FAQ's

Health Info

Home

Testing

Nutritional and Tenderness Testing

Nutritional Testing of Meat

    GuaranTek has been performing nutritional analysis for Maverick Ranch Natural Meats for over seven years now.  This part of the lab participates in AOAC proficiency testing on a quarterly basis.  Fat and moisture analysis can be performed under AOAC approved methods on a CEM or Ether extract process.  Protein analysis can be done as well as cholesterol testing.

• Fat, Moisture and Protein analysis

• Cholesterol Testing

• Vitamins and Minerals Testing

Tenderness Testing of Meat

    For those cattlemen that would like to know the tenderness scores of steaks from their cattle, GuaranTek can provide those answers.  Tenderness is genetically highly heritable and can be affected by age, breed and species.  Bos Indicus cattle are typically tougher than Bos Tarus animals.  We use the Braztler/Warner Shear method to determine tenderness of a steak.

    The following is an example on how this could be utilized.  If 25 animals are half brothers and sisters and one of these animals steaks are tough or the others are not, then the cow that produced this animal should be culled from the herd, as her offspring will always produce tough steaks.  This process would be helpful in producing better beef products for the American consumer.