A Scientific Journey to Achieve the Perfect Steak Bite

Researchers at the USDA-Agricultural Research Service (ARS), U.S. Meat Animal Research Center (USMARC) in Clay Center, NE, continue to make significant discoveries towards achieving consistent beef tenderness across all cuts. Their work helps farmers, livestock producers, meat producers, and even grocery stores and restaurants make sure the meat you eat is as tender and tasty as possible.

Beef tenderness is one of the most important characteristics consumers look for when selecting beef cuts. If the meat is tough, consumers are less likely to buy it again. Given the substantial role of beef in American agriculture — according to the USDA’s Economic Research Service, cattle production accounts for about 22% of all farming revenue in the U.S. — the beef industry aims to ensure every piece of beef is tender to keep consumers satisfied. 

Various factors can affect meat tenderness, such as breed, diet, age, and cattle management. In addition, during processing, factors like chilling rate, the aging process, and the temperature and acidity levels in the muscle can all influence meat tenderness. However, until recently, scientists were not able to explain more than about 40% of the tenderness variation in beef steaks.

ARS Research Food Technologist Andy King, at USMARC’s Meat Safety and Quality Research Unit, led a team of scientists to examine the metabolic pathways within the muscles that may influence the quality of meat post-harvest. Previous studies identified enzymes, proteins, and metabolites present within several pathways that were associated with tenderness variation. To build on that work, the USMARC scientists studied how these molecules interacted with one another and other known factors such as muscle shortening and aging, finding that it is not just one factor but a combination of different processes that play a huge role in tenderness — each impacting the others in intricate ways. 

“It’s like a matrix of interacting factors that now help us explain much more of the variation occurring inside the meat, showing that tenderness isn’t caused by just one thing, but is the result of many factors working together,” said USMARC Research Leader Tommy Wheeler.

King explains that the way muscles utilize oxygen, breakdown proteins, and generate energy all influence the tenderness of the meat, and these processes vary among different beef cuts, such as NY strip or top sirloin steaks, but the overall concept is the same.

“Now that we have a deeper understanding of all the factors influencing beef tenderness, we can begin developing strategies for the beef industry to manage these variables, ensuring consistently tender beef,” said King.

Details on the peer-reviewed study can be found at https://doi.org/10.22175/mmb.20241.

This study is part of a series at USMARC aimed at enhancing consumer dining experiences and increasing profitability for beef producers, which is a win-win for everyone! – by Maribel Alonso, ARS Office of Communications

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