Nope! I’ve never even gotten sick or evev been effected at all from the thousands of steaks I’ve cooked over the decades. Now chicken is another thing! I’ve gotten severe food poisoning 4 times from chicken.
I've worked in a meat department and we literally just open those big primal cuts and cut them down into steaks then package them in the store. Theres rarely prepackaged steaks
@@Countrybluez you missed the key detail if you think the issue is "sliced steaks" Its talking about steaks that are "tenderized" by piercing through the meat with a bunch of needles, the video shows this, and comments that it can introduce pathogens into the interior of the meat that normally wouldn't be there.
FYI pasteurization (killing bacteria) is a function of heat AND time. so cooking to 140F and letting it rest for 9 minutes achieves the same as 145F at 3 minutes there was also a scientific study where core samples of blade tenderized and non tenderized steaks were sampled (from the cores) at 130F there was no statistical difference at 120F 0.001% bacteria remained vs 0.0001% in the non blade tenderized
You are 100% WRONG, blade tenderized meat doesn’t require any additional cooking. A special USDA regulated spray goes on the meat before it’s ran through the jaccarder. 99% of restaurants that buy portioned stakes are processed in this manner and everyone will serve you (Rare, Med-Rare) without issue.
It's not about the machines itself, but the blade can carry the pathogen from the exterior of the meat to the inside of the meat. The reason medium or rare steak is safe to eat because the pathogens are mostly at the outer part of the meat, which even with rare steak are cooked extensively, killing all pathogens. That's also why ground meat like burgers requires to be cooked well done, because all parts of the meat are thoroughly mixed and blended.
"Hey, you know that steak that you've bought your entire life that has never made you sick? You should probably stop buying it because it can make you sick..."
Not completely accurate. The USDA has strict guidelines on blade tenderizing meat. The establishment must “intervene” and prove they kill Ecoli before blade tenderizing. Usually UV light or an organic acid. Getting Ecoli from that is normally caused by the customers mishandling and not a distributor blade tenderizing it. Blade tenderized meat is safe to eat medium rare
For every ¼ cup of cornmeal, the FDA allows an average of one or more whole insects, two or more rodent hairs and 50 or more insect fragments, or one or more fragments of rodent dung. A steak is the least of concern
@@IlIlIlIlIlIlIlIl-v9h inside medium rare yes. If the temp to kill bacteria is 145 and I cook it to 130 internal and the outside is cooked properly but u penetrated the outer layer to the inside it is not goin to be safe to est
@@triskits_mmm its not a question of cleanliness, beef has pathogens on the outside that can be destroyed with heat but not on the inside, with this needle method you transfer those inside the steak, hence why you need to cook it well done
I don’t think I’ve ever seen this label at my local grocery store, I guess I’ll ask the guys behind the counter if they are or not. Is this with all beef, pork too?
Costco keeps their gear super clean. I've been getting their steaks for 20 years, as do most people I know. Never met or heard of anyone being sick from it.
im a costco meat employee so i think i can speak on this. we tenderize everything except fillet, flank steak, stew meat, ground beef, lamb, and pork. Ive bought steaks at costco many times and i eat steaks rare or med rare and ive never gotten sick nor have i heard someone tell me they got sick. The 145 thing is the most current recommendation from the usda for doneness so we dont get sued. The whole loins are a little cheaper but imo the steaks are always a higher quality buy bc the tenderizer increases their quality. I only buy steaks at Costco unless theres a crazy good deal sonewhere else
Seeing how well Costco treats their employees compared to other companies. I would highly doubt they don't have regulations to avoid cross contamination.
The contamination is on the steak itself and in the air. That's why a rare steak is as safe as a well done steak, but a lot safer than completely a raw steak.
I’ve literally eaten raw meat from the store and I’m alive. I’ve eaten raw beef I’m alive. I’ve eaten raw eggs I’m alive. People can eat raw meat and eggs and live. I’ve gotten more sick from restaurants and fast food then anything
I mean, this is clearly based on the assumption that the blades are not clean properly. If the meat was contaminated before it came into the processing shop that’s not the blades fault that’s the factory farms fault.
Costco's meat department is extremely safety-first, coming from an Costco employee who has worked in the meat department before. If I'm not mistaken they have to change the blades after ever slab of meat.
