Kepak director says an R+ or R-3= is ‘a good performing animal’ and the ideal fat cover is a 3+ or 4+ Kepak Farm in Co Meath buys 100-120 cattle per week and finishes 5,000 cattle annually Kepak’s ...

New, high-tech methods might be an option for yield grading beef, a change that companies like Agri-Beef say will provide ...

Beef quality grades are determined by evaluating the maturity and the marbling of beef carcasses. As beef animals mature, their meat generally becomes tougher. This is because collagen, the ...

A review has looked at a number of ways to try and ensure burgers served rare are as safe as those that are thoroughly cooked. The sale and consumption of burgers served less than thoroughly cooked ...

Irish Journal of Agricultural Economics and Rural Sociology, Vol. 7, No. 1 (1978), pp. 9-32 (24 pages) The use of scores for fatness and conformation for describing carcasses and predicting their ...

BROOKINGS, S.D. - Approximately 50 percent of the meat from a beef carcass comes from the chuck and the round and is traditionally sold at the meat counter at a lower price compared to cuts from the ...

A beef carcass is composed of 70 percent to 75 percent water. As it is chilled, water evaporation will cause the carcass weight to decrease. It is not uncommon for a chilled carcass to weigh two ...

The drive for smaller dairy cows has gained momentum over recent years as more milk producers appreciate the efficiencies of a lower cow maintenance cost. But while this trend has led to economies in ...

The end of the livestock portion of the Morgan County Fair was marked by the beef carcass contest. This was the 21st year for the beef carcass contest. These events were made possible with the ...