Beef customer satisfaction: Cooking method and degree of doneness effects on the top loin steak

The objective of this research was to evaluate the consumer-controlled fact ors of cooking method and degree of doneness on Top Choice, Low Choice, Hig h Select, and Low Select tap loin steaks. The in-home product test was cond ucted in Chicago, Houston, Philadelphia, and San Francisco. Consumers (n = 2,212) evaluated each top loin steak for overall like (OLIKE), tenderness ( TEND), juiciness (JUIC), flavor desirability (DFLAV), and flavor intensity (IFLAV) using 23-point hedonic scales. Respondents in San Francisco and Phi ladelphia cooked their top loin steaks to lower degrees of doneness than th ose in Chicago and Houston. Outdoor grilling was the most common method of cookery for top loin steaks in all cities. Consumers had the highest prefer ence for Top Choice steaks (P < .05) and the lowest preference for Low Sele ct steaks (P < .05). Consumer OLIKE scores were the highest (P < .05) for s teaks cooked to a medium rare or lesser degree of doneness. Consumers prefe rred (P < .05) medium and well done or more degrees of doneness over medium well. The interaction of city x cooking method was significant for all ste ak palatability attributes. The differences in consumer preparation techniq ues among cities present challenges for the beef industry to develop market -specific promotional campaigns.