A 10-year breeding project to build the perfect steak has found that beef tenderness is in the genes: It is an inherited quality.
“American beef is a wonderful product, but its tenderness can be improved,” said Frank Hendrix, a Washington State University Extension educator and animal scientist who teamed with fellow researchers in the Washington State department of animal sciences to select and breed cattle for tenderness.
Current technology allows breeders to pluck a hair
All access premium subscription
This content requires a subscription to Feedstuffs in order to access. If you are a paid subscriber, use your email and password to Log In now.
Current Feedstuffs Subscribers: Online and mobile access are now included at no charge to you. To read this article, use your subscriber email and password to log-in to your account (or contact us for assistance in updating your account.)
Not Currently a Subscriber: Subscribe NOW to Feedstuffs and receive our print and/or digital publications, enewsletters and premium online content. Visit Feedstuffs.com and click on Subscribe at the top of the page for more information.
SUBSCRIBE NOW https://circulation.feedstuffs.com/Publications.aspx
TO RENEW YOUR SUBSCRIPTION https://circulation.feedstuffs.com/SubscriptionOffers.aspx