Mechanically Tenderized Beef

Issues

Mechanically Tenderized Beef

The Breakdown

Mechanically tenderized beef is beef that is run through a machine and punctured with blades or needles to make tough meat more tender.

• The process of mechanically tenderizing beef can drive bacteria from the surface of the meat to its center, where bacteria are harder to kill when cooking.

• Mechanically tenderized beef can pose a danger to people who eat beef that is not fully-cooked.

• The US Department of Agriculture (USDA) estimates that 37% of companies that slaughter or process beef use mechanical tenderization. This produces more than 50 million pounds of mechanically tenderized beef each month.

Our Position

• Stop Foodborne Illness does not support the process of mechanical tenderization or the sale of mechanically tenderized beef.

• Stop urges Congress to enforce strict inspection policies upon mechanically tenderized beef that must be met prior to being distributed to consumers.

• In lieu of a ban, Stop fully supports strict labeling requirements of this non-intact product and consumer education about the hazards of mechanically tenderized products.

Contact Us

Send us an email and we'll get back to you, asap.

Not readable? Change text. captcha txt

Start typing and press Enter to search