What do you guys think about blade tenderized meat?
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Blade tenderized
I bought a couple Tri Tips at Costco to smoke for a party we’re going to. I saw on the package that they are blade tenderized. I didn’t know what that meant, so I googled it. I don’t really know how I feel about what I read. I’ve always thought Costco meat was decent.
What do you guys think about blade tenderized meat?Tags: None
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It helps tenderize meat and probably offer a more consistent product, while at the same time pushing potential highly pathogenic bacteria into the meat. I'd be leery to cook it less than 160 internal. I've always sous vide my tri tip anyways, never any blade tenderized.
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Originally posted by Jerod Broussard View PostIt helps tenderize meat and probably offer a more consistent product, while at the same time pushing potential highly pathogenic bacteria into the meat. I'd be leery to cook it less than 160 internal. I've always sous vide my tri tip anyways, never any blade tenderized.
However, it's perfectly safe to cook food at lower temps as long as they're cooked for long enough at that temp.That's why sous vide is safe - you can cook something at, say, 135F and as long as it's held there for long enough, it is pasteurized. Here's a link showing the relationship between time and temp. https://extension.umn.edu/food-servi...rature-control
NOW - steaks cooked conventionally aren't held at 135F for long enough to be safe, so for those, blade tenderizing presents a risk. If a cut IS held long enough, you're fine. Tri-tip could be problematic. If you have a sous vide setup, I'd SV it to temp for a couple of hours, then either chill and bring back to temp on a smoker (if you want the smoke flavor), or pull it from the SV bath and sear.
This is a very good article on food safety and sous vide - https://polyscienceculinary.com/blog...s-vide-cooking
Last edited by rickgregory; August 13, 2021, 10:25 PM.
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Check out this thread: https://pitmaster.amazingribs.com/fo...ons-for-costco
It is all about Costco's blade tenderizing procedures.
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It's a risky deal for steaks cooked conventionally, IMO.
I SV Tri-tip for 12 hours at 131°, let it sit on the counter a bit while I fire up the Grill Grates to 700°+, add avocado oil and my preferred rub and sear that delicious hunk of perfectly cooked meat.
If you're SVing just to pasteurize, be sure to add extra time from the chart's pasteurization time/temp recommendations to allow the core of the meat as well to come up to that desired temp. Sometimes that takes longer than one would think, depending of course on dimensions.
Kathryn
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Read the post that Draznnl refers to above. I’m not saying there’s a risk involved but there’s risk in crossing the street. Costco seems to be doing what they do in a sanitary manner. Not only that, they literally sell millions and millions of pounds of these tenderized pieces of meat. I’ve personally eaten dozens of them with no ill affects whatsoever. Again I’m not a Costco employee and I’m not saying it’s 100% safe. But if it were not than I would’ve thought by now there would’ve been some major ramifications to this. But hey that’s my opinion.
Do what you Gotta do for your own family.
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Wouldn't blade tenderized beef, with regard to risk, be kind of similar to ground beef? I have not heard of any tri-tip or blade tenderized beef being recalled. But I've seen at least 2 times this year ground beef being recalled.
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As Troutman and Draznnl reference, there is a great thread, the climax of which is linked below. Like Troutman, I have eaten Costco steaks for years, cooked medium rare, no SV pasteurization. And, so have millions. But then I read here on AR about blade tenderization, the possibility of introducing surface bacteria (which will be killed by the sear) deep into the meat, and fretted.
But, BBQPhil stepped up big time, contacted Costco, and was invited on a private tour of their meat department!! Read this, please. I have decided not to worry about cooking Costco steaks with traditional methods, based on that thread and Costco's transparency and rigorous standards.
https://pitmaster.amazingribs.com/fo...10#post1068810Last edited by Dr. Pepper; August 14, 2021, 10:42 PM.
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My toys:
Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
Pit Barrel Cooker (which rocks), named Pretty Baby
Weber Summit S650 Gas Grill, named Hot 'n Fast (used mostly for searing and griddling)
Weber Kettle Premium 22" named Kettle Kid, eager to horn in with more cooks in the future
Camp Chef Somerset IV 4-burner outdoor gas range named AfterBurner due to its 30kBTU burners
Adrenaline BBQ Company Gear:SnS, DnG, andLarge Charcoal Basket, for WSCGC
SnS for 22" Kettle
Elevated SS Rack for WSCGC
SS Rack for DnG
Cast Iron GriddleGrill Grate for SnSGrill Grates: five 17.375 sections (retired to storage)
Grill Grates: six 19.25 panels for exact fit for Summit S650
gasser
Grill Grates for 22" Kettle
2 Grill Grate Griddles
Steelmade Griddle for Summit gas grill
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Ceramic Spacers for WSCGC in Kamado Mode: 2 sets each 1/2", 1", 2". The 2" spacers work best with the 18" drip pan. The 1+1/2 inch spacers work best with the 14 inch cake pan.
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Thank you, Dr. Pepper , for the link to BBQPhil 's writeup on how safely Costco uses the blade tenderization method, in compliance with Best Beef Practices documentation from the Beef Industry Food Safety Council.
This is definitely not your Mama's small jaccard tenderizer. Blade tenderization in the home for meats not cooked to pasturization levels may still be a risky practice. But eating Costco blade-tenderized beef does not appear to be. Yay for that.
It's wonderful to learn new things in a rational, well-meaning forum environment. That's how good education truly happens. I feel smarter, well, certainly more enlightened, after reading that link.
KathrynLast edited by fzxdoc; August 15, 2021, 08:58 AM.
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fzxdoc You wouldn't be into science, by any chance, would you?
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I remember asking you about a year ago if you were in medicine. I saw the doc, but didn't sound out the f z x until a few months later. It was there for me to see the whole time. Gotta love me some science!
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I eat these steaks all the time and I have never had an issue. I get it, it is not as safe as non-blade tenderized meat. yes, I am sure some people get sick from it. Yes, there is a risk, but risks are risks. I feel like this discussion comes up quite a bit and probably rightfully so. To me, I really do not think about it. I feel like plenty of other things that will kill me before blade tenderized meat, is the way I look at it. In the millions of pounds of meat they have sold, I have not heard of any crazy recalls or anything like that. (Insert link to crazy Costco recall where thousands died and I missed it. :/ ) If there was a consistent link between blade tenderized meat from Costco and people getting sick and dying from Costco Tenderized meat, then I would be wary. Until I see that, I will continue to bring them on every camping trip I go on. The bears will get me before the tri-tip.
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Spinaker CAMPING BEAR SAFETY TIP: If you get surrounded by bears at your campsite, simply sear some of your Costco try-tips to medium rare (nb: do NOT SV them), offer them to the bears, and wait around until they die of dysentery. Then you can pack up and move your campsite safely. I have discussed this with Panhead John, and we are in complete agreement that this is the best method.
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A lot of people don’t know this but……most of the pit members here PM me to make sure they are giving the right answers to questions asked. My vast intellect is a well known factor in their responses. It’s also no secret that I am an expert in camping safety and wild animal interaction tips.Last edited by Panhead John; August 15, 2021, 12:18 PM.
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