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
- Feeder Cattle Review: Bullish cattle-on-feed report fuels fire
- Mid-year inventory shows further declines in cattle numbers
- Okla. Attorney General keeps pressure on HSUS
- Herd rebuilding will be a slow process
- Cattle Outlook: Fed cattle prices set new records
- It's a bird, it's a plane, it's a mobile shade machine?