Oldtimer
Well-known member
Interesting article-- Interesting study...Just one more reason we need M-COOL so we can identify, promote, and market US BEEF....
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Editor: Dr. Steve Hammack, Professor and Extension Beef Cattle Specialist Emeritus
December 2005
This newsletter is published by Texas Cooperative Extension - Animal Science. Media, feel free to use this information as needed and cite TAMU Beef Cattle Browsing Newsletter, Dr. Steve Hammack.
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/lb) 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)
http://beef.tamu.edu/academics/beef/browsing/dec05.html
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Editor: Dr. Steve Hammack, Professor and Extension Beef Cattle Specialist Emeritus
December 2005
This newsletter is published by Texas Cooperative Extension - Animal Science. Media, feel free to use this information as needed and cite TAMU Beef Cattle Browsing Newsletter, Dr. Steve Hammack.
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/lb) 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)
http://beef.tamu.edu/academics/beef/browsing/dec05.html