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D.S. Buchanan

D.S. Buchanan is with the Department of Animal Sciences at North Dakota State University in Fargo, N.D.

Articles

ARTICLES

Comparison of loin types and aging periods

Meat Science Review

Can aging improve low-marbled beef?

Effects of post-mortem aging time and type on palatability of low-marbled beef loins.

A.N. Lepper-Blilie Eric P. Berg D.S. Buchanan Paul T. Berg

July 8, 2016

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Approximately 60 percent of steaks available at retail are USDA Select and low Choice.

Inflation takes a big bite out of the meat dollar in August

White Castle brings Hamburger, Cheeseburger Castle Bites to grocery stores

Kelly’s Roast Beef taking its beef beyond Boston

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