Mechanically Tenderized Beef Labeling Takes Effect in Canada

Health Canada has announced the implementation of new rules requiring
mechanically tenderized beef (MTB) products to be labeled as such. Effective
August 21, 2014, the mandatory labeling requirements—which previously
applied only to federally registered producers of MTB cuts—now cover
“all industry sectors selling uncooked MTB to other industry members
or consumers,” including retailers, butcher shops, meat processors, and
importers. Under the new rules, the labels must also include instructions for
safe cooking that “emphasize the importance of cooking MTB to a minimum
internal temperature of 63°C (145°F) and turning over mechanically tenderized
steaks at least twice during cooking to kill harmful bacteria.”

“Without clear labels, it is difficult for consumers to know which beef products
have been mechanically tenderized,” said Minister of Health Rona Ambrose in
an August 21, 2014, press release. “Today’s announcement, along with new
industry labelling guidelines we have released, will help Canadians know
when they are buying these products and how to cook them. This regulatory
change is another step in our government’s commitment to make certain that
consumers have the food safety information they need.”

Issue 536