How to Cut a Costco Whole Strip Loin Into Steaks

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Here's the short answer. To cut a Costco whole strip loin into steaks, trim the thick fat cap down to a thin layer, find the end with the band of gristle running through it, and slice the rest across the grain into steaks about 1 to 1.25 inches thick. Then wrap or vacuum seal each one and freeze them flat. With a sharp knife and a big board, it takes about 20 minutes.

The reason to bother is price. A whole strip loin, sold in its sealed bag, usually costs noticeably less per pound than the same strip steaks already cut and packed. Check both labels in your own warehouse. The gap varies by store and by week, but it's often enough that one loin pays for a basic vacuum sealer.

Is Buying a Whole Loin Worth It?

It is if three things are true:

• You have freezer space. A whole loin weighs roughly 10 to 15 lbs and gives you 10 to 14 steaks.
• You eat steak at least a couple of times a week. Otherwise it sits in the freezer for months.
• You can handle the weight. It's a heavy, slippery package. If lifting and wrestling it is a problem, see the tip below about asking the meat department.

If you only eat steak once in a while, buy cut steaks on sale instead. Our carnivore on $70 a week guide covers cheaper cuts that stretch further.

What You Need

• A sharp chef's knife, 8 to 10 inches. Sharp matters more than fancy. A dull knife slips, and slipping is how people get cut.
• The biggest cutting board that fits your counter. Put a damp towel underneath so it doesn't slide.
• A vacuum sealer and bags, or freezer paper and freezer bags. A basic sealer is fine. You don't need the expensive model.
• A marker for dates.

How to Cut It, Step by Step

Step 1: Chill it firm. Put the opened loin in the freezer for 30 to 60 minutes. Firm meat is much easier to slice evenly, and it's easier on your hands and wrists.

Step 2: Open it over the sink. There will be liquid in the bag. Pat the loin dry with paper towels so it doesn't slide around on the board.

Step 3: Trim the fat cap. One side has a thick layer of hard white fat. Trim it down so about a quarter inch is left. Don't take it all off. That fat edge is part of what makes a strip steak good. Save the trimmings for tallow (more below).

Step 4: Trim the long side flap. One long edge often has a thin "tail" of fatty meat hanging off it. Trim it to about an inch from the eye of the meat. The trim is great chopped for burgers or browned in a pan.

Step 5: Find the gristly end. Look at both ends of the loin. One end has a visible band of connective tissue running through the meat. Those last two or three steaks are chewier. Cut them a little thicker and cook them slower, or cube them for a braise.

Step 6: Cut the steaks. If the loin is too long for your board, cut it in half first. Then slice straight down, across the grain, using long smooth strokes rather than sawing.

Not sure? Cut a few at each thickness the first time and see what you like.

Can Costco Cut It for Me?

Sometimes. Ask at the meat department window. Some warehouses will cut a whole loin into steaks on request, and some won't. Policies vary by location and by how busy they are. If your back, shoulders or hands make this job hard, it costs nothing to ask.

Freezing Steaks So They Taste Fresh

• Seal one or two steaks per bag, depending on how many you cook at a time.
• Label each bag with the cut and the date.
• Freeze flat on a tray for the first day, then stack them like books.
• Use them within about 6 to 12 months for best quality. Frozen meat stays safe longer than that, but flavor and texture slowly fade. We cover the bigger picture in our deep freezer strategy.

Thawing: Move tomorrow's steak from the freezer to the fridge tonight. Forgot? Put the sealed bag in a bowl of cold water and change the water every 30 minutes. A 1-inch steak is usually thawed in about an hour.

Turn the Trimmings Into Tallow

The fat cap you trimmed is free cooking fat.

1. Cut the trimmings into small cubes, or pulse them a few times in a food processor.
2. Put them in a slow cooker on LOW, lid slightly open, for 8 to 12 hours until the fat has melted out.
3. Strain through a fine sieve or cheesecloth into clean jars.
4. Cool, then refrigerate. It keeps for months in the fridge and longer in the freezer.

Use it to sear your steaks or fry eggs. If you're new to cooking with it, read how to add tallow without wrecking digestion first, and see how it compares in our rendered fat vs butter breakdown.

Other Whole Cuts Worth Buying

• Whole ribeye roll: fattier and more marbled than strip. Same cutting method, and usually heavier.
• Whole chuck roll or chuck roasts: cheaper, made for the slow cooker. Our slow cooker chuck roast guide shows the method.
• Whole pork loin: one of the cheapest whole cuts in the store. Slice it into thick chops.

No Costco nearby? ButcherBox ships beef to your door, and their bigger boxes can come close to warehouse prices. Compare the per-pound price before you commit.

The Whole Thing on One Card

• Chill the loin 30 to 60 minutes so it's firm
• Trim the fat cap to a quarter inch, save the trim
• Trim the side flap to about an inch
• Cut the gristly end thicker, or use it for a braise
• Slice the rest 1 to 1.25 inches thick, across the grain
• Seal, label, freeze flat, use within 6 to 12 months

I'm not a doctor. I've coached people and cut a lot of loins, so I know what works in a real kitchen. If you have health issues or take meds, check with someone qualified before changing how you eat. Storage advice here follows standard food safety guidance. Your mileage may vary.