Palatability of New Zealand Grass-Finished and American Grain-Finished Beef Strip Steaks of Varying USDA Quality Grades and Wet-Aging Treatments

• Published in: Meat and muscle biology Vol. 6; no. 1
• Main Authors: J. C. Brooks, Jerrad F. Legako, Loni Woolley Lucherk, Mark Miller, Steven D Shackelford, Travis O'Quinn
• Format: Journal Article
• Language: English
• Published: Iowa State University Digital Press 01.10.2022
• Subjects: aging; beef; grain-fed; grass-fed; marbling; palatability
• ISSN: 2575-985X
• DOI: 10.22175/mmb.12601

The objective of this study was to evaluate palatability of strip loin steaks from grass- and grain-fed beef across5 United States Department of Agriculture (USDA) quality grades and 3 wet-aging periods. Beef strip loins (N=200; 20/USDA quality grade×fed cattle type) representing 5 USDA quality grades (USDA Prime, Top Choice [Average and High Choice], Low Choice, Select, and Standard) and 2 fed cattle types (New Zealand grass-finished and U.S. grain-finished)were used in the study. Each strip loin was equally portioned into thirds and randomly assigned to one of 3 wet-aging periods (7 d, 21 d, or 42 d). Consumer panelists (N=600; 120/location: Texas, California, Florida, Kansas, and Pennsylvania) evaluated 8 grilled beef steak samples for palatability traits, acceptability, and eating quality. All palatability traits were impacted by the interaction of diet×quality grade (P<0.05). Although similar (P>0.05) to grass-fed Prime steaks for juiciness, tenderness, and overall liking, grain-fed Prime steaks rated higher (P<0.05) than all other grass- and grain-finished treatments for all palatability attributes. Grass-finished Top Choice, Low Choice, and Standard steaks rated higher (P<0.05) than the respective grain-finished quality grades for juiciness and tenderness. Grain-finished Standard steaks rated lower (P<0.05) than all other grass- and grain-finished treatments for juiciness, tenderness, and overall liking but were similar (P>0.05) to grass-finished Standard steaks for flavor liking. Our results indicate that beef strip loin steaks of similar quality grades from grass-finished New Zealand cattle produce similar eating experiences when compared with those from U.S. grain-finished beef, even following extended postmortem aging. This indicates improved palatability for consumers based on marbling without respect to grass- or grain-finishing diets.