tapeworm":22npj47n said:
They guarantee iot to be tendr but only with aging and elctrical stimulation
They require ALL carcasses to be aged 2 weeks...ALL carcasses to be electrocuted...and only A maturity calves
Not hardly the same thing as selecting for tender gentics but at least they realize they have a problem and are workikng on it to be sure they have a satisfied customer..all in all I think its a good program....I give them a big hand for that. I read about it here
nolanryanbeef.com/process.php
The more you post, the more uninformed you reveal yourself to be.
ALL beef carcasses are aged at least 2 weeks, most of them 21 days or more, with the exception of cutter and canner cull cows, and some of them may be depending on their condition prior to slaughter. It has been this way for decades. Enzymes are produced which begin to break down the muscle fibers, making the meat more tender and adding flavor. But you knew that, right? Yeah. If you don't even know that beef is aged before processing, why am I wasting my time on you? You, my friend, are what they call a lost cause.