Quality Grades: Why The Recent Upswing
This paper by Larry Corah and Mark McCully explores the reasons for the unprecedented 7.5-percentage-point shift in carcase grades between 2007 and 2009. Distillers grain byproducts and genetics play major roles.

Adding Value To Your Milk
With fluctuating milk and grain prices, there may be uncertainty over future profits for many producers. Taking things into your own hands may be one way to solve this. Charlotte Johnston, TheCattleSite junior editor, speaks to dairy farmers, who have...

Detecting Carcass Contamination with Spectroscopic Imaging
A preliminary investigation analysed markers of faecal contamination in cattle diets in a bid to improve meat safety, says M.R.F. Lee, V.J. Theobald, M. K. Theodorou, Veberg Dahl, F. Lundby and J. P. Wold. This paper was from the international conference...

Arcobacter: Genome of Foodborne Pathogen Exposed
Mapping of the genome of Arcobacter butzleri by scientists at the USDA Agricultural Research Service is a first step in control of this foodborne pathogen. Previously thought to be a member of the Campylobacter family, it has been found in farm...

Beef Grades and Carcass Information
The U.S. Department of Agriculture (USDA) uses a dual grading system for beef carcasses: a Yield Grade for estimating cutability and a Quality Grade as a comprehensive evaluation of factors that affect beef palatability, says the this Mississippi...

Meat Intake and Mortality
A controversial new report has linked the consumption of red and processed meat with causes of death - in particular cancer, writes TheCattleSite senior editor Chris Harris.

Technological Milestones from Carcase to Product
The role of science and technology is playing an increasingly important part throughout the meat and livestock industry. This trend is particularly evident in the processing sector, where meat quality, taste, carcase grades and value can now be determined...

Beef Grades
By Chelsea Good, CAB Industry Information. This is a report from the Certified Angus Beef Brand. The following information applies to the United States grading system. When the meat grader stamps a side of beef with a U.S. Department of Agriculture (USDA)...

Planning a Carcass Ultrasound Session
By by Dr. Carl Dahlen, University of Minnesota Beef Team

Hyperspectral Imaging: A Non-Invasive Technique
By Lauren Grimes, graduate student, Animal Science; Govindarajan Konda Naganathan, graduate student, Biological Systems Engineering; Jeyam Subbiah, assistant professor Biological Systems Engineering, Lincoln; Chris R. Calkins, professor, Animal Science,...

Dressing Percentage of Slaughter Cattle
Dressing percentage is one of many factors affecting the value of an slaughter animal. A basic knowledge of dressing percentage is important in understanding slaughter cattle pricing system and pricing variability. This module explains why dressing percentage...

Understanding Beef Carcass Data Reports
By Kenny Burdine, Agricultural Economics; John T. Johns and W. Benjy Mikel, Animal Sciences.

Beef Quality and Yield Grades
By Dan S. Hale, Kyla Goodson, and Jeff W. Savell, Department of Animal Science, Texas Agricultural Extension Service.

Factors Contributing to the Incidence of Dark Cutting Beef
By Temple Grandin Colorado State University, Fort Collins, Colorado.

Keeping Meat and Poultry Safe
The Agricultural Research Service (ARS) is the principal in-house research agency of the U.S. Department of Agriculture (USDA). It is one of the four component agencies of the Research, Education, and Economics (REE) mission area.