Steaks are becoming more tender as the quality of English beef continues to improve, a new study from AHDB Beef and Lamb has revealed.
According to the 2016 AHDB Beef and Lamb retail survey the tenderness of sirloin steaks and beef roasting joints has increased noticeably over the last five years.
Tenderness is measured objectively using the shear force needed to cut a piece of meat. This year the most tender steak had a shear force measurement of 1.5kg, whereas in 2011 and 2015, the most tender samples were at 2.5kg and 1.9kg respectively.
The latest findings also revealed that the quality of the product is now more consistent with a reduction in the variation of tenderness – meaning there is less risk of a consumer buying an excessively tough cut. The 2016 results showed that the toughest cut measured was 5.0kg, meaning the difference between the most tender and tough cut was 3.5kg. In 2011, the difference was measured at 7.5kg.
According to Dr Phil Hadley, head of global supply chain development at AHDB Beef and Lamb, the findings highlight the ongoing improvements being made by processors and farmers, including the technological advancement from modified atmosphere packaging to skin packs.
“It’s great to see that the trend has continued and English beef is now more reliably tender than ever before,” Hadley commented. “This means that consumers can purchase with confidence, safe in the knowledge that there’s less risk of them buying an excessively tough cut.
“These latest findings demonstrate the effort and continued improvements being made by processers and farmers across the country, who are working tirelessly to ensure only the highest quality of beef is delivered to our retailers.”
Launched in 2011, the survey was carried out amid concerns of an undesirable variation in the toughness of English beef. Samples of two popular cuts were collected from six major retailers before being repeated in 2015 to include prominent discount retailers.
The survey was carried out again this year, with a total of 80 sirloin steaks and 40 beef roasting joints collected over a five-week period.
This story was originally published on a previous version of the Meat Management website and so there may be some missing images and formatting issues.
