A Tender Steak Could Be A Little Dangerous

(By Lydia Zuraw for Kaiser Health News)

new label on some of the steaks in your grocery store highlights a production process you may have never heard of: mechanical tenderizing.

This means the beef has been punctured with blades or needles to break down the muscle fibers and make it easier to chew. But it also means the meat has a greater chance of being contaminated and making you sick.

The labels are a requirement from the U.S. Department of Agriculture that went into effect this week. Read article here….

Kaiser Health News is a nonprofit national health policy news service that is part of the nonpartisan Henry J. Kaiser Family Foundation.

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