USDA certified "Very Tender" beef debuts in Matthews, N.C.

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When purchasing beef in the supermarket you may ask yourself a few questions before you buy. How much am I spending per pound? Where did this beef come from? You might also ask, how tender will this cut turn out? Well, thanks to the USDA you can now purchase what is being labeled “USDA-certified Very Tender beef.”  

Matthews, N.C. based Harris Teeter grocery store is the first to debut the “Very Tender” label. Harris Teeter receives its beef from Cargill Meat Solutions, the first processor in the country to have a USDA-certified tender program.

According to the USDA, “Tenderness is one of the most significant factors affecting the overall consumer acceptance of beef cuts.”

These cuts of very tender beef may not always be graded as USDA-Prime however, they may in fact be Choice or even Select.

With the program requirements for production it is actually possible to have a USDA-Prime cut of beef that is not as tender as a lower grade cut.

For more information on the new labeling read the USDA Blog here.

Give us your thoughts on the new "Very Tender" beef @DroversCTN



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Craig Morris    
fairfax station, VA  |  April, 24, 2014 at 09:08 PM

At AMS we couldn’t be more pleased with how well the USDA Certified Tender and Very Tender beef program has rolled out. Working in concert with our USDA Beef Carcass Quality Grading Program and well recognized grades such as USDA Prime, Choice and Select, this program has provided retailers with a new tool to help their customers identify what specific cuts of beef are consistently tender or very tender when compared to objective criteria that has been validated by extensive consumer research. I’m excited about the opportunity this program holds for all segments of the beef supply chain and for those who produce beef under various production systems such as the growingUSDA Certified Grass Fed and USDA Certified Organic beef market.

Matt    
Texas  |  April, 25, 2014 at 10:26 AM

Craig, Just curious as to the criteria for being labeled certified tender. Other than the type of cut, what else is used in the determination?

Tom G Cargil    
Japan  |  April, 24, 2014 at 11:47 PM

American have weak tooth recently?

Dennis Hoyle    
South Dakota  |  April, 25, 2014 at 09:16 AM

It is about time that this happens. The number one factor in determining the quality of my beef eating experience is tenderness. Hopefully this will translate into dollars for the people that produce tender meat.

maxine    
SD  |  May, 03, 2014 at 08:25 PM

This is very interesting. When can we hear more detail about the process? Tenderness is great, but flavor tops tenderness, for me, though not by a large distance. Texture is important, too. I'd prefer a little bit 'chewy' experience to mushy beef.


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