The Executive Summary of the latest National Beef Tenderness Survey is now available at the National Cattlemen’s Beef Association Beef Research website (www.beefresearch.org). This survey has been conducted about every five years since the early 1990s, and the findings this year show that the palatability of beef is still performing well compared to the last two surveys.
The survey was led by meat scientists in the Department of Animal Science at Texas A&M University with collaboration from meat scientists from Texas Tech University, University of Florida, Oklahoma State University, University of Missouri, and North Dakota State University. The project was funded, in part, by the Beef Checkoff and contracted through the National Cattlemen’s Beef Association.
The summary is published as a PDF and can be accessed here: 2015/2016 National Beef Tenderness Survey Executive Summary.