As the year draws to a close, it’s always worth taking a step back and seeing how things actually went on the ground.

Leading into late 2003, beef export markets were on a roll, said Dan Halstrom, who was then working in Washington, D.C., for ...

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 ...

Slaughter rates are returning to near normal and weekly beef and pork production is exceeding year ago levels, but it wasn’t that long ago that consumers were emptying grocery store shelves and ...

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 ...