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In pursuit of the day that eVery steak can be guaranteed m'elt-in-your-mouth tender, the beef industry is conducting research that helps identify high quality, tender steak products before they ever reach the dinner table.
Thanks to Rappahannock County beef producers, who fUnd such research through a $1 per head checkoff assessment, these studies will eventual W assure juicy and tender steaks to consumers on a more consistent basis. ■' j^nd make no bones about it; consumers surveyed say tenderness is important. In fact, recent studies show tenderness rivals taste as a leading indicator oi quality in beef. But does the assurance of consistent thndfemess have any value?
The research indicates it does. “Not only did our studies show consumers are interested in guaranteed tender beef, they’d be willing to pay more for it,” . says Cynthia Boggs, Chrector of Education and Beef Promotion of the Virginia Cattle Industry Board. “Furthermore, after seeing a description of the product, nine out of 10 shoppers said they would be willing to buy the product.” l Completed in October, the Tender Select research study
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