Read a study that said over 60% of home cooks can't tell the difference between choice and prime ribeye in a blind taste test

I was browsing some food science stuff online and came across this research paper from a university ag department. They had a bunch of people try ribeyes from the same animal, just different grades, cooked the same way. The results were wild... most people picked the choice cut as tasting better or couldn't pick at all. I've always pushed the prime stuff hard, telling customers it's a night and day difference. Now I'm wondering if we're over-selling the grade for some cuts and should focus more on things like the specific farm or dry-aging time instead. But then again, the marbling on prime is real and that's what we're trained to look for. What's your take? Do you think the USDA grade is the be-all and end-all for selling beef, or are we maybe putting too much weight on it?

2 comments

2 Comments

margaret_nelson11d ago

That bit about most people picking choice in a blind test rings true. My buddy did a similar thing at a cookout with some grocery store steaks and a local butcher's cut, and the results were all over the place. It made me wonder if the cooking method and salt timing matter way more than the grade for a lot of folks.

craig.reese11d agoMost Upvoted

Agree, @margaret_nelson, the cook makes the biggest difference.