A technology that uses heat to control or reduce harmful microorganisms in beef. This system passes freshly slaughtered beef carcasses that are already inspected, washed, and trimmed, through a chamber that exposes the beef to pressurized steam for approximately 6 to 8 seconds. The steam raises the surface temperature of the carcasses to 190° to 200° F (88° to 93° C). The carcasses are then cooled with a cold water spray. This process has proven to be successful in reducing pathogenic bacteria, such as E. coli O157:H7, Salmonella, and Listeria, without the use of any chemicals.