De Felicio, P.E.Allen, Dell M.Kastner, Curtis L.2011-02-082011-02-082011-02-08http://hdl.handle.net/2097/7143Removing kidney fat at slaughter did not affect (P>.05) the chilled or chilled-and-aged weights of the tenderloin. But small differences in tenderness and color at the beginning of the display period favored the conventional dressing procedure.BeefBeef tenderloinYield gradeQuality gradeConference paper