3 ms·
The meat at Costco is questionable and the chicken is way too big. Everything else I like except some products have way too many pumpkin seeds. I wonder if the
by wil421 7y ago
The meat at Costco is questionable and the chicken is way too big. Everything else I like except some products have way too many pumpkin seeds.
I wonder if the Zip lock bags, plastic warp, and things like aluminum foil are different than grocery stores. Warehouse quality.
- Retric 7y agoEach store makes a tradeoff in selection vs quality control. In terms of random object quality I would say it’s Amazon < Walmart < Costco. And things reverse when you look at selection. I am flat out never going to consume anything ordered from Amazon ever. However, if I want something random like a sleeping pig statue, and I don’t really care if it’s toxic, it’s a reasonable option.
- tcbawo 7y agoCostco is one of the few places you will see prime grade meat these days outside of a butcher shop or restaurant.
- dawnerd 7y agoAnd at reasonable prices (still more expensive than my local butcher but compares to Choice at Safeway it's a bargain).
- DannyBee 7y agoCostco consistently has some of the best meat around. In fact, outside of a butcher, I have never seen better meat. The vast majority of grocery store meat is plain garbage with fancy names to try to hide that it is garbage.
- copperx 7y agoI've never seen anyone buying meat or checking out the meat section at Costco so I just assumed it was the same stuff at the grocery store, except overpriced and in restaurant quantities. I'll take a look next time.
- lawnchair_larry 7y agoIt’s a shame that they go and ruin their steaks by blade tenderizing and noting on the package that this requires them to be cooked to 160F.
- DannyBee 7y agoSo, this is true for some but not all of them. It also doesn't require them to be cooked to 160, that is a gross oversimplification of food safety that is used to prevent people doing stupid things and not trying to remember tables. It's really a combination of temperature and time. Here's a version of the real table: https://www.fsis.usda.gov/Oa/fr/95033f-a.htm?redirecthttp=true https://www.fsis.usda.gov/Oa/fr/95033f-a.htm?redirecthttp=tr... (the most current and updated one is at the end of https://www.fsis.usda.gov/wps/wcm/connect/bf3f01a1-a0b7-4902-a2df-a87c73d1b633/Salmonella-Compliance-Guideline-SVSP-RTE-Appendix-A.pdf?MOD=AJPERES https://www.fsis.usda.gov/wps/wcm/connect/bf3f01a1-a0b7-4902...) So sous vide of these steaks at 140 for 2 hours would easily be as safe as cooking them to 160.