Relationship among live and carcass characteristics of slaughter steers.

dc.citation.epage62en_US
dc.citation.spage55en_US
dc.contributor.authorWeseli, J.D.
dc.contributor.authorGood, D.L.
dc.contributor.authorHolland, L.A.
dc.date.accessioned2011-10-14T20:21:23Z
dc.date.available2011-10-14T20:21:23Z
dc.date.issued2011-10-14
dc.date.published1958en_US
dc.description.abstractOne 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.conference45th Annual Livestock Feeders’ Day. Kansas State College of Agriculture and Applied Science, Manhattan, KS, May 2-3, 1958en_US
dc.identifier.urihttp://hdl.handle.net/2097/12397
dc.publisherKansas Agricultural Experiment Stationen_US
dc.relation.isPartOf1957-58 Progress Reportsen_US
dc.relation.isPartOfCircular (Kansas Agricultural Experiment Station): 358en_US
dc.subjectBeefen_US
dc.subjectLive characteristicsen_US
dc.subjectCarcass characteristicsen_US
dc.titleRelationship among live and carcass characteristics of slaughter steers.en_US
dc.typeConference paperen_US

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