GFM Network News


A cooked, mechanically tenderized roast should have an internal temperature of 63 C.

Safe cooking of tenderized meat

It’s all about internal temperatures and flipping

Did you know that about 20 per cent of Canadian meat is mechanically tenderized? Mechanical tenderization is performed by cutting through the muscle fibres and connective tissues with small blades or needles to improve meat tenderness. While this might bring pounded, Swiss or Salisbury steak to mind, modern tenderizing equipment can pierce meat so finely