M. longissimus concentrations of Zn, Co, Se, Cd, Mn, Na, Fe, Ca and Mg were used to predict taste panel sensory attributes of 144 beef rib roasts. The best equations included 4, 6, 2 and 5 predictors for flavor, juiciness, tenderness and chew test, respectively, and explained from 4.9 (tenderness) to 26% (flavor) of the variation. When all predictors were used, they explained 28.2, 25.6, 7.5 and 25.4% of the variation in flavor, juiciness, tenderness and chew test. Thus, muscle mineral concentration is as poor a predictor of sensory attributes as marbling score. If variation in taste panel sensory attributes of beef from young cattle is important, other predictors must be identified.