Beef carcass grading and evaluation (1993)
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Evaluation of beef quality and composition is important to cattle producers, meat packers and retailers, and consumers. Consumers desire cuts of beef that are lean, nutritious, and possess desirable eating characteristics. Meat researchers have developed reliable methods for measuring the factors that influence eating characteristics and factors affecting yield of lean cuts. Using these evaluation techniques, producers and packers can produce and sell carcasses that meet consumer demand.
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Provided for historical documentation only. Check Missouri Extension and Agricultural Experiment Station websites for current information.