Source: BCRC, https://www.beefresearch.ca/
Beef carcass grading is an important step in delivering consistent beef products to consumers. Grading places carcasses into uniform groups of similar quality. The information collected through the grading process is used in making marketing and production...
Source:
The United States produced 17.6% of the world’s beef using only 6.1% of the world’s cattle in 2021 (FAO). Additionally, the amount of beef produced per head increased by over 67% from 1961 to 2019 (USDA NASS). While characteristics,...
Source: Alberta Beef Producers
PROJECT NO.: 0009-020
RESEARCH INSTITUTION: Agriculture and Agri-Food Canada Lethbridge Research Station LEAD RESEARCHER: Dr. Darryl Gibb
Background: Vitamin A is involved in many biological processes. Cattle cannot manufacture vitamin A themselves, so it must come from the...
Source: OMAFRA
What Is It?
Marbling is viewed as the major determinate of quality grades. It is the term applied to visible specks and streaks of fat in a cross section of the rib eye muscle. The chilled carcass is ribbed...
Source: University of Missouri
David R. Jones and William C. Stringer
Food Science and Nutrition Department
Evaluation of beef quality and composition is important to cattle producers, meat packers and retailers, and consumers. Consumers desire cuts of beef that are lean, nutritious,...
Source: Pennsylvania State University
Having a beef animal custom butchered for personal home consumption has been a long-standing, common practice for beef producers in the United States. These producers are now marketing their animals directly to consumers for "freezer beef"....
