Animal Science, Department of
Range Beef Cow Symposium
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Date of this Version
December 1999
Document Type
Article
Abstract
The value of any product is determined by a customer's willingness to pay for that product, which is determined by that customer's wants and needs. The value of beef is therefore ultimately determined according to beef customers' desires. There are three basic beef carcass characteristics that affect value.
Comments
Published for Proceedings, The Range Beef Cow Symposium XVI December 14, 15 and 16, 1999 - Greeley, Colorado.