This has been in the works for some time and it is good to see that it is ready to be put in place. The issue is that in the tenderization process, bacteria can be forced into the meat. Because of this, the temperatures for cooking are more similar to that of hamburger than for intact steaks.
USDA News Release
USDA Finalizes Rule to Require Labeling of Mechanically Tenderized Beef Products
New labels and cooking instructions will give consumers information they need to safely enjoy these productsWASHINGTON, May 13, 2015 – The U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) today announced new labeling requirements for raw or partially cooked beef products that have been mechanically tenderized. Consumers, restaurants, and other food service facilities will now have more information about the products they are buying, as well as useful cooking instructions so they know how to safely prepare them.
“Labeling mechanically tenderized beef products and including cooking instructions on the package are important steps in helping consumers to safely prepare these products,” said Deputy Under Secretary Al Almanza. “This common sense change will lead to safer meals and fewer foodborne illnesses.”
These new requirements will become effective in May 2016, or one year from the date of the rule’s publication in the Federal Register. Because of the public health significance of this change, FSIS is accelerating the effective date instead of waiting until the next Uniform Compliance Date for Food Labeling Regulations, which is January 1, 2018.
Product tenderness is a key selling point for beef products. To increase tenderness, some cuts of beef are tenderized mechanically by piercing them with needles or small blades in order to break up tissue. This process, however, can introduce pathogens from the surface of the cut to the interior, making proper cooking very important.
The potential presence of pathogens in the interior of these products means they should be cooked differently than intact cuts. FSIS is finalizing these new labeling requirements because mechanically tenderized products look no different than intact product, but it is important for consumers to know that they need to handle them differently.
Under this rule, these products must bear labels that state that they have been mechanically, blade or needle tenderized. The labels must also include validated cooking instructions so that consumers know how to safely prepare them. The instructions will have to specify the minimum internal temperatures and any hold or “dwell” times for the products to ensure that they are fully cooked.
Since 2000, the Centers for Disease Control and Prevention has received reports of six outbreaks attributable to needle or blade tenderized beef products prepared in restaurants and consumers’ homes. Failure to thoroughly cook a mechanically tenderized raw or partially cooked beef product was a significant contributing factor in each of these outbreaks. FSIS predicts that the changes brought about by this rule could prevent hundreds of illnesses every year.