Meyers Natural Prime Whole Beef Tenderloin

After the contempo success on my guide to buying beef at Costco, I decided to expand to other stores. I want people to be informed when information technology comes to purchasing steaks and roasts. With so many options out there information technology can be difficult to find what's a deal and where yous are overpaying. So I provide this guide to 1 of the biggest chains in my area - Meijer.

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Beef Type, Price
Apartment Cut Brisket, $half-dozen.19/lb
This cut requires long cooking fourth dimension. It's cracking for smoking or BBQ. It is the tiptop selection for making corn beefiness. To learn more about brisket check out this post.
Ribeye Steaks, $12.99/lb
1 of the most flavorful steaks does cost you a pretty penny. You can save 20 cents a pound if you buy the family unit pack.
Tenderloin Steaks, $19.99/lb
This is what many people telephone call Filet Mignon. I would recommend ownership a whole tenderloin and cut the steaks yourself as y'all can detect whole tenderloins at other stores (Costco or Hiller'due south for example) for much cheaper per pound
Top Sirloin, $7.99/lb
A cracking steak for the grill that doesn't price as much as a Ribeye or T-Bone. I recommend you attempt cooking them in your oven'due south broiler.
Flank Steak, $7.69/lb
I love to broil these things. They have a marinade improve than any other cut of beefiness I know.
Top Round Roast or Steak, $5.69/lb (for either)
This cut comes from the upper back part of the cow. It's tougher than the sirloin. It is as well lean. Dry cooking methods tend to dry this cut out. I would stick to moisture cooking methods with this cut.
Lesser Round Roast, $4.49/lb
Another tough slice of circular simply one that can be flavorful if you follow my cooking instructions.
Short Ribs, $v.29/lb
Practiced for stews and BBQ. I haven't worked a lot with them as fatty cuts of beef tend to give me heartburn. This is 1 of the few cuts I establish at Meijer that was cheaper than at Costco.
Eye of Round Roast, $four.69/lb
Makes for a inexpensive yet still flavorful roast when prepared properly. Take a moment to visit my post on how to cook this cut.
Chuckeye Roast, $4.99/lb
This is my go to cut for pot roast. It has the enough fat and information technology tasty when you dull cook it. One of my favorite pot roast recipes is my Moroccan Pot Roast.
Chuckeye Steak, $v.nineteen/lb
Basically a chuckeye roast cut into steaks. When treated correct these steaks can be grilled to perfection. I have a salt play a joke on for cooking these steaks that works out well.
Chuckeye Middle Middle Steak, $5.69/lb
This is the center portion of the chuck centre steak. This is the best of it. The problem with a chuckeye steak is you still end upward with some grizzly parts that I usually discard. With the center eye you can eat the whole matter without throwing any out. In the finish despite the college cost information technology might exist still a improve deal if you are simply going to grill it.
Oxtails, $five.89/lb
Non a lot of meat but a lot of bulky flavor. I like to use them to enhances beefiness broths like the one I used when I made Ina Garten's Rich Beef Barley Soup.
Skirt Steak, $6.19/lb
This is the cut to use when making Mexican dishes similar Fajitas.
Ball Tip Steak, $v.69/lb
A cheap steak cut coming from the loin. A pop cut in Michigan. It can be grilled or braised. I would recommend marinating earlier grilling though.
Beef Shank, $4.29/lb
Just as the oxtails - shanks as well works well for broth making. It is a lean cut often used to make lean basis beef. If you lot are going to swallow it braising is your just option as it is as well tough for any other cooking method.
Superlative Loin Steak, $12.99/lb
A boneless cut that comes from the acme of the short loin fundamental. Nearly places telephone call it a New York Strip steak. Meijer calls it a Top Loin which is more than descriptive to what it is. Other people phone call it a Kansas City Steak or a Strip Loin Steak.
T-Os Steak, $12.99/lb
A os-in steak with a bone that looks like a "T". It has a little piece of tenderloin on one side.
Porterhouse Steak, $12.99/lb
If I am going to pay the aforementioned price for a T-Bone and a Porterhouse I would go Porterhouse every time. The real difference in the cut is how much tenderloin is there. Porterhouse have a greater bargain of the tenderloin on the right side of the bone.
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I really don't buy a lot of meat at Meijer. Their meat isn't the best quality. Their prices are to a higher place those of Costco on every single cut they both had, minus one. They practise accept sales that will save you lot money, so if it's a adept sale I would purchase something there. Otherwise I await elsewhere for my beefiness.

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Source: https://www.eatlikenoone.com/price-guide-to-buying-beef-at-meijer.htm

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