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Costco Prime - blade tenderizer...
Posted on 5/11/18 at 7:17 pm
Posted on 5/11/18 at 7:17 pm
I passed b the prime meat counter and had to stop and admire for a bit. I asked the guy behind the counter why they blade tenderize their prime meat and he said that they just do it to all of their meat.
He did say that they would sell you some that has not been blade tenderizer, but would recommend calling ahead so they could have it ready for you.
Here is the meat counter. I've not seen this before, and was told they only do this on Fridays and Saturdays. It's out in the open like how they set up their seafood displays.
Prices are good, as always...
He did say that they would sell you some that has not been blade tenderizer, but would recommend calling ahead so they could have it ready for you.
Here is the meat counter. I've not seen this before, and was told they only do this on Fridays and Saturdays. It's out in the open like how they set up their seafood displays.
Prices are good, as always...
This post was edited on 5/11/18 at 7:18 pm
4
Posted on 5/11/18 at 8:20 pm to Jax-Tiger
I use a Jaccard 48 blade mechanical tenderizer on a lot of our meats with good results.
Posted on 5/11/18 at 9:07 pm to Jax-Tiger
Isn't there a risk of transferring bacteria to the inside of the meat which would would not get killed when cooking to medium rare? Not sure it should be done for meats that won't get cooked thoroughly.
Posted on 5/11/18 at 9:12 pm to ChEgrad
Yes, it's a risk, but so is eating sushi.
Posted on 5/11/18 at 9:13 pm to ChEgrad
quote:
Isn't there a risk of transferring bacteria to the inside of the meat which would would not get killed when cooking to medium rare?
Exactly why you don’t want blade tenderized. Even the cap steak that they sell at Costco that is wrapped like a pinwheel and tied with butcher’s twine needs to be unwrapped and cooked flat to avoid contamination. They actually put on all their steak that has been blade tenderizer to cook to 160°.
Posted on 5/11/18 at 10:13 pm to highcotton2
quote:
cook to 160°
Aka ruined
Posted on 5/12/18 at 2:20 pm to way_south
Most of the big cuts of meat I cook in the pressure cooker which is at 250F. Meats I cook on the grill don't need tenderizing. Many times I'll smoke blade tenderized meats on the grill for an hour or two and finish in the pressure cooker. This works well for corned beef briskets. Bacteria hasn't been a problem.
You can also boil the tool in water if bacteria is a concern. Any way, it's a good tool which a lot of pro chef's use.
You can also boil the tool in water if bacteria is a concern. Any way, it's a good tool which a lot of pro chef's use.
This post was edited on 5/12/18 at 2:40 pm
Posted on 5/12/18 at 3:38 pm to Jax-Tiger
Those ribeye caps look like little bits of heaven
Posted on 5/12/18 at 3:54 pm to Nawlens Gator
quote:
You can also boil the tool in water if bacteria is a concern.
It's my understanding that bacteria from the surface of the meat is the problem, not from the tenderizer itself.
Posted on 5/12/18 at 4:12 pm to Jax-Tiger
Those prime beef short ribs are so good. Meat candy when they come out of the smoker.
Posted on 5/12/18 at 5:48 pm to Kim Jong Ir
I have never got food poisoning from eating a medium rare prime steak I got from Costco. I would think the odds would be pretty slim. I bet I have eaten a dozen or more or the ribey cap steaks and I cook them just like they come.
Posted on 5/12/18 at 6:18 pm to Kim Jong Ir
quote:
Those prime beef short ribs are so good. Meat candy when they come out of the smoker.
I picked up 4 of them today. I will be putting g them on the kamado grill and smoking them tomorrow. Do you figure about 5-6 hours at 225?
Posted on 5/12/18 at 7:10 pm to Jax-Tiger
And who here cooks their hamburgers to >160F internal temp to avoid the dreaded surface bacteria that got inside the meat? This reasoning is weak.
Posted on 5/13/18 at 9:21 am to Jax-Tiger
Jax, let us know how they turn out. Those are on the target list for my smoker.
Posted on 5/13/18 at 9:34 am to Icansee4miles
Non blade tenderized Sam’s strips I picked up Friday just for comparison
Posted on 5/13/18 at 9:37 am to yellowfin
Damn that’s impressive. What’s Sams sale prime for?
Posted on 5/13/18 at 9:39 am to Uncle JackD
That’s Wagyu
34.99
34.99
Posted on 5/13/18 at 10:37 am to Jax-Tiger
quote:
I picked up 4 of them today. I will be putting g them on the kamado grill and smoking them tomorrow. Do you figure about 5-6 hours at 225?
Jax don't pull them too soon or they will be chewy. They start to melt around 190. I usually pull them off around 205.
Posted on 5/13/18 at 10:58 am to MissiSippi
quote:
It's my understanding that bacteria from the surface of the meat is the problem, not from the tenderizer itself.
This is what I learned as well. When the cows are butchered, there is inevitably fecal material that is spilled and so the surface of cuts are considered contaminated. So if you sear the surface of a steak, it’s presumably fine. However, anything that mixes the surface into the middle, such as ground beef, should be considered contaminated with bacteria.
My apologies for getting medical, but simple food poisoning is not the concern. It’s E.coli 0157, which can cause hemolytic uremic syndrome. Who wants to catch something called hemolytic uremic syndrome?
Posted on 5/13/18 at 11:00 am to t00f
quote:
Jax don't pull them too soon or they will be chewy. They start to melt around 190. I usually pull them off around 205.
Yes Jax. I pulled them at 200 last time and wished I would have gone a little longer. 205 would do it.
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