Research on beef tenderness has yielded some mixed results. While genetics do play a role, the ability of offspring to inherit these traits is limited. And a host of other factors must be considered including animal diet, management, weather, slaughter and storage conditions, cooking methodology and even animal disposition.
Tenderness is somewhat of a holy grail for the beef industry. Research suggests consumers may be willing to pay as much as two-dollars and 67 cents a pound extra for beef they know will be tender.
Simmental breeds already have data that predicts the likelihood of offspring to inherit tenderness. Data are under development for other cattle as well.