More beef marbling without extra fat a possibility

Skeletal muscle growth expert helps study ways to increase marbling in beef without increasing overall fatness.

In a time when the public seems to search for cuts of meat with the least amount of fat, finding meat with just the right combination of leanness and flavor can become quite the quest.

Brad Johnson, the Gordon W. Davis Regent’s chair in the department of animal and food sciences at Texas Tech University, partnered with Texas A&M professor Stephen B. Smith to discover the key to finding the most palatable, preferable cut of meat is in its marbling, and they have discovered a way

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