1. Meat pH
Lactic acid in the meat affects tenderness, color, shelf life & other eating qualities.
Intramuscular fat ensures moist, tender, delicious beef.
An indicator of age, a major factor in tenderness.
4. Meat Color
A rich red color.
5. Fat Color
Selected for the white fat Americans prefer.
6. Rib Fat Quantity
Subcutaneous fat improves chilling, resulting in better looking & tasting beef.
7. Eye Muscle Size
Believed to correlate to better yields & value.
Only 4 in 100 steers will make the cut, ensuring the program represents the best output from the best farmers – consistently incredible quality without compromise.