Innovative wholesale carcass fabrication and retail cutting to optimize beef value

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	Year	Citations
National beef tenderness survey. James P. Morgan, J.W. Savell, D. S. Hale, Journal of Animal Science	1991	385
Warner–Bratzler shear evaluations of 40 bovine muscles J.B. Belew, J.C. Brooks, D.R. McKenna, Meat Science Animal PhysiologyBovine MusclesEngineeringMuscle InjuryMechanics	2003	322
National Beef Quality Audit–2005: Survey of targeted cattle and carcass characteristics related to quality, quantity, and value of fed steers and heifers1 L. G. Garcia, K.L. Nicholson, T. W. Hoffman, Journal of Animal Science	2008	226
National Beef Tenderness Survey-1998. J.C. Brooks, J.B. Belew, D. B. Griffin, Journal of Animal Science NutritionAgricultural EconomicsConsumer ResearchPublic Health NutritionQuality Group	2000	196
National Beef Quality Audit-1995: survey of producer-related defects and carcass quality and quantity attributes. S. L. Boleman, S J Boleman, W. W. Morgan, Journal of Animal Science Beef IndustryNutritionAnimal ScienceShoulder BrandCarcass Quality	1998	195
Mapping intramuscular tenderness variation in four major muscles of the beef round B. J. Reuter, D. M. Wulf, R. J. Maddock Journal of Animal Science Muscle FunctionAnatomyMeat QualityBeef Round MusclesOrthopaedic Surgery	2002	42
Evaluating the point of separation, during carcass fabrication, between the beef wholesale rib and the beef wholesale chuck B. J. Reuter, D. M. Wulf, B. C. Shanks, Journal of Animal Science Beef Wholesale ChuckRibeye RollAgricultural EconomicsValue ChangeCarcass Fabrication	2002	10

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