National Beef Tenderness Survey - 1998

Fifty-six retail stores representing 15 retail chains and 14 foodservice fa cilities in eight U.S. cities were sampled to determine the tenderness of b eef steaks at retail and foodservice levels based on Warner-Bratzler shear (WBS) values and consumer evaluation panels. Retail consumer panels were co nducted at five universities. Each retail and foodservice steak was evaluat ed using 10-point scales. Steaks were divided into the following quality gr oups for statistical analysis: Prime, Top Choice, Choice, Select, and Lean or No Roll. Quality group had no effect on WBS values of retail clod, chuck roll, top round, bottom round, eye of round, top loin, top sirloin, or rib eye steaks but did (P <.05) affect values for the T-bane/porterhouse. The p ercentages of retail top round, eye of round, and bottom round steaks with a WBS force > 3.9 kg were 39.6, 55.9, and 68.0, respectively. Foodservice r ibeye, top loin, and top sirloin steaks had WBS values less than 3.4 kg for all quality groups, with Prime ribeye steaks having lower (P <.05)WBS valu es than ribeyes from the other quality groups. With the exception of the re tail ribeye steak, quality group did not affect consumer sensory ratings of retail and foodservice steaks. Average postfabrication aging times were 32 d for foodservice subprimals and 19 d for retail cut subprimals, These dat a indicate that improvements in the tenderness of retail cuts from the roun d are needed. Finally, quality group had little or no effect on consumer se nsory evaluations and WBS values of retail and foodservice steaks used in t his study.