mechanically tenderized beef

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UPDATE: Additional cooking instructions provided by FSIS after this story was posted. The 6.2 billion servings of mechanically tenderized beef roasts and steaks consumed annually by Americans might be a little safer because of labeling requirements that take effect today, just ahead of the summer grilling season. They’ve been coming for a long time. The…

calendar2016_406x250It’s impossible to say what will be the big food safety story of 2016. The ultimate unpredictable is what foodborne outbreaks will dominate the headlines and how they may impact policy decisions. But we’ve done our best to list the regulatory activities to keep on your radar for the coming year. FSMA: The Food Safety…

We’ve let the news spoil several holidays and many a Friday night. Christmas 2009 comes to mind, probably because it was the first. The federal Centers for Disease Control and Prevention (CDC) was chasing down a cluster of E. coli O157:H7 cases just hours before the holiday. We wanted the story. Then, on Christmas Eve,…

The finalized labeling requirements for mechanically tenderized beef were released Wednesday and will go into effect in May 2016. Under the new rule, raw or partially cooked beef products must bear labels that state that they have been mechanically, blade or needle tenderized. The labels must also include cooking instructions — including the minimum internal…

For at least another three years, consumers shopping for steak and other whole cuts of beef will continue to be left in the dark about beef treated with mechanical tenderization, a processing technique that softens up meat but can drive potentially harmful pathogens below the surface. The U.S. Department of Agriculture (USDA) has been working…

Congresswoman Rosa DeLauro (D-CT) is urging the Office of Management and Budget (OMB) to finalize two pending food safety rules. DeLauro wrote to OMB director Shaun Donovan Monday, expressing her concern that if the mechanically tenderized beef rule and a rule regarding added solutions in meat and poultry products are not completed before the end…

Long-planned efforts to place a label on mechanically tenderized beef may be delayed another two years — until 2018 — if they are not finalized by the U.S. Department of Agriculture and White House Office of Management and Budget (OMB) by the end of this year. For more than a decade, consumer groups and the…

Canada’s requirement that all mechanically tenderized beef (MTB) be labeled as such and include instructions for safe cooking came into effect on Aug. 21. The goal of identifying MTB and including safe cooking instructions on the label is to provide Canadians with the knowledge of what they are buying and how to cook it properly…

Christopher Waldrop, director of the Food Policy Institute at the Consumer Federation of America, spoke with Food Safety News at the 2014 Conference of the International Association for Food Protection (IAFP).

The discussion covered the food safety risks associated with mechanically tenderized beef, as well as some of Waldrop’s concerns with the USDA’s new poultry…

The award for the wittiest reaction to the U.S. Department of Agriculture’s plan to label such products as “mechanically tenderized top sirloin” easily goes to the industry’s powerful American Meat Institute.  AMI said the proposed rule is like making Ford label “Robotically Assembled Ford Explorers.” It found the labeling changes on mechanically tenderized beef products…