Costco Prime Top Sirloin Cap Off Steaks

BowDown

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One of my all-time favorite steaks is the inverse of this found at Costco. They have a steak called the "pinwheel steak" which is the cap or spinalis dorsi from those cap-off steaks (technically the ribeye, not the strip but you get the difference). They truss them together and for the longest it was among the cheapest per-pound "steaks" you could get at Costco. I use the term steaks loosely here since it's technically not a whole-muscle meat the way a traditional steak normally is. That said, it's close enough and is one of the most flavorful steaks you can eat. I think the secret got out because they became more difficult to find and when you could the price had skyrocketed. They went from the cheapest per-pound steak that Costco had to the most expensive in short order and now they're just impossible to find at our local Costco anyway. If you can find one, I suggest trying it. They're delicious!


Yes, Ribeye Cap, I get these at my costco all the time but they're about $9-12 a pound (Texas)
 

Tempoman18

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All Costco steaks are blade tenderized…not sure how I feel about that. Officially, you’re supposed to cook them to well done to kill any potential pathogens from the blades.
 

ifican

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All Costco steaks are blade tenderized…not sure how I feel about that. Officially, you’re supposed to cook them to well done to kill any potential pathogens from the blades.
This is true thats ultimately what helps them be more tender than same cut from someplace else. I do have my concerns as well but honestly cant get myself to intentionally overcook something. Besides, i figure my body needs something to do to stay healthy, so a little stomach upset every now and then, im ok with.
 

BowDown

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All Costco steaks are blade tenderized…not sure how I feel about that. Officially, you’re supposed to cook them to well done to kill any potential pathogens from the blades.

Meh, I've vacationed in Cancun twice, the Dominican once and drank the water (ice in my drinks) and never got even a hint of sick from it. Not worried about blade tenderized steaks after MX

liver.JPG
 

Roaniecowpony

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This is true thats ultimately what helps them be more tender than same cut from someplace else. I do have my concerns as well but honestly cant get myself to intentionally overcook something. Besides, i figure my body needs something to do to stay healthy, so a little stomach upset every now and then, im ok with.

If it were a problem with cooking their meat rare, Costco wouldn't have enough toilet paper.
 

okie

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Costco does not blade tenderize the filet mignon (I was told by butcher). I was also told that they sterilized the tenderizer after each run. Often a couple of times a day. So not too concerned. But we usually cook to medium, so no big deal.
 

Roaniecowpony

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Costco does not blade tenderize the filet mignon (I was told by butcher). I was also told that they sterilized the tenderizer after each run. Often a couple of times a day. So not too concerned. But we usually cook to medium, so no big deal.

Im pretty sure they don't blade tenderize their prime NY steaks either.
 

ifican

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Costco does not blade tenderize the filet mignon (I was told by butcher). I was also told that they sterilized the tenderizer after each run. Often a couple of times a day. So not too concerned. But we usually cook to medium, so no big deal.
Its not the machine that worries most, its the potential bacteria on the surface of the meat that gets pushed into the middle that is the biggest worry.
 

Roaniecowpony

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I think the occurrence of contamination is very very low. When it occurs, it most often shows up in the in-house ground beef. Costco sells a lot of that.
 

Ostrichsak

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I think the occurrence of contamination is very very low. When it occurs, it most often shows up in the in-house ground beef. Costco sells a lot of that.
That supports what he's saying. Whole-muscle meats will have contaminates in terms of bacteria on the surface. This is why you can cook a steak at medium rare and be just fine because the surface will still achieve temps well above 130deg. With any ground meats it's not advised to consume medium rare because any of the surface bacteria are inside of the meat since it was ground up. You need to cool non-whole-muscle meats fully to kill any bacteria that may have been on the surface before it was ground up. Personally, I LOVE medium rare steak. I won't touch ground anything unless it's fully cooked. Sure, the odds may be incredibly low but when my health and life are on the line I prefer the option that puts those odds at zero. Close to zero isn't worth the risk IMHO.
 

fullhouse32

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M y bad I thought it was top sirloin cap.The top Sirlion Cap is Picanha
Dan
That price is amazing!
I do hope that’s not a new photo. The sell by date is 8-20-2017🤣😂
I would love to find that price these days. 🤔
 

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