Beef quality grades are determined by evaluating the maturity and the marbling of beef carcasses. As beef animals mature, their meat generally becomes tougher. This is because collagen, the ...
USDA prime beef is not as plentiful as other grades like choice or select. This is because the standards used to award that ...
The United States Department of Agriculture launched a new remote beef grading pilot program which will allow rural meat processors to have more access to markets through the USDA’s official beef ...
BAKER CITY, Ore. — A new federal program for grading beef quality could add hundreds of dollars of value per head of cattle in Baker County and elsewhere. The remote grading pilot program, which ...
Beef 706, a two-day, hands-on educational activity aimed at consistent beef production, will be held Aug. 12-13 and Aug. 14-15 at the Rosenthal Meat Science and Technology Center, Bryan-College ...
That process is referred to as “breaking down the carcass or fabrication.” Beef primal cuts in the front-quarter include the rib, chuck, shank, brisket and plate; while the hind quarter is composed of ...
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