way ot: Costco blade tenderizes steaks?

eddief · #1 06-02-2020, 03:34 PM

a friend told me this today. no biggy but i mostly did not believe until i did the google. not a deal killer but something to be aware of i think. not sure why they do this process on better grades of beef? call it pre-chewn.

https://www.chowhound.com/post/revis...-steak-1087720

Pinned · #2 06-02-2020, 04:17 PM

It's kind of a big issue because you really shouldn't eat blade tenderized meat that isn't thoroughly cooked - if you like rare steaks Costco is not the place to be buying.

lookout2015 · #3 06-02-2020, 04:37 PM

The cryovac subprimals aren’t needled though, so you can still buy those and break them down yourself....

batman1425 · #4 06-02-2020, 04:39 PM

Quote:

Originally Posted by Pinned

It's kind of a big issue because you really shouldn't eat blade tenderized meat that isn't thoroughly cooked - if you like rare steaks Costco is not the place to be buying.

^^^ this. The pathogens in red meat are surface concerns only. As long as the outside is cooked, the inside can be as rare as you prefer and eaten safely. If the surface is compromised by puncture or slicing for tenderness you move that contamination to the interior and it now has to be cooked through to be completely safe. no different than ground beef at that point.

BTW the kinds of bacteria in beef that can make you sick have VERY low infectious doses. 1-100 cells. Doesnt take much.

tuxbailey · #5 06-02-2020, 06:27 PM

WTH? I have been cooking their USDA choice Ribeyes to 145-150 for medium...

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zmudshark · #6 06-02-2020, 06:40 PM

There have been many discussions about this on r/costco.

Some Costco locations allow you to order non blade tenderized meat a day ahead. Talk to the butcher at your warehouse. Buy the cryopacs to avoid the risk, or sous vide all their steaks for an hour or two @130*.

djg · #7 06-02-2020, 06:42 PM

Quote:

Originally Posted by Pinned

It's kind of a big issue because you really shouldn't eat blade tenderized meat that isn't thoroughly cooked - if you like rare steaks Costco is not the place to be buying.

Is it true?

I followed the link to a chowhound post that seems to be wondering -- there's a reference to "plenty of evidence" but I haven't seen any of it. I'm not saying that I know it to be false -- I really would just like to know, beyond an internet rumor.

BTW, they often have USDA prime brisket that's cryovac sealed -- I don't think they do anything to it besides price it.

Jaybee · #8 06-02-2020, 06:58 PM

Quote:

Originally Posted by tuxbailey

WTH? I have been cooking their USDA choice Ribeyes to 145-150 for medium...

Sent from my Moto Z (2) using Tapatalk

Same, except I'm usually in the 135ish range, I think. Eeek, guess my family and I have been lucky so far.

zmudshark · #9 06-02-2020, 07:07 PM

Quote:

Originally Posted by djg

Is it true?

I followed the link to a chowhound post that seems to be wondering -- there's a reference to "plenty of evidence" but I haven't seen any of it. I'm not saying that I know it to be false -- I really would just like to know, beyond an internet rumor.

BTW, they often have USDA prime brisket that's cryovac sealed -- I don't think they do anything to it besides price it.

Check out the Reddit posts.

https://www.reddit.com/r/Costco/sear...sort=relevance

54ny77 · #10 06-02-2020, 07:13 PM

Bummer. Guess it means shaping beyond burgers into steak-shaped slabs from now on.

Hah!

tuxbailey · #11 06-03-2020, 01:43 PM

So reading this article from npr:

https://www.npr.org/sections/thesalt...ttle-dangerous

I think I am safe. The article says it means cooking to 145F and letting it rest for a few minutes will allow the steak to reach the right temp. So what I have been doing should be fine (steak reach medium.)

I think the point is blade tenderize beef should not be consume rare to medium rare.