Jr. Busboom et al., EFFECTS OF BIOLOGICAL SOURCE ON COOKING AND PALATABILITY ATTRIBUTES OF BEEF PRODUCED FOR THE JAPANESE MARKET, Meat science, 35(2), 1993, pp. 241-258
Boneless beef loin samples from five biological sources (Japanese Wagy
u, American Wagyu (3/4-7/8 Wagyu), Angus, Longhorn and US Choice) were
evaluated for cooking and palatability attributes as shabu-shabu, ste
aks and roasts. Japanese Wagyu beef was superior in palatability compa
red to Angus, Longhorn and US Choice beef when prepared as shabu-shabu
or as steaks. Very palatable beef was produced for the Japanese marke
t when the Wagyu breed and a controlled, extended feeding period were
utilized. The results were more equivocal when the beef was prepared a
s roasts, but it is unlikely that a substantial demand for roasts will
develop in Japan due to high retail costs and traditions in cookery.