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Beef Quality and Yield Grading
Authors
Lyle Holmgren
Dick Whittier
Dale ZoBell
Publication date
1 January 2005
Publisher
Hosted by Utah State University Libraries
Abstract
The beef grading system in the United States is an attempt to connect physical carcass traits with quality such as palatability (tenderness, juiciness and flavor). Although the system is based on science it is also somewha
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