The Road to Beef Carcass Desirability.
Description
4 pgSubject
USDA yeild gradeshot carcass weight
ribeye area at twelfth rib
fat thickness at 12th rib
estimated percent kidney, pelvic and heart fat
beef carcasses
beef quality
meat grades
carcass evaluation
Collections
Citation
Orts, Frank A. (1970). The Road to Beef Carcass Desirability.. Texas Agricultural Extension Service. Available electronically from https : / /hdl .handle .net /1969 .1 /164951.