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Reactions Mixed to USDA’s New Tenderized Labeling Requirements
date:Jun 08, 2013
when cooking these mechanically tenderized beef products and urge the use a meat thermometer to ensure an internal temperature of at least 145 degrees, plus a three-minute rest period, or even 160 degrees.

Until the new rule is phased in, between now and Jan. 1, 2016, consumers will have to ask at the meat counter if cuts are mechanically tenderized and select intact cuts if they prefer meat rare or medium rare.

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