USDA Proposes Change In Beef Consumers sre invited to proposal. We feel strongly comment on s U. S. that grade standards should Department of Agriculture be based on sound research (USDA) proposal to revise and we recognize that the the U. S. standards for research supporting some of grades of beef. the changes we are The proposal would make proposing is not as con it possible for slightly leaner elusive as would be beef to qualify for the top desirable. However, we grades; make the “eating believe that we should move quality” of beef within each forward with this proposal grade more nearly uniform; because, in our view, it establish a more restrictive reflects the best information “Good” grade; and require currently available and that all beef graded for because we believe that it is quality also be graded for in the public interest, “yield” (percentage of retail Federal grading of beef is cuts). a voluntary service for In making the an- which users pay a fee. Most nouncement, officials noted beef which now qualifies for that the USDA has received the top two grades (Prime many different recom- and Choice) is federally mendations relating to graded for quality, but only changes in beef grade about a fourth of the beef standards from major eligible for the present good segments of the cattle and grade is graded. Beef which beef industry and from in- is not federally graded sells dividual consumers. under packer or retailer John C. Pierce, Director of brand names or without any the Livestock Division of such identification. USDA’s Agricultural USDA yield grades, Marketing Service-the identified by numbers from 1 agency responsible for meat to 5, are also optionally grading-said: “USDA meat available for trading bet specialists have studied all ween packers and retailers of the proposals made and to identify the percentage of reviewed available research primmed retail cuts that the before formulating the carcass will produce. The use of the higher yield grades-1, 2, and 3-is in creasing, but 4’s and s’s are used infrequently regardless of the quality grade of the carcass. Federal standards for each grade of beef are established by USDA’s Agricultural Marketing Service (AMS). They are paralleled by grade stan dards for slaughter cattle, and corresponding changes are also proposed for these grades. Although there is no Federal grading service for live animals, the grades are used as tb&basis for trading I SALE EVERY TUESDAY Graded Sale Ist Tuesday each month 2 P.M. Horse Auction 2nd Saturday each month ■ FAUQUIER ■ LIVESTOCK |EXCHANGE Marshall. Va. H FOR BETTER MANURE HANDLING The perfect tractor loader team WAIVER Of FINANCE AVAILABLE TRACTORS USED EQUIPMENT Farmall M Farmall 460 LAWN EQUIPMENT 121 7 H.P Cadets Cadet 125 New Holland 12 H P Hydro. Sears 7 H P, Cadet 149 ih MESSICK FARM EQUIPMENT INC. ■ rmmmmwm Elizabethtown, Pa. 2750 N. Market . • . 574 TRACT ' V ’ 2050ALOA ,' ' . John Deere Spreader I H 2 A Conditioner I H 175 Spreader Hanson Sprayer NH 331 Spreader AC 4 Bot 16” Plow N H 675 Spreader Hike new) Int 46 Baler N H 276 Baler Wthrower (perfect) N H 469 Haybme (perfect! N H 717 Harvester w/1 row head (2) N H Elevators 24 ft Int 700 4 Bot Auto Reset Plow Ph. 367-1319 John Kreider Home 367-6039 in slaughter cattle and In market reporting. The grades provide a language of quality and a means of reflecting consumer preferences back through the marketing system to producers. Present quality grades for beef are based primarily on “marbling” (flecks of fat within the lean); “maturity” (age of the animal when slaughtered); and “con formation” (shape of the carcass). The proposed revisions of the grade standards for beef and for slaughter cattle are detailed and technical, but the major changes can be summarized as follows: ~ ' 1. Conformation would be eliminated from the factors used in determining quality grades. 2. All carcasses graded would be identified for both quality grade and yield grade. 3. For beef from cattle under about 30 months of age, the minimum amount of marbling required in each grade-except Good-would be set at the level now required for the youngest carcasses that qualify as beef instead of increasing with increasing maturity as at present. For beef from cattle over about 30 months old, increased marbling would still be required with increasing maturity within each grade. 4. For the Good grade, the minimum marbling requirement would be in creased for the youngest carcasses. This would narrow the range of quality within the grade by one third. There are several reaons for the proposed changes. New Holland Model 790 Spreader Grading In general increases In marbling improve the palatability or eating quality of beef, but increases in maturity have the opposite effect. For that reason, present grades require more marbling for older car casses. But some recent research has indicated that for younger cattle (under 30 months of age) maturity changes do not have a significant effect upon palatability. Therefore, it is proposed that within each of the Prime, Choice, Good, and Standard grades the minimum requirement for marbling be the same for all carcasses from animals under 30 months of age. The reduction in marbling requirements would result in slightly leaner beef with less excess fat, particularly in the Prime and Choice grades, and less grain would be required to produce cattle that would qualify for the top grades. Conformation (shape) does not affect the eating quality of beef. It does affect yields of retail cuts. Its contribution in that respect,, however, is measured by yield grades. Therefore, it is proposed to drop con formation from the factors that determine quality grades. Such action would make the quality of beef within each grade more uniform than is now the case. For example, under the present system, if a beef carcass has Prime grade quality but has only Good grade conformation, it is graded Choice. Under the proposed standards, beef in each of the grades would include only beef of that quality. One of the major changes proposed-and the one which may have the most far reaching effect in reducing the amount of excess fat on beef carcasses-is that of requiring yield grading for major factor determining its yield grade. The less trimmable fat, the higher the yield grade and the more the carcass is worth. At current retail prices, car casses of the same weight and quality grade-Choice for example-can vary in value by more than $75 due to differences in yields of trimmed retail cuts. Pricing which reflected DO YOU NEED USED PARTS FOR FARM TRACTORS and FARM MACHINERY CALL HARRY STOHLER AT WENGER’S FARM MACHINERY South Race St. Myerstown Pa. Ph 717-866-2138 Lancaster Farming, Saturday, Sept. 28,1974 such differencea-which Is possible through the yield grades-could provide a powerful incentive for producing truly "meat-type” cattle-those that have the genetic ability to produce carcasses which combine high cutablllty and high quality lean. And since the production of these meat type cattle wouould require less grain, this would lower production costs. The net effect—increased production, at less cost, and less waste fat--could be reflected in lower prices at the retail level. The revised Good grade also would require less grain feeding than needed for the Choice grade. It is designed as a special, very uniform gride that should appeal to consumers who prefer beef with less internal and sur face fat than that graded as Choice The proposed standards were published in the Sept. 11 issue of the Federal Register. Copies of the proposal may be obtained from the Director, Livestock Division, Agricultural Marketing Service, U. S. Department of Agriculture, Washington, D. C. 20250. Congreu In 1700 the original House of Representatives had only 65 mem bers for each 30,000 people. The number of Representatives in creased as the population grew but it has remained at 439 since 1012. 27
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