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.
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.
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.
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.
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.
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"
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.
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 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.
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.
@@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.
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.
@@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.
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.
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.
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.
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
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 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.
Why would they even blade tenderize a Prime Graded meat ? Also u pointed to ur shoulder when u mentioned the Strip Steaks they actually are located just past the middle of the cows rib section going towards the back of the cow.
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. 🤢
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.
I’ve been eating Costco blade tenderized steaks for years. Never had a problem. When I first heard about this I was concerned but the more I thought about it...I trust Costco is ensuring no contamination in this process. I also sous vide a lot which should pasteurize thoroughly. I wouldn’t worry about this and be deterred at all.
Agreed. Never had problems either, but I guess there’s the potential for it so they stamp that disclaimer on the package in case someone does get sick.
9929kingfish by law since 2015 or 2016, everyone must state if they’re blade tenderizing meat. Kudos to Costco - they have always been forthright and have labeled their blade tenderized steaks as such even when they didn’t need to legally. I still wish they wouldn’t blade tenderize, but at least they haven’t tried to hide it.
@@thomaskim5394 Nope, you'll never get sick from eating an intact steak, unless the meat is spoiled (which is very noticeable). Tons of people have gotten very ill from blade tenderization. I know a person who've had sepsis from a tenderized medium-rare steak at a restaurant. The risk is still relatively low, but it just ain't worth it. Buy steaks somewhere else and always ask about tenderization, unless you're into well done (aka murdered) steak.
Yeah same, after watching them hose down every day in their meat processing areas they sanitize everything like crazy, just short of power washing the place. Costco should stop this process though for all of their cuts
@@Theegoaat Nah, I love medium to medium rare as well but when cooked right a well done can be almost just as good, it’s really just a matter of having a plan. Especially when my favorite guys are ribeye and porterhouse they don’t cook evenly so you gotta expect that.
@@CN073 The nasties like E.Coli are not on the equipment, but the more hostile surface of the meat. They get transferred to the comforts of deep in the meat by the actions of the equipment, not from.
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?
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.
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❤️
We used to eat at a restaurant in La Mesa, California, on the menu it had a description of each level of cooked steak, for well done it said, “We’ll do it but it breaks our hearts!”
I worked with a chef who cut his teeth at French Laundry. He was taught be Thomas Keller that whatever a customer wants should be done, but done correctly. There he learned to make well done steaks that were unusually delicious! It's all about technique!
After cutting my own steaks from chuck roasts for a few weeks, I have no idea why you would blade tenderize a nice steak. There is literally no fucking need. These steaks I've been cutting up turn out literally as tender as warm butter
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.
When you cut the big piece of meat into individual steak you are technically inserting the knife (blade) into the meat and introducing the bacteria. Therefore it will end up the same as blade tenderizing. So just cook the steak at the temperature you like and don't worry about FDA formality.
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
Thank you! But I’ve also heard that Costco sells meats with meat glue in them!? Also know as transglutamine, could you make a video showing which meats contain that and which don’t?
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!
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 🙏🙏🙏🇯🇲🇯🇲🇯🇲💪💪💪
I am very disappointed in the rib eye steaks I buy at Costco. The cap (my favorite part) is usually hardly there! I doubt it even qualifies as a rib eye! Also, the 3 steak packages always have one decent steak and then the other two are not so great.
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.
I went to my Costco in Orange CT to check out the steaks after seeing the video..I personally don't eat red meat but thought I'd have fun with it..I asked 4 people what the label meant..2 employees 2 customers..one employee said it means they cut the beef with a sharper blade so more tender and 145 is only a suggestion..the next one said it doesn't matter you cook how you like..customer 1 said its probably how Costco likes it cooked and customer 2 said its tenderized with sharp blades so you don't even need a knife to cut it..so there ya go 😂😂😂
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.
I see the point you are trying to make, but medium rare or rare is already risky regardless of the cut wether it’s tenderized or not. If it’s blade tenderized the chances are possibly higher. But I trust Costco to be very clean and safe. Don’t be scared, if you are, every meat should be cooked well done regardless. Typical scary headline to gain views.
