Sorting beef subprimals by loin muscle area to maximize utility and product uniformity of portioned steaks for the foodservice and retail sectors

Sorting beef subprimals by loin muscle area to maximize utility and product uniformity of portioned steaks for the foodservice and retail sectors
Jeffrey W. Savell, Chandler C. Steele, Ashley N. Arnold, Davey B. Griffin, Kerri B. Gehring