Refrigerate bulk meat for 3–5 days in the coldest part of your fridge, or freeze in vacuum-sealed portions for up to 12 months. Thaw overnight in the refrigerator before cooking.
Choose USDA Choice for everyday cooking or USDA Prime for premium cuts like ribeye and brisket if available. Prime offers better marbling and tenderness.
A whole boneless ribeye can be cut into steaks, ground for burgers, or roasted whole. Ask the butcher to cut it to your preferred thickness.
Short ribs excel when smoked low-and-slow or braised. Flap meat is ideal for grilling over high heat or marinating for added tenderness.
Visit the meat counter directly and ask for specific cuts, thickness, or trimming. Costco butchers can often accommodate reasonable requests on bulk purchases.
Refrigerate for 3–5 days, or freeze for up to 12 months. Wrap tightly in butcher paper or vacuum-seal to prevent freezer burn.
