Lean beef gets tastier as standards improve

By Jamie Brown
Updated May 29 2019 - 7:09am, first published May 27 2019 - 4:30am
Ella Palmer, rural science student at University of New England, Armidale, with Cameron Steel, Phd candidate. The pair were part of defining eating quality of veal.
Ella Palmer, rural science student at University of New England, Armidale, with Cameron Steel, Phd candidate. The pair were part of defining eating quality of veal.

Australian sun-drenched vealers, with a low carbon footprint compared to their grain-finished siblings, are expected to play more of a market role as eating quality standards improve.

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