Cattlemen's Day, 1968; Report of progress (Kansas State University. Agricultural Experiment Station); 518; Beef; Marbling; Maturity; Tenderness
The beef carcass quality grading system currently used has been challenged by many who say current standards are too high and that the amount of marbling to attain a given grade should be decreased.
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Tuma, H.J.; Grant, D.; and Covington, R.
"The influence of marbling and maturity on beef tenderness,"
Kansas Agricultural Experiment Station Research Reports: