Lusk, JaysonFox, John A.Schroeder, Ted C.Mintert, JamesKoohmaraie, Mohammad2010-02-122010-02-122010-02-12http://hdl.handle.net/2097/2608Meat tenderness is one of the most important quality characteristics to beef consumers. Current beef quality grading standards are poorly correlated with meat tenderness. Even within the same quality grade, steak tenderness varies considerably. As a result of consumers frequently experiencing poor steak eating experiences, their confidence in, and demand for beef has been adversely affected.BeefMeat tendernessConsumersSteakOther