Beef News Now: USDA's Rule on Mechanically Tenderized Beef Labeling‏

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TOPIC: Beef News Now: USDA's Rule on Mechanically Tenderized Beef Labeling‏

apcowboy

Founder of The Meat Cutter's Club

Status: Offline

Posts: 5562

Date: May 31, 2015

Beef News Now: USDA's Rule on Mechanically Tenderized Beef Labeling‏

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Beef News Now: USDA's Rule on Mechanically Tenderized Beef Labeling‏

On June 10, 2013, FSIS proposed new labeling requirements for raw or partially cooked needle- or blade-tenderized beef products, including beef products injected with a marinade or solution. Monday, FSIS published their final rule on the labeling of mechanically tenderized beef (MTB) products. This rule will take effect on May 17, 2016 - a one-year implementation date.

Under the "Descriptive Designation for Needle or Blade-Tenderized (Mechanically Tenderized) Beef Products," the labels must identify the products as mechanically, blade- or needle-tenderized and include validated cooking instructions for anyone preparing these products.

The validated cooking instructions will have to specify:

Method of cooking
Validated minimum internal temperatures to destroy pathogens
Any hold or "dwell" times for the products
Instruction that internal temperatures should be measured by using a thermometer

To help MTB manufacturers to implement these requirements, FSIS issued Compliance Guideline for Validating Cooking Instructions for Mechanically Tenderized Beef Products.

The Beef Checkoff has been engaged in this process for several years and can serve as a resource as you determine how this rule will affect your organization. For more information, or should you have any questions specific to the rule, please respond to this email, or email RetailMarketing@beef.org.

__________________

Leon Wildberger

Executive Director

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