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. :)
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
Quite a few assumptions being made here. 1. The fda recommends cooking beef to 145 and rest for 3 mins regardless if blade tenderized or not www.fda.gov/food/people-risk-foodborne-illness/meat-poultry-seafood-food-safety-moms-be 2. You're assuming Costco is using dirty blades to tenderize with, which likely isn't true. Clean blades aren't going add bacteria. Is there any record or report that blade tenderizing (while I agree isn't necessary) actually increases risk of getting sick? Seems like Costco does this to tenderize the meat because the fda recommends you cook it till it's rubber.
Alec Collins True. I remember Bobby casually mentioning the blade tenderizing before in a previous grocery haul video and someone who worked in the meat department in Costco said in the comments that Costco is super clean and the chances of getting sick because of it is very low.
Agreed. Bobby makes many claims on here saying things are “devestating” to your health, when in fact there’s little to no science to support it. He has no background in nutrition at all. He needs to stick to what he’s good at, which is cooking.
Re: #2, it does increase the surface area that will be in contact with open air, doesn't it? and that exposure goes deeper into the steak rather than at the original surface
@@boat02 sure, but there's risk in general with eating meat. My guess is that blade tenderizing increases the risk at a fractional level, so not something we should really be concerned with.
Alec Collins Your big assumption is that the USDA or FDA has any real reason to weigh in here. They don't. Making steak into hamburger is wrong, period. There's no reason to invade the food with blades, which are by default more germ-laden than not cutting into the meat and destroys ability to age the meat or set cook times. Bobby is right. Costco doesn't know what they're doing.
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.
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.
1)New York’s is from the loin,you pointed to your shoulder to say where the cut comes from.2) The needle head is cleaned and sanitized every 4 hours. 3) E-coli rarely exists on primals,the full pieces that are cut down for steaks. Just to clarify some of your misinformation.
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.
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.
But why tenderize those cuts at all and cast any doubt?
The company believes it to make the meat better quality.
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.
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
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.
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.
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.
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!
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.
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.
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
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
Costco steaks are an excellent value to me. They look great, cook fine, and I’ve never ever gotten sick.
You didn’t get sick because Costco follows good practices that help prevent contamination.
Same here. Been eating Costco steaks for several years, never had an issue and the steaks are a great value.
True. Me as well. Although I found this information useful, In the 15 years I've been going to Costco, haven't gotten sick one time.
Bots?
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.
Why would they even blade tenderize a Prime Graded meat ? Also u pointed to ur shoulder when u mentioned the Strip Steaks they actually are located just past the middle of the cows rib section going towards the back of the cow.
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. 🤢
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.
I’ve been eating Costco blade tenderized steaks for years. Never had a problem. When I first heard about this I was concerned but the more I thought about it...I trust Costco is ensuring no contamination in this process. I also sous vide a lot which should pasteurize thoroughly. I wouldn’t worry about this and be deterred at all.
Agreed. Never had problems either, but I guess there’s the potential for it so they stamp that disclaimer on the package in case someone does get sick.
9929kingfish by law since 2015 or 2016, everyone must state if they’re blade tenderizing meat. Kudos to Costco - they have always been forthright and have labeled their blade tenderized steaks as such even when they didn’t need to legally. I still wish they wouldn’t blade tenderize, but at least they haven’t tried to hide it.
Never had an issue with Costco steaks. They are great and I agree with you. I'm sure they are taking every precaution.
Nothing is perfect. There is a small potential contamination.
@@thomaskim5394 Nope, you'll never get sick from eating an intact steak, unless the meat is spoiled (which is very noticeable). Tons of people have gotten very ill from blade tenderization. I know a person who've had sepsis from a tenderized medium-rare steak at a restaurant. The risk is still relatively low, but it just ain't worth it. Buy steaks somewhere else and always ask about tenderization, unless you're into well done (aka murdered) steak.
Has any of you start reading labels yet? Base on Bobby's advice and tips! If you are ,you're ARE AMAZING ❤
Princess Rose hates that Costco is blade tenderizing... "AHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHH" -Princess Rose
She has to ensure that her kingdom knows how she feels 🤗
I still cook them medium rare, yet to get sick.
Yeah same, after watching them hose down every day in their meat processing areas they sanitize everything like crazy, just short of power washing the place. Costco should stop this process though for all of their cuts
Anything over that and you might as well just eat something else.
