Effling, Chesney Alayna2025-10-282025-10-282025https://hdl.handle.net/2097/45411USDA Prime carcass numbers have risen steadily over the past 25 years, but the grade remains undifferentiated in value-based marketing programs. As Prime availability grows, opportunities exist to capture added value by differentiating this grade, similar to the USDA Choice grade. Therefore, the objective of this study was to evaluate palatability characteristics of strip loin steaks from upper 2/3 Prime (Super Prime), Low Prime, Top Choice, and Low Choice across three degrees of doneness (DOD): Rare, Medium, and Well-Done. Steaks were designated for consumer evaluation, trained sensory evaluation, or objective measurements. There were no (P > 0.05) quality grade  DOD interactions for any consumer or trained panel-evaluated traits. Super Prime steaks were rated higher (P < 0.05) for all sensory traits evaluated by consumers and trained panelists compared to all other grades. Low Prime, Top Choice, and Low Choice did not differ (P > 0.05) for juiciness, flavor, or overall liking, although Low Prime was more tender (P < 0.05) than Low Choice. A higher percentage (P < 0.05) of Super Prime steaks were rated as acceptable for juiciness, flavor, and overall liking than all other quality grades. Rare steaks were juicier and more tender (P < 0.05) than Medium and Well-Done steaks, while Medium and Well-Done samples were similar (P > 0.05) for those traits. There was a quality grade  DOD interaction (P < 0.05) for objective tenderness and moisture measures. Across all DODs, Super Prime steaks were the lowest (P < 0.05) for WBSF. These results indicate that consumers preferred the eating quality of upper 2/3 Prime steaks over the other grades evaluated and supports the opportunity for a premium program within the Prime grade, offering the beef industry a valuable opportunity to capture added value from this highest grade within beef.en-USbeefconsumerUSDA PrimepalatabilityqualityThesis