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:<\/p>\n
| Very Tender (Shear test score less than 3)<\/td>\n | 61%<\/td>\n<\/tr>\n |
| Tender (Shear test score 3-4)<\/td>\n | 27%<\/td>\n<\/tr>\n |
| Medium (Shear test score 4-5)<\/td>\n | 10%<\/td>\n<\/tr>\n |
| Not Tender (Shear test score greater than 5)<\/td>\n | 2%<\/td>\n<\/tr>\n<\/table>\n We\u2019re pleased that our Heart-J Beef score high in tenderness, it confirms we\u2019re 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\u2019s Dilemma<\/a>.<\/p>\n Of course, tenderness is a consideration mainly for steaks, about 25% of the cuts in a side of beef. Ground beef\u2014about 40% of what\u2019s included in a bulk purchase\u2014is always tender, because it\u2019s, well, ground. <\/p>\n 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.<\/p>\n |