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Blade tenderized chuck roast

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    Blade tenderized chuck roast

    I’ve been reading comments about Costco using “blade tenderized” steaks, roasts, etc. If I understand correctly the concern is for bacteria being spread deep into the meat? In the case of smoking a chuckie to IT of 200+, isn’t that temperature high enough to take care of that??
    Last edited by Jared49; February 15, 2021, 09:03 PM.

    #2
    Yes, totally fine if you’re taking it that high. The problem is if you pick up some ribeyes and wanna cook them medium rare.

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    • Jared49
      Jared49 commented
      Editing a comment
      Thank you. The rib eye scenario I can understand.

    #3
    I think so, I think anything higher than 165 would even be approved by the USDA. It would essentially fall close to ground beef for risk in their book.

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    • Jared49
      Jared49 commented
      Editing a comment
      Ok, that makes sense.

    • glitchy
      glitchy commented
      Editing a comment
      Jared49 I have bought blade tenderized steaks there a few times too, now I only buy if not tenderized or buy whole sub primals generally to avoid it, but Sous Vise can counter it at certain temps over time if you want their steaks less than well done. I won’t say my times/temps because I mighta winged it calling it safe enough for me.

    #4
    Of course, 200*f internal does the trick, as 165'f kills all within seconds.
    There is a very informative article on the free side of AR on this subject.
    Hope this helps, helped me.
    What You Need To Know About Safe Serving Temperatures, And An Award Winning Temperature Guide (amazingribs.com)

    Minimum Pasteurization Times For Selected Meat Temperatures*
    136°F (57.8°C) 82 minutes
    140 (60.0) 35 minutes
    145 (62.8) 14 minutes
    150 (65.6) 5 minutes
    152 (66.7) 3 minutes
    154 (67.8) 2 minutes
    156 (68.9) 1 minutes
    158 (70.0) 41 seconds
    160 (71.1) 27 seconds
    162 (72.2) 18 seconds
    164 (73.3) 12 seconds
    166 (74.4) 0 seconds
    lamb, beef,
    130 (54.4) 121 minutes
    135 (57.2) 37 minutes
    140 (60.0) 12 minutes
    145 (62.8) 4 minutes
    150 (65.6) 72 seconds
    155 (68.3) 23 seconds
    158 (70.0) 0 seconds
    * For a 7D reduction in pathogens, rounded up to the nearest whole number.
    Source: USDA Food Safety Inspection Service
    Last edited by bbqLuv; February 16, 2021, 03:59 PM.

    Comment


    • rickgregory
      rickgregory commented
      Editing a comment
      And that graph is why I won't buy blade tenderized steaks unless I play to SV them. 35 minutes at 140 (solidly medium) to be safe. Uh...

    • bbqLuv
      bbqLuv commented
      Editing a comment
      That is a good reason to read labels and SV. Our insta-pot has an SV function'
      I will be SV'ing soon to try it out. Looks easy enough on youtube.

    #5
    I don't understand why they do this also. Has made us look elsewhere when it comes to steaks.

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