Yeah just an FYI the machine gets cleaned and sanitized between each cut. Not all cuts are put through the machine, and you can also request for the butchers to not place it through the machine
So with your paranoid mind set you should never go to a restaurant ever again. PS your knives at home are not more sanitary than my chef knife and utensils in my restaurant including all my utensils especially Costcos. trust me I worked there for 15 years
Thank you very much. I’m new (about 3 years) to being serious into smoking and grilling. I have no teacher other than vids which help a lot. I’ve never known this and usually pull meats off the grill at 120ish letting them rest and finish around 130-135ish. This is very practical info!!
Blade tenderized isn’t the machine you show with the pins. The blades don’t go to the center of the meat so basically pathogens will be as deep as the blades slice which isn’t as deep as you think. Cooked is 145°F internal temp or 155°F surface temperature. If you’re gonna go into food safety understand the entire science behind the regulations.
The meat we cut wasn't tenderized, the primals didn't come in that way, we did all our own cutting,if it was tenderized or cubed we did it, and that's a chain grocery store called Ingles.
Yeeeeaah man, been living life for 28 years now. Not once have we had a problem with cut steaks and meat like this. Don't be too paranoid of life, people.
Literally same thing happens when you make ground beef....even when you do it at home. It's not a big deal if you cook it to the correct temp according to food safety guidelines.... The same thing even happens if you don't wash a cantaloupe or the outside of fruit and cut it with a knife....the outside contaminates the inside...
Your first mistake is going to Costco for meat. Find a local butcher shop in your area, factory packaged meat like this is way worse than you think it is.
Ive been working with food my whole life and at the moment am a butcher. This is TECHNICALLY true. However, the only thing that is tenderized is the fat. So unless you like to eat raw fat... this is actually better. Makes the fat cook quicker, though there is no point in it. Every time one of these stupid videos or articles say the words "may cause" that means you are 99% safe to cook it like normal. However, if you eat steak once a week, and its typically the same steak, just buy the cryovac stuff and cut it into steaks yourself at home and freeze them. Or, you could shop at one of the millions of grocery stores that still cut meat and have cheap prices. Just look into albertsons owned companies and go from there.
Depending on the variables, cryovac subprimals are cheaper almost always. If you use all the weight you'll save even more. He also was showing premium cuts.
This is the same reason you cook ground chuck all the way till brown through and through is because it makes the "outside" of the meat on the inside. You should be able to sear a good steak and eat it bloody and be fine. Cant do that with this or ground anything
Vacuum sealed pretty much always, not always always. Because there are no absolutes, but almost always come that way from the packing facility, likely liberal kanas or dodge city kansas
You know you can ask a butcher to do a non blade tenderize cut right? You can also buy a cryovac untouched for a chaper price and butcher it yourself. Source I'm an employee
i take this guys advices and buy a full grown cow myself slauther it and butcher it at home so i can guarantee theres nothing on my steaks cuz this guy knows best thanks genius of a guy
Wouldn’t it be the same when you use the same knife to cut into the roast for steaks. Each one after the last one will be contaminated too using that logic
It is more that this creates holes inside the steak. The contamination gets inside the meat. That means the inside has to be cooked hot enough to make it safe. Even if your knife was dirty, it is only on the outside of the steak. Cook the outer layer good and it is all safe.
In this situation the knife only touches the outside of each steak, NOT the inside of the steak where you would leave it to be medium rare, whereas the needles from the jaccard machine go directly through the steak allowing contaminants on the inside where you would leave the steak medium rare.
I eat those things all the time and have never got sick. I think people worry too much about this stuff. We are turning into a nation of 😨 scared little punks. We get the nation we deserve.
Sorry to say but even that is not true because the final store we as costumer’s buy our protein from buy there from bigger meat processing facilities which apon breaking down the carcasses most definitely pass them through the needle as most butchers call it. The only way to be sure if if you know same farm who does small operation and meat as ask specifically for them now to be needled from the processing plant hope this help’s
@@carnivoredads I’m not try to be just bringing up the my personal experience I used to think the stores did it in house. Until I started working for some of the big processing plants. But thank you for the content always food for thought
Say what you want but Costco quality of meat is still better than other big box grocery stores. If you want true organic quality, buy from a cattle ranch.
Thumb's up for the tip. The bigger cuts are much less expensive too. We often get the big roasts and divvy them up maybe half for a nice roast and half for steaks. Sure, they may not be those fatty "premium" cuts, but we ain't fancy.
