Influence of Feeding Regimen on the Sensory Qualities and Fatty Acid Contents of Beef Steaks

Longissimus dorsi (loin) and gluteus medius (rump) muscles were obtained from twenty carcasses (ten grain‐fed and ten forage‐fed). A trained sensory panel rated longissimus dorsi steaks from grain‐fed animals significantly (p < 0.05) more tender and more flavorsome than those from forage‐fed animals. Fatty acid profiles indicated some significant differences due to feeding regimen. Forage‐fed beef had a higher proportion of omega‐3 polyunsaturated fatty acids than grain‐fed beef.