Tenderness of Beef as Measured by the Warner-Bratzler Shears

Abstract

A total of 102 dairy-beef bulls were slaughtered at 18 months of age, and the tenderness of their beef determined by the Warner-Bratzler shear method. The bulls were crossbreds of Brahman, Charolaise or Angus bulls and cull dairy cows. The comparisons indicated that the Angus crossbreds were significantly more tender in the rib roasts than the two other crosses. No significant difference was found in the tenderness of the top rounds between this cross and the Charolaise. Both had a more tender top round than the Brahman crossbreds. The Angus crossbreds had a lower average, or more tenderness, than the Charolaise. A highly significant difference was shown to exist between the rib roasts and the top rounds, definitely establishing that top round cuts were more tender than rib roast cuts.