Blade tenderizing Prime beef is terrible and I hate that Costco does it (check the label before you buy), but my understanding is that if you cook via Sous Vide you don't need to take it to 160 degrees. You can cook it at a lower temperature (135/140) for a longer time and still kill harmful bacteria.
https://www.amazingfoodmadeeasy.com/info/modernist-cooking-b...
If I'm wrong, please correct me!
Whenever I read threads like this, I wonder if there's more of an issue with bacteria in food in North America, or if people are just more fastidious about it?
The other option of course would be that it's just HN-style 'nerding out' on any topic, (which is great) but I see it on Reddit and cooking blogs/recipe sites too.
>The pre cut steaks are all blade tenderized
I'm not sure that's accurate. Some of them definitely are but I believe the filet's (for instance) are not. I guess I'll have to double check next time I'm there.
Re:Costco Capitalism
by praveenperera on Monday February 10, 2020 @10:25PM
(#22295767)
Ya that’s very annoying. But if you have a sous vide you can pasteurize it at > 130F for 2.5-3 hours.
> The pre cut steaks are all blade tenderized so you need to cook them to ground beef temperatures.
Eh, all those recommendations are very conservative. I've been eating undercooked ground beef my entire life (it tastes better.) If it's ever made me sick, it wasn't sick enough to notice.
The large packs are also $1-2 cheaper and you can split and freeze them yourself if you’re not a total carnivore.