Identifying Premium-Quality Beef in the United States—A Comparison of Beef Palatability from Grain-Finished Young and Mature Beef Cattle with Varying Marbling Scores

TL;DR

This study compares the taste and quality of beef from young and mature cattle with different marbling levels to determine what makes beef premium quality.

Contribution

The study introduces a detailed comparison of palatability traits in young and mature grain-finished beef across varying marbling scores.

Findings

Palatability ratings generally decrease with lower marbling scores, but adjacent scores often produce similar eating quality.

Young cattle beef was rated higher for tenderness than mature cattle beef across four marbling scores.

Mature beef requires higher marbling to match the tenderness of young beef.

Abstract

The study objective was to compare the palatability of beef strip loin steaks from young and mature grain-finished cattle across a range of marbling scores. Grain-finished beef carcasses were selected from two maturity groups: old maturity (O; >30 months of age) and young maturity (Y; <30 months of age). Within maturity groups, carcasses were selected to represent five marbling degrees—slightly abundant or greater (SLAB), moderate (MD), modest (MT), small (SM), and slight (SL)—resulting in ten treatment groups. Longissimus dorsi samples were removed on day 2 postmortem and cut into 2.5 cm thick steaks for slice shear force measurement, consumer palatability analysis, and proximate analysis. Tenderness, juiciness, flavor liking and intensity, overall liking, acceptability, and willingness to pay were all affected (p < 0.01) by treatment group. Palatability ratings generally decreased as marbling score decreased, but adjacent marbling scores often produced similar eating quality. Maturity had the most apparent impact on tenderness, as Y vs. O maturity samples scored greater (p < 0.05) for tenderness within four of the marbling scores (SLAB, MD, MT, and SL). Maturity had limited to no impact on juiciness, flavor intensity, and flavor liking. SLAB-Y and MD-Y were more liked overall compared to their O counterparts, but no other maturity differences were noted for overall liking within marbling scores. Grain-finished mature cull cows generated a similar or slightly reduced eating experience to young beef, but greater marbling is required to offset tenderness differences in mature beef.