Source: Tom Johnston, MEATINGPLACE, 6/7/16


USDA’s Food Safety and Inspection Service has posted a notice clarifying how products subject to its final rule on mechanically tenderized beef are labeled and outlining which products are not subject to the regulation. 

According to the update, any mechanically tenderized beef product must include on a label a descriptive designation, such as “Mechanically Tenderized.” If the product is needle tenderized, it can be described as “Needle Tenderized,” or as “Blade Tenderized” if it is blade tenderized. The notice specifies type styles and sizes as well.

FSIS also spelled out products not subject to the final rule as such:
— Non-intact beef products that are clearly non-intact, e.g., ground beef patties, hamburger patties, beef patties.
— Beef products that are tenderized by other than needle and blade, such as pounding or cubing, which visibly changes the appearance of the product, e.g., cubed beef steak.
— Any beef product that has been fully cooked and those destined to another Federal establishment to receive a full lethality treatment.
— Raw or partially cooked products labeled as “Corned Beef” that have been mechanically tenderized (including through injection of a solution).
— Raw mechanically tenderized beef products that are less than 1/8” thick, such as, beef bacon or carne asada, or raw mechanically tenderized beef products that are diced, such as stew meat.

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