The Road to Beef Carcass Desirability.
MetadataShow full item record
SubjectUSDA yeild grades
hot carcass weight
ribeye area at twelfth rib
fat thickness at 12th rib
estimated percent kidney, pelvic and heart fat
Orts, Frank A. (1970). The Road to Beef Carcass Desirability.. Texas Agricultural Extension Service. Available electronically from