Tenderness Tested
We’ve Tested Your Steak So You Don’t Have To
We are Canada’s first and only tenderness tested beef.
We take the guesswork out of your steak meal with our in-house tenderness testing method. Our tenderness testing is a scientific method that replaces traditional visual grading.
Through this process, we are able to sort our beef and ensure that only those cuts that meet our tenderness standards make it to your plate. Here is how the VG tenderness scale looks.
VG Farms Tenderness Scale
| Cut | Score |
|---|---|
| Outside Skirt Steak | 2.6 or lower |
| Top Blade Flat Iron Steaks | 2.6 or lower |
| Beef Tenderloin | 3.0 or lower |
| Petite Tender Steaks | 3.4 or lower |
| Bnls Ribs Steaks/Rib Eye | 3.9 or lower |
| Striploin Steaks | 4.3 or lower |
| Tri Tip Steaks | 4.7 or lower |
| Top Sirloin Medallions | 5.2 or lower |
| Top Sirloin Steaks | 5.2 or lower |
Our scale starts at 2 (most tender) and goes up to 10 (most tough). All our steaks that are available on the market must fall within the red zone which is where research shows natural tenderness occurs.
Got a Tenderness Question?
Email Kevin, the VG Brother who developed our unique tenderness testing method.