The science of beef quality
A great steak doesn’t just happen. A long list of factors ranging from genetics to aging and cooking techniques influence the beef-eating experience, and as a meat scientist at Colorado State University, Dale Woerner, PhD, devotes considerable study to those factors. Woerner updated an international group of beef producers and processors on beef-quality research last week during Novus International’s Global Beef Roundtable in Colorado. Steady growth in carcass weights of U.S. beef cattle plays a role in efforts to maximize beef quality, Woerner explains. Economic signals generally provide incentives for feeders to finish cattle at... View Blog Post »
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