The results are in, and our pure grass-fed beef scored a win.
Every year we retain one small rib-eye steak out of most processed animals to send to a local meat lab to be independently tested for tenderness. Out of forty-one steaks tested, forty scored as tender. The breakdown is as follows:
| Very Tender (Shear test score less than 3) | 61% |
| Tender (Shear test score 3-4) | 27% |
| Medium (Shear test score 4-5) | 10% |
| Not Tender (Shear test score greater than 5) | 2% |
We’re pleased that our Heart-J Beef score high in tenderness, it confirms we’re on the right track in our beef-raising practices. For a more complete discussion of the factors that contribute to tenderness, see The Grass-Feeder’s Dilemma.
Of course, tenderness is a consideration mainly for steaks, about 25% of the cuts in a side of beef. Ground beef—about 40% of what’s included in a bulk purchase—is always tender, because it’s, well, ground.
And the remaining 35 percent of the cuts, mostly roasts and stew meat, are wonderfully tender when properly cooked, slow and over low heat. Six to eight hours in a croc pot is great.
For cooking tips, download our free Heart-J Beef Cooking Guide.
