PB 1820 Improving Communications with Your Beef Processor
PB 1822 How Much Meat to Expect Form a Beef Carcass
PB 1829 Basic Regulations for Retail and Non-Retail Meat Sales
SP 755 Understanding Yield Grades and Quality Grades for Value-Added Beef Producers and Marketers
Retail Meat Sales in Tennessee: Basic Weights and Measures Regulations