Carcass Characteristics, Time on Feed and Cooked Beef Palatability Attributes

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Abstract
Feeder steers (n=471) were fed for 100, 130 or 160 days, then slaughtered, and carcass grade data were collected. A wholesale rib was removed from each carcass, vacuum packaged, and aged for 12 to 14 days, and steaks were obtained, Palatability of the steaks generally increased as marbling score increased; however, the differences in palatability associated with each successive increase in marbling score were not always directionally consistent, nor were they always statistically significant. Steaks from the highest grading (by thirds of grades) carcasses (high Choice and average Choice) were (P<.05) more juicy, more flavorful and more desirable in overall palatability than were steaks from the lowest grading (by thirds of grades) carcasses (low Good and high Standard); however, steaks from low Choice, high Good and average Good carcasses did not differ in ratings for juiciness, tenderness or overall palatability. When steaks from carcasses of different grades (by full grades) were compared, grade was not associated with differences in palatability. Increased time on feed was associated with increased carcass maturity, increased fat deposition, decreased (higher numerical) yield grade and increased percentage of carcasses grading Choice. Increased feeding time from 100 days to 160 days had a beneficial effect on flavor desirability but did not significantly affect juiciness, tenderness or overall palatability. These data suggest that knowledge of feeding history might be a useful adjunct to — or substitute for — USDA quality grade for predicting beef palatability.