The days of a tough steak coming off the backyard barbecue may soon be consigned to culinary history.
New Zealand scientists at AgResearch, the Government's science research body at Ruakura, Hamilton, say their research to produce incredibly tender meat may lead to some of the most tender meat in the
world - no matter how badly it is cooked.
It could also create a demand which would allow it to be sold at prices possibly five to 10 times as much as it fetches today.
The scientists are studying meat from paddock to the plate and everything in between, including the way it is killed, processed and cooked.
AgResearch scientist Mark Ward said the research was probably unique in the world and focused on electrical stimulation, which had been used for some time, and near-infrared technology - a type of low-energy radiation - to tenderise meat.
It could eventually lead to a guarantee of extraordinarily tender meat.
Mr Ward said it would also allow suppliers to target some of the world's best restaurants which had some of the best chefs, and diners who were prepared to pay the high prices for tender meat.
He said unless someone bought the most expensive piece of tender rib eye, it was "still pretty dicey" trying to buy a piece of tender meat.
"It is one of the most exciting programmes of research AgResearch has been doing in the meat area."
He said while cooking methods were important, even a bad cook could produce very tender meat.
"They would have to be very bad cooks to really damage a very tender piece of meat," Mr Ward said.
Meat he had already tried from the research programme was "superb".
The research, in conjunction with Hort- Research, is being funded by Meat and Wool New Zealand and the Government's Foundation for Research, Science and Technology.
Mr Ward said the research was still in its early stages and it could be a few years before the super-tender meat was on the market.
- NZPA
