I’ve been asked many times why burgers need cooking all the way through, whilst you can serve a steak rare. But there is another sort of meat that we need to also be aware of: mechanically tenderised meat.
What Is Mechanically Tenderised Meat?
This process involves piercing meat with metal blades or needles to break down muscle fibers and improve tenderness. While it enhances texture and flavour, it also pushes surface bacteria deep into the meat.
Key concern: Mechanically tenderised steak looks like a regular cut — but it’s not. Without proper labelling, chefs may unknowingly serve it rare, putting diners at risk.
There have been outbreaks globally of E.coli 0157 associated with mechanically tenderised meat which have led to product recalls and public health warnings. In the UK there is currently no need to label such meat as mechanically tenderised.
What Hospitality Professionals Should Do
- Check with suppliers about whether meat is mechanically tenderised or recovered.
- If you don’t want mechanically tenderised steaks, then put this in your specification
- Avoid serving rare mechanically tenderised steaks – treat them like burgers and cook to 75°C in the core
- Put this into your food safety management system
- Train your kitchen staff on these risks and safe cooking practices.
Final Thought
Mechanically tenderised meat may look like a normal steak, but the risks are very real. Make sure you don’t make the mistake of undercooking it.
