THE CHALLENGE

UC Davis is revolutionizing beef evaluation by integrating state-of-the-art AI-driven testing and precise scientific methodologies to deliver objective, high-fidelity assessments of carcass quality. Led by Dr. Payam Vahmani, Professor of Animal Science, UC Davis’s innovative research enhances data collection to highlight a producer’s genetic achievements and program excellence. This year marks the Triple Crown Steak Challenge’s most groundbreaking year for data-driven insights.

The Challenge offers breeders a robust tool to evaluate carcass performance. Participants receive a detailed report of their steak’s individual and overall evaluations. On the entry form, entrants can choose whether their results are published or kept private, with the top five in each category publicly announced. This year, steaks undergo triple the testing and analysis, powered by Dr. Vahmani’s expertise and UC Davis’s advanced techniques, including a novel melting point of fat test to assess fat quality and sensory attributes.

Winners will be announced online and via our mailing list by late November. Throughout the process, we’ll share videos, photos, and insights from Dr. Payam Vahmani and the UC Davis research team, posted to our website and Facebook page, with notifications for each update. Subscribe to our mailing list to follow early winners and track their journey to the top. Join us in supporting this pioneering research, which validates the superior carcass quality of Wagyu and Wagyu-influenced cattle.

Enhanced Analysis for The Steak Challenge

Three correlated IMF analyses: Using carcass grading cameras, total lipid extraction, and visual evaluation, conducted by UC Davis under Dr. Vahmani’s leadership.
Three tenderness analyses: Including the Warner-Bratzler shear force test, the Slice method, and a new AI-powered Texture Analyzer, guided by Dr. Vahmani’s expertise.
Three-part Fatty Acid profile: Each entrant receives comprehensive profile reports and rankings, supported by UC Davis’s research.
New Melting Point of Fat Test: A cutting-edge analysis, spearheaded by Dr. Payam Vahmani, to evaluate fat quality and its impact on flavor and mouthfeel.

The winning steaks will be true champions, elevating the sensory experience for beef enthusiasts to new heights.

We invite you to join the innovative journey of the Triple Crown Steak Challenge.

The Triple Crown Steak Challenge: Where Exceptional Steaks Rise to Greatness.

The Rules

Rules

The Challenge requires 4 Ribeyes per entry cut from the 13th rib consecutively. The additional ribeye requested is for the three tenderness analyses incorporated this year. A complete definition of the tenderness scoring will be uploaded along with the other analysis of the Triple Crown.

The steaks must be intact with subcutaneous fat on the outside edge.

Percentage entries will be Breed-seek analyzed. If your Breed seek results have 93.75 Wagyu genetics, we will move your entry to the Fullblood category. We will accept your steaks if you want to enter but refrain from competing. We will not varify or Breed-seek noncompeting entries.

We will accept your steaks if you want to enter but refrain from competing. Please complete the no-compete page and enclose it with your steaks in a ziplock bag. We are happy to provide data to everyone who wants the exceptional analysis Auburn University offers this year.

We are conducting an SCD/Tenderness study this year. Please include your SCD/Tenderness rating. If you would like to send in only SCD/Tenderness samples, please send One ribeye cut from the 13th rib per analysis. We have a form for you to fill out to indicate that you do not wish to compete but would like your SCD/Tenderness correlation results.

Shipping information can be found HERE.