Tenderness Is a Multi-Factor Trait
Beef tenderness is influenced by genetics, muscle biology, age, growth, health, stress, harvest handling, carcass chilling, aging, cut selection, and cooking. A genetic score can improve selection information, but it cannot guarantee every steak.
What a DNA Result Means
Trait tests examine specific markers associated with a measured outcome in a reference population. The result should be interpreted according to the test provider’s scale, validation, breed relevance, and confidence—not as a universal grade for the animal.
The A2/A2 Milk Testing Story
As Dexters grew in popularity due to the homesteading movement, buyers eagerly sought after cattle genetically tested for A2/A2 milk proteins over A1/A1 for ease of digestion. I've heard many breeders lament over the sale of horrible looking animals that only sold because they were red, polled, and A2/A2, overlooking ALL other traits. It has certainly contributed to serious watering down of available breeding stock. We know because we certainly ran into it when we purchased our first Dexters. There was plenty of A2/A2 animals for sale, but not all of them could perform in other areas. We quickly moved those animals along.
Why We Test for Tenderness
If you're milking and selling milk shares, testing for A2/A2 absolutely makes sense. If you're selling beef, then testing for tenderness genes also makes sense. Our first Dexter beef side that we sold resulted in very disappointed customers when the beef was too tough to eat. We had the exact same experience with a cull cow around the same time and wound up giving up and feeding all of it to our dogs. That was a huge loss and disappointment. If you're going to put your money where your mouth is when selling beef, we feel it's best to invest in a cheap $26 genetic tenderness test... and keep your customers.
Using Tenderness in Breeding Decisions
Tenderness information is most useful when combined with structure, fertility, disposition, growth, maternal performance, and carcass goals. Selecting a high score while ignoring poor feet, reproductive problems, or weak performance would not improve the whole herd.
Management Still Matters
Forage quality, finishing condition, low-stress handling, harvest age, processing, carcass aging, thawing, cut identification, and cooking temperature all influence the eating experience after genetics have done their part.
Our Transparency Standard
Ask which animal was tested, what test was used, what the scale means, and whether the result applies to the animal or only a relative. Continue with why Dexter beef can be tender and our breeding program.
Frequently Asked Questions
Can a DNA test guarantee tender beef?
No. It estimates or identifies part of the genetic contribution; management, processing, aging, cut, and cooking still matter.
Is a higher tenderness score always the best breeding choice?
Not by itself. The animal must also meet structural, reproductive, health, temperament, and production goals.
Do all tenderness tests use the same scale?
No. Buyers should review the specific provider, markers, scale, validation, and interpretation.
Can untested cattle produce tender beef?
Yes. Testing adds information but is not the only path to good beef; phenotype, family history, management, and processing also contribute.