Figure 6a. Grade A carcass with processing cut at the neck and tip of the keel. Note: Ignore all marination injection marks on the breast
National 4-H Poultry and Egg Conference
National 4-H Poultry and Egg Conference
Figure 6a. Grade A carcass with processing cut at the neck and tip of the keel. Note: Ignore all marination injection marks on the breast
- Dean — Nancy Cox, Ph.D.
- S123 Ag. Science Center North
- Lexington, KY 40546-0091
- (859) 257-2538
© 2024 University of Kentucky, Martin-Gatton College of Agriculture, Food and Environment