Puddy Posted June 26, 2006 Share Posted June 26, 2006 What's the deal with the price difference? The local meat market has NY Strip for $11.29/lb. If you buy an entire slab (15 lbs) it's $4.59/lb. I went for the slab cut 1 inch thick (yielded 14 steaks). Is there such a price difference because they weigh the steak while it's still a whole slab and a lot of weight disappears by the time it's sliced and packaged? Quote Link to comment Share on other sites More sharing options...
chiefjay Posted June 26, 2006 Share Posted June 26, 2006 What's the deal with the price difference? The local meat market has NY Strip for $11.29/lb. If you buy an entire slab (15 lbs) it's $4.59/lb. I went for the slab cut 1 inch thick (yielded 14 steaks). Is there such a price difference because they weigh the steak while it's still a whole slab and a lot of weight disappears by the time it's sliced and packaged? I thought it was $3.99 a pound by the slab? Jumbo's or Cattlemans. Quote Link to comment Share on other sites More sharing options...
Jimmy Neutron Posted June 26, 2006 Share Posted June 26, 2006 Labor and packaging. Quote Link to comment Share on other sites More sharing options...
Furd Posted June 26, 2006 Share Posted June 26, 2006 Labor and packaging. Exactly. You can probably buy an entire strip loin (or "slab") from the place that you buy your meat. Most places buy their beef by the box. The strip loin comes in its own bag. After you trim the ends up, you can cut the entire thing into steaks. Quote Link to comment Share on other sites More sharing options...
untateve Posted June 26, 2006 Share Posted June 26, 2006 How do you package the much meat [insert obvious joke here]. I'd like to get strip at $3-$5 per pound but I don't want to sacrifice flavor. Tell me, please. Then I may buy a slab after hurricane season ends. Quote Link to comment Share on other sites More sharing options...
Furd Posted June 26, 2006 Share Posted June 26, 2006 How do you package the much meat [insert obvious joke here]. I'd like to get strip at $3-$5 per pound but I don't want to sacrifice flavor. Tell me, please. Then I may buy a slab after hurricane season ends. Well, you can put a steak in the refrigerator for about three day. Wrap it in wax paper to allow air circulation. Any longer than that and you'll need to freeze it, and you don't want to do that. Quote Link to comment Share on other sites More sharing options...
Puddy Posted June 26, 2006 Author Share Posted June 26, 2006 How do you package the much meat [insert obvious joke here]. I'd like to get strip at $3-$5 per pound but I don't want to sacrifice flavor. Tell me, please. Then I may buy a slab after hurricane season ends. I just put those that I didn't cook today in freezer bags and in the deep freezer. I guess I'm sacrificing flavor but for $6.70/lb savings, I can't pass that up. Plus, wouldn't the BGE revive any taste lost Quote Link to comment Share on other sites More sharing options...
Puddy Posted June 26, 2006 Author Share Posted June 26, 2006 I thought it was $3.99 a pound by the slab? Jumbo's or Cattlemans. Jumbo's. Quote Link to comment Share on other sites More sharing options...
Puddy Posted June 26, 2006 Author Share Posted June 26, 2006 Any longer than that and you'll need to freeze it, and you don't want to do that. Well, I have 11 steaks that I either need to eat in the next two days or freeze. We are not big steak eaters as a family (although I love it, we have chicken most of the time). What are the big downsides of freezing steaks for later? Quote Link to comment Share on other sites More sharing options...
Furd Posted June 26, 2006 Share Posted June 26, 2006 Well, I have 11 steaks that I either need to eat in the next two days or freeze. We are not big steak eaters as a family (although I love it, we have chicken most of the time). What are the big downsides of freezing steaks for later? The predominant downside is that it dries out the beef. It also loses some flavor. Quote Link to comment Share on other sites More sharing options...
untateve Posted June 26, 2006 Share Posted June 26, 2006 Any longer than that and you'll need to freeze it, and you don't want to do that. That's what I thought. Therefore, I shall not buy slabs o' meat. Quote Link to comment Share on other sites More sharing options...
