Can we take a brief turkey time-out and talk about beef instead? Here’s the deal – the boys and I have developed a routine when it comes to meals – Tuesday nights are generally simple, Thursdays seem to have evolved into cleaning out the fridge leftover smorgasbords, Fridays are take-out (or worse) and Saturdays we eat something kind of
pricey special. The past two Saturdays, we’ve had beef, tenderloin one week, brisket the other. Let me share some details.
Week one, I stopped at the Slingerlands Shop Rite and cruised their meat aisles. There’s something about their displays or the lighting that makes everything look really good to me and the whole tenderloins caught my eye. I initially didn’t realize that the price on the package didn’t reflect the sale price of $4.99 a pound. Once I did the math, I decided to grab one and have it sliced into 1″ filets.
I paid around $18 for this package and ended up tossing three uncooked steaks into the freezer for another night. To prepare the steaks, I brought the beef up to room temperature by letting it rest on the counter for about an hour prior to seasoning it with salt and pepper and throwing it on a hot gas grill. I grilled it for about 10 minutes total time, flipping once. I also built 10 minutes into the dinner plan to let the beef rest, post-grilling. Here’s what we brought to the table.
We were very pleased with meal – the beef was super tender and delicious. Well worth the price I paid, beyond a doubt. Week two, I went with a different cut of beef (brisket) and a different grocery chain – Price Chopper. I want to make it clear that I know very little about beef – what part of the cow it comes from and whatnot. I liken my beef knowledge to my wine knowledge – if I like it, it’s good. For the record, I’m a fan of brisket and I’ve prepared it a number of times. After picking up a 3.5 lb. brisket (on sale for $5.99 a lb, I think) from the Slingerlands’ Chopper, I went with an uber simple recipe. I love slow cooking dinner in the oven all afternoon while I’m off doing other things and my house smelled amazing.
Like I said, I’ve made brisket before and I don’t know jack about meat. That being said…I was a bit disappointed. I don’t know if the butcher trimmed too much fat off, but it was kind of dry and not as flavorful as I expected. Considering this meal cost more ($21) than the tenderloin, I’d be more inclined to buy “splurge-y” cuts of meat at Shop Rite than Price Chopper. In a perfect world, I’d get my butt to Falvo’s, but, perhaps you’ve noticed we don’t live in a perfect world.
Obviously, this is only a single comparison, but I’m wondering what your experience has been. Where are you spending your meat money??