Mechanically Tenderized Beef
• 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 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.