Dunn, Norman Kent2014-07-182014-07-181960http://hdl.handle.net/2097/17999Digitized by Kansas State University LibrariesMeat--GradingBeefRelationships of loin eye area and other beef carcass characteristics with trimmed wholesale cuts and fat trimTextThis volume was digitized and made accessible online due to deterioration of the original print copy. If you are the author of this work and would like to have online access removed, please contact the Library Administration Office, 785-532-7400, library@k-state.edu.