The Science Behind DNA‑Tested Superior Beef Tenderness
The Tenet® Discovery
The USDA Beef Quality grades of Select, Choice, and Prime were designed in the 1920s and implemented in 1964. The grades are awarded on a subjective determination of intermuscular fat, or marbling.
The problem? Marbling influences flavor but does not guarantee tenderness. Beef cattle have changed since 1964, yet the grading system has not. Tenderness is an inherited trait controlled by genetic markers, not fat content.
Frank Hendrix, founder and CEO of Callipyge Genetics, began researching meat tenderness more than 30 years ago. His early research on the callipyge gene in sheep led to the development of epigenetics as a field of study, earning a Nobel Prize for the scientists who advanced his work. But the question of meat tenderness remained unanswered.
Over several decades of selectively breeding cattle for tenderness, Hendrix identified a series of DNA markers for beef tenderness. He proved that tenderness is an inherited trait that can be measured with scientific precision.
How the DNA Test Works
The test requires only 3 to 4 drops of blood taken at any time during the animal’s life. The blood is applied to specialized blotter paper within sample cards, which are mailed to Callipyge Genetics for analysis.
DNA is extracted from blood samples and analyzed for naturally occurring genetic markers that determine beef tenderness. The test identifies whether cattle possess the genetic markers associated with the highest level of tenderness.
The scientific technique for measurements of beef tenderness is the Warner-Bratzler Shear Force instrument. This instrument records bite pressure and has been foundational in correlating DNA marker technology and beef tenderness.
Using identified genetic markers in correlation with Warner-Bratzler shear force testing, beef tenderness can be ranked from a scale of 1 to 10. Tenderness level 1 (T1) represents the toughest beef, while T9 and T10, designated as Tenet®, represent the most tender.
What Makes Tenet® Different
Tenet® is a naturally occurring genetic marker that has nothing to do with GMO. The test simply identifies which animals naturally possess the genetic markers for superior tenderness.
Proprietary Markers
Tenet® uses a different genomic test and marker than anyone else. While others have tests designed to rank beef tenderness, they lack accuracy.
99% Accuracy
This new scientific method has created the ability to determine beef tenderness with 99% accuracy. Animals either have the genetic markers or they don’t.
Independent of Fat Content
Beef tenderness has nothing to do with beef fat. A Tenet® certified Select, Choice, Prime or even Wagyu will have the highest level of tenderness available, regardless of marbling.
The Future of Beef Quality
When producers can certify superior tenderness independent of fat content, everyone benefits: consumers get consistently tender beef, producers capture premium pricing, and the industry moves toward a more accurate quality standard.