“…Flavor, juiciness, and tenderness are the three main attributes which influence the sensory enjoyment of meat (Aaslyng & Meinert, ; Grunert, Bredahl, & Brunsø, ; Picard and Gagaoua ). Defined as “the ease, perceived by the consumer, with which meat structure is disorganized during mastication (Lepetit & Culioli, ), tenderness has been shown to have the largest role in consumer purchasing decisions (Mennecke, Townsend, Hayes, & Lonergan, ; Morton, Bhat, & Bekhit, ; Mullena et al., ; Wang, Han, Ma, Yu, & Zhao, ; Wu, Fu, Therkildsen, Li X, & Dai, ) and in particular repeat buying (Miller, Carr, Ramsey, Crockett, & Hoover, ).” It is also the most variable of all meat palatability traits and is influenced by a range of biological and environmental factors. The high level of variation in sensory qualities represents a major cause of consumer dissatisfaction with beef (Ellies‐Oury et al., ) with variability of tenderness as the largest concern (Picard & Gagaoua, ).…”