Bulls Versus Steers. II. Palatability and Retail Acceptance

Abstract

The same carcasses used in Part I of this study were used to evaluate palatability and retail acceptance of cuts from bulls compared to steers. A trained taste panel could not detect significant differences in palatability between bull and steer broiled top round steaks (semi-membranous). However, Warner-Bratzler shear values from bulls were slightly less tender (P<.05) than from steers, with no significant difference in percent cooking loss. Consumer responses from a retail survey involving three retail outlets indicated that consumers preferred the tenderness of steer cuts as compared to bull cuts. However, over 85% of the consumers indicated that retail cuts from bulls were “as good” or “better” than beef they normally purchase. Retail cuts from bull rounds received the lowest ratings from consumers for tenderness. Instore questionnaires revealed that over 65% of the consumers interviewed were able to detect differences in tenderness. Over 44% of these consumers felt that “leanness” was most important in visual selection of retail beef when color, leanness and marbling were considered, and over 47% felt that “marbling” was least important.