mechanically tenderized meat….avoid???

[Jim]

Do they tenderize individual cut steaks or the entire subprimal? In my experience individual steaks are usually tenderized at the secondary processor level (steak cutters). Regular subprimal cuts packed in Cryovacs are not usually tenderized. Our instructions say not to dry aged meat that has internal cuts or has been tenderized. Tenderizing introduces contamination and internal voids that do not have any airflow or moisture release thereby creating environments for bacteria growth.