This is the 25th anniversary of one of the most important and significant contributions that Dr. H. Russell Cross and I may have ever made to the livestock and meat industries: the development of the “Window of Acceptability.” This window not only helped demonstrate the amount of fat in meat necessary for tenderness and flavor, but also helped established upper limits so that current-day dietary guidelines for fat intake could be met. The “Window of Acceptability” was part of a presentation we made on “The Role of Fat… Read More →