Current 2024 Costco Meat Prices on 31 Beef Cuts

Comments

1. Steve Collar

   October 03, 2013 at 4:33 am

   Please remember that the prime meat you are buying at Costco is commodity beef. Commodity beef comes from factory farmed and raised steer that are grown as quickly as possible and as cheaply as possible. That means that the steer are administered antibiotics and growth hormones. You always get what you pay for. If you pay too little, your paying too much. Keep this in mind and support local ranchers who raise natural and all natural beef cattle.

   Stop supporting corporations who sell the bottom of the barrel quality just to get you into their store so they can sell you golf clubs and bigscreen TV's.

2. Jane Collier

   November 23, 2013 at 1:33 pm

   Thanks for the info you posted with great, money saving alternatives.

   To the contributor with the "anti-commodity" comments, with all due respect more power to you for being able to pay top dollar for meat, for many don't have that option or the ability to tether a steer for custom feeding in the back yard. You are free to patronize "designer butcher stores", but you missed the author's emphasis on the description of various cuts and ways to save money by using larger cuts. That information is applicable regardless of point of purchase.

3. Jeff

   August 09, 2014 at 8:24 pm

   Prices are $1 higher on all these cuts at the Costco in Richmond, CA.

4. Timothy

   September 15, 2014 at 6:26 pm

   I was hoping to get a price by pound but yiu just gave the difference in types you found.

5. Eric Samuelson

   September 16, 2014 at 5:54 am

   The prices are listed, must not be showing up on whatever device you are using. I am working on making the blog more mobile friendly.

6. Ralonzo

   October 02, 2014 at 10:39 pm

   Maybe a year late to the table, but you only get what Google gives you --

   Thank you Eric for a very informative post.

   Mr. Collar - Respectfully, I totally agree with what you are saying - but the reality of it is totally opposite. Sorry.

   I worked in the ranching business for many years (quit due to low pay). If you think for one minute your local ranchers and farmers do not use antibiotics, steroids, or other medicines on their cattle during their lifetimes, you are sadly mistaken. It is an annual maintenance ritual that happens either in spring or fall, usually during pregnancy checking (whole arm up the butt - tell me that's natural!). Fly Dip or "pour-on" is sprayed or dumped on their backs while in the chute, which is absorbed into the skin to kill larvae and bots. Downer cows are not pampered, hugged, or kissed, unless they are the family pet and have a name. They are typically dragged by one leg to a trailer and hauled off to the butcher or meat factory in order to recoup as much money as possible before she dies. Sometimes drugs are given in an effort to help. At the meat plant, blood tests are not given on the spot. Questions are asked, but lies are spoken. FDA inspectors do not inspect as thoroughly as you think. I know personally that many cattle with broken legs, prolapsed uterus, cancerous facial growths, are still accepted in many butchering facilities with only a quick recording of the owner making the delivery. No mention of medicines administered - or if they do ask, lies are given. No scrutiny.

   Say what you will and pay 20x more, but it is all the same on damn near every farm or ranch. Anyone not doing it - my hats off to them, but I'm skeptical. Just be sure to cook any beef to medium-well at the very minimum, even "natural" or "all natural" beef (whatever the hell difference that is). There is a reason we're supposed to cook food until no blood runs.

   Now, I absolutely support my neighboring ranchers / farmers. If I don't have a cow to butcher, I buy from them first cause they can use the money as much as the grocery store can. But usually the deal will involve isolating the animal for a few weeks and treating her like a queen with the best feed ever. But you know what? That cow is still gonna taste the same, still gonna have the same steroids, and same antibiotics (at some point prior to the purchase) as the cow labeled "organic" or "grass-fed". In case you are unaware, they have been spraying antibiotics on grass and crops for years, yet the cows who eat it are still "natural".

   Yes, it makes me mad, sad, angry. I don't like it any better than you or anyone else. Just keeping it real.

7. Eric Samuelson

   October 03, 2014 at 5:50 am

   Thank you for sharing your experience and thoughts.

8. Helen

   October 25, 2014 at 8:02 am

   I live in Oregon and its October 2014. Have you seen what has happened to BEEF prices lately? My rib eye steaks at Costco yesterday were $11.00 a pound for choice but that's not what you show for some reason. A nice rib eye for two cost me $25 ( out of my budget). Anyway, a chuck roast on SALE was $5.99 a pound so if I want just a small 3 pound roast its almost $20.00!! Who can afford beef anymore unless they are rich? I have decided on the 88% lean ground beef for hamburger steak more often than my once weekly rib eye for 2 and tilapia, chicken, liver, etc.

9. erik

   November 25, 2014 at 6:01 pm

   Regarding:

   "Ribeye Steaks $15.99/lb
   Look how much more expensive the steaks are then the whole cut. You are buying them $9.20/lb to cut it for you. That just doesn't work for me."

   It's worth mentioning that this price is for the prime grade ribeye steaks, so you are paying for both the increased quality of the beef and of course the extra butchery.

10. Patrick Bentley

    April 07, 2015 at 11:13 am

    What kind of additives are in costco beef?

11. Mrs. So disgusted

    April 12, 2015 at 8:50 am

    Ok, normally I am quite and say nothing, but I just had to say something.. I have grown up on a cattle farm all my life and i mean that born raised and water fed farm life, where we ate, what we grew and what we raised and we drank from a fresh spring well, only thing we bought was coffee sugar and coco, thats it everything was made from scratch,malo, butter ,mustard on and on...

    I can 100% tell you not us not a neighbour ever injected our cattle, hogs,chickens with any thing, nor did we spray our grass, not even sprayed our crops.

