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.
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Department of Animal Science, Agricultural Experiment Station, South Dakota State University
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.