In denmark I normally buy huge chunks of beef fillet ( entrecote, new
york cut) and carve them into steaks myself and toss them in the
freezer. That way I get it for like 15-25$ per kg.
In the Co-op (Davis, CA) I have to pay 18$ per pound for steaks, so I
was wondering where I can buy the 3-4 kg chunk of it and carve it
myself and thus get it cheaper?

On Feb 25, 10:59*pm, Michael Nielsen > wrote:
> In denmark I normally buy huge chunks of beef fillet ( entrecote, new
> york cut) and carve them into steaks myself and toss them in the
> freezer. That way I get it for like 15-25$ per kg.
> In the Co-op (Davis, CA) I have to pay 18$ per pound for steaks, so I
> was wondering where I can buy the 3-4 kg chunk of it and carve it
> myself and thus get it cheaper?

I have seen Raley's put giant hunks of beef on sale like that within
the past six months. But they do not do it very often. Maybe wait till
summer grilling season? Or go to a butcher shop.

"Michael Nielsen" > wrote in message
...
>
> In denmark I normally buy huge chunks of beef fillet ( entrecote, new
> york cut) and carve them into steaks myself and toss them in the
> freezer. That way I get it for like 15-25$ per kg.
> In the Co-op (Davis, CA) I have to pay 18$ per pound for steaks, so I
> was wondering where I can buy the 3-4 kg chunk of it and carve it
> myself and thus get it cheaper?
Is one of the Cash and Carry stores near you?
http://www.smartfoodservice.com/locations.aspx
Janet

On Feb 26, 9:42*am, "Janet Bostwick" > wrote:
> "Michael Nielsen" > wrote in message
>
> ...
>
> > In denmark I normally buy huge chunks of beef fillet ( entrecote, new
> > york cut) and carve them into steaks myself and toss them in the
> > freezer. That way I get it for like 15-25$ per kg.
> > In the Co-op (Davis, CA) I have to pay 18$ per pound for steaks, so I
> > was wondering where I can buy the 3-4 kg chunk of it and carve it
> > myself and thus get it cheaper?
>
> Is one of the Cash and Carry stores near you?http://www.smartfoodservice.com/locations.aspx
> Janet

Can you people read? Michael is in Denmark. That is a country, not a
city in on the west coast.

On Feb 25, 10:59*pm, Michael Nielsen > wrote:
> In denmark I normally buy huge chunks of beef fillet ( entrecote, new
> york cut) and carve them into steaks myself and toss them in the
> freezer. That way I get it for like 15-25$ per kg.
> In the Co-op (Davis, CA) I have to pay 18$ per pound for steaks, so I
> was wondering where I can buy the 3-4 kg chunk of it and carve it
> myself and thus get it cheaper?

Michael, find a restaurant supply in your area. Most have a 'deli'
section with the meats and cheeses.
The meats are all whole cuts in cryovac, usually. You can buy whole
tenderloins, whole sirloins, whole rounds, etc., cut them up yourself
and freeze them. You will find that the price per pound is way
below what supermarkets charge.

On Feb 26, 6:42*am, "Janet Bostwick" > wrote:
> "Michael Nielsen" > wrote in message
>
> ...
>
> > In denmark I normally buy huge chunks of beef fillet ( entrecote, new
> > york cut) and carve them into steaks myself and toss them in the
> > freezer. That way I get it for like 15-25$ per kg.
> > In the Co-op (Davis, CA) I have to pay 18$ per pound for steaks, so I
> > was wondering where I can buy the 3-4 kg chunk of it and carve it
> > myself and thus get it cheaper?
>
> Is one of the Cash and Carry stores near you?http://www.smartfoodservice.com/locations.aspx
> Janet

Problem: Unlike the Smart and Final stores, Cash and Carry requires a
business license or reseller's permit From their FAQ:

Question: What do I need to shop at Cash&Carry?
Answer: All you need to shop at Smart Foodservice Cash & Carry is your
business license, tax permit or proof that you're a nonprofit
organization.

