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Costco Father's Day Sale: Bone in Prime Ribeye $15.99/lb
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Club Member
- Nov 2017
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- Huntsville, Alabama
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Jim Morris
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Enjoy! Sad to think that $15.99 per pound could be a "sale" price!
Be careful with that blade tenderized meat....
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ecowper I agree that the risk is low, but it is not zero. Otherwise, why would Costco ensure that ALL their stores put these warning labels to cook the meat to 160F internal temperature when it has been blade tenderized? Maybe it is a federal labeling requirement when these type devices are used in processing meat. I've also cooked steaks form there to medium rare before, but have only bought primal cuts and made my own steaks from Costco since becoming aware of the risk.
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Here's a thought. Lets all contact Costco's CEO and let him know that blade tenderizing is a safety issue and should be stopped.
[email protected]
Craig Jelinek
425-313-8100
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Costco sells the caps separately, tied into round steaks. Vey taste steaks I must say.
The butcher/meat cutter told me the ribeye is just the eye with no cap or bone, The rib steak has both the bone and cap. Oh well, that was at the Costco we shop at. So reading the label it says Bone-in.
But they don't stock PBR--I almost quit going there.
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they sometimes have Rasputin!!!
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Only beef I buy from Costco is whole ______ (insert brisket, ribeye, etc), unless I’m buying something to toss in the meat grinder. Blade tenderized is horrible. I’ve talked to a few of the butchers at my local Costco and they don’t like it either, but someone higher up is making the call.
Sous vide would be the only way I’d cook one of their precut steaks - then finish over a blazing hot wood fire. Sous vide is the only way you can get it to a safe temp without drying it out.
Might be time to invest in a sous vide machine!
…come to think of it I recall seeing one at Costco last time I was there. Coincidence??? I think not…counting on the sales!!!Last edited by Santamarina; June 19, 2021, 12:04 AM.
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Fully agree with this. I don't use my Anova often, but will if someone gives me a pack of steaks that are blade tenderized. If you SV the steaks at 135F, the internal temp needs to be maintained for 37 minutes to be pasteurized and safe. Then you can shock, dry off the surface, and sear it off on the grill.
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- Jun 2018
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I didn't even see these at Costco yesterday. I went to check out the prime packers and my jaw dropped when I saw them at $5.99/lb. I've never seen them above 3.69, and it's usually lower than that, so I just left the meat department.
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Just bought 2 avg 3# thawks for $16.99/# at my local Costco. Also got some huge beef backribs and a couple of decent Pichanas. Of course had to load up on charcoal. Dang it I just went there for bottled water and $200 jumped out of my wallet. DAMN you Costco 🤣🥰
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I've had Costco prime that was good, and some that didn't live up to prime grade level expectations, IMO. My buddy Dave agrees.
Unless otherwise labeled, all Costco prime is from Holsteins, not Angus, or Hereford, which is why they can sell it so cheap, and maybe why they blade tenderize it.. It comes out of the Swift plant here in Phoenix.
I have a local butcher that sells prime Angus steaks, which are great, but at a higher cost. Nothing against Costco, we shop there a few times a month, but, you get what you pay for.Last edited by zinfella; June 20, 2021, 10:08 PM.
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Grill/Smoke/Roast = SnS Grills Kettle + SnS Deluxe Insert & Drip n' Griddle
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Favorite wine = whatever is currently in the wine rack
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Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"
Cookbooks to check out - Raichlen's "Brisket Chronicles" and anything by Adam Perry Lang.
Current fanboy cookbook - "Chasing Smoke: Cooking Over Fire Around the Levant"
Some Posts in Pitmaster to check out:
Eric's Brisket Method
Eric's Method for Drunken Texas Beans
Stacy's Bouef Bourguignon
Eric's Smoked Texas Chili
Rancho Gordo Beans and Bean Club
Troutman's Ribs - Step By Step Primer
Grilled Pork Chops: Harissa Marinade
Light My (Hasty Bake) Fire
Eric
Hulagn1971 THose are some good looking steaks! Great choice by your wife. Ignore all the naysayers and enjoy the heck out of those steaks!
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Thanks ecowper! I've never been disappointed by the steaks we get from Costco or gotten sick for that matter. We will most certainly keep purchasing!
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Founding Member
- Jul 2014
- 5349
- Maple Valley, WA
-
Grill/Smoke/Roast = SnS Grills Kettle + SnS Deluxe Insert & Drip n' Griddle
Grill/Smoke/Roast = Hasty-Bake Gourmet Dual Finish with HB rotisserie and Grill Grates
Smoke = Weber Smokey Mountain 22.5"
Pizza = Blackstone Propane Pizza Oven (Stacy's, but she let's me use it sometimes)
Indoor Cooking = LG Studio 30" gas range
Camp Cooking = Coleman 2 burner white gas stove
Thermometer = FireBoard FBX2 with 2 ambient and 6 meat probes
Thermapen Mk IV = Light blue
Thermapen Mk IV = Black
PID Controller = Fireboard Drive + Auber 20 CFM Fan (FB gen 1 fan)
PID Controller = Fireboard Drive + Fireboard 20 CFM Fan (FB gen 2 fan)
Knives
Wusthof Classic Ikon set: 9" carving knive, 2X 8" Chef's Knife, 7" Santoku and three utility knives
Kamikoto Kuro set: 7" Santoku, 6.5" Nakiri, 5" Utility
Amazing Ribs Brazilian Steak knife set
Favorite wine = whatever is currently in the wine rack
Favorite beer = Sam Adams Boston Lager or Shiner Bock
Favorite whisky = Lagavulin Distiller's Edition 16 year old single malt
Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"
Cookbooks to check out - Raichlen's "Brisket Chronicles" and anything by Adam Perry Lang.
Current fanboy cookbook - "Chasing Smoke: Cooking Over Fire Around the Levant"
Some Posts in Pitmaster to check out:
Eric's Brisket Method
Eric's Method for Drunken Texas Beans
Stacy's Bouef Bourguignon
Eric's Smoked Texas Chili
Rancho Gordo Beans and Bean Club
Troutman's Ribs - Step By Step Primer
Grilled Pork Chops: Harissa Marinade
Light My (Hasty Bake) Fire
Eric
Just to clarify for folks …. Talked to my friend who is a Costco meat buyer …. It is not true that all Costco prime beef is Holsteins from the plant in Arizona. The only way you could tell is if you read the BUG# on the label and know what the code means. It really depends on where you are, what is being processed where, and when.
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zinfella Unfortunately the meat buyers are not in charge of the warehouse meat departments. On top of that, I think Rob knows there is controversy over that. He is pretty vague when I ask him about that. On the other hand, I have to say that I’ve never had a bad steak at his house. :-)
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I'd like to know why they need to blade tenderize prime meat. I asked one of the butchers at my Costco and he didn't know- just said they have a machine in the back that they use. I've stopped buying their meat because some sirloins were just too chewy. Maybe I answered my own question.
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I thought it might be better to go to the source rather than keep posting my opinions about meat tenderizing. So, yesterday I sent an email to the CEO of Costco, Craig Jelinek, to ask him why they do this and how does it effect safety or longevity. I just received a call from their VP of Meat Operations for the US and we had a long and interesting discussion.
He explained that tenderizing is done on some of their meat in order to improve the consistency and provide a higher level of user satisfaction. He assured me that there is no added impact to safety, and, in fact, explained with lots of specifics how meat safety has improved significantly over the years. It was a very useful and informative discussion. He invited me to take a tour of their meat operations at my local Costco store to learn more. Looking forward to that.
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