@@Theegoaat Nah, I love medium to medium rare as well but when cooked right a well done can be almost just as good, it’s really just a matter of having a plan. Especially when my favorite guys are ribeye and porterhouse they don’t cook evenly so you gotta expect that.
@@CN073 The nasties like E.Coli are not on the equipment, but the more hostile surface of the meat. They get transferred to the comforts of deep in the meat by the actions of the equipment, not from.
I literally put mine in for less than a minute and eat it so close to raw and have never gotten sick either
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?
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.
Should've still eaten the caps he returned. They have to throw away anything perishable that is returned.
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❤️
We used to eat at a restaurant in La Mesa, California, on the menu it had a description of each level of cooked steak, for well done it said, “We’ll do it but it breaks our hearts!”
Joy Walsh what was the name of the restaurant?
Amanda Zemke I think it was Sextons on El Cajon Blvd
I worked with a chef who cut his teeth at French Laundry. He was taught be Thomas Keller that whatever a customer wants should be done, but done correctly. There he learned to make well done steaks that were unusually delicious! It's all about technique!
Joy Walsh I grew up in La Mesa
Donna Hatch Did you go to Helix High? I’m class of 1970! Go Scotties!
After cutting my own steaks from chuck roasts for a few weeks, I have no idea why you would blade tenderize a nice steak. There is literally no fucking need. These steaks I've been cutting up turn out literally as tender as warm butter
Love to see more general grocery store tips.
I love medium rare steaks. I have not purchased any steaks since you mentioned this before. Thank you.
Love your videos, but not sure about this one. Might want to look deeper into this one
Sous vide it for two hours then sear any way you want and you’ll always be good.
So happy I found this channel
I love rose 🌹 screaming in the background 😂. She is adorbs 😍
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.
When you cut the big piece of meat into individual steak you are technically inserting the knife (blade) into the meat and introducing the bacteria. Therefore it will end up the same as blade tenderizing. So just cook the steak at the temperature you like and don't worry about FDA formality.
It would still only be on the surface. The blade tenderizing literally pokes holes all over the steak.
Thank you for sharing . I go to Costco a lot . So this is very helpful.
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
Thank you! But I’ve also heard that Costco sells meats with meat glue in them!? Also know as transglutamine, could you make a video showing which meats contain that and which don’t?
Lets scare the public. When a butcher takes a knife to anything he could be spreading bacteria.
Rose in the background was so great hahaha!!!
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!
New subscriber..you just.saved me a ton..I eat perfect rare only..I love these nerdy food videos
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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.
Awwwwww
You two are so cute.. Loved the way you said "Hi Desi" when she closed the door..
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
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 🙏🙏🙏🇯🇲🇯🇲🇯🇲💪💪💪
Been waiting for this you’re the best Bobby 💙
Thanks Very Good Info Bobby😋👍🙏🍀
Where do you suggest of buying steak, from WALMART? Not a chance.
I was at Costco Sept of 2013 in San Diego and found many beautiful steaks were blade tenderized. Disappointing.
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
LOL! Was watching while eating a medium rare BT ribeye from Costco.... kept on chewing!
Vulture
Wonder if Sous Vide method helps reduce the chance of the bacteria growth
I am very disappointed in the rib eye steaks I buy at Costco. The cap (my favorite part) is usually hardly there! I doubt it even qualifies as a rib eye! Also, the 3 steak packages always have one decent steak and then the other two are not so great.
They sell just the cap…. Like $55 for 3 “rolls.” That’s where they went…
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.
Thank you. Very important information!
Hold up. The filet you showed had the same “145 degree for 3 minute rest” language on it, just no mention of blade tenderized.
I went to my Costco in Orange CT to check out the steaks after seeing the video..I personally don't eat red meat but thought I'd have fun with it..I asked 4 people what the label meant..2 employees 2 customers..one employee said it means they cut the beef with a sharper blade so more tender and 145 is only a suggestion..the next one said it doesn't matter you cook how you like..customer 1 said its probably how Costco likes it cooked and customer 2 said its tenderized with sharp blades so you don't even need a knife to cut it..so there ya go 😂😂😂
Yep, proves how dumb butchers/ meat employees generally are.
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.
Please, please show how to cut put those big chucks of beef!! 👍
Where can I find a video on how to cut the strip roast if you want to freeze it and do steaks later?
