Exploring Factors that Contribute to Beef Tenderness

Introduction Consumers consistently rank beef tenderness among the most important factors that determine eating satisfaction. Although industry efforts have improved the consistency and tenderness of beef, Brahman and other Bos indicus breeds have garnered a reputation for lower marbling, tougher beef, and greater variation in eating quality. This reputation puts Bos indicus cattle and their crosses at a distinct marketing disadvantage: value based marketing systems reward higher marbling, and many U.S. branded beef programs have restrictions on hump height. Yet, consumers are willing to pay $1-2 per pound premium for a product they know will be tender (Igo et al., 2013; Platter et al., 2013). Thus, there is considerable economic incentive to continue improving tenderness and consistency, particularly for Bos indicus influenced beef.