Health and consumer advocates have won a big victory on preventing dangerous bacteria, like e-coli, in beef.
The government has agreed that mechanically tenderized beef has to be labeled.
Some meats, like steaks and roasts, are repeatedly pierced to tenderize them.
But that raises the risk of spreading bacteria.
So if you cook your meat rare, it could still be there.
Mechanically tenderized beef must be cooked to a higher temperature to make sure it's safe.