The Road to Beef Carcass Desirability.

Orts, Frank A.

dc.coverage.spatial	Texas	en
dc.creator	Orts, Frank A.
dc.date.accessioned	2017-11-10T17:41:59Z
dc.date.available	2017-11-10T17:41:59Z
dc.date.issued	1970
dc.identifier.uri	https://hdl.handle.net/1969.1/164951
dc.description	4 pg
dc.description.tableofcontents
dc.format
dc.language
dc.publisher	Texas Agricultural Extension Service
dc.relation.ispartof	Leaflet / Texas Agricultural Extension Service; no. 939.	en
dc.subject	USDA yeild grades
dc.subject	hot carcass weight
dc.subject	ribeye area at twelfth rib
dc.subject	fat thickness at 12th rib
dc.subject	estimated percent kidney, pelvic and heart fat
dc.subject.lcsh		en
dc.title	The Road to Beef Carcass Desirability.
dc.type	article	en
dc.audience
dc.subject.nalt	beef carcasses
dc.subject.nalt	beef quality
dc.subject.nalt	meat grades
dc.subject.nalt	carcass evaluation