Explanation of Factors Used in Slaughter Cattle Yield and Quality Grading

dc.contributor	Texas A&M University Agriculture and Life Sciences. Department of Animal Science
dc.creator	Griffin, D.B.
dc.creator	Boleman, L.L.
dc.date.accessioned	2023-11-13T16:27:26Z
dc.date.available	2023-11-13T16:27:26Z
dc.date.created	2004
dc.identifier.uri	https://hdl.handle.net/1969.1/200545
dc.description.abstract	Grades of slaughter cattle are intended to be directly related to the grade of the carcasses they produce. To accomplish this they are based on two factors: (1) quality of palatability idicating characteristics of the lean referred to as "quality grade" and (2) quality of cutaility based on the indicated carcass percent oof trimmed boneless major retail cuts referred to as "Yield grade"
dc.format.medium	Electronic
dc.format.mimetype	pdf
dc.language	eng
dc.publisher	AgriLife Extension, Texas A&M University System
dc.relation.ispartof	ASWeb-121
dc.relation.ispartof	GeneralManagement
dc.rights	NO COPYRIGHT - UNITED STATES
dc.rights.uri	https://rightsstatements.org/page/NoC-US/1.0/?language=en
dc.subject	GeneralManagement
dc.title	Explanation of Factors Used in Slaughter Cattle Yield and Quality Grading
dc.type.material	Text
dc.type.material	StillImage
dc.format.digitalOrigin	reformatted digital
dc.publisher.digital	Texas A&M University. Libraries