Cloning Cows From Steaks (and Other Ways of Building Better Cattle)
Robert Kunzig
National Geographic
The clones had started out, late one evening at a slaughterhouse near Amarillo, as a gleam in the eye of a WTAMU scientist named Ty Lawrence. He’s an expert on beef carcasses—a life-size fiberglass model of one hangs in his office, sliced open for inspection at the rib eye. He has examined hundreds of thousands of the real things at slaughterhouses across the country.
The Beef Blog 