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What's the significance of Costco's tenderizing its prime beef?

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  • Jerod Broussard
    replied
    The potential contamination carried from steak to steak. Uggghhhh

    Poultry is 165 internal regardless of how many holes you put in it.

    Leave a comment:


  • glitchy
    replied
    That’s pretty much why I only buy while vac sealed subprimals there. It seems pretty dumb to blade tenderize prime steaks. A year ago I saw a bunch of steaks that didn’t have the warning, so thought maybe they were stopping. Now I wonder if they just forgot to label those I saw.

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  • HouseHomey
    replied
    I quit buying at Costco. Mainly for the lines and hassle but the meat tenderizer is a close second. I don’t get it. Maybe it just make better cooks out of those with the cash. 🤷‍♂️

    Leave a comment:


  • Polarbear777
    commented on 's reply
    I do this too but we shouldn’t have to for prime beef.

  • Troutman
    replied
    Well like Ron White always said, "you can't fix stupid"

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  • STEbbq
    replied
    The solution is to simply sous vide the steaks and then you can serve them at 135.

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  • prepperjack
    replied
    Not only does it serve no purpose, it actually makes the meat potentially unsafe to eat unless cooked well done. Granted, the risk is slight, and if it is just me, I wouldn't worry and I'd throw the dice, but I'd never serve it medium rare to anyone.

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  • FireMan
    replied
    I’ll bet the answers is......cuz that’s what we’ve always done with everything else.

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  • Willy
    replied
    I have NO idea why Costco does this. Perhaps we should start a write-in campaign to encourage them to stop.

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  • What's the significance of Costco's tenderizing its prime beef?

    What's the reason Costco tenderizes it's prime sirloin? I would think prime would not need it.

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