The special camera tells the size of the rib eye along with backfat thickness. But the machine has a more futuristic function too-the cam accurately predicts tenderness by the color of the rib eye viewed on a screen. So far this is the only U.S. program using such an instrument. These readings determine whether each beef can be sold as Nolan Ryan Tender. If they make the cut, the carcasses are then aged for more tenderness before they are packaged for sale.
Sales are healthy and growing, and investors have high hopes.
Instrument-chosen tender beef is no gimmick, says Jim McAllen, here with his son James. There's no gimmick about it. Other breeds have problems with consistent tenderness too. Our competitors will have to change. McAllen has already used carcass data from the project to pinpoint bulls that produce calves with tender meat.