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Carcass classification in the marketing of meat animals
Published online by Cambridge University Press: 21 November 2017
Extract
The principle of classification is that carcasses are described, using a common language which is understood by everyone trading in the market. The language relates to characteristics of commercial importance to traders but does not normally impute value, the essence being that the individual trader is able to identify the relative value of different classes for his particular business and specify price differentials (grade) accordingly. This encourages the production of carcasses more suited to market requirements.
- Type
- Classification and Grading of Meat Animals: Objectives and Future Prospects
- Information
- Copyright
- Copyright © The British Society of Animal Production 1987