Beginning Aug. 21, all MTB products sold in Canada must clearly bear a label reading “mechanically tenderized” and include instructions for safe cooking
Last week, health officials in Canada unveiled new labeling requirements for mechanically tenderized beef in what they say is an effort to help consumers know when they are buying MTB products and how to safely prepare them. Beginning Aug. 21, all MTB products sold in Canada must clearly bear a label reading “mechanically tenderized” and include instructions for safe cooking.
Officials say the labels emphasize the importance of cooking MTB to a minimum internal temperature of 145°F and turning over mechanically tenderized steaks at least twice during cooking to kill harmful bacteria that can cause food poisoning.