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Tender versus tough beef cuts explained by experts
Chicago meat experts explain that beef tenderness hinges on muscle use and location on the animal. Prime, Choice, and Good grades guide quality, but tenderness also depends on cut location, marbling, and proper cooking.
MENTIONED IN THIS ARTICLE
Judy Hevrdejs
Chicago Tribune
John J. Francis
National Life Stock and Meat Board
United States
Pat Fioravanti
Chicago
USDA
John Coplin
Department of Agriculture Meat Grading Service