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Science Friday Broadcasts From Texas

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.