ElkGroveKnez Posted June 26, 2006 Share Posted June 26, 2006 If you have steaks left, package them in a vacuum sealed bag using on of those Vac-u-seal things, then freeze. It extends the shelflife in the freezer, cuts down on freezer burn Quote Link to comment Share on other sites More sharing options...
Puddy Posted June 26, 2006 Author Share Posted June 26, 2006 If you have steaks left, package them in a vacuum sealed bag using on of those Vac-u-seal things, then freeze. It extends the shelflife in the freezer, cuts down on freezer burn I do have the seal-a-meal and plan on using that to freeze each steak individually as the rest of the family doesn't want steak too often. Hopefully that will help some. Quote Link to comment Share on other sites More sharing options...
georgemoe Posted June 26, 2006 Share Posted June 26, 2006 I get the whole rib-eye at BJ's club all the time. At least 2/3 times a year. I cut thin steaks for the wife and moderate for myself. I yield about 18-20 steaks. I just use a double wrapping of stretch tite and then package those into ziploc freezer bags. I will not argue that flavor is being lost but I've had absolutely no problem with freezer burn. And they taste pretty darn good to me. I have a food saver but have not used it much for meat. If I needed to store some for a long time I might use it but it gets expensive. Quote Link to comment Share on other sites More sharing options...
Yukon Cornelius Posted June 27, 2006 Share Posted June 27, 2006 dont cut them in 1 inch think... at least 1 1/2 or 2 is better Quote Link to comment Share on other sites More sharing options...
Jimmy Neutron Posted June 27, 2006 Share Posted June 27, 2006 dont cut them in 1 inch think... at least 1 1/2 or 2 is better Wurd. My favorite is a filet that sits taller than it is around. Quote Link to comment Share on other sites More sharing options...
ChuckB Posted June 28, 2006 Share Posted June 28, 2006 Wurd. My favorite is a filet that sits taller than it is around. +1 Quote Link to comment Share on other sites More sharing options...
PantherDave Posted June 28, 2006 Share Posted June 28, 2006 It's pretty much been summed up, if it's just Mrs.PD and I-pre cut pay the $, if it's a cookout and I'm doing my locally famous steaks I buy the slab and cut'em at home, plus you can offer the preferred thickness. Quote Link to comment Share on other sites More sharing options...
Joe Cool Posted July 6, 2006 Share Posted July 6, 2006 Good info here, may have to buy a slab myself Quote Link to comment Share on other sites More sharing options...
Chief Dick Posted July 7, 2006 Share Posted July 7, 2006 For me personally, I wait until steaks drop in price, buy what I need for that night, and go nuts. Then, when steak prices go back up, I look for different cuts of meat, maybe thick pork chops, bone-in chicken breasts, or maybe some fish. Keeps the variety going and I don't waste money on meat that way. Basically I buy what I can eat in a day or two and just go back to the store. Now some things I will freeze, like boneless chicken breasts and such, and hamburger for pasta dishes. Quote Link to comment Share on other sites More sharing options...
Puddy Posted July 10, 2006 Author Share Posted July 10, 2006 (edited) I'm no steak snob, but I thawed out 3 of the strips today, marinated them in: Olive oil lemon juice sugar garlic soy sauce pepper teryaki sauce for about 6 hours and they were delicious. Tender, tasty and definitely worth saving over $6.00/lb by buying the slab. Now they've only been frozen for two weeks, so I'm not sure if it will be worse when I grill more later. Edited July 10, 2006 by Puddy Quote Link to comment Share on other sites More sharing options...
Furd Posted July 10, 2006 Share Posted July 10, 2006 marinated them After that, you really can't taste the meat anyway. Quote Link to comment Share on other sites More sharing options...
Puddy Posted July 10, 2006 Author Share Posted July 10, 2006 After that, you really can't taste the meat anyway. Well, whatever I tasted, tasted good. Quote Link to comment Share on other sites More sharing options...
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