I love Canada. I love beef. I'm confused as hell about Canada and beef.
Canada had an e-coli scare in 2012 over mechanically tenderized steaks not being labeled properly. So the Harper Government passed new laws requiring mechanically tenderized steaks to be labeled properly.
That portion is good news. An oversight that should have been obvious.
The odd part comes in that Health Canada is requiring that packaged mechanically tenderized steaks must also have a sticker with instructions to cook the meat to an internal temperature of 63°C, turning it over at least twice. For those who don't speak Celsius, 63°C is medium.
The instructions are specifically specific. How many #%$&% steaks did Health Canada cook to figure out to flip the steak at least twice. "They should flip the steak as many times as they desire as long as it is at least 2," you could imagine them say.
Unlike the burgers situation, Health Canada isn't requiring Canadians to flip their steak at least twice. But you'll know those instructions as you are buying the meat.
Steak connoisseurs know that flipping the steak over and over is not ideal. Lay the steak down, cook that side, flip it once, finish cooking the steak — all you need to do.
There is no reason for your steak to be mechanically tenderized in the process. We have recommended and still recommend you run away from any mechanically tenderized steaks.
In Canada, you now will know what you are getting, but you should look for something better.
While Canada requires restaurants to cook the burgers to death, individual citizens and those visiting Canada still have the freedom to pursue a medium-rare burger.
You also have the freedom to buy mechanically tenderized steaks, but you would be smart to buy steaks that have not gone through that process. If you absolutely need to do so, tenderize the steak yourself.