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

October 2020

Check out the October 2020 edition of The National Provisioner: Epic disruption: The State of the Industry 2020. This year has been an anomaly because of the effects of COVID-19 on the food industry. This special report helps provide insight as to why and how the pandemic has affected the industry.

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Independent Processor

October 2020

Check out the October 2020 edition of Independent Processor: White Oak Pastures, chronic wasting disease facts that hunters and processors need to know, Indian cuisine, online steak shopping and much more!

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