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.

https://www.amazingfoodmadeeasy.com/info/modernist-cooking-b...

If I'm wrong, please correct me!