For Those Who Like to Complain about High Prices

On sale now through COSTCO USA - a real deal!

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This 8lb (minimum weight) Prime Rib is now $100 off the regular price of $399.99. Yes folks - that is a regular price of $50USD per pound!

http://www.costco.com/Browse/Product.aspx?Prodid=11704137&cm_mmc=BCEmail_CyberMonday2011-_-FOCUS-_-9-_-Item

http://www.costco.com/Browse/Product.aspx?Prodid=11327406

WITHOUT the Bone in!
USDA Choice
Prime Rib Roasts
Two - 4 lb. Minimum
8 lbs. total minimum weight
Each roast serves roughly 6-8 people
Ships uncooked & frozen via UPS 2nd Day Air
Price per pound with shipping included: $14.37

Can you find prime rib here in Ajijic?

SunsetKid wrote:Can you find prime rib here in Ajijic?

I just drove past one on the Careterra...

Hmmmm, was planning on a standing rib roast from Costco for Christmas dinner, just where was that one on the carretera Hocks?

raqueteer wrote:Hmmmm, was planning on a standing rib roast from Costco for Christmas dinner, just where was that one on the carretera Hocks?

Standing in the ditch

Hows about a "dusty chicken" for Christmas?

the problem with Yankee Thanksgiving is it's in November... Canucks... as you know, do er up in October...

so come Christmas time .... we're ready for Turkey again ...

maybe this should go on shopping in mexico topic? good price.

arbon wrote:http://www.costco.com/Browse/Product.aspx?Prodid=11327406

WITHOUT the Bone in!
USDA Choice
Prime Rib Roasts
Price per pound with shipping included: $14.37

A USDA grade "choice" prime rib is a true oxymoron that could only be expressed by a Canadian pig farmer.

There would, of course, be no USDA graded prime beef of any kind in Mexico as the USDA does not hold sway here and the standards assigned by any Mexican governmental grading agency, if even such an agency exists and is honestly managed, that agency would never be able to locate any beef produced in the country even remotely qualifying as "prime" in accordance with the U.S. standards designating "prime rib".

That is not to say one cannot get great beef here but, as in France, people hereabouts do not favor excessively fat larded beef cuts but somewhat tougher and more sublimely flavored and (I might add) often healthier lean cuts for their meals featuring beef.

Dawg has never tasted a better steak than when indulging in a chewy but extraordinarily flavorful "steak pomme frites" in Paris or a well-prepared "meat in its own juice" in Guadalajara but they ain´t no "prime" beef in any of that so the first thing you must learn is that what is good is, (#1), according to where you are and, (#2), whether you have the ability to discern that adequacy in accordance with universally applied contemporary culinary standards while relatively sober. After all, the best hamburger Dawg ever ingested came after an overindulgence in Scotch Whiskey - I just can´t remember where I ate the damn thing. I do believe it was in Downtown Birmingham, Alabama circa 1963.

Grading is covered:
"There are significant differences between the USDA beef grading system and the Japanese grading system. The USDA doesnt currently have classifications for beef with highly abundant marbling from Wagyu cattle. Japans beef marbling score has a range of 1-12, referred to as the BMI score. On the Japanese grading system, American choice graded beef would typically receive a BMI score between 2 and 4 and American Prime beef would usually have a BMI score of 5-6.

This very exclusive and rarely found roast has a BMI score of 8 or higher! A score of 8+ in Japan could qualify it in the elite category of Grade 5, the highest beef grade awarded in the world. Only a small percentage of all Pure Wagyu Beef qualifies for the exclusive 8+ BMI grade."

CheenaGringo wrote:Grading is covered:
"There are significant differences between the USDA beef grading system and the Japanese grading system. The USDA doesnt currently have classifications for beef with highly abundant marbling from Wagyu cattle. Japans beef marbling score has a range of 1-12, referred to as the BMI score. On the Japanese grading system, American choice graded beef would typically receive a BMI score between 2 and 4 and American Prime beef would usually have a BMI score of 5-6.

