Inflation here? gas/grocery prices just continue to climb (3 Viewers)

[Mr. Blue Sky]

Oddly, i have seen on multiple occasions $40k, $50k and $60k Rolexes at Costco, but that seems like more of a status/flex thing to have in your store and maybe once a year someone buys one… but im telling you (and i should have taken a picture of the freezer case)- there were TONS of these $200.00 steaks stacked up, like several dozen of them at least.. and i gotta think it’s someone’s job to not order that many unless theyre fairly confident they are going to sell.. So who knows.

 

[buzd]

Oddly, i have seen on multiple occasions $40k, $50k and $60k Rolexes at Costco, but that seems like more of a status/flex thing to have in your store and maybe once a year someone buys one… but im telling you (and i should have taken a picture of the freezer case)- there were TONS of these $200.00 steaks stacked up, like several dozen of them at least.. and i gotta think it’s someone’s job to not order that many unless theyre fairly confident they are going to sell.. So who knows.

A5 is pretty rare and is a special treat. It will sell.

 

[efil4stnias]

Uh, so im not sure what these cost pre-Covid.. but i cant imagine many people dropping over two bills for a coupla steaks, no matter how good they taste


Seen this morning at my local Costco



.

look at all that marbling - ohhhhhhhhhhh man.

 

[Eeyore]

Oddly, i have seen on multiple occasions $40k, $50k and $60k Rolexes at Costco, but that seems like more of a status/flex thing to have in your store and maybe once a year someone buys one… but im telling you (and i should have taken a picture of the freezer case)- there were TONS of these $200.00 steaks stacked up, like several dozen of them at least.. and i gotta think it’s someone’s job to not order that many unless theyre fairly confident they are going to sell.. So who knows.

If I had a gathering of people who would be willing to eat rare beef I'd buy them. Unfortunately, most of the people in my life won't eat it rare and I wouldn't destroy a steak like that by cooking it further.

 

[efil4stnias]

So something we buy all the time- Bryan 1lb beef sausage pack.

Normally $3.29-99 - depending on store. Sunday....$5.99 at Winn Dixie. Wife drove to Rouses to find them for $3.99.

But an indication that things still keep climbing. Bill was $237 and i think just a week or two ago was $210. But this trip had some ground beef and chicken. 1lb of beef was $10. Usually 7-8 bucks.

 

[buzd]

If I had a gathering of people who would be willing to eat rare beef I'd buy them. Unfortunately, most of the people in my life won't eat it rare and I wouldn't destroy a steak like that by cooking it further.

You don't really want A5 to be super-rare, because you want the fat to at least get soft all the way through. You're really melting fat more than cooking it (and the amount of fat to render will prevent it from overcooking anyway). I'm not saying scorch it, but at least towards med-rare, but not all the way.

 

[efil4stnias]

You don't really want A5 to be super-rare, because you want the fat to at least get soft all the way through. You're really melting fat more than cooking it (and the amount of fat to render will prevent it from overcooking anyway). I'm not saying scorch it, but at least towards med-rare, but not all the way.

its a flavor EXPLOSION

ddddddddddaaaaaayum im hungry

 

[Saint_Ward]

That's actually not a bad price for A5. And it's difficult to eat more than 4 ounces, because of the fat content, so that would potentially feed 8 people. Extravagant? Yes. But an indication of inflation? No.

Can you believe the price of a Lamborghini?!? Inflation!

 

[Eeyore]

You don't really want A5 to be super-rare, because you want the fat to at least get soft all the way through. You're really melting fat more than cooking it (and the amount of fat to render will prevent it from overcooking anyway). I'm not saying scorch it, but at least towards med-rare, but not all the way.

Good to know, thanks.

 

[Complex Kid]

I just want to have enough money in my account to comfortably buy Beef Jerky, and yall buying $200 steaks? sheesh...

You can afford beef jerky!?! Get a load of Richie Rich over here!

 

[bigdaddysaints]

You can afford beef jerky!?! Get a load of Richie Rich over here!

key word was want

 

[Mr. Blue Sky]

I thought i had seen a lot in my life.. and not much surprises me anymore.. but i honestly, sincerely did not realize that we live in a world where people eat $100+ steaks, and actually consider them to be a ‘decent value’ at that price.. not making a judgement at all, since some people would probably look askew at me if they knew what ive paid in my life for certain football tickets, suite passes, parking passes, etc.. but i just did not realize that a $100+ steak was an actual thing, especially if not dining in a fine restaurant with trimmings and wine… Now i know.

 

[efil4stnias]

I thought i had seen a lot in my life.. and not much surprises me anymore.. but i honestly, sincerely did not realize that we live in a world where people eat $100+ steaks, and actually consider them to be a ‘decent value’ at that price.. not making a judgement at all, since some people would probably look askew at me if they knew what ive paid in my life for certain football tickets, suite passes, parking passes, etc.. but i just did not realize that a $100+ steak was an actual thing, especially if not dining in a fine restaurant with trimmings and wine… Now i know.

ur gonna sit on that TSLA til you die aint cha?

Sell a share and TREAT URSELF maaaan.

btw...the few times i had waygu it was not on my dime ( i love industry conventions lol )

 

[Brennan77]

You don't really want A5 to be super-rare, because you want the fat to at least get soft all the way through. You're really melting fat more than cooking it (and the amount of fat to render will prevent it from overcooking anyway). I'm not saying scorch it, but at least towards med-rare, but not all the way.

So true. Even if you're dealing with a good prime cut, rare is often not warm enough to melt the fat, which results in a chewy steak.

 

[dtc]

So true. Even if you're dealing with a good prime cut, rare is often not warm enough to melt the fat, which results in a chewy steak.

Best way to do the Wagyu is to sous vide at 125 for half an hour then let it come to room temp and dry it/salt it. Sear it on as hot a pan as you can get it and serve MR at 135. It's too much fat for a big steak sized portion, but a little bite or two is good.

I'd rather have a 1.5" thick choice strip for 15 though.