I just found your channel and I find your videos so interesting and educational. I’ve been getting into butchery in my free time and have been finding ways to get the most out of my Costco runs. Your channel seems relatively new but I want you to know to keep doing what you’re doing 👍
Another bargain in salmon is to get a whole fish w/head on in an Asian fish market section. Cut the head off just behind the gills, cut the tail section off in about 4" to get a nice meaty chunk , cut off the fins & then you can cut salmon steaks about 1-1/4" thick, etc... Or if you wish, make each side into a filet of salmon to bake in a pastry case for the special party dish -- Salmon Wellington or Salmon en coulibiac (Russian spices)!!
i tried that once. it did not go well as i apparently did not have the skills to remove _all_ the bones. that was a short & painful meal that unfort got dumped in the trash. ill pay the extra to have it cleaned. great idea for those who can handle the work though!
Kroger in Atlanta has beef deals here and there. Had ribeye roast for 7.99/lb a couple of weeks ago, worked out to about $10 per inch and a half thick ribeye.
One thing to remember about the Sam's salmon. Skin on is cheaper. But..wild sockeye is good, but it has to be cooked thoroughly as it parasites are not unknown (that's why salmon sushi was never a thing until farm raised Atlantic salmon came along). I buy the pork tenderloins and loins, as well those prime briskets!
The price on the USDA Prime sirloins is hard to beat. A staple for our family. Also, pork tender prices seem under the radar for such a great, versatile cut of protein. Your PSA portion of the video will save lives.
of course, the problem with those whole briskets is that a huge percentage of it is fat, so I don't think they're great bang for the buck, but Kroger sometimes has them 1.99/lb, but I think I saw them 2.99/lb a week or two ago. 2.99 is about as high as I'd go considering how much of it is fat. And it takes the layperson a really long time to trim it up in a useful way.
@@miks301 certainly doing more with it and having a good grinder get the most out of it. It took my kitchen-aid attachment probably an hour plus just to grind up the point. If it gets back to 1.99, I'll be really tempted.
Had my first Sam’s club experience this weekend. I liked it and definitely will be back in probably a month or so and mainly for the meats. I think the prices were good. Also the sauces and seasonings were a good deal. My favorite was the eggs. I got 24 cage free eggs for $4! I was excited about that lol
Just went today, and caught a Prime Brisket deeply marked down to less than the price of Choice. I grabbed it. The only thing I could see was wrong with it was that the vacuum packing had lost its seal, but nothing else. I’ve laid it out in the freezer and will re-vacuum seal the whole thing. I wish pork butts would come back down. They’re still around $2 a pound instead of $1 like they used to be. I love to smoke a butt on my Oklahoma Joe stick burner for about 8 hours then leave it in the oven for another 8 hours. Pull it, get rid of any fat, mix the juices with some of my rub, and ladle it back on the pulled pork. Everyone raves about it.
Good commentary here. First, the difference between Atlantic farm raised and wild caught salmon (sockeye most common). I see people talk about loading up a prepared salmon with all manner of topping to add flavor. I know they're using Atlantic farm raised. Wild caught has much more innate flavor that only a bit of salt, pepper, and maybe a bit of soy sauce and you have a beautifully flavorful serving. Along the lines of your commentary about getting a Porterhouse at T-bone, shopping for ribeye is similar. Many folks have learned to watch for the best marbling options they see, but many haven't learned yet how to pick the steaks on offer that have a larger spinalis portion. Same thinking as your larger tenderloin section of the Porterhouse.
*farmed atlantic is just disgusting.* *if you can afford salmon you can spend a little xtra & get the higher quality wild caught sockeye! and youre right.. it doesnt need 'flavor' added.. just some basic seasoning & some crispy ass skin served with lots of butter & lemon (keto)! heaven* *(i do have to admit that i eat & LOVE (cotscos) smoked salmon, which i know is farm raised atlantic. but i cant help it... i just dont like the taste of sockeye when its smoked. it doesdnt hit the same. im just hoping the curing/smoking process kills off some of the nasties!)*
eating carnivore I only eat meat :) so find the higher membership and go early just buying whats on sale :) for brisket, Costco is the better store :) but for chuck and some other cuts I like Sams I do think the Ribeyes from Costco are much better tasting and quality though
I love top sirloin. Not a big fan of pork tenderloin but love pork loin and pork shoulder which are both bargains in Oregon. We don't have Sam's but we do have Costco and Walmart as well as the chef store.
