6 Beef Cuts Sold At Costco That You Can Make Meals From For Weeks

6 Beef Cuts Sold At Costco That You Can Make Meals From For Weeks

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Buying beef in bulk is one of the smartest moves a home cook can make, both for the wallet and for the quality of meals you can put on the table over time. Warehouse stores carry large-format cuts that butcher shops and grocery chains rarely stock at comparable prices, giving the savvy shopper access to serious slabs of meat that reward patience and technique. The key to making it work is understanding which cuts lend themselves to multiple preparations — a single large piece of beef can become a Sunday roast, weeknight tacos, hearty sandwiches, and a rich broth without much additional effort. Knowing the difference between a cut suited for low-and-slow braising versus one that benefits from high heat is what separates a freezer full of meals from a freezer full of regret. With a bit of planning and a few reliable cooking methods in your back pocket, bulk beef buying stops being intimidating and starts feeling like one of the more satisfying habits you can build in the kitchen.

Kirkland Signature Whole Beef Tenderloin: The Gentleman's Freezer Essential

The whole beef tenderloin — sold at Costco in its PSMO form (Peeled, Side Muscle On) — is regarded as the most tender cut on the cow, coming from the psoas major muscle, which sees almost no use during the animal's life. Buying the whole tenderloin rather than pre-cut filet mignon steaks at $30-plus per pound is by far the smarter move: you control the thickness of every cut, and any scraps left from butchering can go toward stew, ground beef, or stock. From the thick chateaubriand end to the tapered tail, a single tenderloin yields roasts, classic filet mignon steaks, and petite medallions — weeks of premium dinners from one purchase. Wrap each portion tightly, freeze, and thaw as needed; Costco even provides cutting guidance on the packaging, recommending ¾- to 1½-inch steaks for even cooking.

Kirkland Signature Boneless Chuck Roast: The Low-and-Slow Workhorse

Cut from the hard-working shoulder muscles of the cow, chuck roast is heavily marbled with connective tissue that breaks down into rich, gelatin-laden tenderness when cooked low and slow. At around $5.99 per pound in hefty four- to five-pound packages, a single Costco chuck roast can feed eight to ten people — making it one of the warehouse's best per-dollar protein values. The secret to unlocking its flavor is braising or slow-cooking, which renders the tough fibers into pull-apart beef ideal for pot roast, tacos, grain bowls, or BBQ sandwiches. Serious home cooks also grind chuck for burgers — its higher fat content delivers a richer, juicier patty than standard ground beef — or smoke it whole as a so-called 'poor man's brisket' that rivals the real thing.

Kirkland Signature Beef Short Ribs: Braised Perfection by the Pound

Costco carries USDA Choice short ribs in two butcher cuts — the English cut (thick, bone-in slabs ideal for a long braise) and the Flanken cut (thin cross-sections beloved in Korean kalbi), giving a single bulk purchase remarkable range across cuisines. Priced between $7.49 and $8.99 per pound at standard warehouse locations, short ribs are one of the cuts an executive chef consultant specifically called out as excelling at Costco for its quality-to-price ratio, especially as beef prices climb. English-cut short ribs braised in red wine, beef stock, and aromatics yield fall-off-the-bone meat that refrigerates and reheats beautifully over several days. The Flanken portions can be marinated overnight in soy, sesame, and brown sugar, then grilled quickly over high heat for a completely different meal from the same package.

Kirkland Signature Whole Strip Loin: The Smartest New York Strip Buy

Instead of grabbing a pre-cut pack of New York strips at over $19 per pound, savvy Costco shoppers reach for the whole strip loin roast — roughly three times the meat at approximately $14 per pound, saving more than 25% on the same beef. The strip loin is not blade-tenderized the way Costco's pre-cut steaks are, so you can confidently cook your hand-cut steaks to a true medium-rare without any food safety concerns. Shoppers have reported getting as many as 19 steaks from a single roast, plus scraps suitable for Philly cheesesteaks or rendered beef tallow from the fat cap. The New York Strip itself — sourced from the longissimus dorsi muscle along the back of the cow — is known for a tight grain, bold beefy flavor, and just enough marbling to stay juicy without the fattiness of a ribeye.

Kirkland Signature Flank Steak: The Marinade King of the Freezer

Flank steak is widely considered the cut that absorbs a marinade better than any other beef on offer at Costco — its open, coarse grain acts like a sponge for acidic and umami-rich blends of citrus, soy, garlic, and herbs. Currently priced at around $12 per pound, it sits below the premium steak tier while delivering serious flavor, making it a budget-conscious choice for cooks who want variety without sacrificing quality. A single Costco pack yields enough for multiple meals: slice thin against the grain after a quick broil or hot grill for classic London Broil, or use it for carne asada, stir-fry, Korean bulgogi, and fajitas across the week. Pre-marinating individual portions before vacuum-sealing and freezing means weeknight dinners are as simple as thaw, sear, and slice — a genuine meal-prep asset.

Kirkland Signature Eye of Round Roast: The Budget Roast Beef Champion

Cut from the rear leg of the cow, eye of round has the lean, cylindrical profile of a tenderloin at a fraction of the price — Costco sells it in packs of two roasts, each weighing two to three pounds, at around $4.89 per pound. Its low fat content demands respect in the kitchen: low-and-slow roasting, braising, or a long sous vide bath (which produces tenderloin-like results) are the methods that transform this economical cut into something genuinely impressive. Thin-sliced after a slow roast, it makes exceptional deli-style roast beef for sandwiches throughout the week — far better and cheaper than anything from the deli counter. Buying two roasts at once lets you experiment with different preparations — one braised for weeknight tacos, one slow-roasted for sandwich meat — without blowing a weekly food budget.

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