Understanding and Improving Carcass Quality

Authors

  • Gary C. Smith Department of Animal Sciences, Colorado State University, Fort Collins, CO 80523-1171

Keywords:

beef industry, quality losses, consistency, competitiveness, cattle producer

Abstract

If we expect to increase the consistency and competitiveness of beef, all sectors of the beef industry must strive to eliminate inefficiencies and quality losses that increase the price at which we must sell beef, in comparison to the price at which pork and poultry can be sold. Important in this effort will be the bovine practitioner; there are inefficiencies and quality losses in beef production that can be minimized or eliminated if the bovine practitioner works closely-in partnership-with the cattle producer.

Author Biography

Gary C. Smith, Department of Animal Sciences, Colorado State University, Fort Collins, CO 80523-1171

Center for Red Meat Safety

Cover image of the 27th Conference Proceedings: A photo of two men herding cattle on horseback through a field of wildflowers in the Texas Hill Country. The men are wearing red western shirts and black cowboy hats. White background.

Downloads

Published

1995-09-14

Issue

1995

Section

Feedlot Sessions