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
- Merck updates veterinarians on Zilmax
- Conventionally produced beef…safe and sustainable?
- Distillers grain prices don’t decline as fast as corn prices
- Revenue insurance—a certainty in an otherwise unknown farm bill
- Recent changes in U.S.-Mexican cattle and beef trade
- Peterson Farm Bros. nail Katy Perry ‘Roar’ parody