Constant-weight ribeye, top loin, and sirloin steaks were collected from beef carcasses (n=25) representing five weight/loin muscle area (LMA) groups: G1 (226.8-271.7 kg; 70.97-78.96 cm²), G2 (272.2-317.1 kg; 78.71-85.81 cm²), G3 (317.5-362.4 kg ; 86.45-93.55 cm²), G4 (362.9-407.8 kg; 800 cwt, 94.19-101.29 cm²), and G5 (408.2-453.1 kg; 101.94-109.03 cm²). Consumers (n=316) selected 3 steaks of each type and ranked selection criteria (color, marbling, thickness, texture). Consumers selected ribeye steaks from G5 most frequently (P=0.0002), but there were no differences among HCW/LMA groups for top loin or sirloin steaks. Thickness was the primary criterion for sirloins and top loins, but marbling was the primary criterion for ribeyes. Data indicate that consumers have preferences for steak thickness and appearance, but the preferred characteristics differ among consumers.
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