Bro, there isn’t a single type of food that doesn’t give me diarrhea. I’m gonna take the risk and get them Costco steaks lol.
that is unfortunate. probably makes it hard to enjoy food
Same
So it's a thing or do we have a disease boys ?cause I'm the same
I crapped my pants just watching this.
Bro you really need to see a doctor about that.
I’ve never died from sliced steak cooked medium rare.
that's a misteak you can only make once
@@chrisdupree8382 nah this guy just different
Ever heard of the game Russian roulette?
Nope! I’ve never even gotten sick or evev been effected at all from the thousands of steaks I’ve cooked over the decades. Now chicken is another thing! I’ve gotten severe food poisoning 4 times from chicken.
@@michaellprattsr It’s not the serious, 😂. Just eat the steak however you want…you won’t get sick. Or burn it for your safety if you’d like
That company now has a hit on this man 😂
They label it as such
There’s no big secret, y’all just don’t read
@@hopethisoneworksman
You have a point 👈
I've worked in a meat department and we literally just open those big primal cuts and cut them down into steaks then package them in the store. Theres rarely prepackaged steaks
Exactly. No one is getting sick from sliced steaks being cooked to 130 degrees.
@@Countrybluez I cooked one while it was still frozen frozen right out of the fridge, and ate it rare yesterday, still not sick
@@Countrybluez you missed the key detail if you think the issue is "sliced steaks"
Its talking about steaks that are "tenderized" by piercing through the meat with a bunch of needles, the video shows this, and comments that it can introduce pathogens into the interior of the meat that normally wouldn't be there.
Even more of a reason to wash ur food
@@raisukrusa Not true.
FYI pasteurization (killing bacteria) is a function of heat AND time.
so cooking to 140F and letting it rest for 9 minutes achieves the same as 145F at 3 minutes
there was also a scientific study where core samples of blade tenderized and non tenderized steaks were sampled (from the cores)
at 130F there was no statistical difference
at 120F 0.001% bacteria remained vs 0.0001% in the non blade tenderized
I buy mine 1/2 cow at a time. I leave the other half graze for another six months.edit: The first part is actually true
Is the second part not true? 🤣
You honestly think that your knives and kitchen is cleaner than their facility that uses specialized sanitizers multiple times per day? Get real.
You are 100% WRONG, blade tenderized meat doesn’t require any additional cooking. A special USDA regulated spray goes on the meat before it’s ran through the jaccarder. 99% of restaurants that buy portioned stakes are processed in this manner and everyone will serve you (Rare, Med-Rare) without issue.
okay
I still prefer e.coli over whatever spray is capable of killing it that easily.
BUT haven't we all been eating meat like this?
Maybe
@@carnivoredads we have bro
@@carnivoredads you’re gonna die eventually no matter what you do literally no matter what you can’t stop it 😂😂
You never know, maybe you have
Probably, but the point is to avoid those types of meat
That actually caused an ecoli outbreak a couple of years ago. It was directly attributed to the needle or blade tenderizers
Wow, thank you for sharing this
Can we get some sources?
@@alexchristensen9876of course not it’s made up
I've worked with all kinds if food and one thing I can say is that all the machines get sanitized at every change over.
It's not about the machines itself, but the blade can carry the pathogen from the exterior of the meat to the inside of the meat.
The reason medium or rare steak is safe to eat because the pathogens are mostly at the outer part of the meat, which even with rare steak are cooked extensively, killing all pathogens.
That's also why ground meat like burgers requires to be cooked well done, because all parts of the meat are thoroughly mixed and blended.
"Hey, you know that steak that you've bought your entire life that has never made you sick? You should probably stop buying it because it can make you sick..."
Whoa, you must be quite young to be buying this steak your entire life
All because some dude is trying to make a living making RUclips shorts lol
@@carnivoredads Suddenly “Big Box Retailers” have only existed for a few years?
@@carnivoredads costco has been around for 40 years..
Not completely accurate. The USDA has strict guidelines on blade tenderizing meat. The establishment must “intervene” and prove they kill Ecoli before blade tenderizing. Usually UV light or an organic acid. Getting Ecoli from that is normally caused by the customers mishandling and not a distributor blade tenderizing it. Blade tenderized meat is safe to eat medium rare
Sure
A reason why well done is superior
ummm no
Ah yes another episode of "I have nothing better to do"
Like commenting on YT videos :)
@@carnivoredads or making shitty videos
😂😂😂🤣😂😂😂🤣😂😂😂😂😂🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣😂🤣🤣🤣
@@carnivoredads 1st world problems🤣grown man using tiktok
@@carnivoredads keep going sweetheart
Great tip except 145 is the beginning of medium, not medium well
Mans tryna act like Andrew tate
For every ¼ cup of cornmeal, the FDA allows an average of one or more whole insects, two or more rodent hairs and 50 or more insect fragments, or one or more fragments of rodent dung. A steak is the least of concern
I'd rather have bugs in my food than the chemicals that makes them disappear.