On Feb 26, 7:37*am, TerryinDTW > wrote:
> On Feb 26, 9:42*am, "Janet Bostwick" > wrote:
>
> > "Michael Nielsen" > wrote in message
>
> ...
>
> > > In denmark I normally buy huge chunks of beef fillet ( entrecote, new
> > > york cut) and carve them into steaks myself and toss them in the
> > > freezer. That way I get it for like 15-25$ per kg.
> > > In the Co-op (Davis, CA) I have to pay 18$ per pound for steaks, so I
> > > was wondering where I can buy the 3-4 kg chunk of it and carve it
> > > myself and thus get it cheaper?
>
> > Is one of the Cash and Carry stores near you?http://www.smartfoodservice.com/locations.aspx
> > Janet
>
> Can you people read? Michael is in Denmark. That is a country, not a
> city in on the west coast.

Hez in ur Coop, eatin ur stakes.

On Feb 26, 7:40*am, ImStillMags > wrote:
> On Feb 25, 10:59*pm, Michael Nielsen > wrote:
>
> > In denmark I normally buy huge chunks of beef fillet ( entrecote, new
> > york cut) and carve them into steaks myself and toss them in the
> > freezer. That way I get it for like 15-25$ per kg.
> > In the Co-op (Davis, CA) I have to pay 18$ per pound for steaks, so I
> > was wondering where I can buy the 3-4 kg chunk of it and carve it
> > myself and thus get it cheaper?
>
> Michael, find a restaurant supply in your area. * Most have a 'deli'
> section with the meats and cheeses.
> The meats are all whole cuts in cryovac, usually. *You can buy whole
> tenderloins, whole sirloins, whole rounds, etc., cut them up yourself
> and freeze them. * *You will find that the price per pound is way
> below what supermarkets charge.

Make sure they sell retail. Places like Restaurant Depot do not.

On Feb 26, 7:44*am, spamtrap1888 > wrote:
> On Feb 26, 6:42*am, "Janet Bostwick" > wrote:
>
> > "Michael Nielsen" > wrote in message
>
> ...
>
> > > In denmark I normally buy huge chunks of beef fillet ( entrecote, new
> > > york cut) and carve them into steaks myself and toss them in the
> > > freezer. That way I get it for like 15-25$ per kg.
> > > In the Co-op (Davis, CA) I have to pay 18$ per pound for steaks, so I
> > > was wondering where I can buy the 3-4 kg chunk of it and carve it
> > > myself and thus get it cheaper?
>
> > Is one of the Cash and Carry stores near you?http://www.smartfoodservice.com/locations.aspx
> > Janet
>
> Problem: Unlike the Smart and Final stores, Cash and Carry requires a
> business license or reseller's permit From their FAQ:
>
> Question: What do I need to shop at Cash&Carry?
> Answer: All you need to shop at Smart Foodservice Cash & Carry is your
> business license, tax permit or proof that you're a nonprofit
> organization.

The Cash and Carry Stores are owned by Smart and Final. Here the
Cash and Carry store does not require
a business license or reseller's permit. You do get a card if you
are a reseller such as a restaurant or convenience store so that you
are not charged tax on your purchase.

But the Cash and Carry Stores are open to the public as well. I know
it says that on the website but it's not true in practice.

"TerryinDTW" > wrote in message
...
On Feb 26, 9:42 am, "Janet Bostwick" > wrote:
> "Michael Nielsen" > wrote in message
>
> ...
>
> > In denmark I normally buy huge chunks of beef fillet ( entrecote, new
> > york cut) and carve them into steaks myself and toss them in the
> > freezer. That way I get it for like 15-25$ per kg.
> > In the Co-op (Davis, CA) I have to pay 18$ per pound for steaks, so I
> > was wondering where I can buy the 3-4 kg chunk of it and carve it
> > myself and thus get it cheaper?
>
> Is one of the Cash and Carry stores near
> you?http://www.smartfoodservice.com/locations.aspx
> Janet

Can you people read? Michael is in Denmark. That is a country, not a
city in on the west coast.

