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
- Canadian cattle producers to benefit from agreement with U.S.
- Certified Hereford Beef volume surpasses 50 million lb. sold
- Commentary: Jolley: Has the king of meats forfeited its crown?
- Commentary: Ag’s leading role in the international marketplace
- Businesses urge Obama to fast-track Asian trade deal
- Proactive heifer parasite control helps long-term profitability