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Costco Prime Ribeye

Tony_T
Tony_T Posts: 303
in EggHead Forum
Just picked up a nice Costco Prime Ribeye Cryovac @ 11.70/lb  
(I always get the cyrovac as it's a sin that Costco blade tenderizes their butchered prime cuts)

I was curious though where Costco sources their beef.   Does anyone here know?
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Comments

  • Mickey
    Mickey Posts: 19,768
    Can't help with the answer but Costco Prime is super meat.
    Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Just given a Mini to add to the herd. 

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  • Eggcelsior
    Eggcelsior Posts: 14,414
    It's mostly JBS/Swift if I recall. The also do IBP, now Tysons Fresh Foods, and I think National Beef too. The meat comes from Iowa, Nebraska, and Missouri. As they are the largest seller of choice grade beef in the country, they get their pick of beef stock, which is why their choice usually looks like prime, marbling-wise. Costco has their own processing plants for ground beef to ensure quality.

    Regarding the blade-tenderizing, I fear we are a distinct minority for not wanting it.
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  • Tony_T
    Tony_T Posts: 303
    edited May 2017
    ok, I see "Swift" on the Cryovac I just purchased, didn't notice it before.
    I don't think that we are a minority for not wanting blade tenderizing,
    I think we are a minority that read the label and know what it is :)
    Just a shame to do it to Prime, but happy that they have non-bladed cryovacs.
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  • GoooDawgs
    GoooDawgs Posts: 1,060
    Costco prime filets are NOT blade tenderized, but yes most of the other stuff is. 
    Milton, GA 
    XL BGE & FB300
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  • cookingdude555
    cookingdude555 Posts: 3,196
    What's wrong with blade tenderizing? As a follow up to question one, what is blade tenderizing? Is tenderizing bad? Sorry guys, I'm stupid, and I'm pretty sure google is broken tonight, so I ask you all. 
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  • pescadorzih
    pescadorzih Posts: 926
    edited May 2017
    IF you like your beef rare, blade tenderizing can pull bacteria from the surface of the meat to the interior. These microbes are not killed, as the interior of the meat, does not reach 160* on med rare to rare beef.
    The blade tenderizing is a process that pierces the meat with thin blades to make it more tender.
    http://www.chefsresource.com/jacmeattenst.html

    SE PA
    XL, Lg, Mini max and OKJ offset
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  • calracefan
    calracefan Posts: 670
    Guess I am in the minority ! I use a Jaccard Tenderizer on my steaks, I think it allows the marinade to reach deeper ! Anyway ,I have never had a bad steak using it !
    Ova B.
    Fulton MO
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  • Austin Egghead
    Austin Egghead Posts: 3,966
    EggceEggcelsior said
    Regarding the blade-tenderizing, I fear we are a distinct minority for not wanting it.
    I have had several talks with our Costco butcher about blade tenderizing an already tender cut of meat....Just does not seem necessary.  What is really funny, if the label is correct, the fajita meat is not always blade tenderized.  

    I have also been dissapointed lately by the Choice ribeyes, some seem to be closer to Good than Choice.  It is like they are driving us over to the Prime cuts.  
    Large, small and mini now Egging in Rowlett Tx
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  • Eggcelsior
    Eggcelsior Posts: 14,414
    Austin Egghead said:
    EggceEggcelsior said
    Regarding the blade-tenderizing, I fear we are a distinct minority for not wanting it.
    I have had several talks with our Costco butcher about blade tenderizing an already tender cut of meat....Just does not seem necessary.  What is really funny, if the label is correct, the fajita meat is not always blade tenderized.  

    I have also been dissapointed lately by the Choice ribeyes, some seem to be closer to Good than Choice.  It is like they are driving us over to the Prime cuts.  
    It became company policy a long time ago and honestly does not bother me in the least(probably would only bother me for dry aging, if at all), knowing their santitation policies and techniques. I mean, it only makes the meat more tender(which is why it was vastly prefered by members and made company policy; if I could find the Costco Connection article with the info, I'd share it). In terms of the label-thing, it's likely that the label printer is just programmed to do it for all prepped solid meat, vs ground or whole loins/cuts. 
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  • cssmd27
    cssmd27 Posts: 345
    calracefan said:
    Guess I am in the minority ! I use a Jaccard Tenderizer on my steaks, I think it allows the marinade to reach deeper ! Anyway ,I have never had a bad steak using it !
    If you're marinading your steaks, then it's not good enough.  Steaks should stand on their own in terms of beef flavor.  Salt should be enough.

    Kinda just picking on you, but it is my feeling on the subject.  Obviously, if you like it, continue on.
    Dallas (University Park), Texas
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  • westernbbq
    westernbbq Posts: 2,490
    salt and pepper on steak before grilling.  If making carne asada, marinating for days in citrus, garlic, venegar and adobo chili powder is fine.  But when grilling to sear a steak, i dont tenderize nor marinate and i will either use lawry season salt and pepper or just plain kosher salt and black pepper
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  • Tony_T
    Tony_T Posts: 303
    This is how you tenderize beef:

    https://youtu.be/8y4Cg-ijDRA?t=11s
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