I wonder if it’s regional differences then? (also @Meekah)
I’ve been to 3 locally and they don’t carry T-bone or other bone-in cut steaks, and all their steaks have the blade/mechanical tenderized notice on the sticker, like the photo I posted above (correction, except filet mignon; never seen those labeled that way).
Thanks for posting that regulation. Good to know.
I would definitely ask my friend.
Nothing against Jaccard’ed beef, but if one is going to be buying mechanically tenderized beef, they should do it knowing beforehand.
Personally, sometimes if I am buying beef for a roast (like top round) I actually prefer Jaccard’ed beef.
The good news about Costco’s practice is, according an NPR article that came out as the regulation went into effect, they had been labeling any tenderized meat for years before the USDA made it mandatory. (Edit - I see Meekah’s CR article mentioned this too)
A youtube home-cook type guy came up with this list from his local (Chicago area, I think) Costco.
Not bladed:
Bladed:
Followed John’s low, turn and baste frequently method with a 1.3" boneless chop from Marin Sun Farms. Removed from heat at 120, rested. Sliced thinly, it was palest pink, not tough. Next time I might pull at 115. In any case, a nice chop, somewhat juicy, not tough. Thanks, J.
So I went to the local Japanese store and got Kewpie mayonnaise. It’s fantastic. It has twice the quantity of egg yolks as the normal mayo I had been buying, I hadn’t made tuna salad in years. Now I can’t stop making it.
The Japanese store didn’t have any Koji rice. They stopped carrying it because it sold so poorly, They gave me some tips as to where I could find it, but I haven’t done so yet. Soon.
The BEST pork slop - chop that is, I ever had in my life was at SPICE Thai restaurant in Long Island City. Never ever had such a tasty pork slop prior or since. They call it on their menu “Aged pork chop”. Wow it is fantastic. Now if you don’t mind rats in the establishment while you eat, then you are all set. Last time my coworkers and I were there, a large about the size of a cat - RAT walked swiftly along the wall under the counter chairs and around the corner. Wow the tail was long ! I did not care, because the food was so awesome. And that was the largest rat I ever seen in real life. They do get that big. Really disturbing. Makes sense since NYC is in walking distance.
So that rat walked to Long Island City allllllllll the way from NYC 
Great story. Was its name Ratatouille?
Long Island City is a neighborhood in Queens, just across the East River from midtown Manhattan. It’s part of NYC, so NYC rats live there.
Some great museums in Long Island City https://www.behindthescenesnyc.com/7-best-places-in-long-island-city-for-art-lovers/
I know. That’s why I found the comment so amusing.
You can say that. Maybe they named it just that? That rat was all tan in color. I can still see it today in my mind vividly. You don’t forget something like that. I no longer work in LIC so SPICE restaurant is unfortunately no more for me. But that pork slop was something else. They also had another great item called “Drunk Man Noodles” on their lunch menu. These were those fat flat noodles. Came out piping hot in a copper or brass bowl when they served you. Had a nice spice to it as well. Made your forehead sweat. I will miss that place.
Of course now they have Duck and Pork Belly on the menu. Yes after I no longer go there anymore. Here is their menu:
Drunken noodles is a pretty common Thai dish. I’m sure you can find it at other restaurants.
I’ve been finding breading pork chops has been keeping them juicier lately.
Well the only place near me is called Thai Green Leaf. They have similar, but no aged pork slop, or pork belly. They have duck though and a few types of noodle’s at least. I will have to try them out. I just wish Spice would open a place near me. For me to go to LIC these days would be an 84 mile round trip with millions of cars of traffic. Not worth it at all. It would take 6 hours or more in driving.
Resolved!
I bought a better brand of pork chops “Chairman’s Reserve” that were only slightly more expensive than commodity pork. Like a good beefsteak, these loin chops were well marbled and were much more tender. https://chairmansreservemeats.com/?campaign_content=6425e9b3963b14ebbf5e0222&kcid=174408515391314948182232292148362000181
A good collection of recipes here https://www.foodandwine.com/meat-poultry/pork/pork-chop/pork-chop-recipes