Ok but who has money to buy vacuum sealed aged steaks 💰😂
When did this start happening?? I was a union meat cutter at Meijer in Michigan and we never did this
2017 they started putting it on the label as required by USDA
Used to work at Costco. The blades are changed after every slab of meat.
Not about that it's about the bacteria on the outside of the steak penetrating the inside using the blade as a conduit
@@kylequatier4408 are you going to eat it raw? The cooking process will kill the bacteria.
@@IlIlIlIlIlIlIlIl-v9h inside medium rare yes. If the temp to kill bacteria is 145 and I cook it to 130 internal and the outside is cooked properly but u penetrated the outer layer to the inside it is not goin to be safe to est
Yep, talked with my cell and molecular biology professor about this at some length back in 1992. He's correct.
They clean the machines extremely well extremely often. I would not worry about this at all with a company with a reputation such as Costco.
@@triskits_mmm its not a question of cleanliness, beef has pathogens on the outside that can be destroyed with heat but not on the inside, with this needle method you transfer those inside the steak, hence why you need to cook it well done
Oh yeah?! Well I talked with my own cell and molecular biology professor about this at some length back in 1991. She correct. So take that.
something tells me that information from over 30 years ago is no longer correct
People go full on raw carnivore diet so I think you’re all full of shit
I don’t think I’ve ever seen this label at my local grocery store, I guess I’ll ask the guys behind the counter if they are or not. Is this with all beef, pork too?
The FDA had done studies of this and using that technique of tenderizing doesn’t create enough surface area to affect the bacteria growth threshold.
Costco keeps their gear super clean. I've been getting their steaks for 20 years, as do most people I know. Never met or heard of anyone being sick from it.
That's good to know. Still buying the roasts tho :)
Same here .. this is literally a matter of preference. Vacuum packed meat sucks
@@carnivoredads its straight up cheaper anyway but the high up front cost is intimidating to many
I have bowl movements when ever I eat anything is that normal
im a costco meat employee so i think i can speak on this. we tenderize everything except fillet, flank steak, stew meat, ground beef, lamb, and pork. Ive bought steaks at costco many times and i eat steaks rare or med rare and ive never gotten sick nor have i heard someone tell me they got sick. The 145 thing is the most current recommendation from the usda for doneness so we dont get sued. The whole loins are a little cheaper but imo the steaks are always a higher quality buy bc the tenderizer increases their quality. I only buy steaks at Costco unless theres a crazy good deal sonewhere else
Thank you for sharing this!
@@carnivoredads Also i forgot to mention that we clean the tenderizer needles every 4 hours of every day
$184 🤦🏽♂️ you on crack mah boy 🤣
PLU # hasnt changed for cryo tri-tip
They have been needling meat for 100 years. It's fine.
Great
they are also 150 a pop
Meat manager coming out of walk in freezer: bro get the f🤬 out of Costco.. or go bother the dude making all the rotisserie chickens 😂
Seeing how well Costco treats their employees compared to other companies. I would highly doubt they don't have regulations to avoid cross contamination.
The contamination is on the steak itself and in the air. That's why a rare steak is as safe as a well done steak, but a lot safer than completely a raw steak.
We don’t allow Costco slander over here sir. Their steaks are JUUUUUST FINE.
Does it have to say blade tenderized if it is so?
I always buy the whole Carpal since it is much cheaper and cut it up myself before repacking in vacuum bags for the freezer.
I’ve been buying steaks from the supermarket for 20 years…I think I’m good.
Those needles are swapped and cleaned after every batch.
Highly doubt it
What about Costco’s prime steak?
If they have the message on the tag, then it's blade tenderized
So my Costco meat doesn’t say that on the package. Does that mean it’s okay or do I need to look for holes
The holes would be super easy to spot. If it's not tenderized, that issue doesn't apply.
🤔 I don't see the problem. We'll done is the way to go anyways...
No thanks bud, I'll buy what I want to buy.
