Warner-Bratzler Shear Force Test Proves Tenderness of Certified Piedmontese Beef

May 18, 2022

For many consumers, the measure of tenderness in beef is the presence of fat (marbling) in the meat. The USDA beef grading scale depends mainly on measuring not real tenderness but the fact of marbling. But beef tenderness is a complex trait that comes from multiple factors, of which marbling is only one.

There are objective ways to measure the actual tenderness of a cut of beef. The most widely used is the Warner-Bratzler Shear Force (WBSF) test. The WBSF doesn't simply guess at compassion based on how much fat is present--it measures the physical force required to cut through a piece of beef.

The WBSF test has been around for over 80 years. A USDA research scientist, K.F. Warner, came up with the original design for a device to measure tenderness in 1928. A few years later, a Kansas State University graduate student named L.J. Bratzler standardized the equipment and its use.

Shear force values represent the force required to drive a steel blade through a 1/2-inch core of the meat. A more tender piece of meat requires less energy, while stricter work requires more.

So when subjected to the WBSF test, just how tender is Certified Piedmontese? While Piedmontese cattle have the least fat, USDA studies report that their beef is the most delicate. For example, University of Nebraska-Lincoln data indicates traditional New York strip samples require a shear force of 5.2 kilograms. In comparison, Certified Piedmontese New York strip samples require only 2.84 kilograms of force. Thus, the Certified Piedmontese selection was almost twice as tender as traditional beef.

But of course, the ultimate test of tenderness and taste is yours. When you try Certified Piedmontese, you'll see that lean beef can be tender, juicy, and delicious.