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.

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