Comparing Present and Proposed Beef Grades
by Kenneth E. Nelson
and
Roy N. Van Arsdall
Beef production in the
United States has totaled
around 22 billion pounds in
recent years. About three
fifths of the quantity
produced has been officially
graded by U.S.D.A, Of that
graded, about 80 percent was
Choice, 12 percent Good, and
6 percent Prime with the
remainder falling into
processing grades. The
Choice grade has long been
considered an assurance of
high palatability to con
sumers and a target for
producers.
A change in grading
standards has been proposed
which would change the
marbling and maturity
requirements for the higher
grades of beef, eliminate the
use of conformation as a
factor in determining quality
grade, narrow the
requirements for the Good
grades, and require that all
beef graded for quality also
be yield graded. The
greatest impact of the
change would be on the Good
and Choice grades which
have accounted for over 90
percent of all beef officially
grade-marked by JJ.S.D.A.
in recent years. This article
examines the proposed
grade changes with respect
to stated objectives and
functions of grades and
possible effects on industry
segments.
BEEF GRADING
USDA’s voluntary grading
system has long been an
institutionalized part of the
beef industry in the United
States. Most fed beef is
examined for grade, though
not always grade marked.
Both government and
private agencies report
prices by USDA grades, and
most livestock and meat
transactions involve USDA
grades in price negotiation.
There are eight quality
grades included in the
present standards. Prime,
PROPOSED CHANGES IN THE
RELATIONSHIP BETWEEN MARBLING,
MATURITY, AND QUALITY GRADE
DEGREES OF
M>RBU>C
ABUNDANT
MODERATELY
ABUNDANT
SLIGHTLY
ABUNDANT
MODERATE
MODEST
SMALL
SLIGHT
TRACES
PRACTICALLY
DEVOID
111 j | Areas which would bo included in the next higher grade
Choice, and Good are the
most familiar to the public
and most relevant to fed
cattle.
Present quality grading
standards involve
palatability indicating
characteristics, combined
with conformation to form a
final grade. Marbling and
maturity have the greatest
bearing on the quality grade.
Conformation considers the
proportion of meat to bone
and of high to low value cuts.
Marbling in excess of the
minimum necessary for a
grade can compensate for a
lack of conformation, and
conformation can com
pensate for marbling except
in the Choice and Prime
grades. Yield grading is
available on an optional
basis to identify cutability
differences among beef
jP. L BOHBEB fi-DBO., INC.
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Smoketown, Pa
Lancaster Farming, Saturday, Dec. 28,1974 —7
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Area which would be changed from Good to Standard
carcasses.
Controversy still exists
regarding the relevance and
value of the different
components that comprise
USDA beef grades.
Nevertheless, research and
experience over the years
have resulted in increasing
agreement.
Marbling and maturity:
Marbling is the factor
longest considered an im
portant palatability at
tribute. It has been
associated with juiciness,
tenderness and flavor. As
animals mature, muscle
tends to become dryer,
darker in color, coarser in
texture, stronger in flavor;
and, at least at ages beyond
30 months, tougher. Mar
bling- tends to improve
palatability, particularly
juiciness and flavor.
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Although many studies
have sought to identify the
relationships among mar
bling, age, tenderness, and
flavor, this has proven to be
a very complex field.
Positive correlations have
been found, but only in weak
and vague terms. Marbling
has more influence on
palatability as animals
mature. However, in the
case of young animals, such
as those within the “A”
maturity group of 9 to 30
months, increased marbling
associated with maturity has
less effect on palatability.
Conformation: For many
years conformation has been
considered to be an indicator
of the ratio of meat to bone
and of high to low value cuts.
Research has shown that
conformation is not a
significant factor in
palatability. In addition,
some researchers have
questioned its bearing on
cutability.
Yield grade: Yield grading
was introduced on a
voluntary basis in 1965 and
an increasing proportion of
carcasses have been yield
graded since that time. The
specifications state that a
carcass typical of its yield
grade (yield grades number
1 through 5) will cut out
about 2.3 percent more retail
product from the round, loin,
rib, and chuck than the next
lower (highest number)
yield grade. The measures
or estimates used in the yield
grade equation are hot
carcass weight; percent
kidney, pelvic and heart fat;
fat thickness at the twelfth
rib; and ribeye area.
Research has generally
supported the use of yield
grades when trimming of
carcasses is uniform. The
final trim on retail cuts,
however, has a large effect
on the actual realized cutout
on a given carcass
Other factors: Color,
firmness, and texture of the
meat affect grade only if
they are unusual for the
maturity of the carcass
being graded
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