Beef carcass grading and evaluation (1993)
Year: 1993
Type: other
Abstract: Evaluation of beef quality and composition is important to cattle producers, meat packers and retailers, and consumers. Consumers desire cuts of beef which 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. This guide has information about standard U.S. Department of Agriculture beef carcass yield and quality grading systems. Other useful and accurate evaluation procedures will also be introduced. Beef carcass grading is divided into quality grading and yield grading.
Authors: David R. Jones, W. C. Stringer
Language: English
Subfield: Animal Science and Zoology
Domain: Life Sciences
SDG: Zero hunger
Open Access status: green
OpenAlex ID: W2604681438