Health Minister Rona Ambrose announced new labelling requirements for mechanically tenderized beef (MTB) to help consumers know when they are buying MTB products and how to cook them.
All MTB products sold in Canada must be clearly labelled as "mechanically tenderized," and include instructions for safe cooking. The new labels will 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 that can cause food poisoning. The Canadian Food Inspection Agency (CFIA) will be verifying that labels meet the new requirements.