So, the USDA has proposed a new rule that would require new labels for mechanically tenderized meats, so that consumers know what they are purchasing. The thinking is that if you know your cut of meat has been mechanically tenderized, you'll be inclined to cook it a little longer.

"This proposed rule would enhance food safety by providing clear labeling of mechanically tenderized beef products and outlining new cooking instructions, so that consumers and restaurants can safely prepare these products," wrote USDA Under Secretary Elisabeth Hagen in a release announcing the proposal.

Chef Bruce Mattel, who's associate dean for food production at the Culinary Institute of America, says these new labels should be helpful to consumers.

"An experienced cook can assess 'doneness' by the firmness of the product. However, it is always best for everyone, including professionals, to use a thermometer," Mattel says.

And how hot does the internal reading need to be? Mattel says 160 degrees minimum is what home cooks should aim for.

The proposed rule is open for a 60-day comment period. You can weigh in at regulations.gov.

Copyright 2013 NPR.

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Tender Beef, Without The Pathogens: USDA Proposes Labeling Rules