19 June 2012


Believe it or not there was a time when beef did not come in shrink wrapped styrene trays. One actually went to a butcher and if you did not see what you wanted in the case your butcher would custom cut your order whilst you waited.

Sadly, the local butcher has pretty much gone the way of the dodo bird and the quality of beef in most super markets is pretty grim. Where the quality is good the price is usually so high it will give you a nose bleed. There is a place where you can get the best of quality and price and that is at Costco. Costco beef is as good or better than any place I know of and we all know the prices are the best generally available. I could have called this article just getting the best out of your beef but I don't buy my beef anywhere else. No matter how you prepare your meat you have to start with the best quality to get the best experience.

I learned about Costco beef from my father. My father knew beef. Born in 1913, raised on a cattle ranch and a self taught gourmet cook he knew more about barbequing than anyone I have ever known. When the independent grocer he had traded with for years went belly up he was at a loss as to where to find good quality meat. He discovered Costco. My father liked a good deal as well as the next fellow but when it came to his beef cost was not the issue. He bot his beef at Costco because he felt it was the best around. He passed that on to me and I have been a Costco beef buyer ever since.

He also taught me how to make it even better. Back in the old days a butcher used to age his beef by hanging it in the cooler for a number of days before selling it. Today things move so fast through the distribution channels, beef never really gets a chance to rest and age. Aging meat makes all the difference in the world. The meat gets more flavorful and tender. So, here's the trick to getting the most from your Costco beef. After you get it home let it sit in the refrigerator for four or five days before using or freezing. If the meat turns a little dark red around the edges that is not bad meat. It's just the effects of oxygen.

If you've not ever done this and are an avid meat eater, such as myself, you should give this a try. I think you will be glad you did.

©Kinsey Barnard

1 comment:

Anonymous said...

We used to hang our deer and elk for about a week before butchering, so
this is good advice.. I agree about Costco too. We buy most of our
groceries there.