The scientific technique for measurements of beef tenderness is the Warner- Bratzler Shear Force instrument.  The Warner-Bratzler instrument records bite pressure and has been foundational in correlating DNA marker technology and beef tenderness.  There is a highly significant and favorable difference between Tenet™/ Mid-Ten™ and normal American beef.  Beef tenderness has nothing to do with beef fat.

1. DNA is extracted from blood samples. 2. The cattle producer buys DNA cards and applies 3 or 4 drops of blood to the specialized blotter paper within the sample cards. The cards are mailed to Tenet Beef. 3. Multistep detailed lab work is completed and analyzed. 4. Cattle producer is notified by Tenet Beef, Llc if the sampled animals are Tenet™, Mid-Ten™ or Average. 5. A visual analysis is produced, indicating the presence of identified traits 6. Callipyge Genetics evaluates results and produces tenderness certifications

Tenet™ and Mid-ten™ have nothing to do with anything GMO and not treated in any way.  We use the most modern DNA marker technology, much like several human companies screening for human ancestry.  Again, Tenet™ and Mid-Ten™ are not treated and are not GMO.

Cattle producers can increase beef quality and tenderness by selectively breeding with Tenet™ certified sires.

Under normal conditions a cattle herd can increase quality every breeding by using Tenet™ sires. Moving from normal American beef tenderness to certified Tenet™ tenderness can be accomplished within ten years through natural selection of Tenet™ sires and retaining Tenet™ and Mid-Ten™ females. Increasing quality and tenderness to Mid-Ten™ levels through selection can be accomplished within five years of using Tenet™ certified sires.  Tenet™ AI sires are available. Tenet™ sires for normal breeding are available. Tenet™ embryos are available for faster quality enhancement.

Tenet™ and Mid-Ten™ certified tenderness is not correlated to fat and marbling. Tenet™ and Mid-Ten™ carcass will be USDA quality graded as select, choice or prime as every beef carcasses.  A USDA select graded Tenet™ animal will be significantly higher quality and higher tenderness than USDA prime graded non-Tenet™ beef. Tenet™ and Mid-Ten™ certifications are ideal for grass finished and lighter finished highest quality beef.

Yes. American Wagyu cattle are known for high levels of fat and marbling but have the same tenderness as normal American beef.  Wagyu can be Tenet™ and Mid-Ten™ certified to increase quality and tenderness just as any other Bos Taurus breed of cattle.


Frank Hendrix, founder and CEO of Tenet Beef, LLC led a team of scientists studying beef tenderness issues at Washington State University.  During the eighteen-year study, Hendrix determined a series of DNA markers could be identified and used to select for beef tenderness levels.

A dedicated, award winning cattleman himself, Hendrix created Tenet™ and Mid- Ten™ to introduce scientific standards and objectivity into American beef tenderness for the first time.  Beef tenderness is not correlated to fat or marbling.  Tenderness is an inherited trait and can be a naturally selected goal. Selecting Tenet™ certification removes the top consumer concern from the American Beef Industry.

Tenet™ and Mid-Ten™ certified cattle represent the new quality paradigm and the highest beef quality in existence.