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Beef Muscles Ranked for Tenderness
Tenderness is one of the most important palatability characteristics responsible for beef customer satisfaction. As a result, consumers, producers, product development experts and channel representatives often ask about the tenderness ranking of beef muscles. A new checkoff-funded fact sheet compiles the data from 60 years of tenderness and sensory research to create a definitive ranking of beef muscles based on Warner-Bratzler shear force values (an instrumental measure of cooked beef tenderness) and sensory panel evaluations of tenderness, flavor and juiciness. Of the 40 muscles ranked, the psoas major (tenderloin), infraspinatus (top blade/flat iron), spinalis dorsi (present in the ribeye & chuck roll), serratus ventralis (underblade/boneless short ribs), multifidus dorsi (present in the ribeye & chuck roll), subscapularis (chuck) and teres major (shoulder clod petite tender) muscles were classified as tender with the lowest reported Warner-Bratzler shear force values (below 3.9 kg). These data can be utilized to identify raw materials for specialized uses and value-added products. To view the full fact sheet, click here. To request a hard copy of the fact sheet, email Betty Anne Redson, Director of Youth and Nutrition Information, at bredson@beef.org.
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