(Sections 2 and 36 to 39)
MATURITY CHARACTERISTICS FOR BEEF CARCASSES
1. Cartilaginous caps on the thoracic vertebrae that are more than half-ossified.
2. Lumbar vertebrae that have no evidence of cartilage or of a red line present on the tips of the spinous processes.
3. Spinous processes that are generally hard, white and flinty when split.
4. Ribs that are wide, flat and white.
5. A sternum that shows advanced ossification.
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