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??
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Last edited by Jared49; February 15, 2021, 09:03 PM. -
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. -
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.Comment
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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.
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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
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I don't understand why they do this also. Has made us look elsewhere when it comes to steaks.
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