What We’re Smoking (or Grilling, or Curing)!

[aja8888]

Yes I know, I’ve seen the blade machine in action at the store.

I hadn’t noticed with the cryovacs. This is easily visible and I did not see it on short ribs or brisket. To me the marks are obvious.

Good point about recently done and clean. But I still prefer my tri-tips not blade tenderized.

Glad they don’t ruin the tenderloin.

I did not see any tenderizing marks on the Costco brisket I did last week.

 

[braumeister]

FWIW, I don't think there is any regulation about putting the blade tenderizing comment on the label, so it may be hard to tell.
Personally, I'm another one who would rather not have it done. I'm perfectly capable of tenderizing anything my own way.