Costco meat, prime???

afterburnt
afterburnt Posts: 7,892
in The Clubhouse
Saw a youtube and checked it out in the store. Their prime beef is "blade tenderized" wth? This is the best meat that you generally can't find retail, they use this technique to basically poison the best grade of beef. I buy it to cook bloody rare, now I know why I got everyone sick from a few hundred bucks of beef. I am still looking for the youtube that explains this. Did anyone know this, this is one of the two reasons the I keep the memberships.
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  • mrbigbluelight
    mrbigbluelight Posts: 9,812
    Would it be possible that it wasn't the Costco "tenderizing" method but that you were cooking bloody rare ?
    Just asking not nocking.
    Sal Palooza
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  • machone
    machone Posts: 1,513
    What cut was tenderized? A good cut of prime should not need tenderizing.
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  • afterburnt
    afterburnt Posts: 7,892
    mrbigbluelight wrote: »
    Would it be possible that it wasn't the Costco "tenderizing" method but that you were cooking bloody rare ?
    Just asking not nocking.

    Not likely, it's common knowlege that the outside of the beef from the slauter house is covered with all kinds of nasty bug. Thus warnings about rare hamburger Costco is doing this to meat that no one in their right mind tenderize.

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  • pitdogg2
    pitdogg2 Posts: 25,612
    Correct the bacteria would not (naturally) be in the middle of the cut without something dragging it there, i.e. the tenderizing process. The cooking process can still kill the surface bacteria yet still be bloody in the middle
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  • afterburnt
    afterburnt Posts: 7,892
    edited January 2020
    https://youtu.be/fCh_H65riO8
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  • vmaxer
    vmaxer Posts: 5,117
    Wow, thanks for the information.
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  • mhardy6647
    mhardy6647 Posts: 33,942
    Guess you all may want to adopt the classic British English approach to cooking:
    Cook until no further change occurs

    :#

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  • deronb1
    deronb1 Posts: 5,021
    mhardy6647 wrote: »
    Guess you all may want to adopt the classic British English approach to cooking:
    Cook until no further change occurs

    :#

    The Germans should have dropped cook books on those MFers...lol
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  • OleBoot
    OleBoot Posts: 2,787
    deronb1 wrote: »
    mhardy6647 wrote: »
    Guess you all may want to adopt the classic British English approach to cooking:
    Cook until no further change occurs

    :#

    The Germans should have dropped cook books on those MFers...lol

    Well, if they had any cookbooks. I'm sure, however, that they could have dropped megaton suet dumplings, sauerkraut and cremated pork to devastating effect.
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  • txcoastal1
    txcoastal1 Posts: 13,309
    Don’t forget the potatoes
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  • OleBoot
    OleBoot Posts: 2,787
    mhardy6647 wrote: »
    Guess you all may want to adopt the classic British English approach to cooking:
    Cook until no further change occurs

    :#

    Is that a real quote from somewhere? The best English recipe instruction I ever came across was in Mrs Beeton's Household Management (1911) - "Cook meat until done."
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  • krazypolk
    krazypolk Posts: 745
    Me, I'll settle for some boiled beef with a pinch of salt.
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  • mhardy6647
    mhardy6647 Posts: 33,942
    edited January 2020
    OleBoot wrote: »
    mhardy6647 wrote: »
    Guess you all may want to adopt the classic British English approach to cooking:
    Cook until no further change occurs

    :#

    Is that a real quote from somewhere? The best English recipe instruction I ever came across was in Mrs Beeton's Household Management (1911) - "Cook meat until done."

    I don't know -- I got it from a British expat I worked with in California way back when. He and I were both fairly interested in thermodynamics... and I think it's fair to say that the English, at least, traditionally took a fairly thermodynamic approach to cooking most things.

    ;)

    Let me go on record, however, as saying that I love most traditional English food I've
    had -- and English fried breakfast in particular. There is no more perfect
    expression of the fried ethos, to my taste, than fried bread.

    mmmm... I'm gettin' hungry.

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  • delkal
    delkal Posts: 764
    OleBoot wrote: »
    mhardy6647 wrote: »
    Guess you all may want to adopt the classic British English approach to cooking:
    Cook until no further change occurs

    :#

    Is that a real quote from somewhere? The best English recipe instruction I ever came across was in Mrs Beeton's Household Management (1911) - "Cook meat until done."

    Unfortunately that meant grey throughout, dry and tough. Even classic cookbooks like Betty Crocker from the 60's has their cooked meat temperatures way too high. Luckily people now realize you don't have to do that and even the FDA is getting on board. Like dropping the safe temperature for pork to 145. The old school rules to cook to 180 made it inedible.

    I will have to look closely next time I go to Costco. I will not buy a steak you have to cook to 160. For me beef is overdone at 140.
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  • audioluvr
    audioluvr Posts: 5,610
    "Costco won't identify the source of their meat". Hint: Kentucky Derby.
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  • pitdogg2
    pitdogg2 Posts: 25,612
    The old school cooking rules for Pork was because of tapeworms. :D
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  • delkal
    delkal Posts: 764
    edited January 2020
    pitdogg2 wrote: »
    The old school cooking rules for Pork was because of tapeworms. :D

    So the tapeworm was supposed to eat the overcooked pork and choke to death?
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  • pitdogg2
    pitdogg2 Posts: 25,612
    delkal wrote: »
    pitdogg2 wrote: »
    The old school cooking rules for Pork was because of tapeworms. :D

    So the tapeworm was supposed to eat the overcooked pork and choke to death?

    Lol no so it (tapeworm) died so not to infect you.
    I remember as a small child seeing one unfurl out of a porkchop as it was cooking. Put me off pork for a looooong time.

    :smiley:
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  • Mikey081057
    Mikey081057 Posts: 7,127
    I tink it was to prevent infestation of the trichinella worm... which gave you trichinosis... parasitic worms that lived in your muscle tissue.

    https://www.healthline.com/health/trichinosis
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  • maxward
    maxward Posts: 1,586
    Time to rethink the membership. No good steak deserves to be cooked past medium-rare. I DO have friends who want me to cook them well, but to each his own. Kinda like insisting on having a nice single-malt on the rocks.
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  • pitdogg2
    pitdogg2 Posts: 25,612
    Mikey081057 wrote: »
    I tink it was to prevent infestation of the trichinella worm... which gave you trichinosis... parasitic worms that lived in your muscle tissue.

    https://www.healthline.com/health/trichinosis

    I stand corrected. Thanks Mikey.
    Worms none the less
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  • afterburnt
    afterburnt Posts: 7,892
    https://youtu.be/0yRbHGEAHY4
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  • afterburnt
    afterburnt Posts: 7,892
    mhardy6647 wrote: »
    Guess you all may want to adopt the classic British English approach to cooking:
    Cook until no further change occurs

    :#

    Pure carbon?
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  • westmassguy
    westmassguy Posts: 6,850
    Back in the day, worked for a now defunct restaurant chain that used the Jaccard on every piece of meat.
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  • mhardy6647
    mhardy6647 Posts: 33,942
    afterburnt wrote: »
    mhardy6647 wrote: »
    Guess you all may want to adopt the classic British English approach to cooking:
    Cook until no further change occurs

    :#

    Pure carbon?

    nanoparticles, dude. nanoparticles.
    B)
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