Thank you so much! It makes me feel much better about the Costco steaks!
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Thanks for the write up. Incredibly informative and very interesting that they would give an average Joe such a grand behind the scenes look.
I wondered the same thing on how they could be doing such a controversial and potentially dangerous procedure to their steaks and no one gets sick, myself included, especially given how many they sell a day/month/year! I buy them all the time even though I overcook my fair share, which they probably depend on as do the lawyers.
So they figured it out on how to spray the meat with sanitizer and sell it without any off putting taste. I’d like to think that this is where the rabbit hole ends with ALL the food I eat but I’m not that ignorant.
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Thanks for all the comments. One of the things I've learned is a that a discussion forum such as this one that enforces respectful and polite interaction, plays a big role in finding factual information. Imagine the different results from those forums with anonymous posters filled with bots and misinformation.
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BBQPhil I found your report very interesting and well written, For the most part I will stick with buying the primal cuts as they are substantially less expensive than the pre cut but nice to know there really is no more risk to the tenderized steaks should I want to purchase occasionally. That tenderizer is quite the machine and now I know why I can not see the puncture marks in the steaks I'm not looking in the right place!
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Thanks for your efforts in this matter BBQPhil. Nice write up!
And thanks to Costco for arranging such a visit. I've been a Costco member for decades and they are one of my favorite companies to support as they take care of the customers AND their employees.
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Thank you very much BBQPhil, that was a great write up. I really appreciate the time you took to do that, and consider the questions we all have about that process. I also add my thanks to Costco for doing that, because they certainly didn't have to, and it sounds like they treated you very well. I really respect Costco as a company, and have been a member for about 25 years now.
This (and a few other reasons ) are why my subscription here is worth every penny.
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Originally posted by BBQPhil View PostThanks for all the comments. One of the things I've learned is a that a discussion forum such as this one that enforces respectful and polite interaction, plays a big role in finding factual information. Imagine the different results from those forums with anonymous posters filled with bots and misinformation.
Could there be some risk of getting a cut with ecoli with their methods? Never say never, is what Costo seems to think; hence their cooking recommendations.
But for us, standing and staring at the Costo meat case, wanting to take that beef home and cook it up rare to medium rare, your writeup brings a comfortable measure of acceptance of their blade tenderization. Thank you.
Kathryn
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Well, I somehow lost track of this thread before you posted the info from your tour. Thanks a bunch for doing this and thanks for the informative write up.
I still believe that it's the lawyers who recommend 160° and I find it a bit ironic that the VP and others ignore their own advice. BUT I guess it's a bit comforting that they have enough confidence in their process to ignore their own advice.
I think I will ask if I can buy a hunk still in the cryovac before they have a chance to stick it.
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I know we’ve hashed over blade tenderizing several times before, but I’ll eat Costco steaks all day long. They’re also not the only ones who blade tenderize their steaks, Wild Fork Foods does too.Last edited by Panhead John; June 29, 2022, 08:25 PM.
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Y’all have seen my steaks here before, they never even approach 160*, and I’m still…stil….her,. aaaaagh!
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It’s sad that Panhead John ‘s post was interrupted, but it seems his past has caught up with him and is demanding retribution. Stay tuned for further developments.
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