High Steaks airs on CBC News' MARKETPLACE
Friday, Oct. 26 at 8 p.m. (8:30 NT) on CBC-TV
In the wake of the biggest beef recall in Canadian history, new questions are emerging about how our meat is handled. Is the steak you buy as safe as you think? In this week's episode of MARKETPLACE, Tom Harrington puts beef to the test, and reveals what you're not being told.
High Steaks airs Friday, Oct. 26 at 8 p.m. (8:30 NT) on CBC-TV; Oct. 27 at 9:30 p.m. ET and Oct. 28 at 5:30 p.m. ET on CBC News Network.
MARKETPLACE takes a sharp look at a little-known industry practice which could affect what you eat. Meat tenderizing makes many steaks and roasts tender, but critics say it can also make beef more susceptible to bacterial contamination. Experts say it should be cooked to 71°C to kill all the bacteria, equivalent to medium-well. But regulators don't require tenderized meat to be labelled, so you can't tell if you're buying tenderized meat. Would you want to know?
Winner of the 2011 Gemini Award for Best News Information Series, MARKETPLACE airs Fridays at 8 p.m. (8:30 NT) on CBC Television. MARKETPLACE also airs Saturdays at 9:30 p.m. ET and Sundays at 5:30 p.m. ET on CBC News Network. For more information on MARKETPLACE, visit our website at cbc.ca/marketplace, join us on Facebook and follow us on twitter: twitter.com/cbcerica and twitter.com/cbctom. Executive producer is Tassie Notar.
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