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All About Beef

Factors increasing quality grades in U.S. fed cattle

P. Dykstra, Certified Angus Beef LLC

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Producing flavorful beef

J.D. Tatum; Colorado State University

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Yield grading: History, issues and opportunities

T. Lawrence, West Texas A&M University

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The scientific basis of the Certified Angus Beef ® brand specifications

P.D. Bass, Certified Angus Beef LLC

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Sensory evaluation of tender beef strip loin steaks of varying marbling levels and quality treatments

C. Corbin, et.al, Texas Tech University et. al

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The value of marbling in consumer acceptance of beef

L. Corah; Certified Angus Beef LLC

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Characterization of Certified Angus Beef ® steaks from the round, loin, and chuck

Nelson et. al, Oklahoma State University

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The relationship between subcutaneous fat and marbling

R. Maddock, North Dakota State University

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Beefing up Beef's Flavor