Mechanically tenderized bladed beef, also known as “flat-cut steaks” or “butterfly steaks,” is a type of beef product that undergoes a tenderization process using blades or needles. This method breaks down the connective tissues in the meat, making it more tender and easier to chew. However, a food policy expert is raising concerns about the safety of consuming this type of beef when it’s cooked rare.
According to the expert, the tenderization process can potentially allow bacteria, such as E. coli, to be pushed deeper into the meat, increasing the risk of foodborne illness. Therefore, it’s essential to cook mechanically tenderized bladed beef thoroughly to minimize this risk.
The USDA recommends cooking mechanically tenderized steaks to an internal temperature of 145°F (63°C) for at least 12 minutes using a Infrared Thermometer before allowing it to rest for three minutes. This ensures that any potential bacteria are killed off, reducing the risk of foodborne illness.
It’s important to note that this warning applies specifically to mechanically tenderized bladed beef and not all cuts of meat. Traditional cuts of beef, such as filet mignon or ribeye, can be safely consumed rare, as the bacteria are typically on the surface of the meat and are killed off during the cooking process.
In conclusion, while mechanically tenderized bladed beef offers a more tender eating experience, it’s crucial to cook it thoroughly to minimize the risk of foodborne illness. Always follow safe food handling practices and use a meat thermometer to ensure that your meat is cooked to the recommended temperature.
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1. Source: Coherent Market Insights, Public sources, Desk research
2. We have leveraged AI tools to mine information and compile it
