Steak Marbling A Non-Factor For Consumers

A study by Kansas State University on the effect of marbling in steaks has shown surprising results, or rather, a lack there of.

The university graded steaks into nine different categories and conducted consumer panels to evaluate what people felt made a juicier or better-tasting product.

Meat scientist Travis O’Quinn says marbling texture had absolutely no impact on the consumer’s perception.

He feels that’s significant because 80 per cent of beef programs in the U.S. won’t accept beef which isn’t marbled to their standards.

The panels were also shown differently-marbled steaks and asked which appeared to be most appealing.

The University reports no preferences were shown from one texture over another.

O’Quinn adds it’ll be interesting to see if the findings will affect how branded beef programs are managed in the future.