Consumer acceptance and steak cutting yields of beef top sirloin and knuckle subprimals

Abstract

Beef knuckles ( n = 150) and center-cut top sirloin butts ( n = 150) were used to determine portion-controlled steak cutting yields, palatability characteristics, and consumer acceptance of rectus femoris (RF), vastus lateralis (VL), and gluteus medius (GM) steaks. Steak yields were higher ( P < 0.05) for top sirloins than knuckles. Trained sensory panel ratings for overall tenderness, juiciness, and flavor were similar between RF and GM. Consumer panel ratings for tenderness and juiciness were higher ( P < 0.05) for GM than RF; however, consumer perceptions of overall like and flavor were similar for GM and RF. Vastus lateralis received lower ( P < 0.05) trained panel and consumer ratings for all traits than either RF or GM. Palatability of VL will need improvement to be a viable foodservice offering. Yet, these data suggest that RF would amply substitute for GM in foodservice settings, and that knuckle steak yields would be adequate for foodservice applications.