Blade tenderizing Prime beef is terrible and I hate that Costco does it (check the label before you buy), but my understanding is that if you cook via Sous Vide you don't need to take it to 160 degrees. You can cook it at a lower temperature (135/140) for a longer time and still kill harmful bacteria.
Whenever I read threads like this, I wonder if there's more of an issue with bacteria in food in North America, or if people are just more fastidious about it?
The other option of course would be that it's just HN-style 'nerding out' on any topic, (which is great) but I see it on Reddit and cooking blogs/recipe sites too.
https://www.amazingfoodmadeeasy.com/info/modernist-cooking-b...
If I'm wrong, please correct me!