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: 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: 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...
