Citation

Hopkins DL , Wotton JSA , Gamble DJ Atkinson WR (1995) Lamb carcass characteristics. 2. Estimation of the percentage of saleable cuts for carcasses prepared as 'trim' and traditional cuts using carcass weight, fat depth, eye muscle area, sex, and conformation score. Animal Production Science 35, 161-169.

https://doi.org/10.1071/EA9950161