WHICH BEEF IS BEST - U. S., CANADIAN, OR AUSTRALIAN?
Nebraska researchers used 24 taste panels consisting of 273 people in Denver and Chicago to compare
strip loin steaks from domestic (US), Canadian (C), and Australian grass-fed (A) sources. Steaks were cut at
1" thickness and matched for tenderness and marbling. However, aging (time from when steaks were
vacuum packaged until they were frozen) varied, being 8 to 11 days for US, 24 days for C, and 67 to 73 days
for A. Panels evaluated paired steaks to compare US and C or US and A. Compared to C, US scored
statistically higher for flavor, tenderness, and overall acceptability, and tended to score higher for juiciness.
US was favored by 44% of panelists, 29% by C, and 27% favored neither. Compared to A, US scored higher
for all four characteristics. US was favored by 64% of panelists, 19% by A, and 16% favored neither. A silent
sealed-bid auction was conducted among taste panelists for the steaks they evaluated. In every case,
panelists paid significantly more (ranging from $1 .37/lb to $2.23/Ib) for the steak they preferred. Those
preferring US paid a higher differential than those preferring C or, especially, A. Average price paid was
$3.95/lb for US vs $3.57 for C and $3.68 for US vs $2.48 for A. U. S. consumers slightly favored U. S. beef
over Canadian and favored U. S. over grass-fed Australian. (J. Animal Sci. 83:2863)
Source: "December Beef Cattle Browsing" Newsletter from Texas A&M. December 2005.
posted by Dr. Harlan Hughes 7:08 PM[edit]