Descriptive Designation for Needle- or Blade-Tenderized (Mechanically Tenderized) Beef Products

Resumo

The Food Safety and Inspection Service (FSIS) is amending the Federal meat inspection regulations to require the use of the descriptive designation "mechanically tenderized," "blade tenderized," or "needle tenderized" on the labels of raw or partially cooked needle- or blade-tenderized beef products, including beef products injected with a marinade or solution, unless the products are to be fully cooked or to receive another full lethality treatment at an official establishment. Under these final regulations, the product names of the affected products will have to include the descriptive designation "mechanically tenderized," "blade tenderized," or "needle tenderized" and an accurate description of the beef component. The print for all words in the descriptive designation and the product name will have to be in a single easy-to- read type style and color and must appear on a single-color contrasting background. The print may appear in upper and lower case letters, with the lower case letters not smaller than one-third (\1/3\) the size of the largest letter. In addition, the labels of raw and partially cooked needle- or blade-tenderized beef products destined for household consumers