Tuma, H.J.Grant, D.Covington, R.2011-03-172011-03-172011-03-17http://hdl.handle.net/2097/8089The beef carcass quality grading system currently used has been challenged by many who say current standards are too high and that the amount of marbling to attain a given grade should be decreased.BeefMarblingMaturityTendernessConference paper