Fat thickness as an alternative to marbling
in beef carcass grading

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Fat thickness as an alternative to marbling in beef carcass grading

Dikeman, M.E.; Kemp, K.E.

Conference paper

Publication Date: 1981

Conference: Cattlemen's Day, 1981, Kansas State University, Manhattan, KS, March 6, 1981
Starting Page: 17, Ending Page: 18
Publisher: Kansas State University. Agricultural Experiment Station

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Abstract:

Data from 1669 steers show that equally palatable beef comes from carcasses with Choice marbling OR 0.4 inch of outside fat cover. Including cattle with 0.4 inch of fat and at least Slight marbling in a new choice grade would cut 20 to 30 days from the feeding period.

Keywords: Beef; Fat thickness; Marbling; Carcass

URL for this item: http://hdl.handle.net/2097/7141

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