Try A Little Tenderness: The Evolution and Future of Meat Tenderness Standards

USDA’s longstanding grading process provides an excellent overall meat quality assessment for buyers, sellers, and consumers to make decisions about their meat purchases. The process considers marbling - the ratio of fat to lean meat, which is integral to flavor, firmness, color and tenderness. While all these factors are important, market studies over the years have shown an increasing linkage between tenderness and consumer satisfaction. In response, the meat industry has made significant strides to standardize and improve measuring tenderness.

The Importance of Meat Tenderness

Tenderness refers to how easily meat can be chewed or cut. It’s influenced by genetics, age, diet, handling and other factors. Research shows consumers are willing to pay a premium for tender meat, making it a key focus for producers.

The History of Tenderness Measurement

Traditionally, tenderness was assessed subjectively through sensory panels, which were inconsistent and time-consuming. To improve this, mechanical methods like the Warner-Bratzler Shear Force (WBSF) and Slice Shear Force (SSF) were developed, providing more reliable, quantifiable measures of tenderness.

The Rise of Tenderness Standards

In the late 1990s, USDA began working on standardizing tenderness measurements. In 2011, it introduced the ASTM F2925-11 standard, setting minimum WBSF and SSF thresholds for beef to be labeled “Certified Tender” or “Certified Very Tender.” The following year, USDA’s Agricultural Marketing Service launched the Tenderness Verification Program, allowing beef processors to certify their products. Cargill Inc. was the first company to receive certification and offer USDA-certified tender products in stores. The most recent company to use the label is Omaha Steaks, earning the rating for its filet mignons in September 2024.

What’s Next?

While WBSF and SSF are still the industry standards, non-destructive technologies like near-infrared spectroscopy, ultrasound and hyperspectral imaging are being evaluated for measuring tenderness in real-time without physical sampling.

The future of meat tenderness standards will likely focus on:

• Predictive Technologies: Real-time monitoring that gathers production and processing data to improve tenderness predictions.
• Enhanced Certification: Additional certification criteria or parameters to certify tender products at an even higher level.
• Consumer Education: More transparent labeling and other communications to build consumer awareness of the value and consistency of products labeled USDA tender. 

The journey toward standardized tenderness has been marked by innovation and collaboration. As the industry continues to evolve, consumers can expect more consistent, high-quality options.