Program Web Address
hospitality.fiu.edu
Abstract
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.
Recommended Citation
Berkowitz, Leonard
(1983)
"The "Beef" about Beef,"
Hospitality Review: Vol. 1:
Iss.
2, Article 5.
Available at:
https://digitalcommons.fiu.edu/hospitalityreview/vol1/iss2/5
