Preparation & CookingQuestion 172 of 320
A steakhouse buys mechanically tenderized sirloin from its supplier. The chef wants to cook it like a regular steak to 145°F for 15 seconds. What should the manager say?
a.It must reach 155°F for 17 seconds, because the tenderizing needles can carry surface bacteria into the interior of the meat
b.It must reach 165°F for 15 seconds like poultry
c.It only needs 135°F because it will be hot-held
d.That is fine; tenderizing does not change the cooking requirement
Explanation
Mechanically tenderized and injected meats are treated like ground meats and must reach 155°F for 17 seconds. The blades or needles used in tenderizing can push surface pathogens deep into the muscle, so the whole-muscle steak standard of 145°F no longer applies.
Law Reference: FDA Food Code §3-401.11Practice all 320 questions free — no signup required.
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