Episode 119: Tender Beef, Tough Funding Cuts

About this episode

This episode discusses predicting beef tenderness and the importance of research funding in the beef industry.

Ribeye and striploin steaks are among the most expensive proteins in the store or on the menu, making it essential that these high-value cuts deliver a consistent and excellent eating experience every time. In this episode, we explore new emerging approaches that may help predict beef tenderness without sacrificing the steak. We also discuss the importance of maintaining and supporting research capacity to drive innovation and strengthen the future of the beef industry. Relevant Links: Tender Beef, Tough Funding Cuts (article) Evaluation of rapid evaporative ionization mass spectrometry (REIMS) for the prediction of slice shear force and quality grades in beef longissimus Lumborum steaks (journal article) Evaluation of rapid evaporative ionization mass spectrometry (REIMS) relationships with biochemical markers of tenderness in beef Longissimus lumborum steak (journal article) Carcass Grading (webpage) Beef Beyond Borders (article) Value of Calving Distribution Calculator (interactive tool)

Topics covered

• beef tenderness
• research capacity
• innovation in beef industry
• high-value cuts
• funding cuts

Keywords

• beef tenderness
• ribeye
• striploin
• research capacity
• innovation
• funding cuts
• quality grades

Mentioned in this episode

Organizations: Beef Cattle Research Council

Products: Ribeye, striploin steaks, Value of Calving Distribution Calculator

Books & works: Tender Beef, Tough Funding Cuts, Evaluation of rapid evaporative ionization mass spectrometry (REIMS) for the prediction of slice shear force and quality grades in beef longissimus Lumborum steaks, Evaluation of rapid evaporative ionization mass spectrometry (REIMS) relationships with biochemical markers of tenderness in beef Longissimus lumborum steak, Carcass Grading, Beef Beyond Borders

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