The SHOCKING Truth About Buying STEAKS At Costco - Blade Tenderized?!
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- เผยแพร่เมื่อ 7 มิ.ย. 2024
- Check the steaks at Costco and you will almost always see the words BLADE TENDERIZED. This presents a bit of a problem and forces you to cook that beautiful USDA prime steak much longer than you might want!
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I work in the meat department at Costco and we clean the living shit out of our equipment every single night especially our tenderize machine. Not saying there is no chance of bacteria being on there, but the way we soap, sanitize and rinse our equipment i'd say it's safer than all the places you can get meat.
Where is ur documented proof?
Ya, I get my meat from a butcher who cuts the steaks right in front of me the way I want. I buy a lot of stuff from Costco, but most of their steaks are low quality and over priced.
Bacteria its natural
aajonus vonderplanitz
@@js4120 Low quality? You're crazy.
Costco worker here. Just like last time he said this, our equipment is the cleanest one you'll find. Our standards to avoid bacteria is ridiculous. You do not have to worry about it. If you want to be fancy pants about your cut not tenderised sure avoid it but not doing so for bacteria is completely ridiculous. 100% safe.
Xavier Dupont this is the guy that will not “approve” the vegan protein powder developed by a Brazilian Ironman (that stepped up to be the title sponsor for a little race in Kona, Hi BTW) because said vegan Ironman sourced his peas wrong... then makes sure you know he has a great coconut crusted shrimp recipe. Not clear how vegan shrimp is, but yeah that is a thing.
My dad is the manager at a few restaurants in Manhattan, he has access to the best distributors for meat in the city, he’ll order his lamb from them, but he trusts Costco for his steaks.
This guy is trying to scare people. Every retailer puts the 145 degree warning. He all but said there will be e-coli in your costco meat. Even the filet said to cook to 145. Chill dude
@@SpiralBreeze the Costco on 116th gets cleaned out by Rao's when they have a large enough special party. If the ingredients are that good, why shop elsewhere. I love the ~$4.50 mushrooms.
Xavier Dupont don't want a blade tenderized steak. A good steak does not need blade tenderizing if I wanted that I would buy a minute steak.
After seeing the video were Art (SP? I'm a phonic's speller and that's not known for reliability in the English language) found this out, I emailed Costco this is the main part of their response:
"By labeling the respective cuts of meat, we are simply keeping our members informed of our process as well as what the USDA recommends as a cooking temperature for the product. The meat industry continues to make improvements to food safety protocols and the meat that we purchase is extremely clean. If you are interested in purchasing beef that has not been mechanically tenderized, we do sell the same items in whole pieces that are vacuum packaged. These vacuum packaged cuts have not been mechanically tenderized and can be purchased at a lower price per pound versus steaks and roasts. If you do not see what you are looking for in the meat case, please ask one of our on-site meat cutters for assist"
Doc, thank you for your research.
Yes. I was going to point out that you can buy the meat in uncut, untenderized portions.
Loving this one thank's for sharing very important information giving blessed love to all knowledge is power hopefully everyone pays attention keep up the good work I'm planning to buy some this weekend 🙏🙏🙏🇯🇲🇯🇲🇯🇲💪💪💪
Great info! Thanks Bobby!!
Love to see more general grocery store tips.
Thank you. Very important information!
Thank you Bobby and Art! 👍😍
During covid we bought filets from Sam's club and Costco that were so tough and had horrible flavor and texture. I've been so afraid to buy them again because of how bad they were. We've also noticed that even though the temp is registering medium or medium rare... the steaks come out medium well.
I've heard a lot of people complaining about the quality of beef and pork since cov hit.
I found 100% grass fed Wagyu burgers at my Costco! it was $19.99 for a 4 pound bag or $5 per pound... such a screaming deal!! I totally stocked up!
My Costco doesn't have any wagyu period. very disappointed.
Did not know.. thanks, defiantly looking out for this...
So happy I found this channel
Thanx for the info. Good to know!
The question is why is Costco blade tenderizing so much of the nice cuts of beef it sells ,when it isn't necessary or even wanted by the majority of their customers and is more labor intensive for their employees?
It doesn't make sense.
The tenderizer machine does all the work. How is that more work for employees?!
Because they are injecting the meat with who knows what to increase the weight of the meat $$
@@S408J as a meat cutter for a large grocery chain, I can say that even though the tenderizer does all the work, when you’re in a rush ever second counts, and having to run every piece of meat through one would be a real pain in the ass.
Agree Themaven! Makes No sense!
Thank you for sharing . I go to Costco a lot . So this is very helpful.
Thanks for the tip! I’m not a Costco member, but have seen blade tenderizing before and have steered clear. Just didn’t seem right.
