Fat thickness as an alternative to marbling
in beef carcass grading

dc.contributor.author	Dikeman, M.E.
dc.contributor.author	Kemp, K.E.
dc.date.accessioned	2011-02-08T15:10:48Z
dc.date.available	2011-02-08T15:10:48Z
dc.date.issued	2011-02-08
dc.identifier.uri	http://hdl.handle.net/2097/7141
dc.description.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.	en_US
dc.publisher	Kansas State University. Agricultural Experiment Station	en_US
dc.relation.ispartof	Cattlemen’s Day, 1981	en_US
dc.relation.ispartof	Report of progress (Kansas State University. Agricultural Experiment Station); 394	en_US
dc.subject	Beef	en_US
dc.subject	Fat thickness	en_US
dc.subject	Marbling	en_US
dc.subject	Carcass	en_US
dc.title	Fat thickness as an alternative to marbling in beef carcass grading	en_US
dc.type	Conference paper	en_US
dc.date.published	1981	en_US
dc.citation.epage	18	en_US
dc.citation.spage	17	en_US
dc.description.conference	Cattlemen's Day, 1981, Kansas State University, Manhattan, KS, March 6, 1981	en_US
dc.contributor.authoreid	mdikeman	en_US