Costco meat, prime???

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.

Comments

  • mrbigbluelightmrbigbluelight Posts: 7,721
    Would it be possible that it wasn't the Costco "tenderizing" method but that you were cooking bloody rare ?
    Just asking not nocking.
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  • machonemachone Posts: 1,157
    What cut was tenderized? A good cut of prime should not need tenderizing.
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  • afterburntafterburnt Posts: 6,035
    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.

  • pitdogg2pitdogg2 Posts: 15,287
    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
  • afterburntafterburnt Posts: 6,035
    edited January 12
  • vmaxervmaxer Posts: 4,558
    Wow, thanks for the information.
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  • mhardy6647mhardy6647 Posts: 24,060
    Guess you all may want to adopt the classic British English approach to cooking:
    Cook until no further change occurs

    :#

  • deronb1deronb1 Posts: 4,892
    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
  • OleBootOleBoot Posts: 607
    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.
  • txcoastal1txcoastal1 Posts: 10,784
    Don’t forget the potatoes
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  • OleBootOleBoot Posts: 607
    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."
  • krazypolkkrazypolk Posts: 598
    Me, I'll settle for some boiled beef with a pinch of salt.
  • mhardy6647mhardy6647 Posts: 24,060
    edited January 12
    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.

  • delkaldelkal Posts: 636
    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.
  • audioluvraudioluvr Posts: 1,655
    "Costco won't identify the source of their meat". Hint: Kentucky Derby.
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  • pitdogg2pitdogg2 Posts: 15,287
    The old school cooking rules for Pork was because of tapeworms. :D
  • delkaldelkal Posts: 636
    edited January 12
    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?
  • pitdogg2pitdogg2 Posts: 15,287
    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:
  • Mikey081057Mikey081057 Posts: 6,774
    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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  • maxwardmaxward Posts: 457
    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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  • pitdogg2pitdogg2 Posts: 15,287
    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
  • afterburntafterburnt Posts: 6,035
    mhardy6647 wrote: »
    Guess you all may want to adopt the classic British English approach to cooking:
    Cook until no further change occurs

    :#

    Pure carbon?
  • westmassguywestmassguy Posts: 6,489
    Back in the day, worked for a now defunct restaurant chain that used the Jaccard on every piece of meat.
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  • mhardy6647mhardy6647 Posts: 24,060
    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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