Ribeye and striploin steaks are among the most expensive proteins in the store or on the menu, making it essential that these high-value cuts deliver a consistent and excellent eating experience every time. In this episode, we explore new emerging approaches that may help predict beef tenderness without sacrificing the steak. We also discuss the importance of maintaining and supporting research capacity to drive innovation and strengthen the future of the beef industry.

Relevant Links: 

Tender Beef, Tough Funding Cuts (article)

Evaluation of rapid evaporative ionization mass spectrometry (REIMS) for the prediction of slice shear force and quality grades in beef longissimus Lumborum steaks (journal article)

Evaluation of rapid evaporative ionization mass spectrometry (REIMS) relationships with biochemical markers of tenderness in beef Longissimus lumborum steak (journal article)

Carcass Grading (webpage)

Beef Beyond Borders (article)

Value of Calving Distribution Calculator (interactive tool)