Will Cloned Cattle Give Us What We’re Looking For?

Will Cloned Cattle Give Us What We’re Looking For?

Kathy Voth

On Pasture

In the beef industry, conventional wisdom holds that the quality of beef suffers as the yield—the amount of boneless, closely trimmed retail cuts—increases and vice versa. But the initial results of WTAMU’s research involving cloned cattle demonstrate that it is possible to improve both simultaneously, which means higher value beef can be produced without wasteful trim fat.

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