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 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 ...
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