The Relationship of Fatness in Yearling Steers to Juiciness and Tenderness of Broiled and Braised Steaks2

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Abstract
Fatness was measured by physical separations, by estimated marbling and by percentage ether extract of trimmed muscles. Juiciness and tenderness scores and shear force values were obtained for each of two cuts cooked by each of two methods from each of 38 animals. Juiciness scores seemed more closely correlated with fatness in broiled loin than in braised loin or in broiled or braised bottom round. Juiciness scores were more closely correlated with ether extract than with the other measures of fatness. Fatness seemed more closely correlated with tenderness scores in bottom round than in loin. Tenderness scores were more closely correlated with ether extract than with the other measures of fatness. All of the correlations were positive and it is probable that ether extract, at least, is associated with juiciness and tenderness of the meat. But none of these coefficients is very high. When loin steaks (usually a higher priced cut) were cooked by broiling, variations in fatness, at best, accounted for about 10% of the variation in tenderness and about 25% of the variation in juiciness. In braised bottom round steaks (usually a cheaper cut than the loin), the variation in fatness accounted for about 30% of the variation in tenderness and about 5% of the variation in juiciness.

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