AN279: Ultrasound and Carcass Merit of Youth Market Cattle
Figure 7. Cross-section of the 12th rib interface (A), measuring ribeye area (B) and fat thickness (C).
Credit: American Meat Science Association
Figure 7. Cross-section of the 12th rib interface (A), measuring ribeye area (B) and fat thickness (C).
Credit: American Meat Science Association
