Consumer Evaluations and Warner-Bratzler Shear Force of Foodservice Tenderloin Steaks Sourced From Different Market Classes of Domestic and Imported Beef

The objectives of this study were to evaluate consumer sensory ratings and objective tenderness of 6 different sources of tenderloin steaks for the foodservice industry. Tenderloins were from 6 sources: (1) United States Department of Agriculture (USDA) Choice, (2) USDA Select, (3) white-fat cow, (4) yellow-fat cow, (5) Uruguay, and (6) Australia. Fresh tenderloins (n = 162; 27 tenderloins × 6 sources) were collected and fabricated into 6 steaks. Steaks were designated for consumer sensory analysis or Warner-Bratzler shear (WBS) force. Consumers evaluated sensory steaks for juiciness like/dislike, flavor like/dislike, tenderness like/dislike, overall like/dislike, and provided qualitative descriptors. Consumers rated white-fat cow steaks, Australian steaks, and USDA Choice steaks among the greatest (P < 0.05) for overall liking. White-fat cow steaks and yellow-fat cow steaks had lower (P < 0.05) WBS force values than Uruguayan steaks. These findings suggest that tenderloins from sources other than USDA Choice may provide cost-effective options for foodservice markets. Depending on market prices, white-fat cow and Australian carcasses could both serve as economically suitable sources of tenderloins for foodservice establishments while still providing a similar eating experience to USDA Choice carcass steaks.