I was going to carry the convalescing HouseHomey on my back through Costco to look at the tri tip. He ain't heavy, he's my homey. But I decided to take a picture instead. Yes, Costco blade tenderizes prime meat. Read the fine print.
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Sheesh. Tri tip should be cooked to medium rare. That’s a waste of $50. If you don’t buy it, that’s another 1.5% toward a Komodo Kamado.
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Getting my back brother I appreciate that. I am down to 260lbs from 335lbs so that should help. Stitches came out Monday I’m back to work tomorrow. Sophia says she ready for me to go back to work.
I was at Bellaterra read the label the other day and I couldn’t believe they did that to prime tri tip. That’s when I noticed their NY steaks looked like choice at best as far as the marble. I bought sockeye salmon too, cooked it, took one bite, wrapped it up and took it back to Costco the next day. Ugh!! Terrible. That crunchy skin was on point though.
I did manage to but a pop up Coleman tent/shade thing for 100 bucks. Love that. Of course the pork belly is also good.
still can’t believe they do that. No wonder their tri tip is always great. Maybe it needs a wet marinade huh?
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They don’t do that to the TT here, they know better cuz it’s a hanging offense!! Blade tenderized and cooked to well done, is this some sort of April fools joke?
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Blade tenderizing any steak should be against the law. Sadly, about the only way to cook one to a safe temp below 160 F is SV then sear ... and not everyone is comfortably in the SV camp (I am ... but not everyone).
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"Blade tenderized" sounds like they poke things through the meat like a jaccard tenderizer, right? Doesn't that also increase the likelihood of bacterial contamination within the meat? So it needs to be cooked as if it's ground beef, not a steak. Ugh! I bet most of the average consumers see "ribeye cap" or "tri tip" and not the "cook to 160" fine print.
What's even more deceiving is the meat does not look obviously punctured in the pics above, so if a person doesn't read the fine print, there's no other visual cue to warn the buyer.
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This practice has been going on for a year and a half at the Costco local to me (Fountain Valley) and looks to be corporate wide at this point.
Speaking with one of the butchers, he had no idea that their practice is a serious food safety issue for cuts that are typically served medium rare. He did say that I could purchase an 8 roast bag if I wanted it un-processed. I'd do 4 but 8 is a bit too much.
I have the number to the regional Office Meat manager and plan on giving him a call on Monday.
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Following up on my above post...
I never received a call back from the Costco Regional Meat Department Manager. Very un-Costco-like.
Yesterday I stopped in a Costco Warehouse that I only occasionally shop at and I found an 8 pack of Prime Tritip that did not have the "Danger: Blade tenderized" warning label on it.
One on the cooker today - seven in the freezer. Priced at $3/pound less than the butcher processed 2 packs.
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