As beef-carcass weights get heavier, processors need to change the way they fabricate some cuts to provide appropriate portion sizes while retaining palatability and preferred cooking methods. During the NCBA trade show in Tampa, Colorado State University meat scientist Dale Woerner describes how some new cutting techniques can add value to the entire beef animal.
Creative beef cutting
- Cause of California drought linked to climate change
- Sorting cows for more efficient winter supplemental feeding
- The new GMO concern: Superweeds
- Hay quality and supplemental feeding for cattle
- Not so fast on plans to import beef from Brazil, Argentina
- Beef pricing worksheet for producers considering direct marketing