Researchers in Australia and New Zealand are racing each other to produce more tender beef.
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Australian scientists have already commercialised the ‘calpastatin’ gene which makes meat tougher, while their counterparts in New Zealand have isolated the gene that makes meat more tender, reported IRN News.
Meat New Zealand has now contracted AgResearch to scrutinise the blood of 12 different breeds of cattle to identify which breeds have more of the relevant gene.
Within two years, farmers will be able to produce more tender beef simply by choosing the appropriate variety of cattle, it is hoped.
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