Reimaging Red Meat Yield with Dale Woerner

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Did you know the current red meat yield equation was rolled out in 1962? While our cattle have certainly changed over the last 60 years, the calculations used to compensate producers haven’t kept up with the times. Enter Dr. Dale Woerner and his team at Texas Tech University who are determined to find a better way to calculate true red meat yield using state-of-the-art technology.
 
On this episode, we are joined by Woerner – Cargill Endowed Professor in the Department of Animal and Food Sciences at Texas Tech. Tune in as Dale and our very own Shauna Hermel discuss: 

• The future of red meat yield calculation 
• How yield could be predicted with 90% accuracy using x-ray technology
• The relationship between ribeye area and true muscling
• Why putting on the right pounds to increase quality is important to consumers
• And more! 

We thank Boehringer Ingelheim Animal Health for their support of this episode.

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