The steaks in the research project were tested for tenderness and flavour, and 100 consumers were asked to give feedback based on their own preferences.
The winning steaks will be tested further by professional chefs and catering butchers at two tasting events.
Executive chef Steve Titman said: "I was impressed by a number of the steaks Eblex asked me to try out. My brigade and I took several weeks to come up with the recipes served today, experimenting with different cooking methods to see what worked best for each one."
The QSM provides one of the highest levels of independently-inspected quality assurance for beef and lamb in the UK, and also contain guarantees of food safety, animal welfare, care for the environment and enhanced eating quality.
Foodservice project manager for Eblex Hugh Judd explained: "We’ve undertaken a really comprehensive research programme to find out which of the added-value steaks will work best in a foodservice environment. We want to be able to show industry that we’ve come up with a range that has been researched and approved, not only by their peers but also by consumers.
"These steaks offer caterers good margins when compared with traditional cuts, so we hope to see an increase in the volume of the steaks served in foodservice outlets. One chef who attended our tasting event in Dorset was so impressed with the quality that he was already speaking to his supplier about the availability of his favourite steak shortly after trying it!"
The research and full details will be published in a new booklet entitled ‘Excellence in Steak’ which will be available to download from www.eblextrade.co.uk, in addition to printed copies that will be sent to members of the QSM scheme on request.