Beef customer satisfaction: Cooking method and degree of doneness effects on the top round 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 top round steaks. The in-home product test was con ducted in Chicago, Houston, Philadelphia, and San Francisco. Consumers (n = 2,212) evaluated each top round steak for overall like (OLIKE), tenderness (TEND), juiciness (JUIC), flavor desirability (DFLAV), and flavor intensit y (IFLAV) using 23-point hedonic scales. Stir-frying, braising, and simmeri ng and stewing consistently produced higher consumer attribute ratings. The re were clear OLIKE rating differences (P = .0001) for top round steaks amo ng the four cities. The highest ratings were given by consumers in Houston, and the lowest ratings were given by consumers in Philadelphia (P < .05). There were two interactions for OLIKE: USDA quality grade x degree of donen ess (P = .002) and degree of doneness x cooking method (P = .02). Higher ra tings generally were given to steaks cooked to medium rare or less or to ve ry well degrees of doneness. Stir-frying, braising, and simmering and stewi ng were preferred at lower degrees of doneness. Customer satisfaction with the top round steak is very dependent on how it is cooked and by whom it is consumed.