I figure I can't be the only one interested in this topic during quarantine.

In the past 1-2 weeks, as rumors of meat shortages have grown, I've noticed a rather odd shift in the meat available at both Costco and several of our local grocery stores. Plenty of meat is still available, but you have to commit to the entire cut. It's not sliced and packaged into steaks like usual. This seems to be true for both pork and beef.

So I'm thinking of buying an entire beef tenderloin, 8-10 total pounds. It's about $6 per pound, choice grade beef. Online tutorials make it appear simple enough...you get a stack of filet mignons but some ends that you can turn into ground beef. But I'm interested in whether anyone here does this regularly and if there are any additional tips or things to think about when buying a piece of meat like this.

There are also some big cuts of pork.

It's weird to see our entire meat counter like this, as well as 90% of the Costco meat section, just these huge hunks of meat. I guess it's better than an actual shortage...just requires me to do more of the labor at home. (Fortunately, at a better price per pound, assuming the weight of the unconsumed part isn't too much.)