My first three questions would be "Why?," "Why?," and "Why?" LOL
It makes absolutely ZERO sense to take a cut that should already be tender and mechanically tenderise it.
BUT...I figure it’s because they haven’t faced any major legal issues with contamination...coupled with, it has quite possibly saved some terrible cooks from ruining their steaks.
And...after they’ve screwed it up...and it’s still tender...they can proudly proclaim that Costco has the "best" beef...and do it again.
It’s a calculated risk that Costco is willing to take, given the aforementioned negligible legal issues. Sure, it probably costs them a bit in the extra manpower...but if those people keep coming back for more...they’re ahead. And that’s the goal: increase the bottom line.
FWIW, I personally have not purchased beef at Costco for quite some time...not a fan of artificially tenderised steaks that need to be cooked to 160°. Because that is NEVER going to happen.
It makes absolutely ZERO sense to take a cut that should already be tender and mechanically tenderise it.
BUT...I figure it’s because they haven’t faced any major legal issues with contamination...coupled with, it has quite possibly saved some terrible cooks from ruining their steaks.
And...after they’ve screwed it up...and it’s still tender...they can proudly proclaim that Costco has the "best" beef...and do it again.
It’s a calculated risk that Costco is willing to take, given the aforementioned negligible legal issues. Sure, it probably costs them a bit in the extra manpower...but if those people keep coming back for more...they’re ahead. And that’s the goal: increase the bottom line.
FWIW, I personally have not purchased beef at Costco for quite some time...not a fan of artificially tenderised steaks that need to be cooked to 160°. Because that is NEVER going to happen.
Comment