Research Paper “Increasing Marbling In Beef Without Increasing Overall Fatness” – Johnson and Smith – 5/5/2016

Texas Tech College of Agricultural Sciences and Natural Resources professor Brad Johnson, the Gordon W. Davis Regent’s Chair in the Department of Animal and Food Sciences at Texas Tech, partnered with Texas A&M professor Stephen B. Smith and discovered the key to finding the most palatable, preferable cut of meat is in its marbling. And they discovered a way to increase high-value marbling without increasing no-value external fat, through which the profitability of feeding cattle can be enhanced.  See the attached article published 5/5/2016 in Science Daily.

Increasing marbling in beef without increasing overall fatness — ScienceDaily – 5-5-2016