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A shopper examines a package of meat. (Photo by Stephen Ausmus)
A Scientific Journey to Achieve the Perfect Steak Bite
Researchers at the USDA-Agricultural Research Service (ARS), U.S. Meat Animal Research Center (USMARC) in Clay Center, NE, continue to make significant discoveries towards achieving consistent beef tenderness across all cuts. Their work helps farmers, livestock producers, meat producers, and even grocery stores and restaurants make sure the meat you eat is as tender and tasty as possible.
Beef tenderness is one of the most important characteristics consumers look for when selecting beef cuts. If the meat is tough, consumers are less likely to buy it again. Given the substantial role of beef in American agriculture — according to the USDA’s Economic Research Service, cattle production accounts for about 22% of all farming revenue in the U.S. — the beef industry aims to ensure every piece of beef is tender to keep consumers satisfied. Learn more...
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