AMSA Exclusive: Dry-aging as a value-adding process to improve the quality of cull cow beef loins
By Guest Contributor on 07/25/2022
Email EditorsCull cows account for up to 19% of all the cattle harvested in the U.S. beef industry, playing a significant role in fulfilling the beef demands in the market.[1] However, marketing
Join for free* to continue reading.
You’ll get access to all Meatingplace has to offer including full access to our web content devoted to the meat processing market.