Does Vitamin D3 Improve Beef Tenderness?

Consumers today consider tenderness to be the single most important determinant of beef quality. This is reflected by the positive relationship between retail price of a beef cut and its perceived tenderness (i.e., tenderloin steak). The most recent National Beef Quality Audit estimated that the inconsistencies associated with beef tenderness potentially cost the U.S. beef industry approximately $250 million annually. According to the National Beef Tenderness Survey conducted in 1998 (Brooks et al., 2000), a great deal of tenderness improvement needs to be focused on retail cuts originating from the round. With these findings in mind, research scientists have focused their attention on developing innovative nutrition, management, or product processing technologies that address this issue.