I can read, can you???
He says "In the Co-op (Davis, CA)" he pays $18, can he get it elsewhere
cheaper. It implies he is currently in CA.
Janet

"spamtrap1888" > wrote in message
...
On Feb 26, 6:42 am, "Janet Bostwick" > wrote:
> "Michael Nielsen" > wrote in message
>
> ...
>
> > In denmark I normally buy huge chunks of beef fillet ( entrecote, new
> > york cut) and carve them into steaks myself and toss them in the
> > freezer. That way I get it for like 15-25$ per kg.
> > In the Co-op (Davis, CA) I have to pay 18$ per pound for steaks, so I
> > was wondering where I can buy the 3-4 kg chunk of it and carve it
> > myself and thus get it cheaper?
>
> Is one of the Cash and Carry stores near
> you?http://www.smartfoodservice.com/locations.aspx
> Janet

Problem: Unlike the Smart and Final stores, Cash and Carry requires a
business license or reseller's permit From their FAQ:

Question: What do I need to shop at Cash&Carry?
Answer: All you need to shop at Smart Foodservice Cash & Carry is your
business license, tax permit or proof that you're a nonprofit
organization.

In my state, Idaho, all I need is a credit card or cash. No business
license, tax permit or other.
Janet

Michael Nielsen wrote:
> In denmark I normally buy huge chunks of beef fillet ( entrecote, new
> york cut) and carve them into steaks myself and toss them in the
> freezer. That way I get it for like 15-25$ per kg.
> In the Co-op (Davis, CA) I have to pay 18$ per pound for steaks, so I
> was wondering where I can buy the 3-4 kg chunk of it and carve it
> myself and thus get it cheaper?


You have me confused with the cuts. Beef Fillet is tenderloin aka Filet
mignon. Enrtecote or NY strip loins are a different cut. My brother and
his wife often buys entire beef tenderloins for about $50, and I
occasionally see one of our local grocery stores on sale for about the
same price. That is a pretty good deal because filet usually sells for
$16-22 per pound around here, and NY strips are about half that price.

On Thu, 25 Feb 2010 22:59:13 -0800 (PST), Michael Nielsen
> wrote:

>
> In denmark I normally buy huge chunks of beef fillet ( entrecote, new
> york cut) and carve them into steaks myself and toss them in the
> freezer. That way I get it for like 15-25$ per kg.
> In the Co-op (Davis, CA) I have to pay 18$ per pound for steaks, so I
> was wondering where I can buy the 3-4 kg chunk of it and carve it
> myself and thus get it cheaper?

Do you have a Smart & Final aka: Cash & Carry around Davis? I've seen
whole pieces there, but I think you have to buy more than four pounds
of meat.

--
I love cooking with wine.
Sometimes I even put it in the food.

On Fri, 26 Feb 2010 07:44:22 -0800 (PST), spamtrap1888
> wrote:

> Problem: Unlike the Smart and Final stores, Cash and Carry requires a
> business license or reseller's permit From their FAQ:

One of the Smart & Finals has converted over to Cash & Carry. It was
a change of signage only. Even the layout is the same. The general
public shops there just like they used to shop at Smart & Final, no
problem.

--
I love cooking with wine.
Sometimes I even put it in the food.

On Feb 26, 9:39*am, sf > wrote:
> On Fri, 26 Feb 2010 07:44:22 -0800 (PST), spamtrap1888
>
> > wrote:
> > Problem: Unlike the Smart and Final stores, Cash and Carry requires a
> > business license or reseller's permit From their FAQ:
>
> One of the Smart & Finals has converted over to Cash & Carry. *It was
> a change of signage only. *Even the layout is the same. *The general
> public shops there just like they used to shop at Smart & Final, no
> problem.
>

I wonder why they put it in their faq.

The usual reason for requiring a reseller's permit, to avoid charging
sales tax, doesn't apply in most cases, because raw food like meat is
not taxed in California, and things for the restaurant's use like pots
and pans would be taxed in any case.

Michael Nielsen > wrote:

>In denmark I normally buy huge chunks of beef fillet ( entrecote, new
>york cut) and carve them into steaks myself and toss them in the
>freezer. That way I get it for like 15-25$ per kg.
>In the Co-op (Davis, CA) I have to pay 18$ per pound for steaks, so I
>was wondering where I can buy the 3-4 kg chunk of it and carve it
>myself and thus get it cheaper?

