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As Canada moves forward, rule to label mechanicallly tenderized meat in U.S. still stuck at OMB
date:May 23, 2013
at Canada will start mandating labeling in the next two months.

While there are no exact figures, USDA estimates that every month somewhere in the neighborhood of 50 million pounds of beef is tenderized, a process that utilizes needles or blades to pierce intact steaks and roasts to make them tender for consumers. While the government recommends consumers cook mechanically tenderized, or non-intact meat, to a higher internal temperature than intact steaks (160 degrees versus 145), there is no r

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