Carcass characteristics of Angus steers fed to Japanese market standards

• Published in: Meat science Vol. 33; no. 3; pp. 385 - 390
• Main Authors: Cameron, P.J., Lunt, D.K., Smith, S.B.
• Format: Journal Article
• Language: English
• Published: Oxford Elsevier Ltd 1993; Elsevier
• Subjects: Biological and medical sciences; Food industries; Fundamental and applied biological sciences. Psychology; Meat and meat product industries; Grease; Animal feeding; Color; Ox; Texture; Carcass; Weight; Meat; Vertebrata; Mammalia; Quality; Artiodactyla; Ungulata

Japanese Black (Wagyu) cattle are characterized by an ability to consistently produce highly palatable, well-marbled beef. The Japanese utilize a unique management program which includes feeding the cattle a high roughage diet for extended periods of time, typically at least twice that of American f...