Costco’s Meat Tenderizing Process

Epicurean Exploits - Food and Recipes
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This is new to me and seems utterly ridiculous. Anyone for cooking their steak to 145 degrees or above?

Overview of Costco’s Meat Tenderizing Process

Costco employs a mechanical tenderization method for its steaks, which involves using small blades or needles to pierce the meat. This process is designed to soften tougher cuts, making them more palatable.

Risks Associated with Mechanical Tenderization

While mechanical tenderization enhances tenderness, it also poses certain risks:

  • Bacterial Contamination: The process can drive surface bacteria into the center of the meat, increasing the risk of foodborne illnesses.
  • Cooking Requirements: To mitigate these risks, it is crucial to cook mechanically tenderized steaks to a minimum internal temperature of 145 degrees Fahrenheit.

Cooking Guidelines for Costco Steaks

To ensure safety when consuming Costco’s mechanically tenderized steaks, follow these cooking guidelines:

Cooking Method Recommended Temperature Rest Time
Cook to Well-Done 160°F N/A
Cook to Medium 145°F 3 minutes

Labeling and Consumer Awareness

Costco has been proactive in labeling its beef products that undergo mechanical tenderization. This labeling includes cooking instructions to help consumers prepare the meat safely. Always check for terms like “blade tenderized” or “mechanically tenderized” on the packaging.

By adhering to these guidelines, you can enjoy Costco’s steaks while minimizing health risks.

Chowhound foodrepublic.com

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Kind of been known for a while and on all the “meat” boards is one of the big criticisms. Personally I treat it like the package inserts on medication. Yeah Yeah something might happen but 99.999% won’t. And I have cooked 1,000’s of these steaks (Primarily NY Strip and Ribeye). Only the cut steaks are tenderized the whole are not. Given how the steaks are handled by the cutters, I’m not worried about the .0001% chance. And mine usually rest about 15 minutes which I’m sure is represented on some chart somewhere.

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I agree with what you said. I just think that it’s absurd to think the need to tenderize cuts like ribeyes and strips. If it’s round cuts, maybe. And I wonder if they are doing it to the A5 that they sell in parts of the country.

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I’d say it’s worrying, rather than absurd, that they need to tenderise cuts like rib steak. What on earth would they be like without, and why? It’s an option for the tougher cuts I guess, as opposed to bashing them , say.

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It tells me that they are not sure their meat is tender and needs this process. Speaks loudly.

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Is this done at the store level? I assume/hope that the whole cryovac rib eye or stip is not. But guess they do it to the ones they open, cut and shrink wrap then put out for sale. I’ll have to take a look next time I am there.

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Just in the cut steaks. It’s in black and white on the label.