The Tendercut Process as a practical means of improving tenderness and reducing variation in tenderness was initiated by Claus and Marriott in 1991. The first preliminary testing was implemented on four cattle slaughtered in the abattoir at Virginia Polytechnic Institute and State University. The fundamental concept behind the Tendercut process involves stretching the muscle prerigor and allowing that muscle to complete rigor in the stretched state. Such treatment should result in a significant reduction in the overlap region of a sarcomere and in the number of permanent crossbridges between actin and myosin. When a carcass is suspended, its weight generates tension on muscles, ligaments, and bones. Muscles can be stretched more extensively if selected bones and ligaments are severed. To implement the Tendercut process selected skeletal, connective tissue, adipose tissue, and in some cases minor muscles are severed in locations on prerigor carcasses to permit the weight of the carcass below these cuts to stretch the major muscles of commercial importance. Based on data from in-plant testing conducted in a major commercial facility, tenderness improvements of over 34% (Warner-Bratzler Data) have been documented using this technology, particularly in beef animals with inherently less tenderness meat. 

The basic concept can be implemented on many different areas of the carcass. However, at this point we have only treated two areas. The areas included the 12th/13th thoracic vertebrae region (longissimus muscle) and the round/loin junction (round and sirloin muscles). These areas were selected because they represented locations where normal carcass fabrication occurs, ease of implementation, and the presence of commercially important muscles. In addition, treatment of these areas could be easily accommodated in today's commercial practice on carcasses suspended in the traditional vertical manner and this procedure would not require any new equipment. This technology is currently being used in a commercial facility in Virginia. 

How to Implement Technology

To treat the longissimus muscle, the goal was to cut all tissues surrounding this muscle such that it was the only dorsal component holding the forequarter to the hindquarter (see color photo and B&W schematic). The 12th thoracic vertebrae was severed in the same manner as done during USDA quality grading. The adipose tissue dorsal to the Longissimus muscle was cut to expose the epimysium. This cut was continued around the medial side of the Longissimus muscle and the Multifidus dorsi was completely severed. Intercostal connective tissue and muscle were cut between the 12th and 13th costal bones. This latter cut was extended approximately 12 cm from the lateral edge of the Longissimus muscle. The flank and plate remained intact. 

The second treatment site was a cut indicative of the commercial separation of the round from the loin, except the major muscles were not severed. This cut severed the ischium of the pelvic bone, the junction between the 4th/5th sacral vertebrae, and connective tissues.