Advanced Quality Grading: Slaughter Cattle
(CEV - Multimedia, 1999), 57 mins, 57 page(s)
Details
- Abstract / Summary
- In this program, meat specialists discuss the evaluation of 27 traits that provide reliable indicators of quality grade in differing breeds of slaughter cattle. The DVD details and illustrates the top traits, including fat thickness, tail bones, lower quarter, flank, brisket, cheeks and jowls, round creases, muscle thickness, and dewclaws.
- Field of Interest
- Science
- Copyright Message
- Copyright © by CEV - Multimedia
- Duration
- 57 mins
- Format
- DVD
- Page Count
- 57
- Publisher
- CEV - Multimedia
- Release Date
- 1999
- Subject
- Science, Science & Engineering