I like my stakes medium rare or rare depending on the thickness. I have been buying my stakes at Costco for years and have never had a problem. I also smoke, big and cook roasts at low temp, still no problems.
Me too!🤞🏽 no issues yet.
Thanks Very Good Info Bobby😋👍🙏🍀
You are my man’s mystery man lol, whenever I get food I follow your recommendations. I bring it home and would declare out loud:” Bobby said not to buy or to buy ...”! My man looks at me puzzled, then would say:” who”? Me proudly :”Bobby Flav”. Thank you so much for all your videos.
Blade tenderized or not, I have been buying steaks from Costco for years and cooking to medium rare (reverse searing, roast to 120* and then searing) with zero issues, and with quality that is unparalleled for the cost. Pick your battles, this isn’t one worth fighting. Proper meat handling and refrigeration ensures safety. I enjoy a lot of information on this channel, but this is really bordering fear mongering over something that doesn’t result in real world problems.
It's incredibly stupid to tenderize a steak, something that is already tender (in most cases) and few people are gonna cook throughly. People have died and gotten very ill due to this b.s.
after making a lot of other videos... what battles are left to pick?? But true, put the information out there, let the consumer make the choice.
@@rudyk5657 Right on. People are such sheep, they think just because it's a small chance it only happens to others. Until they get 7 days of bloody diarrhea and get their kidneys damaged for life or die. Why even gambling because of a steak, something you can get in tons of other places, and EVEN in Costco you can buy the whole cut non tenderized. Nothing annoys me more than dumb people!
Unbelievable, I purchased the prime steaks from Costco, and I had to wait until it was cut because they ran out. So I had freshly cut steaks, and cooked them the same night. When most of the steak was eaten, I had a piece that tasted rancid, and I vomited out the entire steak immediately. I haven't been able to eat steak for 4 months. And I haven't been able to explain what happened until now maybe.
@@user-nc9pc3gr4c That was a spoiled steak, nothing to do with this. Can happen with any steak. The problem with blade tenderization is that pathogens get inside of the meat, and these guys don't smell or taste bad, so you can get quite sick with a normal looking/tasting medium rare or rare steak.
Rose in the background was so great hahaha!!!
Has any of you start reading labels yet? Base on Bobby's advice and tips! If you are ,you're ARE AMAZING ❤
Costco has never refused my request to cut fresh ribeye and package it without running them through the blade tenderizer. If you buy the roast, you actually get two additional steaks for the same price. The savings is your labor cutting the roast into steaks.
Mark Bartholomew I do the same thing. My Costco’s butchers are awesome! They have the best meats
Mark Bartholomew I asked just last week to get about 5 lbs of Prime NY Strip prior to blade tenderizing and was told NO. They can’t sell it without this process.
I would've never thought of this issue, but it makes so much sense! Would you not recommend eating a burger medium rare then since when it's ground it has been exposed to air/bacteria?
Ground beef patty would be cook well done. I always laugh on the inside I hear restaurants asking if If want my burger done medium or medium rare.Unless you buy meat and grind them at home then cook them right away medium burger is pretty good
New subscriber..you just.saved me a ton..I eat perfect rare only..I love these nerdy food videos
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Hi. I love your channel and cooking tips. Any way you could make a video on chicken? Everytime I buy chicken, it smells like fish or sulfur. Any ideas to avoid or where to buy, clean?
I work for Costco as a meat cutter . The machine used to tenderize is cleaned at least twice a day . And all cut meats have a 3 day shelf life the day you cut and tenderize the meat and the next day are the only days it is to be sold the third day it is ground into burger. It is very sanitary and no reason for concern.
I believe and agree with you on that. However, I just think it's a bit unnecessary to tenderize prime steaks
@@solidsaladin121 I agree but that's the policy
It’s not necessarily the machines that are the problem. It’s the bacteria that already exists on the outside of the steak being pushed to the inside by the needles/blades.
@@crazylegs1324 Let's put the crazy away and look at the data shall we? Costco is one the country's biggest suppliers of meat. If there were issues with blade tenderizing that impacted customer health, it would have forced Costco to change its practice. Next, I have yet to see anyone who is allergic to red meat or who has gotten sick from eating steak that was rare or medium rare from Costco. So the odds of you getting sick from Costco blade tenderized steaks are almost non-existent...
Are the grass fed burger patties still available? I live in Chicago and haven't seen them at the Lincoln park location in months!
The frozen ones? They still have then at my locations. They have the ground beef too
What phone are you guys recording with? By the way, I love all your videos and you include your family.
Can you tell us what Art was using to record you? What was that phone stabilizer device?
I love medium rare steaks. I have not purchased any steaks since you mentioned this before. Thank you.
