From now on, you should be able to see if the beef you’re buying has been mechanically tenderized.
The new beef labelling rules, announced earlier his summer, came into effect Thursday.
All mechanically tenderized beef must be labelled as such. Tenderized, packaged steaks must also have a sticker with instructions to cook the meat until it has reached an internal temperature of 63 C, turning it over at least twice.
The new labelling rules were announced in response to a massive E. coli-related beef recall two years ago.
Alberta’s XL Foods plant was shut down for several weeks in 2012 after E. coli was found in its processed beef. Eighteen people tested positive for the specific strain of E. coli found at the plant.
The federal government says new beef labels will help Canadians make informed choices and avoid food poisoning.
"Without clear labels, it is difficult for consumers to know which beef products have been mechanically tenderized,” Health Minister Rona Ambrose said in a news release Thursday.
The Canadian Food Inspection Agency will be making sure that mechanically tenderized beef meets the new requirements, the release said.
Health Canada has also released new industry guidelines on safe handling and cooking of all meats and poultry.
