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United States Department of Agriculture

Agricultural Research Service

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Image Number K11279-2

Meat from cattle having two copies of the inactive myostatin gene. This meat has a higher lean-to-fat ratio (it's leaner) and less marbling than meat from cattle having no or one copy of the gene.

Photo by M.A.R.C.

640 pixels wide: (k11279-3.jpg)

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Last Modified: 8/13/2016
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