Great info thanks
LOL! Was watching while eating a medium rare BT ribeye from Costco.... kept on chewing!
Vulture
Excellent! Where do you buy your steaks?
Nice tips. Where do you get your beef?
Love your videos, but not sure about this one. Might want to look deeper into this one
Hold up. The filet you showed had the same “145 degree for 3 minute rest” language on it, just no mention of blade tenderized.
Hey I work at costco and work in the meat department. in our warehouse at least we DONT use the ROSS Tenderizer Meat manager been in the business for years and hates it. Great vid
I usually like my meats medium or medium well. 🥩🥩✨ Love hearing Roasty!👶🏻 No mike needed!🎤😂 thnx Bobby & Arturo!💟☮️
Never really paid attention to the label on the steaks, 'cept for the price per lb and the total price for an individual package. I honestly never paid attention to cooking temps either, but maybe I've just been dodging a bullet everytime I enjoy that "medium rare"!
I buy my meat from our butcher, I always get horrible stomach cramps when I buy for the grocery store. I don’t know what it is but the meat from my butcher does not cause that. I can buy roast and I’m fine. Maybe you solved my issue thanks❤️
Hmm, I've been buying rib-eyes from price club/ costco for over thirty years, never
had problems with e-coli, just saying.
Same here. I’m not going to stop either.
Ya some people over-think things. Costco sells good stuff
its not about whether or not you have been lucky, it only takes one time there is a problem, the point is, they don't need to blade tenderize the steaks when the steaks are that quality and cut, it just adds un needed risk.
🙄🙄🙄🙄🙄
Ditto. Sure as hell ain’t buying steaks from grass fed cows. They’re too lean and you need the marbling for flavor.
Did they do the same when you buy the whole cuts? Or only when it’s sliced steaks?
Whole uncut types of meat are called a "primal". Some people air dry the primals in the fridge and cut them as needed. Last longer that way and gets tenderized in the process of air drying. But yes it is insane that they are blade tenderizing PRIME cut. When you sear both sides of a steak that isn't blade tenderized you kill any possible bacteria. Something you can't do with hamburger because the meat is ground which is why it needs to be thoroughly cooked if you want to guarantee safety of the meat.
Can you tell me what kind of equipment your camera guy has to hold the iPhone ?
Pasteurization is unnecessary here, but it is achieved with a combination of both temperature AND time. Especially when cooking sous vide, this is incredibly easy to do. For beef, lamb, and pork, this is the timetable.
130 - 121 minutes
135 - 37 minutes
140 - 12 minutes
145 - 4 minutes
150 - 72 seconds
155 - 23 seconds
158 - 1 second
Came across this cause I cooked strip ribeye and filet tonight and my favorite strip was horrible. It tasted like it was rubber and tough. Never really had that issue from Costco before. I'm not sure if I should complain cause I froze tbe rest of a large purchase. Is possible I just got a bad rough cut of meat?
How do you feel about Omaha Steaks? I've been buying from them for YEARS.. but I'm open to your opinion as I've learned a TON from your channel since I subscribed. :)
Sub standard meat
To fix this just simply sous vide your meat for 120-130 for a good 12 hours. Doesn’t matter how hot you do it for but how long you do it. Low temps at a long time will kill bacteria etc and it impossible to over cook it when it comes to sous vide. Happy grilling
I love how "real" your channel is. Toys on the floor, baby in the background, just talking to us like a normal person. Too many channels feel so contrived.
ha, thanks!! Got no time to be fake ;)
trumpie vibes
@@EveryLittleBitCounts Lets go Brandon
What is that white machine with silver pot & black lid on the counter next to the refrigerator?
love the baby screams lol good advice sir
Where do you get your grass fed beef from? Thanks
I don't like when the store tenderizes it but my friend loves it so I'm going to make sure I tell everyone I know thank you thank you thank you.
Thanks for the heads up. My steaks are black and blue/Pittsburgh rare (RARE IS OVERCOOKED. Give it to the dogs). Cant do that with blade tenderized
Good to know, thanks.
You have Therma mix!!!! Do you have a video on it?
Do you have a review of the Thrive Market meat and seafood?
Thenk you so much
I really appreciate your help
Which meat is better for BBQ ? From Costco
Where can I find a video on how to cut the strip roast if you want to freeze it and do steaks later?
I got some choice grade strips, i'm gonna take my chances with medium rare as 145 F will do them dirty.
Please, please show how to cut put those big chucks of beef!! 👍
This great to know cause I’ve always loved Costco steak!😩
Don’t let it scare you away from it. Costco has one of the most sanitary processes and ensures their meat is clean as can be. You’ve never heard of lawsuits against them either
If that is USDA choice @8:05, as the label stated, then the grader must be getting their palm greased. I have never experienced a true Prime or Choice rib eye steak which needed tenderized. FYI, I spent 10 years in meat packing and have worked with a grader. My job, when working with the grader, was to cut between the last two ribs, presenting the rib eye, for grading.
