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David Sparks Ph.d Tenet
by David Sparks Ph.d, click here for bio

Program: Line on Agriculture
Date: March 05, 2019

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Talk about how small the world is. I get an email from our network’s number one cowboy hat, Kelly Allen. Kelly writes: “I was just talking with my brother Sterling, who was planning on doing an AgriTimes story on Tenet Beef.  Interesting genetic technology for beef industry see video.” First of all, the apple doesn't fall too far from the tree. Here is Kelly in the agricultural news business for years on radio and his brother Sterling owns Agri-Times NW, an agricultural newspaper, established in 1981. They run into each other all the time at ag trade shows. So the heads-up concerned a new way of branding and labeling a beef product named Tenet Beef by checking out DNA. What? Yup… and now it gets better and weirder. First, listen to a video clip from Tenet. “Until now, measuring beef tenderness has been based on fat content and marbling. But after a study, a scientific breakthrough.” It turns out that Frank Hendrix, founder and president of Tenet was one of the scientists who conducted a ten-year study with Washington State University to determine whether DNA markers could be identified that establish beef tenderness levels. A dedicated and award-winning cattleman himself, Frank created the Tenet co-op and is the first to introduce the first scientific standards for beef tenderness. We are going to look into the Science in another story but, again, how small is the world? Kelly finished his email by telling me “Frank Hendricks married Kathy Hansel, a lady from my home town.”

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