Top 10 Tender Cuts

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.

Did you find this helpful?

Sign up for our newsletter

Follow us on Facebook

The beef checkoff increases beef demand through promotion, research and new product development, and a variety of other marketing tools.


/MyBeefCheckoff