In-home consumer steak evaluations, followed by centralized laboratory-setting auctions,
were used to determine consumer (n= 74 consumers) acceptability and willingness to pay
for various beef chuck muscles. The infraspinatus (IF), serratus ventralis (SV), supraspinatus
(SS), and triceps brachii (TB) from the beef chuck were evaluated against LM steaks from the
rib to determine price and trait differentials. Muscles from USDA Choice, boneless, boxed-
beef sub-primals were aged 14 d, frozen, and cut into 2.5-cm-thick steaks. Consumers …

The objectives of this research were to evaluate consumer acceptability and willingness to
pay for various beef chuck muscles. Consumers evaluated steaks from five muscles from the
beef chuck: the complexus (CP), infraspinatus (IF), serratus ventralis (SV), supraspinatus
(SS), and triceps brachii (TB); one muscle from the beef brisket: the deep pectoral (DP); and
one muscle from the beef rib: the longissimus (LD). The IF, TB, SV and CP were acceptable
and the SS and DP were unacceptable as steaks. In-home consumer steak evaluations …