Many studies and surveys have revealed that the primary complaint consumers have with beef is the inconsistency in tenderness. One study concluded, “Although consumers eat beef primarily because of its great flavor, tenderness is considered the most variable and most important palatability trait. In general, when consumers have a complaint about the palatability of beef, it is because of unacceptable tenderness.”
I have been a beef producer for most of my life. I have been a beef eater since I was two years old. However, I will not order a steak anywhere outside of PCC™ genetics that is not a filet (tenderloin steak) or a flat iron. Those are the only two steaks that are almost always guaranteed to be very tender. Eighty percent of the time, other cuts or steaks will provide a disappointing experience. I would rather eat salmon or chicken than a tough steak.
I have a theory that is based on observation and experience. A few of our subscribers are old enough to have the same observations and experiences. Fifty years ago, you could take about any critter off of grass and it would be tasty and tender. It provided a good eating experience! Forty years ago, however, was when the beef industry decided we needed to make our cattle as big as we could as fast as we could.
Although that race has moderated a little, it is still the only game most of today’s beef producers know how to play. As a result of this incessant selection for bigger and bigger weaning weights, cow size has increased by 40%. Carcass weights have also increased by nearly 40%. This has created many problems for cow-calf producers – with lower profits being the biggest problem.
It took me several years to connect the dots — but I now theorize the race to make cattle bigger and bigger has created major problems with beef tenderness. I may be wrong, but I don’t think so. Next week, we will discuss the status quo beef industry’s solution to the tenderness problem. Stay tuned.