Beef Grading

Discussion in 'Beef' started by beefmeister, Dec 22, 2014.

  1. beefmeister

    beefmeister Smoke Blower

    Here's a link to an oldish article by food critic/historian extraordinaire Robb Walsh, what with some recent activity about Prime Rib and meat grading.

    It's worth the read IMHO...

    Also here is a fine power point presentation from Texas Tech. One may have to download the free Microsoft Power Point Viewer from Microsoft's Download Center to open this .ppt file. Click on Beef Grading in red type to open it.

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