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Checkoff-funded program finds alternatives to thin steaks from larger carcasses
A dry, flavorless and thinly cut steak can be enough to sour anyones taste for beef.
There is no doubt that cattle are getting bigger, and that will continue, says Terry Houser, Kansas State University meat scientist. I dont think we are going to produce smaller rib-eyed cattle anytime soon or start selecting cattle for that trait.
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