Anonymous wrote:Why are you surprised?
Costco have the best quality products in most categories.

a lot of their canned stuff is meh. Do a comparison of a brand name can of diced tomatoes to the Costco version. Costco's diced tomatoes aren't tasty and the liquid looks like water.

Someone has never been to a small farm owned butcher.

I don't have any real data to back this up, but I think a lot of it is that the Costco meat is just fresher due to high turnover. Grocery stores seem to let packages of meat sit on the shelf longer.

Costco's entire business model is based on limited selection, high volume, high turnover. The one I go to is always packed. The staff are constantly restocking the meat coolers. Compare that to my local grocery, where they keep a big selection out in the semi-open coolers and it's clear that some of the packages have been sitting there for a few days. Still within "sell by" date, but clearly past peak quality.

I personally buy most of my meat frozen from small farms, both for the environmental / animal welfare aspects, and because I like knowing that it was frozen at peak quality and I have the convenience of thawing it when I want to use it. The cost isn't bad if you can buy in bulk, but you need a deep freezer (and a reliable source of power for it), and the willingness to use the available cuts vs being and to choose your favorites every week.

Why are you surprised?
Costco have the best quality products in most categories.

I wondered too, OP. Whenever we buy beef elsewhere, we regret we didn't just plan better for a costco run.

Costco meat is amazing! The loin flap and skirt steaks are great but my favorite is their RIB EYES. So good. I agree that it's much fresher than in the grocery store. Yum 😋

It's nasty.

Anonymous wrote:One of them is off I-5 in Northern CA which is one of the largest suppliers to grocery stores and restaurants in the country. It is visible in plain view from the highway. If you ever drive from LA to the Bay Area and take the I-5 rather than the longer coastal route you will not miss it. The stench is unbearable and you see thousands of cows packed into the area. The stench lasts for miles. I grew up with horses and mucking stalls so manure doesn't bother me but I almost threw up.

That makes sense. I think it tastes horribly bad

Factory farmed meat is just awful. I’m not some crazy PETA person— I just cannot eat meat any longer from animals that lived lives of suffering and fear. We buy our meat from local farms, and at restaurants, I don’t order meat. I realize dairy products also come from these animals and I’d go vegan if it didn’t seem so daunting.

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:One of them is off I-5 in Northern CA which is one of the largest suppliers to grocery stores and restaurants in the country. It is visible in plain view from the highway. If you ever drive from LA to the Bay Area and take the I-5 rather than the longer coastal route you will not miss it. The stench is unbearable and you see thousands of cows packed into the area. The stench lasts for miles. I grew up with horses and mucking stalls so manure doesn't bother me but I almost threw up.

Oh yeah, I’ve been past that feedlot. NP.

Me too. So gross. You can smell it way before you get close. And definitely not a blade of grass anywhere near those poor confined animals. You can look it up on Google Earth.

That's most beef production. If you're not buying direct from a farmer/rancher or a very reputable supplier, that's probably what you're eating.

My Brother lives in Greeley, Colorado which is a major cattle town. Much of it is pretty much as described above

Yes, can not find better beef than Costco.

I agree OP that Costco beef is far superior to supermarket beef. I think one factor is the freshness. They sell so much so most of their inventory is sold the same day it is cut and packaged. If you look at the pack date it is generally the day you are buying it. Compared to TJ’s or Giant where the beef is packaged off site and sent to the stores to sit for who knows how long- they don’t list a pack date.

Anonymous wrote:

Anonymous wrote:One of them is off I-5 in Northern CA which is one of the largest suppliers to grocery stores and restaurants in the country. It is visible in plain view from the highway. If you ever drive from LA to the Bay Area and take the I-5 rather than the longer coastal route you will not miss it. The stench is unbearable and you see thousands of cows packed into the area. The stench lasts for miles. I grew up with horses and mucking stalls so manure doesn't bother me but I almost threw up.

Oh yeah, I’ve been past that feedlot. NP.

Me too. So gross. You can smell it way before you get close. And definitely not a blade of grass anywhere near those poor confined animals. You can look it up on Google Earth.

That's most beef production. If you're not buying direct from a farmer/rancher or a very reputable supplier, that's probably what you're eating.

“ Costco’s 250,000-square-foot beef plant in California’s fertile San Joaquin Valley is not your typical meat plant.

It’s relatively new and spotless. There are high-tech, hand-wash sanitation stations scattered throughout the plant connected to counters that allow plant officials to make sure each employee uses them at least four times daily.

The massive meatball cook room is built entirely of stainless steel. Even the loading docks, where trucks deliver raw beef, is sanitized regularly to prevent contamination.

Plant manager Kevin Smith was a pre-med student in college who majored in physics. And Craig Wilson, who is in charge of Costco’s food quality assurance program, has a long history of working to solve pathogen problems in meat.

“We do not have customers,” explained Doug Holbrook, Costco’s vice president for meat sales. “We have members, and we are responsible to those members, our shareholders and employees to do things differently, to take a different approach.”

The plant has a decided advantage over Big Beef’s slaughter plants because they don’t kill cattle here, so there are no manure-covered hides or intestines to contaminate raw beef products.

But just the same, Costco’s approach is different.

All meat arriving at the Tracy plant comes with a certificate from the supplier pledging that pre-shipment tests showed no E. coli contamination, something other companies are also doing now. But Costco tests it anyway, and if it tests positive, it’s shipped back to the supplier. Less than one percent is shipped back.

Then the finished products — hot dogs, hamburger patties, ground beef, Polish sausages and meatballs — are tested again before they leave the plant.

In fact, Costco officials boast that, until recently, they did more E. coli testing in the company’s lab than the USDA does nationwide at all other beef plants combined.

In discussing the federal meat inspection program, Wilson said, “food safety is an oxymoron...we (Costco) are results-driven and more nimble than the government.” He stopped short of claiming that Costco procedures are more effective than those enforced by federal meat inspectors.”

Anonymous wrote:Costco quite often has prime rated beef. I almost never see that in a grocery store.

But the USDA Prime designation just has to do with fat marbling and other physical traits like that, not necessarily with how the meat is raised or processed right? I’m wondering why the Costco Prime meat doesn’t smell as other conventional meat does.