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The study analyzed the saleable meat yield and fat content of 2002 cattle carcasses, revealing a decline in meat yield from grade M to T for steers and heifers, while bulls maintained a consistent yield regardless of weight. The findings indicate that the New Zealand beef grading system, primarily based on visual fat assessment, effectively functions as a meat yield grading system, although it inadequately incorporates conformation in certain grades. Overall, the research highlights the need for a grading s
- Author
- 文孟
- Language
- EN