Locally (NorCal) Whole foods sells this cut, calling it a "New
York Roast". It is indeed several dollars per pound less than
the identical cut sliced into New York steaks. I have seen
it for as low as $10/lb but it is usually more like $15.

Steve

> Locally (NorCal) Whole foods sells this cut, calling it a "New
> York Roast". *It is indeed several dollars per pound less than
> the identical cut sliced into New York steaks. *I have seen
> it for as low as $10/lb *but it is usually more like $15.
>

I googled whole foods and found sacramento has one, I can check it out
next time I go to Frys.

about "more than 4 lbs": I said 3-4 kg, wich is 6-8 lbs in a chunk.

about "confused", yes I am very confused at what names of meat to
translate, because they are so differnt. an " ox fillet" in denmark is
teh "new york roast", while a tenderloin is a tenderloin, but when it
is cutinto a steak and wrapped in bacon it is a fillet mignon. We also
have something called "thin roast" "thick roast", "high robe" , Inner
thigh and outer thigh, and I have no idea what you call all those
cuts. Might be "sirlion", "tip loin" , " loin tip " , "eye of round"
or whatever all those strange names are in teh counter. The only name
that is the same both places is" rib eye" , which is one of my
favourite. I mainly buy rib eye and new york, so Im glad I know those
names now

On Fri, 26 Feb 2010 10:32:57 -0800 (PST), spamtrap1888
> wrote:

> On Feb 26, 9:39*am, sf > wrote:
> > On Fri, 26 Feb 2010 07:44:22 -0800 (PST), spamtrap1888
> >
> > > wrote:
> > > Problem: Unlike the Smart and Final stores, Cash and Carry requires a
> > > business license or reseller's permit From their FAQ:
> >
> > One of the Smart & Finals has converted over to Cash & Carry. *It was
> > a change of signage only. *Even the layout is the same. *The general
> > public shops there just like they used to shop at Smart & Final, no
> > problem.
> >
>
> I wonder why they put it in their faq.
>
No clue. Maybe the FAQ hasn't been updated to reflect current policy.

> The usual reason for requiring a reseller's permit, to avoid charging
> sales tax, doesn't apply in most cases, because raw food like meat is
> not taxed in California, and things for the restaurant's use like pots
> and pans would be taxed in any case.

Don't they declare it on their own tax forms? I am not familiar with
how retailers handle taxes on operating expenses.

--
I love cooking with wine.
Sometimes I even put it in the food.

Michael Nielsen wrote:
> In denmark I normally buy huge chunks of beef fillet ( entrecote, new
> york cut) and carve them into steaks myself and toss them in the
> freezer. That way I get it for like 15-25$ per kg.
> In the Co-op (Davis, CA) I have to pay 18$ per pound for steaks, so I
> was wondering where I can buy the 3-4 kg chunk of it and carve it
> myself and thus get it cheaper?


Costco. The peeled whole entrecote/tenderloin sells for around $12/lb
while the unpeeled is around $9/lb. They cook up wonderfully tender
and great flavor. We usually roast it whole but it is fine cut into
steaks.

gloria p

On Feb 26, 11:05*am, Michael Nielsen > wrote:
> > Locally (NorCal) Whole foods sells this cut, calling it a "New
> > York Roast". *It is indeed several dollars per pound less than
> > the identical cut sliced into New York steaks. *I have seen
> > it for as low as $10/lb *but it is usually more like $15.
>
> I googled whole foods and found sacramento has one, I can check it out
> next time I go to Frys.
>
> about "more than 4 lbs": I said 3-4 kg, wich is 6-8 lbs in a chunk.
>
> about "confused", yes I am very confused at what names of meat to
> translate, because they are so differnt. an " ox fillet" in denmark is
> teh "new york roast", while a tenderloin *is a tenderloin, but when it
> is cutinto a steak and wrapped in bacon it is a fillet mignon. We also
> have something called "thin roast" "thick roast", "high robe" , Inner
> thigh and outer thigh, and I have no idea what you call all those
> cuts. Might be "sirlion", "tip loin" , " loin tip " , "eye of round"
> or whatever all those strange names are in teh counter. The only name
> that is the same both places is" rib eye" , which is one of my
> favourite. I mainly buy rib eye and new york, so Im glad I know those
> names now

