Food and Drug Regulations (C.R.C., c. 870)

B.14.022 No person shall sell mechanically tenderized beef unless

• (a) the beef is identified as mechanically tenderized when it is offered or exposed for sale; and

• (b) the beef has a label on it with a principal display panel that, subject to section B.01.012, includes all of the following information:

  • (i) in type at least as legible and prominent as that of the common name,

    • (A) the expression “mechanically tenderized” in the English version of the label, and

    • (B) the expression “attendri mécaniquement”, with any necessary grammatical modifications, in the French version of the label, and

  • (ii) in type at least as legible and prominent as that of any other information other than the common name,

    • (A) in the English version of the label,

      • (I) the message “Cook to a minimum internal temperature of 63°C (145°F).”, and

      • (II) in the case of steak, the additional message “Turn steak over at least twice during cooking.”, and

    • (B) in the French version of the label,

      • (I) the message “Faire cuire jusqu’à ce que la température interne atteigne au moins 63 °C (145 °F).”, and

      • (II) in the case of steak, the additional message “Retourner le bifteck au moins deux fois durant la cuisson.”.