Score at Costco!!!

I wish they wouldn't blade tenderize their cut meats......

Winner!

If they are blade tenderized then you should see the tell-tale marks in the white fat. That picture isn't real clear, but I don't see the marks.

RRP said:

If they are blade tenderized then you should see the tell-tale marks in the white fat. That picture isn't real clear, but I don't see the marks.

They send the whole primal or roast through it and then cut. It would be hard to see in the cap steaks. 

They do it, and denote it on the label. 

This is why I don't buy their pre cut stuff

Ribeye caps still on my to do list look forward following your cook! What's your game plan?

Honest question:  Why does blade tenderized matter?

RedSkip said:

Honest question:  Why does blade tenderized matter?

Cuts the surface and may push bacteria deeper into steak.  Makes people worried when cooking rare.  Not sure how deep the cuts are, but I wouldn't sweat it.

RedSkip said:

Honest question:  Why does blade tenderized matter?

Without blade tenderizing, the meat on the inside has not been contaminated and is safe to cook to rare/med rare temps. Any contaminants on the outer surface will be killed by the heat. Once they stick needles into it, all bets are off. You have to cook well beyond the temp most people want in order to take care of possible internal contamination. 

Hntnhrd said:

This are a first time for me.  Think I will coat with either Grunt Rub or Hardcore Carnivore and indirect at 250 till they hit 125. My better half like her steak ruined so I will let hers get higher then sear them both at 600 degrees till finished. Some loaded mashed potatoes cedar planked for a side!!

I would rest a bit before sear so you do not overshoot your temp.  They are thinner when unrolled.

Just chiming in, but I HATE the fact they blade tenderize prime cuts.  It's absurd.  I think the whole cuts are not.  But, IMO, this puts people at increased risk.  Prime tender cuts should be assumed to be cooked to rare (med rare at most).

And, as a legal risk, having no one getting sick is much less risky than having people get sick and relying on a label to cover them.  A bad outcome with legal disclaimers is much riskier than no bad outcome.  (see this all the time in my medical practice)

While more expensive, I buy nearly all my meat from Flannery (no need for blades there), but I used to buy a lot from Costco and I'm tempted from time to time.

FWIW, we bought these on a ski vacation last week in Utah and I became violently ill that night.  Seared to rare+ in a pan with spooned brown butter.  Probably related to something else I ate, but I can't help but include it in the possibilities.

30 years selling cleaning & Sanitizing chemicals into restaurants hotels resorts butchers and processing plants and would place Costco's protocols in the top 1% of the industry FWIW

Costco started blade tenderizing after surveys showed the vast majority of members preferred the tenderized meat over non-needled meat. In addition, they voluntarily placed the notification on the label long before it was required by law. Their cleaning protocols go above and beyond what is required for sanitation so I would not worry in the least. 

You're supposed to cook the beef to 145F according to the FDA.  All that blade tenderizin' germs be dead.  Of course your steak will have the same texture as boot leather, but safety first.

I don't sweat it.  We ate raw meat before we invented fire.  Of course we died when we were 25-30 years old on average back then, but our species survived, somehow.