USDA: labeling of mechanically tenderized beef products

The U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) 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.
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. 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 (News Release USDA, 13 May 2015).
Click here for the full news release.
Click here to download the final rule (1.28 MB).

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