A few weeks ago there was a discussion here about why Costco blade-tenderizes their prime cuts of steak, and if it created an added health risk. What stood out to me was the labelling that also recommended cooking the steaks to 160, which none of us do.
I decided to email Costco's CEO to ask directly, and the next day I received a call from their VP of meat operation and an invitation to meet and tour their operations at a local Costco. That's now scheduled for late next week.
I'm not a food expert, but have science/engineering degrees, have done technology reporting and authored a couple of books. But I'm sure many of you know a lot more about this subject, and I'd welcome questions you may have that I can ask. I think it's very generous of Costco to go to this length, and I'd like to make the most of this opportunity to benefit our community.
I decided to email Costco's CEO to ask directly, and the next day I received a call from their VP of meat operation and an invitation to meet and tour their operations at a local Costco. That's now scheduled for late next week.
I'm not a food expert, but have science/engineering degrees, have done technology reporting and authored a couple of books. But I'm sure many of you know a lot more about this subject, and I'd welcome questions you may have that I can ask. I think it's very generous of Costco to go to this length, and I'd like to make the most of this opportunity to benefit our community.
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