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Production

Meat, Fat, Size And Quality

Meat, fat, carcass size and carcass quality are four factors in the beef industry that never go away. One could even say this is why the beef industry exists. The challenge for the beef producer is to align those four factors correctly and then try to integrate the calves produced into the current market. The challenge is difficult because the four factors do not always line up the same in terms of value through time and breeding programs. Also, how the four factors are represented within a producer’s marketed calves is slow to change....

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