Document Type
Report
Publication Date
1972
Summary
The market value of a beef carcass at the present time is primarily determined by two factors: (1) the quality of the meat (palatability) and (2) the quantity or amount of lean meat available.
Number of Pages
5
Type
text
Format
application/pdf
Language
en
Publisher
Department of Animal Science, Agricultural Experiment Station, South Dakota State University
Recommended Citation
Gee, Dan H., "U.S.D.A. Quality and Yield Grades for Beef" (1972). South Dakota Cattle Feeders Field Day Proceedings and Research Reports, 1972. 2.
https://openprairie.sdstate.edu/sd_cattlefeed_1972/2