My brother in law will marinate a steak, grill it and put it back in the raw marinade “for the flavor”. As appalling as that is, I’ve never seen him get sick from it (or he’s blamed it on something else every time…)
@@edg5218 No, he doesn't boil it. He just takes the meat off the grille and puts it back in the raw marinade. Absolutely disgusting. Far better to make the marinade, divide it in two, use some for the meat, and some for after cooking, if you want.
Wow, someone just told me about this. I've been cooking Costco steaks for decades to as close to 135 as I can get them. Definitely seems insane to do this to a prime grade steak, but I guess it explains why the choice cuts always seem a little more tender than grocery store choice. I can't believe I never noticed this on the label.
@@emyers6946Yes but more marbling means more flavor and more tenderness. You don’t need to blade tenderize good quality steaks period (not even choice grade). Costco’s practice of doing this is absolutely moronic.
Not worried about it. Also to me it seems like the strip loins that go into cryovac don't seem to make great steaks. I have now bought both a choice and then a prime strip loin in cryovac from Costco. I cut them into 1.5 inch NY Strip steaks. They tend to be very narrow steaks in comparison to just buying a pack of strip steaks from costco or the grocery store, and both were very tough, with a vein that runs through the middle of back half that is just inedible. Idk, maybe Im just cutting them wrong even though I've watched a million videos on it. Ive actually resorted to blade tenderizing them with a jaccard, right before I dry brine them overnight. That does help, but they are still pretty tough. I was disappointed with this, especially the prime one. My theory is that they take the best looking strip loins and turn them into steaks, then sell the rest as whole roasts.
I've just heard it increases the risk for foodborne illness. Furthermore, like you said in the video, I just don't understand why they feel the need to do this on prime grade meat, ESPECIALLY premium cuts like ribeye which are very tender even with minimal intramuscular fat.
I stopped buying Costco individual steaks since I saw the fine print of needles going through the meat to tenderize it. I even asked the butcher, why? If I buy Prime...why does it need tenderizing? Well, heck NO! I wont buy individual packages. I do buy the whole steak package and cut it myself. Thanks for your video. I am not the only one freaked out by this practice at Costco.
Professional chef here. Sous viding at 135 does not kill any "dangerous" bacteria. The danger zone for food is 41f to 141f. This all being said I would eat these steaks rare and have no issue.
Pasteurization is a combination of time and temperature. When cooking food, we are trying to reduce the bacteria, not eliminate it. Eliminating it entirely would take way too high of a temperature. Bacteria dies at different rates depending on the temperature, such that a group of bacteria will have the same reduction being exposed to 165° for around a minute as it would being exposed to 135° for about an hour.
My family likes steaks rare to medium rare so I’m now going to seriously reconsider buying steaks at Costco. Not sure why they just don’t stop blade tenderizing. Surprised someone hasn’t gotten sick and sued.
Unfortunately you can’t sue them because of the fact that it says blade tenderized on the package and to cook to 145 degrees. So if you get sick from under cooking it it’s on you.
@@ChanTheMan1996 I do agree with you but often that warning is written in very fine print. Not sure if it always meets the prominent and clear standard of an adequate warning label.
Blade tenderized steaks more commonly referred to as needled, okay this is a long topic from my point of view as a butcher. Pretty much every steak you eat unless it’s Kobe beef it’s blade tenderized also wet aged 28 day that is to help promote tenderness. In my experience I don’t worry about it because meat is a batch process meaning they slaughter hundreds of cattle at a time and the usda inspector takes samples of multiple different steps from primals to ground meat and machinery in some case’s. That’s why you see the mass recalls nationwide. Now me personally I don’t eat R to MR because it’s not good for us as humans digestive system but to each their own. Just passing along so information or better yet food for thought
To another point Costco has the best value for everyday American people outside of you being able to buy from let’s say Sysco distributors. Common myth Costco has dairy cattle yes and no everyplace does if that head of cattle meets the the marble, sheer, tender, and fullness test they will be sold as such. Me I prefer to buy primal cuts while then make my steaks myself way more cost effective example you buy 4 steaks at 100 dollars i buy the whole primal for 210 but I end up with almost triple the amount of steaks that you did hope this help us all think a bit more.
Fun fact. Prime Steaks at Costco are supposed to be Tenderized twice. I love it. I eat my steak rare. Never had an issue. Never had a complaint. I definitely notice a difference. It definitely increases quality. I'm a Costco Meat Cutter btw
Good to know. Prime grade steak is fairly tender already, I don’t see the need to further tenderize it but I don’t buy my steaks or meat there anymore anyways. My local Costco doesn’t carry prime grade brisket anymore and my local butcher has similar prices for steaks. I will say I’ve never gotten sick from eating a Costco steak cooked medium. Thanks for the info!
