Studies have been made of the organoleptic and some chemical, physical and microscopic characteristics of cooked and uncooked beef muscles obtained from carcasses of animals differing in age and quality. The beef animals were divided into pairs according to animal age and carcass grade. Group I included animals I and V - age, 18 months; carcass grade, Commercial. Group 2 included animals II and VI - age, 18 months; carcass grade, Choice. Group 3 consisted of animals III and VII - age, 6 months; carcass grade, Commercial. Group 4 included animals IV and VIII - age, 42-48 months; carcass grade, Commercial.

Roasts were obtained from the "tender" cuts (the rib, loin and tenderloin). Braised cuts were obtained from the "less tender" muscles of the round (biceps femoris, semitendinosus and semimembranosus). Cuts from one side of a pair were cooked to an interior temperature of 90° C.; those from the other side of the same animal, to 70° C.