The Beef-Steak Challenge: Providing Utah Beef Producers Market Insights Through Extension Programming
ISSN 2158-9429
Volume 16, Issue 2 - December 2023
Editor: Linda Chalker-Scott
Abstract
The Beef-Steak Challenge was developed to give participants the opportunity to compare steak of varying quality grade and production methods in a blind-taste test. After comparing tenderness, juiciness, flavor, and overall acceptability of ribeye samples, participants, comprised of varying types of agricultural producers and consumers were able to determine significant differences between lower and higher quality grades. Wagyu and USDA-Prime samples were not statistically different in any palatability assessment, while grass-fed beef and USDA Choice finished similarly. Through the Beef-Steak Challenge, program participants can observe how carcass quality characteristics, and price premiums change depending on feeding and finishing methods combined with herd genetics.
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