by Kit Pharo | Jan 22, 2025 | PCC® Update, TENET®
As discussed in part 1 last week, we can no longer deny there is a tenderness problem with today’s beef. As a result, I will not order a steak in a restaurant that is not a filet or a flat iron. Those two steaks will almost always provide an extremely enjoyable eating...
by Kit Pharo | Jan 15, 2025 | PCC® Update, TENET®
After 38 years of private research, Frank Hendrix found a way to DNA test beef animals for superior tenderness. He first took his test to a couple of big-name AI companies because their bulls are in the pedigree of most of the beef animals in America. For over 40...
by Kit Pharo | Oct 9, 2024 | PCC® Update, TENET®
This is a guest post written by Frank Hendrix of Callipyge Genetics and Tenet® Beef. Have you ever gone out to eat and ordered a steak that provided a less-than-enjoyable eating experience? It’s happened to me more than I would like to confess. According to USDA...
by Bobby Thoman | Oct 2, 2024 | PCC® Update, TENET®
Tenderness has been identified as the number one concern in many beef taste tests and studies. As anyone knows, tenderness is the most important quality of a good steak. It’s the new paradigm in beef quality! What if you could sell beef that was guaranteed tender?...
