Fish Assassin
Crew Member
I don't understand why Costco AAA Canadian Beef needs to be mechanically tenderized.
You ever read the label?
You ever read the label?
Mechanically Tenderized
- Thread starter Fish Assassin
- Start date
Sr SQ
Well-Known Member
I don't understand why Costco AAA Canadian Beef needs to be mechanically tenderized.
You ever read the label?
Dam!!!!!
Thems french cows ( rosbif ) are tough
Time
Well-Known Member
Just because it is labelled AAA doesn't mean that it will be a good tender steak.
My understanding is that the labelling has more to do with fat content than quality.
It could be an old milk cow that reached the end of its career.
Mechanically tenderized means the meat has been pierced by 100's of 'needles', and it does make a more tender piece of beef.
Unfortunately, the same process can drive any e-coli or other contaminants that are on the surface of the meat into the middle of the meat.
Hence, if you like a rare or a blue steak, you may be ingesting the e-coli, that normally resides only on the outside of the meat and is killed off by the heat when cooked.
That is why they put the warning on to cook it to a minimum internal temperature of 63C/ 145F.
Warning was probably written by their lawyers.
Best to avoid the mechanically tenderized meat and cook real meat the way you like it.
My understanding is that the labelling has more to do with fat content than quality.
It could be an old milk cow that reached the end of its career.
Mechanically tenderized means the meat has been pierced by 100's of 'needles', and it does make a more tender piece of beef.
Unfortunately, the same process can drive any e-coli or other contaminants that are on the surface of the meat into the middle of the meat.
Hence, if you like a rare or a blue steak, you may be ingesting the e-coli, that normally resides only on the outside of the meat and is killed off by the heat when cooked.
That is why they put the warning on to cook it to a minimum internal temperature of 63C/ 145F.
Warning was probably written by their lawyers.
Best to avoid the mechanically tenderized meat and cook real meat the way you like it.
Last edited by a moderator:
spring fever
Well-Known Member
I personally think that is put on all their meat to cover their Butts. 145 degrees will not kill e-coli that's why they have 163 degrees on hamburger. They seem to be saying that that cut of beef can be cooked medium rare-in which case doubtful that its had the needle treatment. Costco by the way in several studies one of which I believe was 16 by 9 last year had the best record of any of the major supermarket chains for cleanliness, fewest recalls etc. etc. Interesting label though-going to check superstore. Still damn good expensive beef.
Resinrider
Member
I am a Refrigeration tech, and I have worked at Costco frequently. I can tell you that their cleaning/ sanitation routine is by far more extensive than any other grocery store or private butcher that I have seen. They cut and package meat all morning, then the entire meat processing area shuts down early in the afternoon and it gets completely sanitized and power washed for the rest of the day! I'm not saying it's impossible to still get some bad bugs, but its nice to see them doing everything they can to keep the equipment and cutting area clean.
Similar threads