    Remember people have been farming since time and we did not always have sprays and crap I remember carrying water alday to the fields to water them and let me tell you we had a lot of fields.all 8 kids every day before and after school. I also never seen us or our neighbours ever drag a cow by its leg to kill it. How inhuman, this might happen to commercial but not old time farmers or generation farmers we all raised with morals.

    I had never seen a cow treated like a queen before we killed it, we treated them all the same, they ate the same grass drank same water we talk to them while we milked them, but none of what is been said on here is truly true for a local farmer or cattle raiser. This happens at commercial places not real farmers.

12. mike imig

    April 22, 2015 at 6:34 pm

    I have also bought beef from costco over a few years. Ive noticed a drop in quality over the years. Sometimes it is like a hit and miss game. Ive also noticed the grocery store choice meat can be a hit and miss. What i mean by hit and miss is sometimes its really good and sometimes its ok. Tri tips i have yet to master on how to pick them i usually get 2 and 1 out of the 2 are good. Anyways im a fairly big beef conosier and always prefer to charcoal grill my beef.

13. Chris

    June 12, 2015 at 3:54 pm

    Helpful post. Thank you.

14. R Smith

    September 23, 2015 at 8:12 pm

    From my view, COSTCO, and others, have dropped the beef they used to have . The meat is set up to look as good as the OLD days but, in truth (my view), the customer is paying MUCH, MUCH more for a piece of CRAP !!
    They may have better steak but with much higher costs. I don't buy their HIGH, HIGH
    steaks like I used to, if I saved my money for their best steak, I could save money for a while and buy a nice car or truck.
    I don't know what is behind the current push to hurt the customer, maybe just plain greed, but in time to come I think we'll be eating a whole lot of "SO CALLED FOOD" that used to be fed to our animals also, a lot of the so called departments that we used to buy food at will only be able to take care of the very wealthy.....then the departments will think differently of the middle and lower customers.
    I hope the customers that are taking such a beating now will look around, find the reasonable stores, (if there are any ) and leave the big food stores (you know which ones)
    and leave them in the past, they deserve it.
    Good luck to us all!

15. Mike

    January 12, 2016 at 11:38 pm

    I started buying meat at my local Costco in Eugene, Oregon because I felt the regular grocery stores had low quality steak. I have had mixed results.

    My Brother buys his meat from a butcher and the tri tip he gets is top of the line. I've never tasted better. When I buy it at Costco, I just isn't as good, although not bad.

    I have had the best luck with Costco Top Sirlion. I was surprised to find so far its their best meat.

    I recently bought (I'm sure it was Choice because it was only about 7.99 lb) New York steaks. This has been my worst buy yet. We have tried to cook these three different ways and they just have no flavor.

    I still think you can get good meat at Costco if you know what to buy. I recommend the Top Sirlion and the tri tip but nothing else.

16. Chris

    April 16, 2016 at 12:03 am

    I m a member of Costco here in Calgary and the beef here is second to none. Costco gets the highest quality beef. Certified Angus Beef is prime here at least and the taste is amazing. Superstore here has CAB not only is it a lot more expensive but does not have the flavor. There are different grades of AAA beef here in Canada we get the best the od time they have prime but I can usually find a AAA with the same marbling

17. CARL R . LINDSAY

    July 11, 2016 at 7:09 pm

    Today is my first time to try using the store meat guide hopefully it will work for us

18. Eric Samuelson

    July 26, 2016 at 10:34 am

    I hope so too!

19. Jesse Jollie

    August 11, 2018 at 12:46 pm

    To comment on the taste quality, Commercial butcher shops have converted to primarily wet-aging. The reason it seems to taste less robust is because the wet-aging process keeps all the extra water content in the meat under vacuum sealing so that way consumers pay for the extra water weight, and even when they dry age the duration has dramatically dropped from 30 to 28 and now 21 is only possible at higher end meat processors. It took me 2 yrs to find a rancher that would pasture raise, corn finish (for marbling), then dry age for 35 days. Whole cattle as an only option at $3.75 / lb hanging weight. Finished product will end up at $9-10/lb of consumable meat.

20. Eric Samuelson

    August 13, 2018 at 11:19 am

    I know what you mean. Paying for water weight isn't the best idea. It can be a trade off. Sometimes the vacuum sealed stuff is so much cheaper in bulk that I can understand why people would do that. But of course cheaper doesn't mean the quality hasn't gone down.

21. Bunchgrass

    November 20, 2018 at 11:42 am

    In reference to beef aging time mentioned above, large commercial plants have no way to age beef sides for 1 week let alone 3 or 4. Space limits them. Most get 3 days, max. Think about a plant like Tyson Fresh Meats near Pasco, WA. They kill over 2,000 head per day. Where on Earth would they hang carcasses for 3 weeks with that level of production? That said, longer aged beef may be the benefit you can get from a locally raised and slaughtered steer but it will cost you more.

22. Jen F

    December 17, 2019 at 2:59 pm

    This blog is great! I have no idea how I'm just finding now it, but so glad I did. Thank you for the information!

23. Eric Samuelson

    December 17, 2019 at 6:24 pm

    Thank you so much for the kind words. I am glad you found us.

24. Tammie Hinkle

    February 08, 2021 at 4:16 pm

    If you have a Costco Business Center near you, I highly recommend checking them out!!

    We buy all of our meat in whole subprimals from CBC & I do my own butchery(including grinding ground beef from chuck or sirloin...along with leftover trimming fat taken from other cuts, such as whole ribeyes).

    The savings is huge, the flavors are much better, & overall we eat better!! Just maybe too much beef-if there is such a thing.

    Just a thought 🙂

25. Eric Samuelson

    February 10, 2021 at 8:17 am

    That's a great tip. Thanks for sharing.