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dc.citation.epage18en_US
dc.citation.spage17en_US
dc.contributor.authorKemp, Kenneth E.
dc.contributor.authorDikeman, Michael E.
dc.contributor.authoreidmdikemanen_US
dc.date.accessioned2011-02-08T15:10:48Z
dc.date.available2011-02-08T15:10:48Z
dc.date.issued2011-02-08
dc.date.published1981en_US
dc.description.abstractData 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.description.conferenceCattlemen's Day, 1981, Kansas State University, Manhattan, KS, March 6, 1981en_US
dc.identifier.urihttp://hdl.handle.net/2097/7141
dc.publisherKansas State University. Agricultural Experiment Stationen_US
dc.relation.isPartOfCattlemen’s Day, 1981en_US
dc.relation.isPartOfReport of progress (Kansas State University. Agricultural Experiment Station); 394en_US
dc.subjectBeefen_US
dc.subjectFat thicknessen_US
dc.subjectMarblingen_US
dc.subjectCarcassen_US
dc.titleFat thickness as an alternative to marbling in beef carcass gradingen_US
dc.typeConference paperen_US

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