Cargill Beef Earns USDA Tenderness Certification

WICHITA, Kan.Cargills tenderness laboratory is the first of any major U.S. processor to receive U.S. Department of Agriculture (USDA) certification for its beef tenderness program.

In addition, Cargills beef processing plants in Dodge City, Kan.; Schuyler, Neb.; Fort Morgan, Colo.; and Friona, Texas, have been certified by USDA for the harvest, fabrication (production) and packaging of tender products.

Cargill has conducted tenderness testing since 2000, focusing on providing consumers with a consistently tender eating experience that translates into increased beef demand. The company plans to introduce its certified tender beef products in early 2014. Under this certification program, 10 cuts of beef are eligible for designation as USDA tender" or "USDA very tender."

Cargill will also identify brands and products that meet the USDA certified-tender criteria. The company continues to test beef tenderness on a daily basis, conducting thousands of tests each month at the Wichita Cargill Innovation Center, which opened in July 2011 to support its customers and businesses with science-based marketplace solutions associated with animal protein products.

We know that beef attributes such as tenderness, flavor and juiciness are important to consumers, and the long-term health of the American beef industry hinges on our ability to consistently deliver the best possible beef eating experience," said John Keating, president of Wichita-based Cargill Beef. Our devotion to achieving that goal is engrained in our corporate culture, which places a great deal of emphasis on continuous improvement and pursuit of excellence."