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Related Experiment Videos

National Beef Tenderness Survey-1998.

J C Brooks1, J B Belew, D B Griffin

  • 1Texas Agricultural Experiment Station, Department of Animal Science, Texas A&M University, College Station 77843-2471, USA.

Journal of Animal Science
|July 25, 2000
PubMed
Summary

Beef tenderness varies by cut and source. Retail round cuts need improvement, while foodservice steaks generally offer better tenderness, regardless of quality grade.

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Area of Science:

  • Food Science
  • Meat Science
  • Consumer Science

Background:

  • Beef tenderness is a key attribute influencing consumer satisfaction and purchasing decisions.
  • Understanding tenderness variations between retail and foodservice channels is crucial for industry improvement.
  • Quality grading systems aim to predict beef eating quality, but their impact on tenderness needs evaluation.

Purpose of the Study:

  • To assess beef steak tenderness at retail and foodservice levels using Warner-Bratzler shear (WBS) force and consumer sensory panels.
  • To determine the influence of quality grades (Prime, Top Choice, Choice, Select, Lean/No Roll) on beef steak tenderness.
  • To identify specific beef cuts requiring tenderness improvements in the retail sector.

Main Methods:

  • Sampling of 56 retail stores and 14 foodservice facilities across eight U.S. cities.

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  • Objective measurement of tenderness using Warner-Bratzler shear (WBS) values.
  • Subjective evaluation of steak tenderness by consumer panels using 10-point scales.
  • Statistical analysis of WBS values and sensory ratings across different quality groups and beef cuts.

    • Main Results:

    • Quality grade generally had minimal impact on WBS values for most retail cuts, except for T-bone/porterhouse.
    • Significant percentages of retail top round (39.6%), eye of round (55.9%), and bottom round (68.0%) steaks exceeded a WBS force of 3.9 kg.
    • Foodservice ribeye, top loin, and top sirloin steaks consistently showed WBS values below 3.4 kg.
    • Consumer sensory ratings were largely unaffected by quality grade, except for retail ribeye steaks.
    • Average aging times were 32 days for foodservice and 19 days for retail subprimals.

    Conclusions:

    • Retail beef cuts, particularly those from the round, require significant improvements in tenderness.
    • Foodservice steaks demonstrate superior tenderness across quality grades compared to many retail counterparts.
    • Current quality grading systems may not fully predict tenderness for all beef cuts in both retail and foodservice settings.
    • Extended aging periods in foodservice contribute to enhanced tenderness.