Search: tenderness
4 Results
4 Results
Land & Livestock Report
We've all been there, cutting into a steak and having a less than positive beef eating experience — where the meat was tough and difficult to cut.
Land & Livestock Report
We all know that American beef is some of the highest quality in the world, however tenderness can be a concern. A 10-year research project has been using DNA-Marker technology to create high tenderness cattle — as tenderness is an inherited trait.
Land & Livestock Report
For consumers, it can be challenging to select meat in the grocery store for tenderness. USDA researchers have been working to discover how to better identify traits of tenderness in meat cuts.
Farm of the Future
Marbling is the flecks of intramuscular fat within the lean sections that has been associated with eating quality, particularly juiciness and flavor. Unfortunately, marbling doesn't necessarily always correlate with tenderness.