First, forgive me if I'm Johnny come lately on this subject. However, several weeks ago I was reading a thread and it was brought up that Costco blade tenderizes its tri tips. Well, I had not heard this term and was interested to learn more. Unfortunately, blade tenderized beef appears to require cooking well beyond my preferred temps to ensure any and all pathogens are killed. Now here is the rub, I was at a Dallas area Costco today and made a point to check out the tri tip and sure enough the label includes that it is blade tenderized and recommends cooking to 160. Well, I'm not gonna do that so, I decide not to buy tri tip. However, I looked at the rest of the beef and it was all blade tenderized, including some real pretty prime grade rib eyes. Why would they do that to cuts that don't need it? After a little online research, the good news is Costco is one of the few that voluntarily label the beef has been blade tenderized. The bad news, I'm no longer buying beef at Costco. Anyone have a good butcher rec in the Dallas area?