Research at the University of Adelaide led by Dr Wayne Pitchford and assisted by Dr Chris Morris and Mr Neil Cullen at Ruakura Research Centre has identified a major gene – the F94L gene – which provides a large increase in the amount of high priced cuts in a beef carcase and also a significant increase in tenderness.

Their research showed that the eye muscle area in cattle carrying two copies of the gene is 19 percent larger than cattle carrying no copies of the gene, and the weight of the silverside muscle was also 19 per cent higher.

The overall yield of retail beef was eight per cent higher from animals with two copies of the gene compared to those with no copies. On a 250kg carcase this represents 20 more kilograms of saleable beef which at an average retail price of $16.50 increases the return from the carcase by $330.

The same gene also increases tenderness by six to 11 per cent, depending on the muscle.

Tenderness of the loin muscle is increased by six per cent and tenderness of the silverside is increased by 11 percent.

Dr Pitchford said the increase in tenderness is due to a decrease in the amount of collagen in the meat.

“The size of the muscle fibres does not change but there is a reduction in connective tissue caused by an increase in the number of muscle fibres.”

The good news is that animals with the gene do not require any more feed.

“You are basically getting more meat for the same cost of production”, Dr Pitchford said.

The gene is a modification of the myostatin gene and is found naturally in Limousin cattle although there is a low frequency of the gene in other breeds such as Angus.

The University of Queensland now has a test which identifies whether cattle are carrying two copies, one copy or zero copies of the gene.