Shear Force (SF) RBVs provide estimates of genetic differences between animals in objective beef tenderness.
Shear Force RBVs are calculated from a laboratory assessed beef shear force measurement.
Shear Force RBVs are expressed in kilograms of shear force that are required to pull a mechanical blade through a piece of cooked meat.
Lower, more negative, SF RBVs are more favourable, indicating that less shear force is required, and hence that the meat is more tender.
Angus Australia acknowledges the funds provided by the Australian Government through the Meat & Livestock Australia Donor Company (MDC).
This resource was created as a result of a collaboration between Angus Australia and Meat & Livestock Australia Donor Company (MDC) (Project P.PSH.1063).