Relationships of carcass scores and measurements to five endpoints for lean cut yields in barrow and gilt carcasses. Z.L. Carpenter, T.R. Dutson, and H.R. Cross. Tenderness variations among beef steaks from carcasses of the same USDA quality grade. Jeremiah, L.E., G.C. Smith, and Z.L. Carpenter. Ovine yield grades.
Palatability attributes within various quality grades.
Kiehl, E.R. and V.J. Rhodes. 1960. Historical Development of Beef Quality and Grading Standards. Murphey, C.E., D.K. Hallet, W.E. Tyler, and J.C. Pierce. Estimating yields of retail cuts from beef carcasses. Presented at the 62nd Meet. of the Amer. Soc.