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The grading of beef has become a controversial issue, with both government and the cattle industry working to ensure uniformity. The author contends that meat quality, and the resulting tenderness, juiciness, and flavor desired by consumers, is being threatened by such pressures and actions.
"The "Beef" about Beef,"
Hospitality Review: Vol. 1
, Article 5.
Available at: http://digitalcommons.fiu.edu/hospitalityreview/vol1/iss2/5