Relationship among live and carcass characteristics of slaughter steers.
| dc.citation.epage | 62 | en_US |
| dc.citation.spage | 55 | en_US |
| dc.contributor.author | Weseli, J.D. | |
| dc.contributor.author | Good, D.L. | |
| dc.contributor.author | Holland, L.A. | |
| dc.date.accessioned | 2011-10-14T20:21:23Z | |
| dc.date.available | 2011-10-14T20:21:23Z | |
| dc.date.issued | 2011-10-14 | |
| dc.date.published | 1958 | en_US |
| dc.description.abstract | One of the major tools needed for a more accurate live animal evaluation is an objective method of det.ermining the amount of muscle in a beef steer. We can come close to estimating dressing percentage and grade but these factors are not good indicators of the amount of red meat or "edible portion" that is in the carcass. Many prime cattle have less utility or true value than choice cattle because of excess fat and/or lack of muscle. | en_US |
| dc.description.conference | 45th Annual Livestock Feeders’ Day. Kansas State College of Agriculture and Applied Science, Manhattan, KS, May 2-3, 1958 | en_US |
| dc.identifier.uri | http://hdl.handle.net/2097/12397 | |
| dc.publisher | Kansas Agricultural Experiment Station | en_US |
| dc.relation.isPartOf | 1957-58 Progress Reports | en_US |
| dc.relation.isPartOf | Circular (Kansas Agricultural Experiment Station): 358 | en_US |
| dc.subject | Beef | en_US |
| dc.subject | Live characteristics | en_US |
| dc.subject | Carcass characteristics | en_US |
| dc.title | Relationship among live and carcass characteristics of slaughter steers. | en_US |
| dc.type | Conference paper | en_US |
