Top 10 Tender Cuts
Posted on 5/17/2016 by Melissa JacksonTweet Email
The checkoff-funded Muscle Profiling research conducted in the late 1990s revealed a number of new beef cuts that could provide the great taste and tenderness thought to be confined to cuts from the Rib and Loin (e.g. Tenderloin and Ribeye). A new fact sheet called “Top 10 Most Tender Muscles in the Beef Carcass,” takes a closer look at the evolution of the present top ranking cuts.