Selecting for Carcass Merit

Authors

Norris J. Stenquist, Utah State University ExtensionFollow

Document Type

Factsheet

Publication Date

1988

Abstract

Today's consumers are asking for leaner, less-fatty beef. Much of the leaner beef now produced results from trimming excess fat before the product is sent to the consumer. For the future, the hope is to trim excess fat genetically by producing leaner, more heavily muscled beef cattle.

Comments

Exact publication date is unknown but is estimated to have been in 1988.

Recommended Citation

Stenquist, Norris J., "Selecting for Carcass Merit" (1988). Archived Agriculture Publications. Paper 5.
https://digitalcommons.usu.edu/extension_histag/5