A steak divided into tender and tough halves, symbolizing consumer choice and scientific analysis.

Unlocking Tenderness: A Consumer's Guide to Beef Quality and Beta-Agonists

Lena Kashyap in Health & Wellness November 2025 • 5 min read.

"Delve into the science behind beef tenderness and learn how beta-agonists like zilpaterol and ractopamine affect your steak's quality."

For years, the beef industry has been exploring innovative ways to enhance meat production. Among these methods, beta-adrenergic agonists (BAAs) have emerged as key players, promising improved performance and increased carcass yield. Zilpaterol hydrochloride (ZH) and ractopamine hydrochloride (RH) are two prominent BAAs used in beef production. They're designed to help cattle gain weight more efficiently and produce leaner carcasses.

However, the use of these supplements isn't without its questions. Consumers and producers alike are keen to understand how these additives affect the final product—the steak on your plate. Does it impact tenderness, flavor, or overall eating experience? Recent research has been diving deep into these questions to provide clarity and inform consumer choices.

This guide will walk you through a comprehensive study that examines the effects of supplementing beef steers with ZH and RH, comparing them to steers raised without these BAAs. We'll explore how these supplements influence everything from the composition of the meat to its color, tenderness, and, most importantly, how consumers perceive the quality of the steak.

The Science of Supplements: Zilpaterol vs. Ractopamine

A steak divided into tender and tough halves, symbolizing consumer choice and scientific analysis.

A detailed study assigned 1,914 beef steers to one of three supplementation treatments: zilpaterol hydrochloride (ZH), ractopamine hydrochloride (RH), or no beta-agonist (CON). The goal was to determine the effects of these treatments on consumer eating quality. Strip loins were obtained and fabricated into steaks for various analyses, including Warner-Bratzler shear force (WBSF), slice shear force (SSF), and consumer assessments. Steaks were aged for either 14 or 21 days postmortem to observe changes over time.

The study meticulously analyzed various aspects of the beef, from its composition to its tenderness. Here's a breakdown of the key findings:

Protein Content: Steaks from steers fed ZH had more protein compared to those from steers fed CON or RH.
Shear Force: ZH steaks aged for 14 days required the most force to shear, while RH steaks were intermediate, and CON steaks had the lowest shear force values. However, after 21 days of aging, RH steaks exhibited the lowest shear force values.
Consumer Perception: In steaks aged 14 days, BAA supplementation affected tenderness, flavor, and overall liking, resulting in lower consumer scores for ZH compared to CON and RH. By 21 days, BAA only influenced tenderness and juiciness scores.
Quality Grade Impact: Quality grade significantly impacted all traits and acceptability in steaks aged 14 and 21 days. Premium Choice steaks typically scored higher than Low Choice or Select at 14 days.

These findings suggest that while ZH can increase protein content, it may initially compromise tenderness. However, aging the meat for a longer period can mitigate these differences. RH, on the other hand, shows a stronger response to aging, ultimately resulting in more tender steaks.

Making Informed Choices at the Meat Counter

Ultimately, the choice of whether to purchase beef from cattle supplemented with BAAs comes down to individual preferences. If you prioritize leaner meat and are willing to age your steaks a bit longer, ZH-supplemented beef might be a good option. If tenderness is your primary concern, RH-supplemented or non-supplemented beef could be more appealing. Keep in mind that quality grade also plays a significant role in the overall eating experience, so opting for Premium Choice can help ensure a satisfying meal, regardless of supplementation.

About this Article -

This article was crafted using a human-AI hybrid and collaborative approach. AI assisted our team with initial drafting, research insights, identifying key questions, and image generation. Our human editors guided topic selection, defined the angle, structured the content, ensured factual accuracy and relevance, refined the tone, and conducted thorough editing to deliver helpful, high-quality information.See our About page for more information.

This article is based on research published under:

DOI-LINK: 10.2527/jas.2014-7840, Alternate LINK

Title: Comparative Effects Of Supplementing Beef Steers With Zilpaterol Hydrochloride, Ractopamine Hydrochloride, Or No Beta Agonist On Strip Loin Composition, Raw And Cooked Color Properties, Shear Force, And Consumer Assessment Of Steaks Aged For Fourteen Or Twenty-One Days Postmortem1,2

Subject: Genetics

Journal: Journal of Animal Science

Publisher: Oxford University Press (OUP)

Authors: A. J. Garmyn, J. C. Brooks, J. M. Hodgen, W. T. Nichols, J. P. Hutcheson, R. J. Rathmann, M. F. Miller

Published: 2014-08-01

Everything You Need To Know

What are zilpaterol hydrochloride and ractopamine hydrochloride, and how are they used in beef production?

Beta-adrenergic agonists like zilpaterol hydrochloride (ZH) and ractopamine hydrochloride (RH) are used in beef production to help cattle gain weight more efficiently and produce leaner carcasses. Zilpaterol hydrochloride tends to increase protein content in the meat. Ractopamine hydrochloride shows a stronger response to aging, potentially resulting in more tender steaks. The use of these supplements aims to improve carcass yield, but their impact on tenderness and consumer perception can vary.

How do Warner-Bratzler shear force (WBSF) and slice shear force (SSF) relate to beef tenderness, and what did the study reveal about their values concerning zilpaterol hydrochloride and ractopamine hydrochloride?

Warner-Bratzler shear force (WBSF) and slice shear force (SSF) are methods used to measure the tenderness of beef. Lower shear force values typically indicate more tender meat, as less force is required to cut through it. In the study, steaks from steers fed zilpaterol hydrochloride initially required the most force to shear, while ractopamine hydrochloride steaks showed a better response to aging, resulting in lower shear force values over time. These measurements provide objective data on how different treatments affect meat tenderness.

How does the quality grade of beef influence consumer perception of traits like tenderness and flavor, and what role does it play alongside beta-agonists?

The study found that quality grade significantly impacted consumer perception of beef tenderness, flavor, and overall liking. Premium Choice steaks generally scored higher than Low Choice or Select steaks at 14 days of aging. This indicates that selecting a higher quality grade can improve the eating experience, regardless of whether the cattle were supplemented with beta-agonists like zilpaterol hydrochloride or ractopamine hydrochloride. However, quality grade is independent of beta-agonists.

In what ways does aging impact the tenderness of beef from cattle treated with beta-agonists like zilpaterol hydrochloride and ractopamine hydrochloride?

Aging beef affects tenderness differently depending on whether the cattle received beta-agonists. For instance, zilpaterol hydrochloride (ZH) supplemented steaks, which initially may be tougher, can become more tender with longer aging (e.g., 21 days). Ractopamine hydrochloride (RH) supplemented steaks showed a stronger response to aging resulting in more tender steaks after 21 days. This suggests that aging can mitigate some of the initial tenderness differences caused by these supplements.

What are the implications of using beta-agonists like zilpaterol hydrochloride and ractopamine hydrochloride on beef quality, and how should consumers make informed choices at the meat counter?

While zilpaterol hydrochloride (ZH) can increase protein content in beef, it may initially compromise tenderness. Ractopamine hydrochloride (RH) shows a stronger response to aging, potentially resulting in more tender steaks over time. Consumers should consider their priorities: If leaner meat is desired and they are willing to age the steaks longer, ZH-supplemented beef might be suitable. If tenderness is the main concern, RH-supplemented or non-supplemented beef could be more appealing. It's also crucial to consider the quality grade, as Premium Choice generally offers a better eating experience.