How does the age of the animal affect the tenderness score? Posted by: Roy de Visser 15 feb, 2026 Animal age significantly affects meat tenderness scores, with younger animals typically producing more tender meat due to less developed connective tissue and collagen. As animals mature, their muscle fibres strengthen and collagen cross-links increase, resulting in tougher meat that requires different processing techniques. Understanding this relationship helps meat processors and consumers make informed decisions about product selection and preparation methods. What is a tenderness score and how is it measured? A tenderness score is a quantitative measurement that evaluates how easily meat can be chewed and broken down. The most widely used method is the Warner-Bratzler shear force test, which measures the force required to cut through a standardised piece of cooked meat. Lower scores indicate more tender meat, while higher scores suggest a tougher texture. The Warner-Bratzler test involves cooking meat samples to a specific internal temperature, then using a mechanical device to measure the peak force needed to shear through the muscle fibres. Values below 3.9 kilograms of force typically indicate tender meat, while anything above 4.5 kilograms suggests toughness that consumers may find unacceptable. Sensory evaluation methods complement mechanical testing through trained taste panels that assess tenderness alongside other quality attributes. These panels use standardised scales to rate meat texture, providing valuable data that correlate with consumer preferences. Professional meat grading systems incorporate both mechanical and sensory measurements to establish consistent quality standards across the industry. How does animal age directly impact meat tenderness? Animal age directly impacts meat tenderness through fundamental changes in muscle structure and connective tissue composition. As animals mature, their collagen fibres develop stronger cross-links, creating tougher connective tissue that requires more force to break down during cooking. Young animals have less developed muscle fibres with weaker collagen bonds, resulting in naturally tender meat. The biological process involves several key changes that occur with ageing. Muscle fibres increase in diameter and develop stronger contractile proteins, while connective tissue becomes more abundant and structurally complex. The collagen matrix that surrounds muscle bundles transforms from soluble to insoluble forms, making it increasingly resistant to the cooking process. Additionally, older animals accumulate more elastin, a protein that remains tough even after extended cooking. This explains why meat from mature livestock often requires mechanical tenderisation or slow cooking methods to achieve an acceptable texture. The muscle pH also changes with age, affecting the meat’s ability to retain moisture and maintain tenderness during preparation. What age ranges produce the most tender meat in different animals? Optimal tenderness occurs at different life stages depending on the species. Australian beef (Angus Pure) produces the most tender meat between 18 and 24 months of age, while New Zealand lamb (Silver Fern Farms) reaches peak tenderness at 3 to 5 months. Ibérico pork from Spain achieves optimal tenderness at around 5 to 6 months, and organic chicken from France delivers maximum tenderness at 6 to 8 weeks. These age ranges represent the balance between sufficient muscle development and manageable connective tissue formation. Younger animals within these ranges often lack flavour complexity, while older animals develop stronger taste profiles but sacrifice tenderness. New Zealand veal (Silver Fern Farms), harvested at 16 to 20 weeks, exemplifies extremely tender meat with mild flavour characteristics. Different cuts within the same animal also respond differently to ageing. Naturally tender cuts like tenderloin maintain quality longer than working muscles such as chuck or round. Understanding these variations helps processors and consumers select appropriate products based on intended cooking methods and desired outcomes. Why does older animal meat become tougher and less tender? Meat from older animals becomes tougher due to increased collagen density and the formation of stronger connective tissue bonds throughout the muscle structure. As animals age, their collagen molecules develop more cross-links, creating a network that resists breakdown during cooking. This process makes the meat progressively more difficult to chew and digest. The physiological changes include muscle fibre maturation, where individual fibres become larger and develop stronger contractile proteins. The connective tissue surrounding these fibres thickens and becomes more organised, creating additional resistance to mechanical breakdown. Elastin content also increases with age, contributing to the overall toughness, since this protein remains largely unaffected by cooking processes. Heat-labile collagen, which converts to gelatin during cooking in young animals, becomes heat-stable collagen in older animals. This transformation means that traditional cooking methods become less effective at tenderising the meat, requiring longer cooking times, lower temperatures, or mechanical intervention to achieve an acceptable texture. How can meat processors work with age-related tenderness variations? Meat processors can manage age-related tenderness variations through mechanical tenderisation, enzymatic treatments, and proper ageing processes. Blade tenderisation physically cuts through connective tissue fibres, while needle tenderisation creates small punctures that disrupt the muscle structure. These methods effectively reduce shear force values in tougher cuts from older animals. Enzymatic treatments using natural enzymes like papain or bromelain break down protein structures that contribute to toughness. These enzymes specifically target collagen and elastin fibres, improving tenderness without significantly affecting flavour profiles. Proper application requires careful timing and temperature control to achieve optimal results. Professional ageing processes, including wet and dry ageing, allow natural enzymes within the meat to break down muscle proteins over time. This controlled decomposition improves tenderness while developing complex flavour characteristics. Processors must maintain strict temperature and humidity controls throughout the ageing period. Quality meat sourcing involves selecting animals within optimal age ranges and understanding how different production systems affect final product quality. Working with suppliers who provide detailed information about livestock age, breed, and handling practices enables better product planning and customer satisfaction. How Luiten Food helps with meat quality sourcing We understand that animal age significantly impacts meat tenderness and quality, which is why we carefully select our livestock based on optimal age ranges for maximum tenderness. Our quality sourcing approach includes: Direct relationships with farms that prioritise animal welfare and appropriate slaughter age for optimal tenderness Comprehensive quality assessments that include tenderness evaluations alongside other meat grading criteria Expert knowledge of species-specific age ranges that deliver the best balance of tenderness and flavour Traceability systems that track animal age and production methods from farm to final product Our experienced team visits and evaluates farms to ensure they meet our strict standards for quality, animal welfare, and traceability. We work with our product range to provide consistent, high-quality meat that meets your specific tenderness requirements across Australian beef (Angus Pure), New Zealand lamb (Silver Fern Farms), organic chicken from France, and other speciality products. Whether you need tender cuts for fine dining or robust flavours for processed products, we can help you source the right products at optimal ages for your applications. Contact us to discuss your specific meat quality and tenderness requirements.
