[abefroman]

Is it safe to make carpaccio from a whole beef tenderloin from a place like Costco?

[Suzanne]

The bad bugs are on the outside of meat when they're there at all, not deep in the muscle. So you can always just sear the outside very quickly, chill it down fast, partially freeze, and slice as thin as you need to. Anyway, that's what I would do.

[oldschool1982]

Suzanne is correct and I would stress buying the whole one still in the cryo-vac. You're less apt to get anything handled more than necessary. But for the record, even though they are one of the "Big Box" outlets, they have a tremendous fresh meats program and one I prefer to get my meats from. That's just a personal observation so take it for what it's worth.

[shel]

I wouldn't buy any meat from Costo, Sam's Club, Wal-Mart, or the like.

scb

[shel]

Originally Posted by oldschool1982

But for the record, even though they are one of the "Big Box" outlets, they have a tremendous fresh meats program and one I prefer to get my meats from. That's just a personal observation so take it for what it's worth.

So, tell us about their "fresh meats program." What makes it "tremendous," i.e. what makes Costco meat better than from other sources? Please tell us what you know ...

scb

[oldschool1982]

Originally Posted by shel

So, tell us about their "fresh meats program." What makes it "tremendous," i.e. what makes Costco meat better than from other sources? Please tell us what you know ...

scb

Not really in the mood to deal with you right now Shel. But......For the record I didn't say they had a better program than anyone else I just said they had a tremendous program for being a big box outlet. As I said it was a personal observation so take it for what it is worth.

[kuan]

If you feel it's not safe to make carpaccio from Costco beef then state your case. If you feel it's safe then state your case.

I've probably made a thousand pounds of carpaccio from IBP/Exel beef, same stuff Costco uses in the midwest, and have never had problems. Occasionally the meat inspector will have stuck a knife in the tenderloin. It's probably safe, but if you're unsure, use that for something else.

[boar_d_laze]

I've never had problems with Costco beef. In my experience (West coast), it's about middle-middle USDA Choice graded meat at slightly better than middle-middle prices. Because of that Costco is the one of two big boxes from which we buy beef. The other being Stater Bros.

Their meat handling, which is something you can watch, seems to observe all the proper hygiene standards. I'd use it without hesitation for carpaccio or tartare. In fact, I'm a little more comfortable using their "too fresh" beef as opposed to meat with some age on it.

I'm not sure if you can buy packer tenderloins from them or not. I know they don't sell packer briskets. You can't buy a point there at any price.

If, for some reason, I want better than mid-level Choice I can get better meat for better prices at the cost of about a gallon of gas.

BDL

[oldschool1982]

Originally Posted by boar_d_laze

...... In fact, I'm a little more comfortable using their "too fresh" beef as opposed to meat with some age on it. ......

BDL

Funny you mention that BDL. I just sent Abe a PM telling him to put some age on their beef. Personally I've never used anything under 21 days but closer to 30 for any of my beef dishes including carpaccio and tartare. Maybe now, for many reasons (some valid and some.......), that is unheard of but then again.....Never made anyone sick in the last oh........30 years or so.

[Luc_H]

What a coincidence!!!!
My brother ask me to prep a beef tenderloin to make carpaccio on Mother's day. I told him to buy it in the sealed bag at Costco not in plastic wrap on a tray in the counter. (told him it should look purple)

I trimmed all the silver skin. Cut out a nice center cut. Submerged it whole in vinegar for 30 sec (in a plastic bag). Rinsed the filet under cold running water. Pat dry on a different cutting board. Wrapped it tight in plastic wrap. Set in the freezer for 2 hours or so.
My brother enjoys the slicing and seasoning part.

It turned out nice.
Luc H.

[food-macro]

not to sound like a total fool, what is carpaccio just tenderloin sliced thin and seasoned?

[boar_d_laze]

Originally Posted by food-macro

not to sound like a total fool, what is carpaccio just tenderloin sliced thin and seasoned?

