Not sure where to stick this


 
Why in the hell would they do this to strips, ribeye, or filets? I'm not much of a "canceler" but someone deserves prison time over this.
 
LMichaels said:
Filet is the only thing they don't do it to.
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There's some notes that they are not doing this to prime cuts, even though it's noted on the label. Not sure how accurate that is. Thing is that blade tenderizing is fairly easy to see with the naked eye, especially when you put a bend in the raw cut. The steaks I bought yesterday don't exhibit the tenderizing trademark blade cuts.
 
I've found that the indications change based on how long the meat is in the package. But, they do perform the ritual on everything. Just watch the cutters in the back room when you're there. Pretty indiscriminate. IDK I find it a fairly brutal process.
 
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