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Crossbred steers fed with varying levels of wet distillers grains to test the incidence of liver-like off-flavors. USDA Choice steaks, when compared to USDA Select, had significantly higher trained sensory muscle fiber tenderness scores, less detectable connective tissue, higher juiciness scores, and more intense off-flavor ratings. USDA Choice steaks had a higher percentage of panelists denote liver-like and metallic off-flavors. Wet distillers grains did not significantly influence off-flavor indicating these by-products can be used to finish cattle without causing detrimental effects on the sensory profile.