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I just returned from a friends home where we were discussing steaks, which store had the best etc.

He stated that he would not buy a steak from store "X" because they had all of there steaks Blade or needle tenderized.

I've since done some research but I cannot determine which US processing plants do such. I'm also not able to tell how I as a consumer might be able to tell.

Anyone have any ideas on the subject?

Tom are you out there?

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Not sure if the "Tom" is meant for me,but I'll give it a shot, until someone jumps in.

The subject is probably referring to the possibility that beef,or other products,have e.coli on the surface and the mechanical process forces it to the interior of the meat.

Canada and the United states are pushing for labeling at the retail level.

Here is one of the many recall articles that might give you some guidance.
At each recall report,we must go to the governments "retail distribution list" for specifics.

Mechanically Tenderized Beef

Hope this helps a little.
Correct "Tom" for an answer.

I've been looking all day and agree that you are talking about my friends issues.

Neither he nor I want cook our steaks and some other products to well done just to be safe.

With little or no labeling as to the tenderization process, how do we as consumers know who is selling these products and who isn't?

Further research has identified possible similar issues with injected products as well.

Is this an over reaction as the numbers still seem small........
I don't keep up with the day to day developments on the e-coli wars, because as you point out the numbers are small, but here is my take on the needle/blade tenderization issue.

Some cuts of meat are tough by nature or riddled with connective tissue. Some of this ends up as cubed steak after being run through what looks like a wood chipper. This meat is easily identified by texture, and to the best of my knowledge would always be called cube/cubed steak or something similar.

Another method is to use a needle device, or jacarder. This is used to break up connective tissue on some cuts. Some places may use it on everything, but I don't see the point. I've seen it used a lot in restaurants for end cuts from a strip loin. There is a section where the ribeye and the loin overlap and it shows up as a shrinking(or growing) segment in cut steaks. The area where this segment is located (usually just the first 4-6 steaks off of a loin) will usually get jacarded in a restaurant setting to break up the fibrous tissue and make these steaks usable. I even do it at home when I buy or cut these steaks.

Originally posted by MountainMan: do we as consumers know who is selling these products and who isn't?


We can't tell, that's the central issue.

Until it leads to a major health outbreak, then there won't be a push to tell people.

Personally, I'm not sure it matters to me. I'll buy good quality. I think it comes down to the lower end / quality that gets tenderized to sell it as something else.

Another thing I stay away from is anything that has already been flavored (such as the pork loins at the Grocery story). I'd rather control the flavors myself.

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