Tenderized Steak Labeling Starts Today

Just in time for grilling season, an Agriculture Department policy requiring meat packers to label pre-tenderized beef takes effect today. The rule was announced last year by the Food Safety Inspection Service — the body that regulates meat sold in the U.S. — over concern that automatic tenderizing processes, which use needles and blades to penetrate and soften meat, can spread E. coli and other foodborne pathogens to the interior of cuts.

“That’s what I’ve been pushing for for seven years,” said Pat Buck, founder and executive director of the Center for Foodborne Illness Research and Prevention. “I can’t believe it took us that long.”

FSIS officials say about 11 percent of meat is pre-tenderized. The process has been blamed for six outbreaks since 2000. How do you avoid any chance of being a part of the next one? A meat thermometer, of course! FSIS says beef should have an internal temperature of 145 degrees, and you should let it rest for at least three minutes.

To read the rest of the story, please go to: Politico