This study evaluated the ability of the razor blade (RB) shearing method and various other instrumental shearing methods as a means for developing models to predict tenderness in broiler breast fillets. Breast fillets were subjected to either shear analysis (razor, Allo-Kramer or Warner-Bratzler) or sensory evaluation (trained descriptive or consumer). The relationships between the instrumental and the descriptive sensory attributes exhibited coefficients of determination of 0.53 < R2 < 0.73 for initial hardness and chewdown hardness, while the relationships between the instrumental and the consumer sensory attributes of tenderness acceptability and intensity had coefficients of determination ranging between 0.71 < R2 < 0.97. For both descriptive and consumer sensory analyses, the instrumental shear tests performed similarly for predicting the tenderness of cooked broiler breast meat. The RB shear test for assessing meat tenderness had advantages, in that no sample cutting or weighing was required to execute the test nor was it excessively destructive, as only a small incision was made in the sample.