Mechanically Tenderized Beef


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.

STOP’s Stance

• STOP 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.

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