As marbling increasedfrom "practically devoid" to ' 'moderately abundant", loin steaks were more palatable (P < 0.05) about 213 of the time, round steaks were more palatable (P< 0.05) about 1/8 of the time, and loin steaks were more likely to be assigned high (2 6.00) panel ratings and to have low (53.63 kg) shear values. However, increases in marbling from 'Slight '' to "moderately abundant" (A maturity) and from "small" to "moderately abundant" (A+ B maturity) had little or no effect on percentage incidence of loin or round steaks with panel ratings 5 2.99 or 24.00, or with shear values 2 6.35 kg or 54.99 kg. Differences in marbling explained about 33 % (loin) and 7% (top round) of the variation in overall palatability ratings in A , B , C, and A + B maturity carcasses.

Prime carcasses produced loin and round steaks that were more palatable (P < 0.05) than were those from carcasses of Choice through Canner (7grades) in 85.7% of comparisons and from carcasses of Choice through Standard (3 grades) in 69.0% of comparison; comparable percentages were 71.4% (6 grades) and 42.9% (2 grades) for Choice and 74.3 96 (5 grades) and 35.7% (I grade) for Good. Among Prime through Standard carcasses, grade predicted flavor, tenderness and overall palatability of loin steaks with 30 to 38% accuracy, but could explain no more than 8% of the variation in panel ratingshhear force values of round steaks.

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