Sous vide it for two hours then sear any way you want and you’ll always be good.
😯 Nice Cutting board 👌
Never had a problem with Costco steaks. Good steaks, especially for the price. Not sure they are blade tenderized. Usually buy New York Top loin or strip steaks. Great flavor, good marbling, tender and not fatty. Do mine medium rare over wood charcoal.
What’s the white and silver machine on the counter next to the fridge?
Costco Business Center here in the Bay Area sells greenlea halal grass fed ribeye from New Zealand for $8.69/lb. great deal
Wonder if Sous Vide method helps reduce the chance of the bacteria growth
I have never heard of anyone getting sick off of Costco steaks and they sell millions of these? So either no one is eating these rare.. or you really don't need to worry about getting sick from eating these rare.
Probably just a lawsuit protection. If 1 person in 50,000 could get sick and 1 out of every couple of million "could" die, it's still a major concern, legally.
And knowing full well that most people cook and eat steaks between rare and medium, if they tell you on the package to cook the steaks to medium/well to well done, their butts are covered.
Here us my question: why even bother going to the trouble on good cuts of steak? It’s a waste of time and money to do this unnecessary step
I’ve been eating them for years and we think they’re great.
Been eating this for years never been sick cooking at medium rare.
sooner1125 I think it’s because it does make them more tender. We love their steaks, and find them more tender than our local grocery store steaks. So, the tenderizing dies work. We tend to cook to a medium temperature, pulling off grill at 140.
Yes, Rose, I agree 😲☝️
What if I cook the meat Sous Vide style? Would it kill the bacteria?
Not only it’s not approved by Bobby, Rose in the background confirms it as well😝
So, why do they even tenderize the meat anyway if it's an extra step?
Thank you for this video. We usually buy from a butcher shop but this time we bought ribeyes & wondered what was wrong with them. They took way longer to cook & were very tough /grainy when done. No more Costco meat for us. 🤢
I buy the whole Ribeyes approx 12-14lbs and butcher them myself into steaks, then vaccum seal. It’s a great savings, super fresh and not blade tenderized.
Can you do please do a Publix haul for us non costco/sams club members?
Why would ribeye cap need to be tenderized with any method?
I’m following you from Canada. Can you add a bit of a comparison for us please?
Where do you suggest of buying steak, from WALMART? Not a chance.
I cooked a Costco New York strip to med rare. Had bad diarrhea all night. A few days later. Cooked another one that was in the 5 pack. Again the same issue. Returned the remaining 3 for a full refund. Hasn't happened since then.
Thanku I didn’t realize they did that
Hi Bobby. Have you seen the news about costco farms treating the animals horribly etc? I'm not sure how true that is.
Can you ask for a cut that is not tenderized?
It’s a Crime to do what they are Doing 😞 Thank You So Much. Great 👍 Info
Where would you recommend buying Short Ribs or Hanger Steak?
i get from shepherdmeats.com/
So where can I go buy grass fed rib eye steaks???
Where is the Thrive Market coupon?
steaks in costco have gone down , I returned skirt steak after cooking some of it
I love rose 🌹 screaming in the background 😂. She is adorbs 😍
Are you sure the labels aren’t wrong??? Haven’t seen any evidence of blade tenderization in the strips or ribeyes I buy there.
You can see the holes in the fat very easily. Costco tests meat for bacteria though so I don’t worry about it. I sous vide to pasteurization I’m serving to elderly grandparents though!
Are the prime cuts blade tenderized as well?
yes, keep watching!
I smoke the Costco prime brisket a lot but it usually takes over 12hrs... when I take it off at 8hrs, it’s not tender enough... good luck art!
Holy cow, y’all film on a phone??? Guess I’m due for an upgrade... I’m still rocking the iPhone 7 😂
isn’t the statement for the cook temperature just a requirement by USDA.
I like well done always
At every steak house in Scottsdale where I have worked the grill, we have tenderized all meat. And I've worked at almost a dozen. Nobody has gotten sick to my knowledge. I bought a Jacaard for home use, but it completely changes the texture of the meat to 'really crappy'. But the restaurant's large machines do not 'ruin' the meat at all.
I agree costco shouldn’t be tenderizing the stake. However, how about all the other stores that do that but they don’t say they are doing that? We might have more meats like that than we actually know.
Something that should be mentioned is that a deep freeze for 30 days should also eliminate any potential for bacteria. Assuming most do not consume the entire mega pack of cut steaks you buy at Costco, if you freeze them you will also be good to go.