Animal Science, Department of
Nebraska Beef Cattle Reports
Date of this Version
1-1-2008
Abstract
The value of wholesale veal cuts varies; the rack, loin, and leg demand a premium price, while the shoulder brings little more per pound than the live animal. This study characterized the chemical properties of muscles from the veal shoulder for the potential to upgrade their value. The m. infraspinatus and m. rhomboideus fell in the intermediate or desirable groups for all traits. All nine muscles show promise in the ability to increase value.
Comments
Published in 2008 Nebraska Beef Cattle Report. Copyright © 2007 The Board of Regents of the University of Nebraska.