There is now scientific evidence that your braai meat is not as tender as it should be. But not to worry – it isn’t your fault!
South Africa’s first steak audit has found 60% of loin cuts sold by butchers and supermarkets fail the retail tenderness test.
This comes with a warning for the beef industry that “inconsistent quality will reduce consumption”.
A report from the universities of the Free State and Stellenbosch in the Meat Science journal revealed that only about 40% of beef loin cuts tested were tender enough to meet the retail quality standard, and only 20% were of restaurant quality.
And paying more for the meat didn’t even make a difference.
Surprisingly, the report revealed that steak from supermarkets outperformed those bought in butcheries.
The scientists, who were supported by the industry-funded organisation Red Meat Research and Development South Africa, bought 420 beef loins to sample.
The meat came from grain-fed young cattle, probably younger than 18 months old. The exception was a single free-range product, where the cattle were between one and three years old and not grain fed.
According to a 2015 study, more than 70% of South Africans prioritise appearance, colour and freshness when they buy beef. And the new survey found that 20 of the 21 samples could probably be considered as acceptable in colour.
So next time you overcook your steak on the braai, you have proof that the problem lies with the supplier, not with your cooking skills!
Compiled by Mashudu Mabila
Pictured above: A steak on the braai
Image source: The New York Times
