steak-1057881_960_720
Next time you pick up a steak at the store, you might want to read the fine print.
Starting soon, the USDA is requiring that tenderized meat be labeled. What’s wrong with a nice tender steak? The tenderization process does heighten the potential for e Coli or salmonella to thrive in your fine piece of beef.
This isn’t a new issue—just one the USDA is trying to raise awareness about. During tenderization, small needles or blades are inserted into the steak. This could push something like e Coli bacteria deeper into the meat.
Warning labels will instruct people to cook their steak to a higher internal temperature than they normally might to make sure their next meal won’t come with a nasty surprise.
Read Feel Good every Tuesday and Thursday online and every month in Gulfshore Life.