It has long been known Prime-grade beef is often more tender than Select-grade beef, but the biological factors for the difference have not been well-defined.

Meat Science Review

Superoxide Dismutase Activity and beef tenderness

Evaluating the relationship between Superoxide Dismutase  Activity and Tenderness of USDA Prime and Select-grade beef.

Nicolas Herrera Michael D. Chao Emery Wilkerson Chris R. Calkins

June 16, 2017

This project was conducted to evaluate a new hypothesis that may explain the tenderness difference between high- and low-marbled steaks.

Meat Science Review

Mechanism of tenderness in distillers grains-fed cattle

Chris R. Calkins Michael D. Chao

November 5, 2014

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In a recent University of Nebraska study, beef from cattle fed a high concentration of wet distillers grains plus solubles (WDGS) was more tender than beef from cattle fed corn only.

The National Provisioner

July 2020

Check out the July 2020 edition of The National Provisioner: 2020 Sausage Report, Dr. Bass on the meat industry's resiliency, food safety and employee hygiene, bacteria prevention with hydrated surfaces and much more!

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Independent Processor

June 2020

Check out the June 2020 edition of Independent Processor: Tulare Meat Locker and the Cured Meats Competitions, Bilinski's Sausage takes on a new direction for an old brand, country ham, pandemic sales, AAMP and much more!

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