Select, Choice and Certified Angus Beef (CAB) strip loin steaks were sold in Lubbock, TX to determine consumer acceptability. A home survey was attached to each package of steaks (return = 191 steak evaluations). Consumers did not detect differences in tenderness or flavor, but rated CAB steaks juicier (P < 0.05) than Select or Choice. However, 68% of CAB consumers rated steaks as extremely or very tender, but less than half rated Choice and Select steaks the same way. Consumer tenderness and flavor scores for Select steaks were more variable, but consumer satisfaction and tenderness acceptability did not differ (P > 0.05) between grades. Trained sensory panelists rated CAB steaks higher (P < 0.05) than Choice or Select for all palatability traits except flavor intensity. Shear force decreased (P < 0.05) by quality grade as CAB steaks sheared with the least resistance. These results showed marbling influenced objective palatability measures and decreased the variation in both objective and consumer measures of palatability.

Nine Brown Swiss and nine English crossbred steers representing the industry standard were slaughtered to determine the effects of cattle type and hot fat removal on subprimal yields and carcass value. After dressing, cod fat, kidney, pelvic, and heart fat (KPHF), and subcutaneous fat thicker than .6 cm was removed from the right side of each carcass (HFT). The left side was not hot-fat trimmed (NFT). Both sides were fabricated into subprimal cuts with no more than .6 cm of subcutaneous fat. Carcass side values were adjusted to a 300-kg chilled carcass weight basis. All comparisons were made for the carcasses using a USDA Select quality grade end point. English crossbred steer carcasses had more (P < .05) subcutaneous fat on the loin and chuck and more (P < .05) total hot fat trim, when KPHF was not included, than Brown Swiss steers (P < .05). Brown Swiss steers had more (P < .05) KPHF. Hot-fat trimmed sides had higher (P < .05) percentage yields from the chuck, brisket, foreshank, rib, plate, round primal cuts, and most of the subprimal cuts than NFT sides, but the primal loin percentage was higher (P < .05) in the NFT sides. The total subprimal cuts yield was approximately 5% higher for the HFT sides than for the NFT sides, and the total fat trim during fabrication was more than 6% less. When the value of the sides was calculated from unadjusted weights, the NFT sides were approximately $26.50 more valuable than the HFT sides.(ABSTRACT TRUNCATED AT 250 WORDS)

Thirty‐six steers of Brown Swiss (BrSw), British type U.S. No. 1 “Okie” (Okie), Mexican #1 (Mx #1), and Mexican #2 (Mx #2) types were slaughtered to determine yields and values of closely trimmed (0.6 cm) subprimals. The BrSw steers were heavier (P < 0.05) than the Okie steers, which weighed more than the Mexican steers. No differences (P > 0.05) were detected in dressing percentage, maturity, marbling score, and USDA quality and yield grades across cattle types. Percentage carcass bone of Okie steers was lower than the BrSw and Mx #2 steers. However, the yield of total lean cuts, total carcass fat, lean to bone ratio and lean to fat ratio did not differ among groups. Differences in subprimal cut yields resulted in a similar difference in carcass value among biological types. BrSw steers had the highest total value of subprimal cuts, but this advantage disappeared when value was expressed on a live or carcass weight basis.