Fat thickness as an alternative to marbling in beef carcass grading
Date
2011-02-08
Authors
Journal Title
Journal ISSN
Volume Title
Publisher
Kansas State University. Agricultural Experiment Station
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.
Description
Keywords
Beef, Fat thickness, Marbling, Carcass
