USDA began requiring that mechanically tenderized meat be labelled starting May 2016.Does the label have to state that the meat is blade tenderized?
Is there any way to look at it an tell?
On this page, the USDA says that between 2000-2016, there were only six outbreaks of food-borne illness attributed to mechanically tenderized beef. The risk seems pretty low.I don't think the threat of health issues from the process is what the tin foil hat people want us to believe.
USDA began requiring that mechanically tenderized meat be labelled starting May 2016.
https://www.fsis.usda.gov/wps/wcm/c...b-99a41c75eeb6/Comp_Guide_MTB.pdf?MOD=AJPERES
On steaks, if you look closely, you'll see tiny slits where the blades have penetrated the meat.
On this page, the USDA says that between 2000-2016, there were only six outbreaks of food-borne illness attributed to mechanically tenderized beef. The risk seems pretty low.
https://www.fsis.usda.gov/wps/porta...ood-labeling/MTB/mechanically-tenderized-beef
Ran across this today:
[h=1]Want a Juicier Steak? Punch Some Holes in It[/h]
Meathead Goldwyn
@meathead
·
2h
Jaccard makes it more tender, not juicier. And it also pushes contamination inside, so it is risky. BAD advice.
Joe Larose
@Zabathan
· 2h
Replying to @gearpatrol
This is a terrible idea, unless you want to cook all your steak well done. If that's the case, then by all means go for it! @meathead