Delivering quality beef to the consumer relies upon both quantifying beef palatability and then accurately predicting that from information available at slaughter. Recent work has outlined the ability of carcass traits such as sex, age and breed to predict beef eating quality across a diverse range of countries and production systems in Europe. However, the variation of consumer responses to beef within Europe has yet to be quantified. Following Meat Standards Australia testing protocols, over 19,000 consumers from Northern Ireland, Poland, Ireland, France and Australia tasted cooked beef samples, scored the sensory characteristics and then allocated them to one of four quality grades; unsatisfactory, good-every-day, better-than-every-day and premium. A total of 22 different muscles, cooked by four different cooking methods and to three different degrees of doneness were tested. Linear discriminant functions were calculated for each experimental group, and for the dataset as a whole, using the sensory scores which were used to predict the consumer scored quality grade. Overall 26% of the beef was unsatisfactory. The discriminant analysis allocated 68% of samples to the correct quality grade, similar to previously reported values. Importantly, only 7% of the beef unsatisfactory to consumers was misclassified as acceptable. These results demonstrate that a MSA-like grading scheme could be used to predict beef eating quality and underpin a commercial eating quality guarantee these European countries.