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Keywords

beef, USDA Prime, palatability

Abstract

Objective: The objective of this study was to evaluate trained sensory panel perceptions of beef strip loin steaks representing four marbling categories: Super Prime (moderately abundant and abundant), Low Prime, Top Choice (modest and moderate), and Low Choice (small).

Study Description: Beef strip loins (n = 15/grade) representing four marbling categories were collected from a commercial packing facility, fabricated into approximately 1-in. steaks, and aged 28 days before analysis. Steaks were cooked to one of three degrees of doneness ([DOD]; Rare = 140°F, Medium = 160°F, and Well-done = 170°F) and used for trained panels, Warner-Bratzler shear force (WBSF), slice shear force, pressed juice percentage, and cook loss. Trained panelists (n = 8) rated samples on initial and sustained juiciness, myofibrillar tenderness, connective tissue amount, overall tenderness, and beef flavor intensity.

The Bottom Line: Super Prime steaks consistently rated higher than the other grades in trained sensory evaluations, indicating that marketing them as a premium tier could boost value and ensure a more consistent, high-quality eating experience.

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