A food science researcher investigates the tenderness of beef steaks from cattle that were fed for 45 days on one of the following rations:

75% grain, 25% hay

50% grain, 50% hay

25% grain, 75% hay

Twelve ranchers agreed to participate in the experiment (four for each ration) and each supplied a carcass. Four sirloin steaks were obtained from each carcass and randomly assigned to one of four tenderizers. All steaks were cooked uniformly and the tenderness determined.

Describe the appropriate experimentaldesign for this study including name and give a skeleton ANOVA.