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.
- 300 Days of Grazing field day set for Nov. 18 at SWREC
- Surging soy, U.S. dollar quotes highlight Friday futures trading
- Emergency preparedness workshops planned for livestock operations
- Ohio State offers commercial pesticide applicator recertification
- Red Angus selection indices estimate profitability
- Ag conservation publication available from Purdue Extension