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FSIS is finalizing regulations to require the use of the descriptive designation "mechanically tenderized" on the labels of raw or partially cooked needle- or blade-tenderized beef products, including beef products injected with marinade or solution, unless such products are destined to be fully cooked at an official establishment. Beef products that have been needle- or blade-tenderized are referred to as "mechanically tenderized" products. This rule would require that the product name for such beef products include the descriptive designation "mechanically tenderized," and an accurate description of the beef component. The rule would also require that the print for all words in the descriptive designation and the product name appear in a single, easy-to-read type style and color and on a single-color contrasting background. The print may appear in upper and lowercase letters with the lowercase letters not smaller than one-third (1/3) the size of the largest letter. In addition, this rule would require that labels of raw and partially-cooked needle- or blade-tenderized beef products destined for household consumers, hotels, restaurants, or similar institutions include validated cooking instructions stating that these products need to be cooked to a specified minimum internal temperature, and whether they need to be held at that minimum internal temperature for a specified time before consumption (in other words, dwell time or rest time) to ensure that they are thoroughly cooked.