PACKING

CARCASS QUALITY

Determining carcass quality depends on factors such as hot carcass weight, dressing percent, ribeye area, thirteenth rib fat thickness, yield grade, quality grade, and liver abscesses.

Content Coming Soon!

The Land We Live On
2nd/3rd Grade Field Trip (The Rancher)
NGSS 2-ESS2-1 & 3-ESS3-1
Conservation Research
4th/5th Grade Field Trip (Criollo: Desert Cattle)
NGSS 5-ESS3-1

Coming Soon!