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Mandatory Labelling of Mechanically Tenderized Beef

Posted August 22, 2014

Under Logistics & Supply Chain Issues


Today, Health Minister Rona Ambrose announced new labelling requirements for mechanically tenderized beef (MTB) to help consumers know when they are buying MTB products and how to properly cook them to prevent food poisoning.

Starting today, all MTB products sold in Canada must be clearly labelled as “mechanically tenderized,” and include instructions for safe cooking. The new labels will emphasize the importance of cooking MTB to a minimum internal temperature of 63°C (145°F) and turning over mechanically tenderized steaks at least twice during cooking to kill harmful bacteria that can cause food poisoning.

Click here to read the official government news release.