This very exclusive and rarely found roast has a BMI score of 8 or higher! A score of 8+ in Japan could qualify it in the elite category of Grade 5, the highest beef grade awarded in the world. Only a small percentage of all Pure Wagyu Beef qualifies for the exclusive 8+ BMI grade."

japan....lol...snork...

those fellas eat seaweed and monkey brains... what the hell do they know about beef....

ya want beef... high prairie alberta.... they know beef... then send the shit they don't want to france and japan

"The secret of good cowboy cooking is appetite". Which would explain some things. Not all.

japan....lol...snork...

those fellas eat seaweed and monkey brains... what the hell do they know about beef....

ya want beef... high prairie alberta.... they know beef... then send the shit they don't want to france and japan[/quote]


Ever heard of Kobe beef Hocks? That's what Neil was describing.

http://en.wikipedia.org/wiki/Kobe_beef


Massaged, given beer etc, it's way the hell better than Alberta beef, which is also very good beef, just not this good. VERY EXPENSIVE!

I just got back from The Wal-mart where I purchased some fine 1" Rib Eyes ... and I plan on cook'n em up and presenting them to one of the members on this board.... maybe sometime later they can critique my little dish...

preparation is the trick... that and of course reasonably good quality ingredients...

I know some folks who could prepare you a course of Road Kill and plenty here wouldn't know the difference

The dude in the exposed pink thong underwear at 1.24 on the vid. That'd be Hocks for sure!!!!!

Looking for Kobe beef no doubt.

[quote="hockables"]I just got back from The Wal-mart where I purchased some fine 1" Rib Eyes ... and I plan on cook'n em up and presenting them to one of the members on this board.... maybe sometime later they can critique my little dish...

preparation is the trick... that and of course reasonably good quality ingredients...

I know some folks who could prepare you a course of Road Kill and plenty here wouldn't know the difference [/quote]

Ah, yes. Canadian road kill. Prime grade moose with stagecoach wheel track tenderizer to accompany the month-old poutine prepared by mama back in Quebec to keep sonny and the sled dogs nourished while hunting ferocious arctic bat squirrels . Better than that hot iron up the ass the French were offering that led our Acadian friends to the frozen tundra as an alternative.

not ta change the subject or anything... cause ya'll know I'de never try sumthin like that...

but. I always wanted to get to Louisiana ta get me a pail o crawdads... hmmm... some day!!

Are you trying to tell us they don't have the best of those in Alberta?

well if'n U turned up some rocks in the creek U probably could find em...

but we would need some toothless backwater inbred sumbitch ta cook em...

what the hell do U have in Arizona ... cactus... I hear ya'll just about done in all the Armadillos ...

how many different ways are there ta cook a cactus...

here I was talking all heartfelt an all, about the poor displaced fellas from Acadia...

This thread is so........funny!!!..as I spew cafe all over my desk... lololol.....

Apparently geography isn't a strong suit for those from Alberta. New Mexico does not equal Arizona. Map below for Hock's education:
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Since Hocks refers to cactus, he is correct in reference to Arizona:
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As for armadillos, they are more native to Texas where road kill is considered a delicacy:
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By the way, the area immediately south of New Mexico is Mexico! End of today's lesson!

I ran outta paste... so I'm not gonna show Neil the Map Of Saskatchewan ... right next door to the folks in Alberta...

Evidently Neil thinks for one to speak of a place... one must be from that place... :)

Neil is right about one thing...and I'm sure the folks in Arizona will agree...N.Mecico does not equal Arizona.... lol... snork





Right in the Heart Of Canada....
and Immediately North of here is ..er.... Canada

Well, now let´s see which group of immigrants were the brightest. The Acadians settled in the frozen tundra of Quebec to feast on Poutine and the God- forsaken, snake infested swamps of Louisiana to subsist on crawdads. The Chinese Gringos ended up in Phoenix wannabe Albuquerque to dine on greasy green chile burgers alongside old Highway 66 and this Scot/English half breed left the kudzu patch known as South Alabama where a couple of generations of his ancestors settled for the Haight Ashbury circa 1967 to subsist on weed, LSD and In-&-Out Burgers with extra dry martinis. I vote for The Dawg.