Originally Posted by Demosthenes9
Nice score Bear.
Kroger finally had Boneless Ribeyes on sale so I was able to score @ $5.40lb again. Picked up 4 18LB loins in cryovac. Had one of them cut into steaks, left the other 3 in the cryo. Thought about pulling them out of the cryo and cutting them in half but decided against it.
Instead, I went another a Kroger that had 1/2 loins in cryo and picked up 4 6-8 pounders.
In total, just under 100 lbs sitting in the freezer.
Funniest thing is just a couple days later, someone decided that they absolutely wanted to have Ribeyes for dinner and here I am with 100lbs sitting frozen in a freezer. It was a start of a new sales week and Kroger had jacked the price of Ribeye's up to $8.99 per pound. No way I was going to pay that. I looked around the meat case and lo and behold, they had some small 5lb ribeye roasts left over from the week before and they were still priced at $5.40. So, I bought a 5lb one, took it home and cut a nice 1 1/4 Ribeye off of it and had a tasty dinner. Haven't decided what to do with the rest of it yet. Might have Ribeyes again later this week or might just freeze it.
Wow---That's really a haul !!!
That would have sucked to pay $8.99 when you have all that $5.40 stuff in the freezer.
If you haven't decided yet what to do with them, try following my "Smoked Prime Rib (My best ever)" step by step in my Signature, at the bottom of all of my posts. You'll never want them any other way again.
Originally Posted by worktogthr
That's quite a haul. One of my local supermarkets have had similar choice prime rib roasts on sale for 4.99/lb. for the last month or so. Almost as if that's the everyday price. I buy one every time I go in haha. Never thought of asking the butcher to separate the ribs for me but I will because I love beef ribs. When I get my roasts the ribs are partially cut and then tied back on to the roast. Curious as to why they do that.
Nice Job---$4.99 is what I paid for choice for years, until now.
They do that, because some think it tastes better with the ribs tied back on. I never found that to be the case. I like to make them separate, because I like my Prime Rib "Med-Rare", and I like my ribs done more, because of all the fat. Plus I can get the seasoning all the way around both the PR and the Ribs.