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Only about 40% of beef loin cuts tested were tender enough to meet the retail quality standard, and only 20% were of restaurant quality, experts from the universities of the Free State and Stellenbosch reported.

South africaFree stateWestern capeSouth africanSouth africansArno hugoPhillip strydomVan wyngaardDevelopment south africaRed meat researchProf arno hugoProf phillip strydomWhy is this steak so chewy