In the present study, it was expected that the RE would be rated the highest in tenderness, but the VC was rated similarly. Belew, Brooks, McKenna, and Savell (2003) classified the SV as very tender compared to the gluteus medius (sirloin) and longissimus lumborum (strip steak; LM), which were classified as tender. The VC in our research consisted of the SV (only in the Denver),whichwas found to not significantly differ from the ribeye. Carmack, Kastner, Dikeman, Schwenke, and Garcia Zepeda (1995) also found no difference in tenderness in the SV and LM