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.

Improving Beef Safety - Postharvest Food Safety Innovations
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.