You’re welcome chief. I never said you couldn’t
@@carnivoredads what a passive aggressive dick comment. Your video is ass.
so how meat should be done?
This video is being overly cautious I wouldn’t worry about it
Okay
So you are saying the surface pathogens have no way of getting to the middle of the meat cut without any intervention?? I don't think that true.
I’ve literally eaten raw meat from the store and I’m alive. I’ve eaten raw beef I’m alive. I’ve eaten raw eggs I’m alive. People can eat raw meat and eggs and live. I’ve gotten more sick from restaurants and fast food then anything
Bro a dude once ate a plane till you can do that stfu
If we assume the inside of meats are sterile, then once sliced, that new surface will also be sterile. Tenderizing with blade wouldn't be dangerous
I have eaten steaks from Costco for over 5 years. I always cook them to medium rare…it will be ok.
Only takes one to kill you
Just cook the food ... so simple
sure
Just ate some picanha I got for 5.99 a lb, Costco got the deals! Got a couple of them for $35.
Nice!
And where does Costco have picanha😱
@@privateuser2413 they’re called sirloin caps, business Costco carry them, the one nearby my store does have those vacuum seamless bags so I’m lucky!
I mean, this is clearly based on the assumption that the blades are not clean properly. If the meat was contaminated before it came into the processing shop that’s not the blades fault that’s the factory farms fault.
Costco's meat department is extremely safety-first, coming from an Costco employee who has worked in the meat department before. If I'm not mistaken they have to change the blades after ever slab of meat.
20 years of buying sliced steaks from Costco, zero problems. Folks will do anything for likes.
I've never seen this where do you live?
Isnt any meat thats in the store cut with blades?
sure
He's absolutely right
proceeds to cut meat with a knife which is still cross contamining the outside with the inside
We hand cut steaks still at my local grocer that I work for. Nothing is done like that there
GREAT! Right after I send 67 bucks for Ribeye at Costco’s 😢
Yeah just an FYI the machine gets cleaned and sanitized between each cut. Not all cuts are put through the machine, and you can also request for the butchers to not place it through the machine
You're right I won't be buying that again and will now look for this on the label.
So with your paranoid mind set you should never go to a restaurant ever again. PS your knives at home are not more sanitary than my chef knife and utensils in my restaurant including all my utensils especially Costcos. trust me I worked there for 15 years
Sure
@@carnivoredads YEP
Thank you very much. I’m new (about 3 years) to being serious into smoking and grilling. I have no teacher other than vids which help a lot. I’ve never known this and usually pull meats off the grill at 120ish letting them rest and finish around 130-135ish. This is very practical info!!
We've all been alive for years. Not worrying about this. Trust me, this is not something you need to worry about in your life
It’s almost like you have to cook the meat or something isn’t that crazy? 🤔
Blade tenderized isn’t the machine you show with the pins. The blades don’t go to the center of the meat so basically pathogens will be as deep as the blades slice which isn’t as deep as you think. Cooked is 145°F internal temp or 155°F surface temperature. If you’re gonna go into food safety understand the entire science behind the regulations.
The meat we cut wasn't tenderized, the primals didn't come in that way, we did all our own cutting,if it was tenderized or cubed we did it, and that's a chain grocery store called Ingles.
These stores are run in very clean, strict conditions. Probably cleaner than you cutting in your home
Thats not the point at all..
USDA temp standards are purposely higher than necessary to account for this.
So do you never cook ground beef bro?
Yeeeeaah man, been living life for 28 years now. Not once have we had a problem with cut steaks and meat like this. Don't be too paranoid of life, people.
Family of 5 here...... it's cheaper when I cut the big cuts smaller
🙌🙌🙌
Literally same thing happens when you make ground beef....even when you do it at home. It's not a big deal if you cook it to the correct temp according to food safety guidelines....
The same thing even happens if you don't wash a cantaloupe or the outside of fruit and cut it with a knife....the outside contaminates the inside...
Your first mistake is going to Costco for meat. Find a local butcher shop in your area, factory packaged meat like this is way worse than you think it is.
I've bought steaks at Costco for quite awhile. I didn't know they did that.
Man! Did you see some of those BIDENFLATION prices on the those steaks?
LMAO 🤣 plus this is in Maui Hawaii so everything here is more costly
Ive been working with food my whole life and at the moment am a butcher. This is TECHNICALLY true. However, the only thing that is tenderized is the fat. So unless you like to eat raw fat... this is actually better. Makes the fat cook quicker, though there is no point in it.
