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<blockquote data-quote="skcatlman" data-source="post: 363270" data-attributes="member: 5562"><p>While it works in a lab with identical cooking conditions and shear force testing shows tenderness. The problem is a no such regulation takes place in the preparation by the consumer as well would an 80 yr. old granny and a 20 yr.old college kid apply the same force when cutting a piece of meat, probably not. I guess in my eyes there is to many varibles in the real world to make tenderness a real measureable trait. Until i start gettting paid more for a steer who is supposed to be bred to be more tender i will not start breeding for it. Having worked extensively in the feedlot business the only traits that are important are the ones that make you more money. And tenderness only makes money for the processor so will a cattle producer see more money ? Not likely. It is interesting science but that is where it ends for me.</p></blockquote><p></p>
[QUOTE="skcatlman, post: 363270, member: 5562"] While it works in a lab with identical cooking conditions and shear force testing shows tenderness. The problem is a no such regulation takes place in the preparation by the consumer as well would an 80 yr. old granny and a 20 yr.old college kid apply the same force when cutting a piece of meat, probably not. I guess in my eyes there is to many varibles in the real world to make tenderness a real measureable trait. Until i start gettting paid more for a steer who is supposed to be bred to be more tender i will not start breeding for it. Having worked extensively in the feedlot business the only traits that are important are the ones that make you more money. And tenderness only makes money for the processor so will a cattle producer see more money ? Not likely. It is interesting science but that is where it ends for me. [/QUOTE]
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