Adding value to beef portion steaks through measuring individual marbling

Abstract

The current Meat Standards Australia (MSA) and AUS-MEAT grading system assumes that marbling through the M. longissmus thoracis et lumborum (loin) is represented by the score of the grading site. However, studies have indicated marbling varies within the beef loin, but commercially individual portion steaks are not graded for marbling. Cube rolls from a wide phenotypic marbling range (n = 102) were collected and sliced into 15 mm portion steaks, which were imaged with a Marel vision scanner to obtain objective marbling scores. Additionally, three locations (grading site, middle, cranial) across each cube roll were tested for intramuscular fat percentage (IMF%). The effect of steak location demonstrated marked variation across the length of the cube roll for both vision scanner marbling scores and IMF%. This variation in vision scanner marbling scores, expressed in units of MSA marbling score, equated to 316 MSA units. This work suggests an opportunity for individual portion marbling measurements and segregation of individual portion cut steaks based upon their marbling levels.