Don’t know what the love affair with Costco meat. In Canada it’s not cheaper and it not better. Didn’t know about this tenderizing, it’s sounds like a way to pawn off rubbery, tought meat.
I have been buying the strip loins and tenderloins for years now. Also with the tenderloin you end up with extra meat from the head and chain which you can use for other dishes where you would have tips or stir fry type meat (I.e. beef stroganoff).
Good info. I went too rare yesterday on some Costco USDA Prime NY steak. Not much pain , but 🚽🧻🚽🧻🚽🧻🚽🧻😅. I can see my abs today tho 🧐, dehydrated. Gonna go with 145 🌡️ today for sure
I have been cooking their steaks medium rare for years, I never thought to look at the label, but it hasn't killed me yet.
I agree, I’ve been cooking them for years and it’s never hurt me.
My brother in law will marinate a steak, grill it and put it back in the raw marinade “for the flavor”. As appalling as that is, I’ve never seen him get sick from it (or he’s blamed it on something else every time…)
@@trackie1957 Does he boil the marinade ? Because if u bring it to a boil, u can then use it as a finishing sauce .
@@edg5218 No, he doesn't boil it. He just takes the meat off the grille and puts it back in the raw marinade. Absolutely disgusting.
Far better to make the marinade, divide it in two, use some for the meat, and some for after cooking, if you want.
@@trackie1957 WOW ! Now that's truly living on the edge ! If I seen him do that I would refuse to eat it ! lol
Wow, someone just told me about this. I've been cooking Costco steaks for decades to as close to 135 as I can get them. Definitely seems insane to do this to a prime grade steak, but I guess it explains why the choice cuts always seem a little more tender than grocery store choice. I can't believe I never noticed this on the label.
Yes, idk why they do it.
good video. never knew this until today but have been cooking them mr for years. don't think i've been sick from it, never seriously anyway.
I agree, I’ve never been sick from it. I just don’t think it’s necessary for Costco to tenderize prime grade steak.
@@googanbbq i don't know. the usda marbling grade has nothing to do with tenderness.
@@emyers6946Yes but more marbling means more flavor and more tenderness. You don’t need to blade tenderize good quality steaks period (not even choice grade). Costco’s practice of doing this is absolutely moronic.
It’s not just a Costco “blade tenderizing” thing. USDA gives all steaks the 145 degree cooking temperature. Non tenderized steaks as well.
NY steaks are great blade tenderized. I do that myself too. Never had issue.
this issue isn't the blade tenderizing, its the fact that so many steaks are tenderized with the same equipment
@wgsmit02 that’s a good point!
Not worried about it. Also to me it seems like the strip loins that go into cryovac don't seem to make great steaks. I have now bought both a choice and then a prime strip loin in cryovac from Costco. I cut them into 1.5 inch NY Strip steaks. They tend to be very narrow steaks in comparison to just buying a pack of strip steaks from costco or the grocery store, and both were very tough, with a vein that runs through the middle of back half that is just inedible. Idk, maybe Im just cutting them wrong even though I've watched a million videos on it. Ive actually resorted to blade tenderizing them with a jaccard, right before I dry brine them overnight. That does help, but they are still pretty tough. I was disappointed with this, especially the prime one. My theory is that they take the best looking strip loins and turn them into steaks, then sell the rest as whole roasts.
I've just heard it increases the risk for foodborne illness. Furthermore, like you said in the video, I just don't understand why they feel the need to do this on prime grade meat, ESPECIALLY premium cuts like ribeye which are very tender even with minimal intramuscular fat.
I stopped buying Costco individual steaks since I saw the fine print of needles going through the meat to tenderize it. I even asked the butcher, why? If I buy Prime...why does it need tenderizing? Well, heck NO! I wont buy individual packages. I do buy the whole steak package and cut it myself. Thanks for your video. I am not the only one freaked out by this practice at Costco.
Thanks for the comment! I totally agree.
Watch superstore prices. Every so often NY strips 10 dollars cdn (< 8 US) a lb. AAA. Nice and thick 1-1.5 thick. But a few clubs packs and freeze.
Just found this out today after I cooked one rare-ish. Then again never bothered me so far!
Yeah, it’s never made me sick before, still don’t know why they feel the need to do it to prime meat though.
Professional chef here. Sous viding at 135 does not kill any "dangerous" bacteria. The danger zone for food is 41f to 141f.
This all being said I would eat these steaks rare and have no issue.
