The Stockman Grass Farmer. :roll: Let's see the entire article, not your selected section.
Tenderloin is usually wrapped in bacon at a restaurant....to add some taste. We wound up with a lot of tenderloin once upon a time. And we fed some of it to the dog because we got tired of it. There just isn't much flavor there. But if you're raising a breed that isn't known for tenderness or marbling, it's probably the best cut.
"Beef carcasses (n = 240), processed using conventional commercial procedures and selected to differ in weight and s.c. fat thickness, were used to evaluate marbling score, s.c. fat thickness, 3-h pH (pH3) of the longissimus muscle (LM), and early-postmortem measurements of LM temperature as predictors of rib steak tenderness. Of the carcass traits evaluated, marbling score was the best single predictor of shear force (WBS) and panel ratings for myofibrillar tenderness (MFT). However, marbling, used alone, accounted for only 9.0 and 5.1% of the variation in WBS and MFT, respectively, and was not associated with panel ratings for connective tissue amount (CTA). Including pH3 in the prediction equation for WBS increased the R2 to .115, and inclusion of s.c. fat thickness in the equation for MFT increased the R2 to .062. Ratings for CTA were most effectively predicted using a regression equation that included 9-h LM temperature, pH3, and s.c. fat thickness (R2 = .063). Marbling score was the most effective factor evaluated for classifying carcasses into tenderness groups. Use of a minimum fat thickness constraint of .5 cm was effective for identifying tenderness differences among Select grade carcasses but was less effective within the Choice grade. Compared with marbling and s.c. fat thickness, pH3 was less effective for use in classifying carcasses into tenderness groups; however, pH3 values below 6.2 were associated with a reduction in tenderness variation. Measurements of early-postmortem LM temperature were not effective for use in identifying differences in tenderness."
http://jas.fass.org/cgi/content/abstract/72/6/1492
"Consumers may want their beef to look lean and low in fat, but a well-marbled steak is what stimulated the taste buds, an IANR study shows.
"We have done a lot of research to control and improve beef tenderness, but flavor is at least as important as tenderness in terms of customer satisfaction," said Meat Scientist Chris Calkins. Marbling of beef – the streaks of fat that run through the meat – has always been assumed to be an important element of flavor but was tightly linked to tenderness.
"So we did a study that removed the confusion over tenderness," Calkins said.
To do this, Calkins and Dillon Feuz, agricultural economist at NU's Panhandle Research and Extension Center in Scottsbluff, screened hundreds of beef loins to find pairs having identical tenderness but different amounts of marbling. Any perceived flavor differences should then be caused by marbling, Calkins said.
The researchers took their show on the road, surveying consumers in Chicago and San Francisco. Consumers were asked which steaks in a retail display they preferred and would pay more for. Then they were given a series of high- and low-marbled pairs of steaks in a blind taste test and queried about how much they were willing to pay for high- versus low-marbled steak.
"As a general rule, consumers select steak low in marbling from the retail display but identify high marbling as better tasting," Calkins said. "This information will be useful in characterizing consumer preferences for target-marketing efforts."
http://ard.unl.edu/rn/0900/taste.html
Tenderloin is usually wrapped in bacon at a restaurant....to add some taste. We wound up with a lot of tenderloin once upon a time. And we fed some of it to the dog because we got tired of it. There just isn't much flavor there. But if you're raising a breed that isn't known for tenderness or marbling, it's probably the best cut.
"Beef carcasses (n = 240), processed using conventional commercial procedures and selected to differ in weight and s.c. fat thickness, were used to evaluate marbling score, s.c. fat thickness, 3-h pH (pH3) of the longissimus muscle (LM), and early-postmortem measurements of LM temperature as predictors of rib steak tenderness. Of the carcass traits evaluated, marbling score was the best single predictor of shear force (WBS) and panel ratings for myofibrillar tenderness (MFT). However, marbling, used alone, accounted for only 9.0 and 5.1% of the variation in WBS and MFT, respectively, and was not associated with panel ratings for connective tissue amount (CTA). Including pH3 in the prediction equation for WBS increased the R2 to .115, and inclusion of s.c. fat thickness in the equation for MFT increased the R2 to .062. Ratings for CTA were most effectively predicted using a regression equation that included 9-h LM temperature, pH3, and s.c. fat thickness (R2 = .063). Marbling score was the most effective factor evaluated for classifying carcasses into tenderness groups. Use of a minimum fat thickness constraint of .5 cm was effective for identifying tenderness differences among Select grade carcasses but was less effective within the Choice grade. Compared with marbling and s.c. fat thickness, pH3 was less effective for use in classifying carcasses into tenderness groups; however, pH3 values below 6.2 were associated with a reduction in tenderness variation. Measurements of early-postmortem LM temperature were not effective for use in identifying differences in tenderness."
http://jas.fass.org/cgi/content/abstract/72/6/1492
"Consumers may want their beef to look lean and low in fat, but a well-marbled steak is what stimulated the taste buds, an IANR study shows.
"We have done a lot of research to control and improve beef tenderness, but flavor is at least as important as tenderness in terms of customer satisfaction," said Meat Scientist Chris Calkins. Marbling of beef – the streaks of fat that run through the meat – has always been assumed to be an important element of flavor but was tightly linked to tenderness.
"So we did a study that removed the confusion over tenderness," Calkins said.
To do this, Calkins and Dillon Feuz, agricultural economist at NU's Panhandle Research and Extension Center in Scottsbluff, screened hundreds of beef loins to find pairs having identical tenderness but different amounts of marbling. Any perceived flavor differences should then be caused by marbling, Calkins said.
The researchers took their show on the road, surveying consumers in Chicago and San Francisco. Consumers were asked which steaks in a retail display they preferred and would pay more for. Then they were given a series of high- and low-marbled pairs of steaks in a blind taste test and queried about how much they were willing to pay for high- versus low-marbled steak.
"As a general rule, consumers select steak low in marbling from the retail display but identify high marbling as better tasting," Calkins said. "This information will be useful in characterizing consumer preferences for target-marketing efforts."
http://ard.unl.edu/rn/0900/taste.html
