Quality of Restructured Steaks: Effects of Days on Feed, Fat Level, and Cooking Method

Top rounds from steers fed grain 0, 28, or 56 days were flaked and formed into restructured steaks containing 15, 20, or 25% fat. Steaks were cooked on a browning dish in a microwave oven or broiled. Microwave‐heated steaks appeared more well done, were less tender, released less moisture, and had greater cooking losses and penetration hardness and chewiness than broiled steaks. As fat level increased, tenderness, moisture release, and greasiness increased. Length of time on grain influenced Warner‐Bratzler shear values but did not affect sensory scores. Results of the study suggest that the use of meat from grain‐fed animals in the production of restructured steaks is feasible.