2010/2011 National Beef Tenderness Survey

To view the full 2010/2011 National Beef Tenderness Survey Executive Summary, click here.

Background

Beef palatability is affected by several factors, but consumers are willing to pay a premium for guaranteed-tender meat. Cuts from the rib and loin traditionally demand a higher retail price due to their palatability. Today, with consumers looking for convenient and economical meal choices, the beef industry can profit by marketing identified tender cuts from the chuck and round as well.

With funding from The Beef Checkoff, the beef industry has been tracking tenderness of retail beef cuts for 20 years and foodservice cuts since 1999. Much of the increased tenderness that is seen year over year can be attributed to the beef industry’s improving practices in areas of chilling and aging.  Even with overall tenderness improving, the data has revealed that round cuts rank the lowest in tenderness.

2010/2011 Survey Results

The 2010/2011 Survey found that overall tenderness results were similar to results from the 2005/2006 survey. Fixed tenderness could be due to a possible plateau in tenderness or increased activity at retail, which can result in short in-store supply and consequently, short aging.

Most cuts were found to be tender, with Top Blade Steak, boneless Ribeye Steak, boneless Top Loin Steak and bone-in Top Loin Steak ranked the highest for overall liking. The least tender cuts identified were from the round, suggesting the need for improved aging practices. The beef industry also noted that improving consumer education on cooking techniques for round cuts could enhance their overall perception.