Beef tenderness research identifies factors influencing eating quality
K-State researchers have studied cuts of beef to better understand how each needs to be managed in order to provide the most tender products to consumers. K-State meat scientists studied three beef cuts to see how fat content, connective tissue characteristics and muscle structure influence tenderness MANHATTAN, Kan. — There is nothing like biting into a nice juicy steak where the savory flavors burst in your mouth, but if that meat is tough…