Canadian food safety officials have outpaced their U.S. counterparts in requiring meat companies to label meat that is potentially hazardous to consumers. It’s called mechanically tenderized beef, and it has caused illnesses in the U.S., Canada and elsewhere. And in most cases, consumers, restaurants and grocery stores had no idea they were buying it, because there was no requirement that the process be acknowledged on labels. The process is problematic because automated needles or blades used by meat companies to tenderize tougher cuts of beef can also force pathogens, such as E. coli, into the interior of the meat. Those pathogens could survive inside solid cuts of beef, such as steaks, because they are less likely to be fully cooked throughout. Harvest Public Media, in a joint project with the Kansas City Star, reported on the process in December 2012, featuring the case of Margaret Lamkin, a Sioux City, Iowa, grandmother who was forced to wear a colostomy bag for the rest of her life after she ate a contaminated mechanically tenderized steak at a restaurant. After Lamkin’s and other cases were publicized — and after a 3-year battle by consumer groups — the U.S. Department of Agriculture last year proposed requiring labels for the products. Officials in Canada, where consumers have also been harmed by the products, required labeling on those cuts beginning Aug. 24 this year. The U.S. proposal is still wending its way through the federal bureaucracy here. A spokesperson for the U.S. Department of Agriculture said last week that a revised labeling rule is now in…...