Steaks are laughably overpriced at sams. I am not paying 14.00 for ribeye at a discount warehouse. Winn Dixie runs deals all the time on weekends you can often get ribeyes for like 8.99 a pound. Winn Dixie steaks are beyond solid. Just wait. Often sockeye will have a 7.00 off for the whole package.
Costco has had sirloin cap (picanha) for 5.99/lb. Learn how to cut and cook that correctly and it’s better than the majority of steaks twice the price. It’s about ~45$ per package (2). And it’s enough for 4 adults and kids with leftovers. (My kids are small at least)
Not at all, it is quite common actually. Here in Montreal we often see it on special, along with Canadian salmon, and the Chilean fish is usually a dollar a pound cheaper or so.
Are the knives they sell in the restaurant supply section such as Member's Mark 7" Santoku Slicing Knife with Non-Slip Handle (2 pk.) and 6" Boning and Utility Knife Set (2 pk.) very good quality at Sam's and also Costco Business Center???
Sam's is good for meat. But COSTCO is far superior with many more choices, especially if you are looking for a slab. A New York Strip slab is about 15lbs at under $10 a pound at COSTCO. I can make 14 steaks out of that. A bargain!! But both do provide good value.
I never realized that things like salmon and steak were so much more expensive in the US than here in Canada. I picked up some wild caught Atlantic salmon last week for $7.99/lb. I paid the same price recently for Rib steak and NY Strip sirloin, either cut in steaks or as a roast. And that is in CANADIAN dollars, here in Montreal. At your everyday grocery stores, not Costco or other club stores.
@@dtla5052 I’m not kidding!!! They had a 3 pack of ribeyes 1inch thick choice cut for like 45 at my Sam’s. But when I went to the Walmart next door the exact same cut and size was $20 for 2
My local Sams club has gone up $0.50 a lb on all their meats and pork just this past week. May not sound like a lot, but it will add up quickly if buying in bulk.
*i dont do sams, i do costco.* *sadly, i will **_NEVER_** buy their pre-cut steaks (except the filet) since they still engage in the disgusting practice of 'blade tenderizing' all steaks.* *whats the problem? the hundreds of 'blades' punching into the meat to tenderize it is also pushing any bacteria on the outside right through the entire steak! **_why would they do this?!_* *so, unless you cook your steak well, youre at risk of food poisoning. no thanks costco... i prefer a steak med rare... **_NOT_** like shoe leather! **_DO BETTER COSTCO!_*
@@tiara424777 *sure! trying to get the word out to as many people as possible for more than a couple years now!* *the **_only_** way they are going to stop this practice is if the consumer demands it.* *_EVERY_** time i go to costco, i call an employee in the meat dept over and ask **_in my loudest voice: WHY ARE YOU RUINING THESE EXPENSIVE PRIME STEAKS BY BLADE TENDERIZING THEM?!'_* *I make sure **_everyone_** within 100ft hears the convo. many times a manager will come over & ill go through it all over again with them!* *ive had people put back the steaks in their cart & thank me for letting them know. good deed done! & nasty looks from the employees. tough shit!* *CHANGE YOUR WAYS COSTCO!*
Walmart does the same thing with their beef. The label always warns that it was 'mechanically tenderized' and that should be taken into consideration when cooking.
@@barcham *ok with walmart it doesnt surprise me. it still **_disgusts_** me, but doesnt shock me. theyre not exactly known for the best meats.* *costco harps on the quality of their meat section. it **_is_** outstanding. shame i have to avoid whole sections because their dangerous practices could kill me.* *cut to me buying whole cuts and making my own steaks. AND shaming them for it along the way!*
@@FranklySpeaking. Actually, Walmart is known for the quality of their beef, at least in Canada. All the beef they sell is AAA Angus, which is about as high as it goes in a grocery store. If you want better quality, you will have to go to a high-end butcher shop. I have never had any complaints about the quality of the beef I have gotten at Walmart. That being said, I usually buy my steaks at one of two butcher shops in Montreal, not at a regular grocer. By the way... if you use Parmigiano Reggiana cheese, the real thing imported from Italy, not the fake stuff, the best for your dollar that you will find is the Walmart house brand, which is aged a minimum 24 months and is at least a third cheaper than anything you will find anywhere else. Again, this is in Canada. Can't speak for what is available in the US.
Where were the deals and discounts? I can read prices per pound myself at the grocery store. Your titled implied that we might learn something. To be honest, this video was totally pointless. Save money by spending $.50 more per pound on prime brisket? What?
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