Tenderizing

Are you still buying your meats at a supermarket? Did you know those meats may have been tenderized and that can cause a big problem? 

"Certain tough cuts of meat are “mechanically tenderized” before they hit shelves to make them appear more tender — by being poked with hundreds of tiny needles to help break up the muscle fibers (it’s usually impossible to see with naked eyes when this has taken place). What’s wrong with making meat more tender, you may ask? While the inside of meat is sterile, dangerous (occasionally antibiotic-resistant) bacteria can thrive on its surface. Those needles drive the bacteria deep into the interior of the meat, contaminating the whole cut."