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Top loin steaks with a United States Department of Agriculture (USDA) grade of Select were cut 1.3cm, 2.5cm, or 3.8cm thick and cooked on a skillet at 177°C, 204°C, or 232°C. Aroma compounds described as fatty, tallow, and oily are highly related to the identity of beef flavor. These compounds are produced in the highest quantity when steaks are cooked either at low temperatures (177°C) or for short...
We hypothesized that unique ground beef products could be formulated from brisket, flank, and plate primals. Primals were taken from 4 USDA Select carcasses from conventionally produced cattle, selected at random in a commercial packing plant. Lean and fat trims were separated, and ground beef was formulated from each primal to contain 10, 20, or 30% total fat. Brisket patties contained higher proportions...
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