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New USDA Labeling Requirement for Beef - Re: Tenderized Cuts

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TentHunteR:
It's about time the USDA addressed this issue! Here's a good article about the new USDA labeling regulation for all cuts of beef:

http://www.miamiherald.com/living/food-drink/article79288257.html


Cuts that have been run through a tenderizer or cubing machine carry the same health risks as ground beef, so I have never felt comfortable using those cuts UNLESS I plan to thoroughly cook that piece of meat, such as Country Fried Steak, or something similar.

ACW3:
Good info!

Art

muebe:
About time :P

Savannahsmoker:
Thanks for passing this very important information on to us.

I do not believe tenderizing is used on higher end cuts of steaks like  strip, the ribeye, the T-bone, the tenderloin and the such which I pull off the grill at 125 internal degrees.  I will be watching for this though when we purchase lower end cuts.

teesquare:
I was just reading my Men's Health Daily e-mail...same information - different article.

http://www.menshealth.com/health/mechanically-tenderized-beef?cid=NL_DailyDoseNL_-_07102016_TenderizedBeef_Module3&smartcode=YN_0022787432_0001560154

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