Regular readers know that Canada drives me nuts in overseeing beef. The latest bizarre turn is only a recommendation, but goes against everything you learn about cooking a steak.
Let's start with the good news: Canada now requires mechanically tenderized steaks to being labeled properly.
However, Health Canada requires instructions on the packaged mechanically tenderized steaks to cook to an internal temperature of 63°C (medium), turning it over at least twice.
Steak lovers would find that much flipping to be unacceptable as well as a minimum standard of medium for a steak.