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Selecting For Carcass Merit, Norris J. Stenquist
Selecting For Carcass Merit, Norris J. Stenquist
Archived Agriculture Publications
Today's consumers are asking for leaner, less-fatty beef. Much of the leaner beef now produced results from trimming excess fat before the product is sent to the consumer. For the future, the hope is to trim excess fat genetically by producing leaner, more heavily muscled beef cattle.