Several studies have shown consumer overall acceptability was more highly correlated with flavor ratings than tenderness or juiciness, regardless of tenderness variation (Neely et al., 1998; O’Quinn et al., 2012; Thompson, 2004). Given these results, research was needed to determine whether similar beef flavor trends would be observed in muscles other than the longissimus lumborum (strip or ribeye steaks).
Until recently, the chuck had traditionally been marketed as low-priced roasts or ground beef; however, following muscle profiling work of the beef chuck and round that identified uses for muscles such as the teres major (petite tender) and infraspinatus (flat iron), the wholesale value of the chuck has increased, thus enhancing the overall value of a beef carcass (Von Seggern, Calkins, Johnson, Brickler and Gwartney, 2005).