Determining the Market Readiness of Beef Cattle II: Carcass Evaluation

In this second video, we look at beef cattle as they hang on the rail at a packer. Mike Baker, Cornell Beef Cattle Extension Specialist, evaluates key areas of four grain finished carcasses for eating quality and quantity in terms of yield.

[@gerardbechard5881]

Be interesting to see the differences between pasture raised, 100% grassfed cattle.

[@pothine88]

What are they gonna do with those excess fats from the carcass?

[@garymurphy6000]

Gets ground into the ground beef

[@jimfoo-6041]

Grading!