Tag: Beef tenderness

The round cut of beef, sourced from the cow's heavily-exercised hindquarters, is inherently lean and less tender than premium cuts like tenderloin. However, this budget-friendly primal cut can become fork-tender and flavorful with the right cooking methods.

According to extensive research, including reviews from institutions like the University of Nebraska, objective measures of tenderness like shear force often favor grain-fed beef over grass-fed options. This disparity largely stems from the higher intramuscular fat content, or marbling, that a grain-based diet promotes.