Pasteurization is a combination of time and temperature. When cooking food, we are trying to reduce the bacteria, not eliminate it. Eliminating it entirely would take way too high of a temperature. Bacteria dies at different rates depending on the temperature, such that a group of bacteria will have the same reduction being exposed to 165° for around a minute as it would being exposed to 135° for about an hour.
That explains why the texture of their steaks is a bit "off" to me. Instead of a firm texture throughout, it feels somewhat like ground beef.
I agree. Prime ribeye steaks are tender enough. Stop this nonsense Costco!
Where’s Bixby?
I’ve been cooking it medium well, and I think I’m going to continue, haven’t gotten sick
My family likes steaks rare to medium rare so I’m now going to seriously reconsider buying steaks at Costco. Not sure why they just don’t stop blade tenderizing. Surprised someone hasn’t gotten sick and sued.
Unfortunately you can’t sue them because of the fact that it says blade tenderized on the package and to cook to 145
degrees. So if you get sick from under cooking it it’s on you.
@@ChanTheMan1996 I do agree with you but often that warning is written in very fine print. Not sure if it always meets the prominent and clear standard of an adequate warning label.
@east47 the u.s. has low standards when it comes to food
Costco blade tenderizes the steaks and then says to cook to medium to avoid eating bacteria that has been introduced to the middle of the meat
I agree, I am concerned.
Blade tenderized steaks more commonly referred to as needled, okay this is a long topic from my point of view as a butcher. Pretty much every steak you eat unless it’s Kobe beef it’s blade tenderized also wet aged 28 day that is to help promote tenderness. In my experience I don’t worry about it because meat is a batch process meaning they slaughter hundreds of cattle at a time and the usda inspector takes samples of multiple different steps from primals to ground meat and machinery in some case’s. That’s why you see the mass recalls nationwide. Now me personally I don’t eat R to MR because it’s not good for us as humans digestive system but to each their own. Just passing along so information or better yet food for thought
To another point Costco has the best value for everyday American people outside of you being able to buy from let’s say Sysco distributors. Common myth Costco has dairy cattle yes and no everyplace does if that head of cattle meets the the marble, sheer, tender, and fullness test they will be sold as such. Me I prefer to buy primal cuts while then make my steaks myself way more cost effective example you buy 4 steaks at 100 dollars i buy the whole primal for 210 but I end up with almost triple the amount of steaks that you did hope this help us all think a bit more.
What do you mean R or MR?
@@NotTooExtreme Rare or Medium Rare
Rare to medium rare is the most digestible and you get all the amino acids and vitamins/minerals that your body needs.
@@Siberianpanther but not for me my medical condition I really not to but yes you are correct there are benefits to steaks cooked that way
Officially stopped buying steak at Costco because of this reason.
Costco : please stop this practice, what a waste of all those steaks
Fun fact. Prime Steaks at Costco are supposed to be Tenderized twice. I love it. I eat my steak rare. Never had an issue. Never had a complaint. I definitely notice a difference. It definitely increases quality. I'm a Costco Meat Cutter btw
And the 145 thing is the usda recommendation for beef so I'm p sure that's just to cover ourselves in the event of some1 not keeping it properly.
Good to know. Prime grade steak is fairly tender already, I don’t see the need to further tenderize it but I don’t buy my steaks or meat there anymore anyways. My local Costco doesn’t carry prime grade brisket anymore and my local butcher has similar prices for steaks. I will say I’ve never gotten sick from eating a Costco steak cooked medium. Thanks for the info!
@@googanbbq just because it's not needed doesn't mean it's not beneficial. There's no such thing as a steak that's too tender
Don’t know what the love affair with Costco meat.
In Canada it’s not cheaper and it not better.
Didn’t know about this tenderizing, it’s sounds like a way to pawn off rubbery, tought meat.
Can’t be any more dangerous than ground meat, and a well-done burger sucks.
I don't buy any Prime meat at Costco. Retired dairy cows graded as Prime because of their marbling. I think that's your answer.
Lol o just ate a Costco steak and didn’t know about this. We’ll see what happens
This is the number one reason I stopped buying individual sliced meat from Costco. I will only buy cryovac primal cuts.
I agree! That’s my plan going forward. Thanks for sharing.
I have been buying the strip loins and tenderloins for years now. Also with the tenderloin you end up with extra meat from the head and chain which you can use for other dishes where you would have tips or stir fry type meat (I.e. beef stroganoff).
And yet you still bought it
Good info. I went too rare yesterday on some Costco USDA Prime NY steak. Not much pain , but 🚽🧻🚽🧻🚽🧻🚽🧻😅. I can see my abs today tho 🧐, dehydrated. Gonna go with 145 🌡️ today for sure