Fool's don't ask.

Carpaccio has become a very elastic term and refers to food which has been sliced very thin, and served raw with a simple dressing. To the extent that it's a classic, it's a mid twentieth-century conceit.

The original is a tender, expensive cut of beef sliced thin, pounded still thinner and served raw with a mustard vinaigrette, and lots of scallion top or chives. Tenderloin is an ideal choice because it's tender without being so fatty it's unpalatable -- like rib might be. Your choice doesn't have to be quite as tender, or as expensive, as tenderloin since you're going to be pounding it anyway. I find top sirloin works as well as better. Similarly, you don't need Prime. In fact, I find that because of the marbling, it can get slightly unpalatable.

The consensus around here seems to be that it's easiest to slice the beef after partially freezing to firm it up. I don't. I "pull-slice" an extremely sharp 10" slicer; using my off hand to set the initial thickness, and the feel of the meat on the outside face of a flexible blade for the rest of the slice. You need flex if you want to cut thin in soft. Extremely sharp knife? Different choice of knife? Technique? I have no idea. Should you do it like I do it? Whatever works dude. At any rate you're looking for about 8 slices to the inch, then pound to near transparency.

Other "traditional" carpaccios are tuna and veal.

Hope this helps,
BDL

[food-macro]

Originally Posted by boar_d_laze

Fool's don't ask.

Carpaccio has become a very elastic term and refers to food which has been sliced very thin, and served raw with a simple dressing. To the extent that it's a classic, it's a mid twentieth-century conceit.

The original is a tender, expensive cut of beef sliced thin, pounded still thinner and served raw with a mustard vinaigrette, and lots of scallion top or chives. Tenderloin is an ideal choice because it's tender without being so fatty it's unpalatable -- like rib might be. Your choice doesn't have to be quite as tender, or as expensive, as tenderloin since you're going to be pounding it anyway. I find top sirloin works as well as better. Similarly, you don't need Prime. In fact, I find that because of the marbling, it can get slightly unpalatable.

The consensus around here seems to be that it's easiest to slice the beef after partially freezing to firm it up. I don't. I "pull-slice" an extremely sharp 10" slicer; using my off hand to set the initial thickness, and the feel of the meat on the outside face of a flexible blade for the rest of the slice. You need flex if you want to cut thin in soft. Extremely sharp knife? Different choice of knife? Technique? I have no idea. Should you do it like I do it? Whatever works dude. At any rate you're looking for about 8 slices to the inch, then pound to near transparency.

Other "traditional" carpaccios are tuna and veal.

Hope this helps,
BDL

Thanks for the Info it sounds quite interesting i might try it sometime this summer when im able to get to a good place that sells good cuts of meat and thats not walmart/zhers hehe.

[GhettoRacingKid]

ive bought my tenderloins at BJs (similar to costco, sams etc....)

Ive never had a problem. I would love to go to a real butcher and get a awesome cut of meat but the pocket can handle it.

I buy it in the cryvaced bag always.

I have never eaten it raw so I cant help with the carpacio aspect of the conversation.

[shel]

Originally Posted by kuan

If you feel it's not safe to make carpaccio from Costco beef then state your case.

I'm assuming that you've addressed this to me as I said that I'd not buy Costco meat. Regardless, my reasons for staying away from such meat is simple: I will not eat meat that has been treated with hormones or antibiotics, and fed grains and other foods from questionable sources. Commercial beef falls into that catagory.

I will only buy meat and poultry from known, local sources that have received quality nutrition from grass or grains (preferably grass for beef), and pretty much stay away from any meat or poultry that comes wrapped in plastic and styrofoam.

I never said that Costo beef is unsafe, although I do believe there may be problems in the long term resulting from eating such meat. That's my belief, although there are a number of people far more educated in this area who are also concerned about the long term effects of eating such meat.

scb