I see the point you are trying to make, but medium rare or rare is already risky regardless of the cut wether it’s tenderized or not. If it’s blade tenderized the chances are possibly higher. But I trust Costco to be very clean and safe. Don’t be scared, if you are, every meat should be cooked well done regardless. Typical scary headline to gain views.
Costco Business Center here in the Bay Area sells greenlea halal grass fed ribeye from New Zealand for $8.69/lb. great deal
Where do you get your grass fed beef from? Thanks
“Turning into a horror film”! Way to funny. 🤣🤣🤣🤣. FYI, I love med/rare.
isn’t the statement for the cook temperature just a requirement by USDA.
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
love the baby screams lol good advice sir
Great info! Thanks Bobby!!
What is that white machine with silver pot & black lid on the counter next to the refrigerator?
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
I never got a notification for this video. I have it set to all
bummer!
RUclips has decided not to send email notifications out to subscribers any longer. :(
Quite a few assumptions being made here. 1. The fda recommends cooking beef to 145 and rest for 3 mins regardless if blade tenderized or not www.fda.gov/food/people-risk-foodborne-illness/meat-poultry-seafood-food-safety-moms-be
2. You're assuming Costco is using dirty blades to tenderize with, which likely isn't true. Clean blades aren't going add bacteria.
Is there any record or report that blade tenderizing (while I agree isn't necessary) actually increases risk of getting sick? Seems like Costco does this to tenderize the meat because the fda recommends you cook it till it's rubber.
Alec Collins True. I remember Bobby casually mentioning the blade tenderizing before in a previous grocery haul video and someone who worked in the meat department in Costco said in the comments that Costco is super clean and the chances of getting sick because of it is very low.
Agreed. Bobby makes many claims on here saying things are “devestating” to your health, when in fact there’s little to no science to support it. He has no background in nutrition at all. He needs to stick to what he’s good at, which is cooking.
Re: #2, it does increase the surface area that will be in contact with open air, doesn't it? and that exposure goes deeper into the steak rather than at the original surface
@@boat02 sure, but there's risk in general with eating meat. My guess is that blade tenderizing increases the risk at a fractional level, so not something we should really be concerned with.
Alec Collins Your big assumption is that the USDA or FDA has any real reason to weigh in here. They don't.
Making steak into hamburger is wrong, period. There's no reason to invade the food with blades, which are by default more germ-laden than not cutting into the meat and destroys ability to age the meat or set cook times. Bobby is right. Costco doesn't know what they're doing.
Can you tell me what kind of equipment your camera guy has to hold the iPhone ?
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.
Never heard of anyone getting sick with costco steaks. But wholefoods uses Chinese organic
No need to buy Chinese meat. None.
@@jimk59 I heard Chinese bat is pretty safe
Did not know.. thanks, defiantly looking out for this...
Thank you Bobby and Art! 👍😍
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.
So, why do they even tenderize the meat anyway if it's an extra step?
Thenk you so much
I really appreciate your help
Which meat is better for BBQ ? From Costco
Why would ribeye cap need to be tenderized with any method?
Luckily I never bought steak last week at Costco. I like how they recorded each other🤣
What phone are you guys recording with? By the way, I love all your videos and you include your family.
Excellent! Where do you buy your steaks?
Baby 🌹 screams were on point at the right times, 🤣🤣HILARIOUS!!
steaks in costco have gone down , I returned skirt steak after cooking some of it
Chefs love well-done loving customers because they can get rid of the oldest steaks
1)New York’s is from the loin,you pointed to your shoulder to say where the cut comes from.2) The needle head is cleaned and sanitized every 4 hours. 3) E-coli rarely exists on primals,the full pieces that are cut down for steaks. Just to clarify some of your misinformation.
Nice tips. Where do you get your beef?
What if I cook the meat Sous Vide style? Would it kill the bacteria?
Did they do the same when you buy the whole cuts? Or only when it’s sliced steaks?
It’s a Crime to do what they are Doing 😞 Thank You So Much. Great 👍 Info
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.
OMG!! You are amazing. I'm learning a lot with you. I never read anything before and now I am very careful reading the labels.
What’s the white and silver machine on the counter next to the fridge?
So where can I go buy grass fed rib eye steaks???
Do you have a review of the Thrive Market meat and seafood?
Are the prime cuts blade tenderized as well?
yes, keep watching!