The tenderness of beef can be improved by more than 10% with gene marker technology, new trials have indicated. The National Beef Association is carrying out trials in association with Waitrose beef supplier Dovecote Park. They are helping to develop ways in which genetic marker technology can help beef producers achieve a more consistent supply of tender beef through the use of tenderness scores. In the trials, genetic marker profiles created from 450 suckler bred cattle have been analysed for tenderness, marbling and retail meat yield.