I uncovered Costco's secret to the their soft, juicy beef steaks! I bet you didn't know this.

Recently I've asked myself, "Why does Costco have such tender, juicy beef?" Is it an exclusive provider? Or maybe they have a secret technique? Is it an additive?

Some of my viewers have commented that Costco uses a certain technique to tenderize their beef. So, I decided to go to Costco and Sam's Club to find out what the secret to the beef is. And what I found was very interesting!

I want to add that both Sam's Club and Costco have excellent quality beef. But I have always been partial to Costco steaks because they are so nice and soft. And it's funny, but their "Secret" has been on the label this whole time. I just never bothered to look!

I am really thankful for my viewers and the community that we have created, because we get to learn from each other. So, thank you for those of you who commented and let me know about this thing that Costco does with their steaks.

NOTE: I am not affiliated in any way with Costco or Sam's Club.

#costco #samsclub #steak

[MrMnmn]

The label also says “For safety the USDA recommends grilling to a _minimum_ internal temperature of 145 degrees as measured with a food thermometer with a 3 minute rest.
That is a “well done” steak, not a “medium rare” steak.

[andrewcarlson]

Back in the day, we used a spiked mallet to tenderize meat, typically right before we cooked it. Seems less invasive than blades and keeps more of the juices

[Eric-gpuv]

I prefer to avoid blade tenderized as my preferred doneness for most cuts lies in the 125-132° temperature range. Blade tenderized steaks specify for safety they should be cooked to a minimum of 145°. This is because bacteria on the outside of the meat is pushed into the inside, therefore requiring cooking the steak to medium-medium well range, which is not as delicious. For this reason when at Costco I get the Primal Ribeye cut which is not tenderized, and will occasionally get steaks at Sam's Club in lieu of Costco.

[dominicd]

I am surprised you never saw it on the label. Although it makes for a better steak, it is actually a bad thing as you can introduce bacteria into the steak if the needles poking the steaks aren't thoroughly cleaned, so they recommend to over cook your steak. I only buy uncut steaks at Costco. By the way, I am not implying Costco doesn't clean their equipment, they are actually very clean, I buy uncut meat because you get more bang for your buck.

[pvt.]

I buy Costco sliced boneless ribeye steaks and they are deliciously tender.
Now, I know why and will examine the label next time.

[oceanventure]

Good marbling is the magic to a good steak.

[AudiophileToday]

Wow! I did not know this. Costco is opening a new store just up the highway from my house. Can't wait. 👍

[christollaksen]

Search the term jaccard tenderizer to see what the blades look like. Most restaurants will use a tenderizer on many proteins, beef, chicken etc. The blades do not work on bone in product. Tenderized products are great for marinating. Thanks for the info on Costco.

[jamesferega]

Jacquarding has been around forever It is used by many restaurants

[juancarlosruiz]

I stoped buy meat at costco as soon as I knew that. This tenderized process only transmits bacteria. It is crazy!!!

[dinahquillen]

When all you had to do was READ THE LABEL! 🤣🤣🤣

[andyamysarizonaadventures]

We use a an $11 needler, makes everything tender and awsome. Cosco has good steaks though the walmart ranger reserve ribeys are dam good to.I miss living out west where frys grocery store ( Kroger) would occasionally sell porter house steaks for like $6.99 a lb 😢

[stevebot]

Im ok with it, no added undesirable chemicals and saves a processing step for me. Store to grill. Perfect.

[kinglouie]

I suppose you could further tenderize steaks from a loin. I have a handheld tool that has many small blades that is spring loaded, does a great job!

[manthiejoy]

In Canada, any meat that is mechanically tenderized must be printed on the package. It's one thing to tenderize this way at home, using and washing your own equipment but done at a factory is using same blades on multiple meats raising chances of bacteria infiltration. That's why it states to well cook the meat. You can also use a flat meat hammer or edge of plate to pound the meat to tenderize without piercing it.

[seetheforest]

Back in the 70's we used a needling or needler machine at a restaurant I worked at. It was a machine with hundreds of little flat blades that pierced the steaks.
Its been around for a long time..

[edb]

I really miss the days when Costco ribeye steaks were $7.99 a lb. They still have these steaks, only the single digit price got lost. 😕

[bobdbeck]

I have used a blade "Jacquard" tenderizer for years. Works wonders on tougher cuts of steaks like london broil or sirloin to really make them tender. It can also work wonders on thick pork chops, chicken and just about any meats. It also allows marinades to penetrate deeper into the meats for more flavor. Meats also cook quicker as the heat penetrates the meat quicker. amazon has many versions listed.

[Tom-uwok]

Those prices are crazy. Thanks, Joe.

[gary]

Show us the tenderizing machine! Does the process let the juices escape during cooking? If it introduces bacteria that means I could now only have well done steaks.