Igenity® — Tenderness
Cattle producers - bring your best to the table
Cattle producers who saw the potential of value-based marketing early were well
prepared to take advantage of grid pricing and value-based alliances as they became
economic reality.
The same trend involving value differentiation for tenderness is beginning NOW.
- The National Beef Quality Audit identified inadequate tenderness as one of the top
three quality challenges facing the beef industry.
- Do you know what level of tenderness your genetic program delivers?
- Are you prepared to take advantage of value-based programs that include tenderness?
The analysis for tenderness from Igenity can give you and your customers the inside track for
the next step-change in value-based marketing.
Identify tenderness potential of cattle with the Igenity profile
The Igenity profile identifies the tenderness potential of beef cattle and is:
- A powerful and comprehensive tenderness selection tool
- Fully validated by the National Beef Cattle Evaluation Consortium (NBCEC)
- Informative in all breed types, including Bos indicus
The analysis for tenderness from Igenity analyzes multiple markers associated with the calpain
and calpastatin genes. Both of these genes are important for profiling an animal's
potential for tenderness:
- Calpain enzymes weaken muscle fibers during the post-mortem aging process.
- Calpastatin interacts with the calpain enzymes to impact overall tenderness.
Together they have a significant effect on tenderness as measured by Warner-Bratzler
Shear Force (WBSF). In fact, in independently validated research, the calpain and
calpastatin markers included in the Igenity profile are associated with
improving beef tenderness as much as 2.3 pounds.
Relationship Between Tenderness Score from Igenity and Beef Tenderness
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All Breed Types, Including Bos indicus, N=1,209
Data derived from the National Beef Cattle Evaluation Consortium
using NCBA Carcass
Merit Project cattle. 2006
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