Beef Tips

Consumer Juiciness Acceptability Supports the Beef Marbling Insurance Theory

Objective: The objective of this study was to determine whether increased marbling reduces the negative impact that increased degree of doneness has on consumer palatability scores.

Study Description: Beef strip loins were collected to represent five quality treatments [Prime, Top Choice, Low Choice, Select, and Select enhanced; n = 12 pairs/quality grade] and fabricated to 1-in steaks. Steaks were cooked to one of six degrees of doneness: very-rare (130°F), rare (140°F), medium-rare (145°F), medium (160°F), well-done (170°F), or very well-done (180°F). Consumers (n = 360) rated each steak for juiciness, tenderness, flavor, and overall liking on 100-point continuous line scales, and whether each trait was acceptable or unacceptable.


Bottom Line: Marbling could play a role in compensating for the negative effects of advanced degrees of doneness on juiciness acceptability, providing insight into the quality grade needed for consumers to be satisfied with juiciness based on their preferred degree of doneness.

View full research report by authors L.N. Drey, K.R. Vierck, L.L. Prill, J.M. Gonzalez, T.A. Houser, E.A.E. Boyle, J.L. Vipham, and T.G. O’Quinn at

2 thoughts on “Consumer Juiciness Acceptability Supports the Beef Marbling Insurance Theory
  1. The select enhanced looks like the best steak per the graph.
    It is rated adove prime.

    Where can I buy select enhanced meat.

    did someone put butter on that steak?

    I am trying to feed my calves to high chooce! 120 day on feed or more, good black calves

  2. Harold,

    Most retailers are not selling enhanced beef anymore. Finding some might be harder than you think. No, for the study the steaks were all unseasoned. No flavorings added of any kind, including butter.

    It sounds like you are doing everything right with your cattle! I would say the more marbling you can put in them, the better the eating quality!

    Thank you for your interest in our research. Please do not hesitate to reach out if you have any other questions.

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