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Steaks - Oh My
CP92
Posts: 360
I had no intention on buying steaks at Costco today until I saw these. Needless to say we're eating Ribeyes tomorrow
Chris
LBGE
Hughesville, MD
LBGE
Hughesville, MD
Comments
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Good eye and enjoy
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You will enjoy them, but be aware that Costco usually jaccards their sliced steaks - there should be a note on the label (they tenderize them with a bunch of little needles, which is fine, but it potentially exposes the interior of the meat to pathogens so you *shouldn't* cook it rare. I've never had a problem, but it's something to be aware of).
NOLA -
buzd504 said:I've never had a problem, but it's something to be aware of).Chris
LBGE
Hughesville, MD -
Nice marbling. As Lou would say, “better to be lucky than good”
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LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .
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shtgunal3 said:better to be lucky than good”Chris
LBGE
Hughesville, MD -
Good looking ribeye marbling, hoping to see pics of your cook.Personally, I wish Costco did not blade tenderize their steaks. Not so much a food safety concern here, more so that all those holes allow the liquid fat to escape. No proof that is a thing, just observation.LBGE, LBGE-PTR, 22" Weber, Coleman 413GGreat Plains, USA
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It is great when stuff like this happens. We may not intend to buy FOOD on a Costco run, but I always have to wander over and see what they have labeled as "prime." And sometimes things hop into the cart and nobody is the wiser until dinner time.Large, Medium, MiniMax, 36" Blackstone
Grand Rapids MI -
Costco gets some amazing meat! Even though they jaccard them, I cool them like all my other steaks . They are usually top tier! I figure if it was a real pathogen concern Costco wouldn’t do it. They don’t cut corners.
Maybe your purpose in life is only to serve as an example for others? - LPL
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dbCooper said:hoping to see pics of your cook.
As requested. I was lazy today and didn't want to fire up the Egg (I know blaspheme) so I resorted to my pre-Egg process. Heavy S&P, then a bit of sugar and EVOO. Into a scalding hot cast iron for 2 mins a side, then into a roasting pan with a rack into a 325 degree oven for about 22 mins, then a five min rest. Pulled at 140.
Chris
LBGE
Hughesville, MD
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