Beef Market Advisor

Saturday, December 10, 2005


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]

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