Kepak director says an R+ or R-3= is ‘a good performing animal’ and the ideal fat cover is a 3+ or 4+ Kepak Farm in Co Meath buys 100-120 cattle per week and finishes 5,000 cattle annually Kepak’s ...

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 ...

Irish Journal of Agricultural Economics and Rural Sociology, Vol. 7, No. 1 (1978), pp. 9-32 (24 pages) The use of scores for fatness and conformation for describing carcasses and predicting their ...

BROOKINGS, S.D. - Approximately 50 percent of the meat from a beef carcass comes from the chuck and the round and is traditionally sold at the meat counter at a lower price compared to cuts from 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 ...