dark-cutting beef

A major modernization effort will take place soon at the Robert M. Kerr Food and Agricultural Products Center at Oklahoma State University. The $6 million investment will modernize equipment, product innovation spaces and production areas within the facility. (Photo by Mitchell Alcala, OSU Agriculture)

Beef, beef, Oklahoma, Regional Roundup, Southern Region

OSU advances understanding of dark-cutting beef

Oklahoma State University researchers are exploring new ways to understand and improve the value of dark-cutting beef. Read More