Several studies have shown consumer overall acceptability was more highly correlated with flavor ratings than tenderness or juiciness, regardless of tenderness variation.

Last year, a new burger patty was introduced to foodservice operators that cooks in half the time of other burgers.

Think of a hamburger, and you typically imagine a patty of ground beef on a bun, maybe with some cheese or ketchup for garnish.

Best Chicago Meat Co., LLC, under its Glenmark label, has launched four new, 1/3-pound Angus pub-style burgers

Tenderness, juiciness and flavor are commonly known as the main attributes that describe beef palatability, with tenderness being most important to consumers.