Every time American food is in the news, I am glad I at least live in California where we actually have state level food safety above and beyond the meager federal level rules. Though, I still look across the Atlantic and pine for more.
How the hell are you looking across the Atlantic from California? :)
PS, look across the Pacific. Japanese Costco is pretty great. Lots of Aussie meat.
Aussies taste good? I always assumed they’d be tough and stringy for some reason.
The meat is fine but all the anti venom makes it bitter
Using those mirrors in space they wanna use to reflect the sun to parts of the world that are on the night side.
A purveyor of Aussie schlong I see. Nice.
I treat raw chicken with the assumption that every piece is likely contaminated with salmonella. This is why I don’t cook my chicken medium-rare or eat chicken sashimi 😁
DeCoriolis says the report’s findings are particularly disturbing given Costco’s control over its supply chain and the power it has to change things for the better. “Costco has 100% control. They get to decide how the birds are raised. They get to decide what genetics are used. They get to decide how the birds are killed. They get to decide 100% of what goes on in those operations. And right now they’re choosing the worst option.”
Goddamnit, their big packs of chicken breasts are a staple in my diet. Guess I’ll have to buy elsewhere unless there’s a way to identify where a package came from.
Or you just make sure you cook it to 165F.
Isn’t that the normal chicken cooking temp? I thought salmonella was exempt (for lack of a better term) from that rule.
Yep, it’s the recommended finished cooking temp, and that’s why! Obviously still want to take care to prevent cross contamination and the like so things that don’t get cooked don’t pick anything up, but otherwise should be fine.
https://thecookingbooks.com/what-cooking-temp-kills-salmonella/
Thanks! Not sure why I thought that temperature just didn’t apply to salmonella, maybe just because it’s one of the things that hits the news when it happens.
The breasts have always been fine for me. My gf will murder me if I buy the cutlets because they’ve been rancid straight out of the pack several times. Love Costco but they don’t have their shit together when it comes to chicken.
That’s wild, I don’t think I’ve ever had an issue like that before! I pretty much only buy the boneless/skinless breasts and occasionally the thighs though.
Had a chicken bake there a couple weeks ago and there was a chicken spur in it!
I’m about 99% sure that was not a chicken spur, probably a chicken shank or rib. Reasons:
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Chickens feet are cut off by both old fashioned processing and mechanical chicken processing plants. Socking ie removing the feet skin followed by feet being cut off.
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A Roosters spurs don’t appear looking like spurs until they are 7+ months old and most chickens are culled in plants between 2 and 6 months old.
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Roosters are rarely grown for meat in small farms and pretty much never in industrial chicken plants like Costco’s.
I grew up on a chicken farm… Ya’ll just need to cook chicken correctly if salmonella worries you lol.
Idk, sure looked like it to me. Around an inch long, slightly curved and thornlike. Definitely wasn’t bone, it had a little squishiness to it.
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Ew
Whelp I guess I know what we’re not having dinner….That might explain the flavor.
mmmm, botulism!
I guess that’s how they keep those rotisserie chicken prices down.
“Failing” means failing to find.
Right?
Right?
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