The form in which beef has been made available to retail stores has evolved over several decades from whole carcasses to case-ready packages as the industry has come to rely more on processing by meat packers. casses are still the most commonly shipped form of beef. 1970s Boxed beef, which begins to include boneless product, grows to eclipse sales of whole carcasses. 1980s "Closely trimmed" boxed beef -- meat trimmed to a quarter-inch of fat or less -- is introduced. Experimentation ...

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