Retiree behaviors in the time of inflation (boy, Savannah, NYC)
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You just had to bring up Harris Ranch feed lot didn't you? /cry I hate driving past that, those poor cows knee deep in their own you know what. Every time I've driven past it I quit eating meat for several months. Maybe I should just park outside of it for a few hours and I could finally give up meat.
I'm sorry, I didn't mean to shame anyone. It kills me too every time I see those poor animals. I still don't understand why they put the feedlot right next to the freeway. If it's supposed to promote Harris beef, I think it's having the opposite effect.
I'm sorry, I didn't mean to shame anyone. It kills me too every time I see those poor animals. I still don't understand why they put the feedlot right next to the freeway. If it's supposed to promote Harris beef, I think it's having the opposite effect.
I didn't feel like you shamed me, but reading it caused me to relive that sight and smell. The only thing worse was when I was about 10 and my dad took me fishing near a whaling station. Watching whales being brought in, weak but still trying to fight for their life while several men were slaughtering them.... I had nightmares about it for years. That whaling station was owned and operated by Del Monte until the early 70's.
There Prime Strip were the only steaks we got until Covid and we started doing Sous Vide. That led us to online dry aged strips and once we hit stores again Wegmans dry aged. Sous Vide and Costco steaks are a no go for me.
Is that because Costco blade tenderizes their beef? I've wondered how blade tenderizing would affect sous vide
Is that because Costco blade tenderizes their beef? I've wondered how blade tenderizing would affect sous vide
Absolutely yes. There are ways to calculate how long you have to cook for and at what temperature in order to kill any bacteria but not worth it when dry aged has a better natural taste and you can pick out the well marbled steaks that are top choice.
Costco labels there steaks saying that if grilling cook to internal temp of 145. They need to add the additional line to then slice with a chain saw.
Blade tenderizing allows surface bacteria to penetrate into the meat. It isn't just temp that kills the bacteria but the length of time the meat is at that temp. Normal grilling you pull when your meat heats your targeted temp which may not be long enough.
I agree, I don't buy blade tenderized meat period. I have a hand blade tenderizer and I know how easy it would be to introduce bacteria to a piece of meat if you aren't meticulous in cleaning it. I just wasn't sure what impact blade tenderizing would have on Sous Vide. I quit buying Costco meat, if I'm going to eat beef it's certainly not going to be @ 145 degrees.
Absolutely yes. There are ways to calculate how long you have to cook for and at what temperature in order to kill any bacteria but not worth it when dry aged has a better natural taste and you can pick out the well marbled steaks that are top choice.
Costco labels there steaks saying that if grilling cook to internal temp of 145. They need to add the additional line to then slice with a chain saw.
Blade tenderizing allows surface bacteria to penetrate into the meat. It isn't just temp that kills the bacteria but the length of time the meat is at that temp. Normal grilling you pull when your meat heats your targeted temp which may not be long enough.
There is nothing like good aged properly cooked steaks .
I enjoy Peter Lugers and Morton …..also when we were in Chicago , the Chicago cut steak house was tops ..expensive but tops .
These steaks are cooked in ovens 2x the temperature of our home stoves.
The 800-900 degree ovens sear and seal the aged steaks locking in the juices and flavor ….the steaks are actually taken out of the ovens and cooked on the 800 degree plate to perfection.
We have not been traveling much because of covid but we have been ramping up our food budget
Last edited by mathjak107; 12-23-2021 at 03:57 PM..
There Prime Strip were the only steaks we got until Covid and we started doing Sous Vide. That led us to online dry aged strips and once we hit stores again Wegmans dry aged. Sous Vide and Costco steaks are a no go for me.
I like my steaks on grill, extra char please. Have you ever sous vide a cheap cut like an eye round? It becomes a beautiful roast. i like it better than prime rib.
Mechanically tenderized will be on the label if that is the case.
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Fortunately for me, ice cream has never been a necessity on my adult menu. I had when I was at Mom's house and bought it when I had dental surgery but other wise, I was never buying it for myself. So when the Doctor told me I was a Type II....well that was one item that was no loss on the menu.
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