to have the best characteristics of a well bred calf. He favored a Hereford over other breeds for its good weight gain on grass and grain that led to their larger size, and a high yield. Plus he had a finishing program (details are being withheld) that resulted in beef better than Prime, no exaggeration. To this day it is rare, no pun intended, to have steak that even comes close to what his product was in terms of tenderness and flavor. Well, to be fair my brother has come close with a few of his own calves, but we both agree they fall a little short of my grandfather's efforts. However, in the hope that someone is producing beef that would rival what my grandfather achieved, I am putting out some feelers with regard to local Montana ranchers who may be raising Wagyu cattle in the area, and/or a hybrid like you mentioned, and who has a good finishing program, and who will sell the product fresh, not frozen, to a yokel like me. If that happens I will give you a shout!
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Old 07-23-2016, 03:14 PM
 
Location: Smoky Mountains
43 posts, read 34,272 times
Reputation: 48
Okay!!! I did receive a response from a local Montana rancher who is raising part Wagyu cattle in the area. They are willing to sell some fresh product, not frozen, to an out-of-state yokel like me.


If there are any interested folks reading this post who would like to meet-up with me and have an informal cookout then post here, or send me a PM. I am supplying the beef steak of course, and it would benefit me to get some other opinions and also meet some folks.


I am hoping to find a neighborhood park that allows outdoor cooking. I remember Lindley Park was a nice place, but can not remember if it would be suitable for a cook-out. I figure the statue of Malcolm Story atop his horse is still there, right? Any suggestions are welcomed.
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Old 08-01-2016, 08:04 AM
 
Location: San Francisco
1,340 posts, read 1,005,019 times
Reputation: 430
So there are many Costcos spread out through Montana?
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Old 08-01-2016, 08:05 AM
 
Location: San Francisco
1,340 posts, read 1,005,019 times
Reputation: 430
Omaha Steaks taste good has anyone h ere tried those?
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Old 08-01-2016, 08:24 AM
 
4,115 posts, read 3,455,418 times
Reputation: 8202
Quote:
Originally Posted by nowhereman427 View Post
So there are many Costcos spread out through Montana?
Kalispell, Missoula, Helena, Bozeman, Billings.
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