A study by South Dakota State University explored whether the weight of a beef carcass influences how consumers rate taste, tenderness, and juiciness—the key qualities that define a good eating experience.
Researchers evaluated 116 beef carcasses, sorted by weight and USDA quality grade. The carcasses were classified into three groups:
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Lightweight (296–341 kg)
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Middleweight (386–432 kg)
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Heavyweight (466–524 kg)
Each carcass was also graded as USDA Select or USDA Choice, and three steak cuts were tested: eye of round, Denver cut, and strip loin. These steaks were then prepared and sampled by a consumer taste panel.
Key Findings:
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Middleweight steaks often rated higher. In particular, Select-grade Denver and strip loin steaks from middleweight carcasses were rated more tender, juicier, and more enjoyable than those from lightweight carcasses.
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Choice-grade eye of round steaks from middleweight carcasses also scored better for overall liking, flavor, and texture compared to lightweight equivalents.
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However, no consistent pattern emerged across all cuts and grades—heavier carcasses didn’t always mean better or worse eating quality.
Why This Matters:
Over the years, average beef carcass weights have steadily increased—from 344 kg in 1991 to over 405 kg by 2018. Today, more than 12% of carcasses weigh over 453 kg. Despite this shift, most meat plants still use chilling systems designed for much smaller animals. This can impact how quickly the meat cools, which may reduce tenderness and affect overall quality.
With global beef consumption expected to decline by 5% by 2030 (even as total meat consumption rises), the pressure is on for the beef industry to ensure a consistently positive eating experience. If consumers are choosing beef less often, every bite needs to count.
This study suggests that carcass weight does influence eating quality—but in complex ways that vary by cut and grade. More research is needed to help the industry strike the right balance between carcass size and consumer satisfaction.
