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  #1  
Old 05-24-2016, 11:50 AM
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Default New Label Mandated by USDA

The USDA has mandated new labels on beef to note whether it was “mechanically tenderized.”

Read more here: http://www.miamiherald.com/living/fo...#storylink=cpy
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  #2  
Old 05-24-2016, 12:29 PM
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This is a great reason to cook it SV as you get the benefits of pasteurization. Just sayin...
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Old 05-24-2016, 12:31 PM
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at first I was thinking "this is dumb, I'd rather know if it's chemically tenderized" but then I realized the point of them penetrating the meat and contaminating the interior with bacteria. So it's a good thing.
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  #4  
Old 05-24-2016, 12:40 PM
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Thanks for sharing this article!
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  #5  
Old 05-24-2016, 12:55 PM
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Thanks for that info... I will not be buying mechanically tenderized meats... hopefully... And I ain't cooking me steaks to 145 dammit!
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  #6  
Old 05-24-2016, 04:08 PM
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Yeah..this SHOULD be known. Typically it’s apparent. Or..used to be.. (Cubed steak)
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Old 05-24-2016, 05:18 PM
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Quote:
Originally Posted by Richtee View Post
Yeah..this SHOULD be known. Typically it’s apparent. Or..used to be.. (Cubed steak)
They're not just talking about cubed type of steak which you can see.
This tenderizering process is used on many cuts of steak and roasts. Think more along the lines of a home use Jaccard type of needle tenderizer.

From the article ...

And without a label, you can’t tell if you need to be especially careful your steak.

“It doesn’t look any different,” said a spokesperson for USDA’s Food Safety and Inspection Service. “It’s not filled with holes from the needle piercings.”

Mechanical tenderizing is not an unusual occurrence. FSIS estimates that 2.7 billion pounds or about 11 percent of the beef labeled for sale has been mechanically tenderized. The new labels will affect an estimated 6.2 billion servings of steaks and roasts every year, according to FSIS.
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Old 05-24-2016, 05:33 PM
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Quote:
Originally Posted by BYBBQ View Post
They're not just talking about cubed type of steak which you can see.
This tenderizering process is used on many cuts of steak and roasts. Think more along the lines of a home use Jaccard type of needle tenderizer.

From the article ...

And without a label, you can’t tell if you need to be especially careful your steak.

“It doesn’t look any different,” said a spokesperson for USDA’s Food Safety and Inspection Service. “It’s not filled with holes from the needle piercings.”

Mechanical tenderizing is not an unusual occurrence. FSIS estimates that 2.7 billion pounds or about 11 percent of the beef labeled for sale has been mechanically tenderized. The new labels will affect an estimated 6.2 billion servings of steaks and roasts every year, according to FSIS.
A lot of cheaper sirloin and round steak cuts get this treatment, and you cannot see it!
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Old 05-24-2016, 05:34 PM
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That's Great!!!

I definitely would like to know that.

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  #10  
Old 05-24-2016, 08:57 PM
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Jeez I m glad that they will label it accordingly...

But I rarely buy supermarket beef...
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