Survey shows consumers want more than beef tenderness

Beef industry’s move toward more tender cuts should also place focus on marbling, juiciness.

Tenderness of a beef cut isn't the be-all end-all of satisfying consumer desires for quality beef, a carefully chosen panel of 120 consumers says.

Given only certified tender strip steaks that varied in marbling and juiciness, the consumers said flavor is where it's at.

Sensory evaluation research, as part of a joint project among Texas Tech, Utah State and Mississippi State universities, scored the strip-loin steaks to get at the role of “taste fat” in consumer appeal.

Mark Miller, the San Antonio Stock Show and Rodeo distinguished chair in meat science at Texas Tech, helped conduct the recent study published in Meat Science last fall titled, "Sensory evaluation of tender beef strip loin steaks of varying marbling levels and quality treatments.”

To read more results from the survey, click here.

 

You might also like:

12 new products for the ranch this spring

7 Common Fencing Mistakes

Cattle aren't the water guzzlers they're made out to be

60 stunning photos that showcase ranch work ethics

TAGS: Outlook
Hide comments

Comments

  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.
Publish