Analysis of computerized images of inch-thick ribeye steak helps predict the pounds of retail beef a carcass will yield after boning and trimming. Photo by Keith Weller/USDA ARS.
Tune in today from 1 to 3 PM for Science Friday. Today the program is broadcasting live from San Antonio.
Ira Flatow and guests discuss the science of producing perfect steaks–from how genes affect tenderness and marbling, to how grass and grain affect the type of fat in a cut of beef.
Plus, a look at how modern cowboys manage the range, using computer models and satellite imaging.
