Tough love for low-value meat cuts

Food scientists in New Zealand are giving tough meat the love it deserves in a bid to add value for the red meat sector. Finding ways to enhance the tenderness of the toughest of New Zealand cuts of meat represents a substantial opportunity for the industry. With 40% of meat from the carcase sold at under $8 per kg, there is potential to add extra revenue for the $5.5 billion red meat sector of up to $20 million a year by 2024, AgResearch calculated in its project proposal.