1/1/2023 0 Comments Costco meat slicer![]() To walk the walk of food safety at Costco, you've got to cover a lot of ground. It's really easy to talk about it, but it's a little more difficult to walk it." "These are people who understand how important food safety is, and without that kind of top-down support in any company, programs like this aren't successful. "On the operations side, Costco executive vice presidents Joe Portera, Craig Jelinek and Dennis Zook also are tremendous supporters. In particular, Jim Sinegal, president and CEO, Dick Dicerchio, senior executive vice president, and Tim Rose, senior vice president of the fresh food groups give us tremendous support to make food safety part of the culture at Costco," Wilson explains. "The essential reason that we've had such success with our program is that we've always had great support from the top down. But the primary reason that Costco's food safety program is successful throughout such a large operation, says Wilson, can be succinctly stated: Food safety is part of the corporate culture because senior management is deeply committed to it. states, Puerto Rico, Canada, Mexico, the United Kingdom, Japan, South Korea, and Taiwan is the responsibility of Wilson and his U.S.-based staff of 16 food safety professionals. Period."Įnsuring that this basic expectation is met every day for more than 38 million Costco members shopping in 411 membership warehouse stores located in 36 U.S. When you go shopping, you expect to buy food that is safe. Craig Wilson, Assistant Vice President, Food Safety and Quality Assurance, with Costco Wholesale. ![]() "Food safety should be absolutely invisible to our members," says R. Let me know what you think.For Costco Wholesale, with nearly 400 warehouse stores serving more than 38 million members worldwide, dedication to food safety is in the very fabric of its corporate culture-and it shows in the company's distinctly structured, highly successful total food safety system. I don't want to post anything like that but I did want you to be aware of my experience with it. ![]() It watered down the flavor of the ham and just tasted salty and watery. COSTCO MEAT SLICER FULLIs this normal? It seemed like it was pumped full of brine and not properly dried out or something. I ran some through the slicer and water poured out off my slicer and all over my countertop. Keep in mind, this is from the middle, not moisture left over from the bag. I gave my wife a bite (didn't say anything, just handed it to her). I tasted it and it was like super salty water. The first thing I noticed was how much water was running out of it. I was going to do 4 different presentations so I cut it in half to glaze one and do other stuff with the other half. I was doing my cooks on the ham today but I wanted to touch base with you first. This is what I sent him when asking about it: My entire slicer tray had filled up and it ran off onto the counter and onto the floor. I don't even want to know if it's better than the black. I will say that the Gold NY Strip Loin I bought was the best steak I have ever had anywhere. They are probably worth the $25-$30lb at Costco. Would never pay the $50-$75lb they get for them on line. I can say that the normal SRF steaks I have had are not anything special. I'll find the pics now that it's not the topic of the day. I ran some through my slicer and water just gushed out everywhere. I talked to srf shane (RIP- not dead, just left SRF) and he offered to send a new one but I didn't want to take another knowing I didn't like the first one. There was a big hype thread going around on here about how good they were (they sent several freebies out to guys to get the hype train rolling). COSTCO MEAT SLICER FOR FREEThey sent it to me for free to be a test was horrible. The Wagyu hot dogs are also pretty good but I think my future orders will likely just be the occasional Wagyu brisket.ĭude! I had the same issue with the SRF mini ham. ![]() ![]() I still buy more local stuff but SRF is the best commercial producer I have ever used. They also do an excellent job butchering which can be hit and miss with my local guys. They have the whole process dialed in perfectly so the consistency is excellent. 100% wagyu cattle are also HUGE so the briskets are like 30lbs. They have all been so full of fat that you could never get them to render. I've never gotten a good 100% wagyu brisket. I buy a lot of 100% Wagyu locally but it can be insanely expensive if you want the glory cuts (Ribeyes Strips, Briskets) and can also be hit and miss. Im interested mainly in rib eye and fillet mignon I was going to create a post asking if all wagu is created equally, as I have never tried anything wagu, I didnt want to make a huge investment and not really get the best. The Cen-Tex Smoker is it just because its wagu or is SRF the only way to go? I ask because I can get Wagu from my local butcher if I order it ahead of time. ![]()
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