Every time one of these stupid videos or articles say the words "may cause" that means you are 99% safe to cook it like normal.
However, if you eat steak once a week, and its typically the same steak, just buy the cryovac stuff and cut it into steaks yourself at home and freeze them.
Or, you could shop at one of the millions of grocery stores that still cut meat and have cheap prices. Just look into albertsons owned companies and go from there.
$124.99 for those “safe cuts” of meat: bro you high. No one can afford that.
Depending on the variables, cryovac subprimals are cheaper almost always. If you use all the weight you'll save even more. He also was showing premium cuts.
yes, what Jude said :)
This is the same reason you cook ground chuck all the way till brown through and through is because it makes the "outside" of the meat on the inside. You should be able to sear a good steak and eat it bloody and be fine. Cant do that with this or ground anything
Exactly!
That's why I always rinse meat before prep
It also is cheaper, like significantly cheaper, at Costco they’re 16% cheaper per pound to get whole roasts and cut it yourself
i think costco makes up for it in the quality and storage of their cuts. if you’re so worried don’t ever eat out
So do we need to have more support for our LOCAL Butchers and Deli? Do we need to take 65% power of meat from Super Markets?
Also cheaper to cut your own steaks and you can cut them thicker so they aren’t wimpy after grilling
Vacuum sealed pretty much always, not always always. Because there are no absolutes, but almost always come that way from the packing facility, likely liberal kanas or dodge city kansas
There are other packing facilities but liberal and dodge city process thousands of trucks loads a week.
I wrote Costco years ago. They pretty much told me to suck it. Haven’t bought meat there since. Glad your putting this out there.
You know you can ask a butcher to do a non blade tenderize cut right? You can also buy a cryovac untouched for a chaper price and butcher it yourself. Source I'm an employee
Sometimes it's cheaper to buy it meat that's not pre cut. Especially we go straight to the butcher's shop that gets it right off the field
The prices are way too high.. 70$ for 3 regular steaks is a rip off,. I pay less than half that in the UK..
Thank you for the video
You're welcome
Almost. The needles aren't the problem, the holes are. The holes allow bacteria to enter the meat.
I trust the process Costco does compared to Safeway, Albertsons, Walmart. Been eating ribeyes everyday on this carnivore diet. I’ll take my chances
i take this guys advices and buy a full grown cow myself slauther it and butcher it at home so i can guarantee theres nothing on my steaks cuz this guy knows best thanks genius of a guy
Only in the US. Most other countries have higher standards
As someone in the service meat industry, always ask when in doubt! I get silly questions about food dye all the time
Okay
Wouldn’t it be the same when you use the same knife to cut into the roast for steaks. Each one after the last one will be contaminated too using that logic
It is more that this creates holes inside the steak. The contamination gets inside the meat. That means the inside has to be cooked hot enough to make it safe. Even if your knife was dirty, it is only on the outside of the steak. Cook the outer layer good and it is all safe.
In this situation the knife only touches the outside of each steak, NOT the inside of the steak where you would leave it to be medium rare, whereas the needles from the jaccard machine go directly through the steak allowing contaminants on the inside where you would leave the steak medium rare.
Exactly what Fred said
I eat those things all the time and have never got sick. I think people worry too much about this stuff. We are turning into a nation of 😨 scared little punks. We get the nation we deserve.
Never had a problem. Actually it was pretty damn good
Sorry to say but even that is not true because the final store we as costumer’s buy our protein from buy there from bigger meat processing facilities which apon breaking down the carcasses most definitely pass them through the needle as most butchers call it. The only way to be sure if if you know same farm who does small operation and meat as ask specifically for them now to be needled from the processing plant hope this help’s
Okay boss
@@carnivoredads I’m not try to be just bringing up the my personal experience I used to think the stores did it in house. Until I started working for some of the big processing plants. But thank you for the content always food for thought
Cook your food good always and no problem. If you are afraid it is going to be dry then marinade.
Say what you want but Costco quality of meat is still better than other big box grocery stores. If you want true organic quality, buy from a cattle ranch.
must be the smallest risk. suggest you look at the hormone and pesticide contents of meat for a much larger and immediate risk.
Thumb's up for the tip. The bigger cuts are much less expensive too. We often get the big roasts and divvy them up maybe half for a nice roast and half for steaks. Sure, they may not be those fatty "premium" cuts, but we ain't fancy.