Needle or Blade tenderized?

Have you observed new labels on some steak (beef) packages at your local grocery stores and wholesale clubs?

Beginning May 17, 2016 – USDA (U.S. Department of Agriculture)’s branch, FSIS (Food Safety and Inspection Service) started requiring meat processors to disclose mechanical tenderization and provide safe cooking instructions on meat product labels for customers to know how to handle these products.

Keep in mind that since 2000, the CDC (Centers for Disease Control and Prevention) received reports of six (yes, you heard it correct!) outbreaks from MTB (mechanically tenderized beef) products prepared in restaurants and your homes. 

What is MTB? To increase tenderness, some cuts of beef are tenderized mechanically by piercing them with needles or small blades in order to break up tissue. Typically, this process takes place before the beef is packaged and sold in grocery stores. It can also occur at the grocery store’s butcher counter, at a restaurant, or in the home.

What is the reason for enhanced label? MTB products look no different from other intact products, so without disclosure on the label, consumers may not know about this “higher food safety” risk, as the blades or needles can introduce pathogens from the surface of the beef to the interior. Undercooking MTB products was a significant contributing factor in the previous outbreak cases. Some cases resulted in hospitalization and HUS (hemolytic uremic syndrome).

What is changed? Beginning May 2016, home cooks, restaurants, and other food service facilities will have enhanced information about the MTB products along with cooking instructions so they know how to safely prepare them.

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What is safe temperature? According to USDA and science, cook these MTB products to a minimum internal temperature of 145°F. Don’t forget to measure with a food thermometer before removing meat from the heat source.  Important: For safety, you must allow meat to rest for at least three minutes after it has been removed from the heat source before carving or consuming.  During this post-cooking (rest) time, the internal temperature destroys harmful pathogens. This cooking temperature and three minutes allow the same effectiveness as cooking to 165°F.

You can read more about it on USDA’s Food Safety results page. You can call the USDA Meat & Poultry Hotline at 1-888-674-6854 for questions and concerns.

Safe grilling y’all!

More information:


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