Try this chart as a starting point:

Do you have a similar chart from Denmark? I bet you could talk to your
butcher and ask him what your favorite cuts are called here.
California cuts are a little different from the East and Midwest, as
well.

http://nationaladmin.beef.org/CMDocs...syCutChart.pdf

TerryinDTW wrote:
> On Feb 26, 9:42 am, "Janet Bostwick" > wrote:
>> "Michael Nielsen" > wrote in message
>>
>> ...
>>
>>> In denmark I normally buy huge chunks of beef fillet ( entrecote, new
>>> york cut) and carve them into steaks myself and toss them in the
>>> freezer. That way I get it for like 15-25$ per kg.
>>> In the Co-op (Davis, CA) I have to pay 18$ per pound for steaks, so I
>>> was wondering where I can buy the 3-4 kg chunk of it and carve it
>>> myself and thus get it cheaper?
>> Is one of the Cash and Carry stores near you?http://www.smartfoodservice.com/locations.aspx
>> Janet
>
> Can you people read? Michael is in Denmark. That is a country, not a
> city in on the west coast.


No, he's not. He's currently working in the Davis, California area.
(Can you read?)

gloria p

On Feb 26, 11:19*am, spamtrap1888 > wrote:
> On Feb 26, 11:05*am, Michael Nielsen > wrote:
>
>
>
>
>
> > > Locally (NorCal) Whole foods sells this cut, calling it a "New
> > > York Roast". *It is indeed several dollars per pound less than
> > > the identical cut sliced into New York steaks. *I have seen
> > > it for as low as $10/lb *but it is usually more like $15.
>
> > I googled whole foods and found sacramento has one, I can check it out
> > next time I go to Frys.
>
> > about "more than 4 lbs": I said 3-4 kg, wich is 6-8 lbs in a chunk.
>
> > about "confused", yes I am very confused at what names of meat to
> > translate, because they are so differnt. an " ox fillet" in denmark is
> > teh "new york roast", while a tenderloin *is a tenderloin, but when it
> > is cutinto a steak and wrapped in bacon it is a fillet mignon. We also
> > have something called "thin roast" "thick roast", "high robe" , Inner
> > thigh and outer thigh, and I have no idea what you call all those
> > cuts. Might be "sirlion", "tip loin" , " loin tip " , "eye of round"
> > or whatever all those strange names are in teh counter. The only name
> > that is the same both places is" rib eye" , which is one of my
> > favourite. I mainly buy rib eye and new york, so Im glad I know those
> > names now
>
> Try this chart as a starting point:
>
> Do you have a similar chart from Denmark? I bet you could talk to your
> butcher and ask him what your favorite cuts are called here.
> California cuts are a little different from the East and Midwest, as
> well.
>
> http://nationaladmin.beef.org/CMDocs...ools/BeefM...- Hide quoted text -
>
> - Show quoted text -

NIce, so new york is what this chart call "toploin".
Gives a nice direction, the sweet spot is "loin" , the next good stuff
is "sirloin", esp. towards the "top". culotte/cuvette is "rump".
"chuck" is the stuff you need to cook a long time. Goodie.

In article
>,
Michael Nielsen > wrote:

> In denmark I normally buy huge chunks of beef fillet ( entrecote, new
> york cut) and carve them into steaks myself and toss them in the
> freezer. That way I get it for like 15-25$ per kg.
> In the Co-op (Davis, CA) I have to pay 18$ per pound for steaks, so I
> was wondering where I can buy the 3-4 kg chunk of it and carve it
> myself and thus get it cheaper?

Michael-
Go to Corti Bros. in Sacramento at 59th and Folsom. There is nothing in
Davis that comes close to their butcher department. They often have
whole strips.

D.M.
Davis, CA