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BEEF QUALITY and YIELD GRADES

BEEF QUALITY and YIELD GRADES. Grading vs. Inspection. Meat Inspection & Grading. What’s the difference? To simplify: For meat inspection, think wholesomeness For grading, think quality. Grading Value – Quality and Yield USDA Agricultural Marketing Service Grader Voluntary

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BEEF QUALITY and YIELD GRADES

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  1. BEEF QUALITYandYIELD GRADES

  2. Grading vs. Inspection

  3. Meat Inspection & Grading • What’s the difference? To simplify: • For meat inspection, think wholesomeness • For grading, think quality

  4. Grading • Value – Quality and Yield • USDA Agricultural Marketing Service • Grader • Voluntary • Packer pays per hour Inspection • Wholesomeness • USDA Food Safety & Inspection Service • Veterinarian • Mandatory • Taxpayer funded

  5. Sex Classes of Beef Carcasses • Heifer • Steer • Cow • Bullock • Bull

  6. Palatability Attributes • Tenderness • Flavor • Juiciness

  7. USDA Quality Grades • Grades of youthful carcasses (< 30 mos.) Prime Choice Select Standard • Grades of mature carcasses (> 42 mos.) Commercial Utility Cutter Canner

  8. USDA Quality Grades Based on consideration of two general factors: • Physiological maturity • Skeletal • Lean • Marbling (intramuscular fat) • Amount • Distribution

  9. USDA BEEF GRADES Maturity Groups A B C D E

  10. Physiological Maturity vs Chronological Maturity • Physiological maturity of the carcass is an estimate of the actual chronological age of the animal USDA Maturity Score Estimated chronological age A 9 to 30 months B 30 to 42 months C 42 to 72 months D 72 to 96 months E 96 or more months

  11. Shear Force Values Relationship Between Tenderness and USDA Maturity Scores

  12. USDA BEEF GRADES Marbling • Fat within the muscle (Intramuscular fat) • Evaluated in the ribeye between the 12th-13th ribs

  13. Marbling Slight Modest Small ModeratelyAbundant Moderate Slightly Abundant

  14. Relationship Between Marbling, Maturity, and Carcass Quality Grade1 Maturity2 A3 B C D E Slightly Abundant Moderate Modest Small Slight Traces Practically Devoid 1Assumes that firmness of lean is developed with the degree of marbling and that the carcass is not a “dark cutter.” 2Maturity increases from the left to right (A through E). 3The A maturity portion of the figure is the only portion applicable to bullock carcasses.

  15. Quality Grade Distribution

  16. Yield Grade • Indicate carcass cutability • Yield of boneless, closely trimmed retail cuts from round, loin, rib, and chuck

  17. USDA Yield Grades

  18. USDA BEEF GRADES Yield Grade Factors • Thickness of fat over the ribeye • Ribeye area • Percent kidney, heart, and pelvic fat • Hot carcass weight

  19. USDA BEEF GRADES Fat Thickness (12th rib--adjusted)

  20. USDA BEEF GRADES Preliminary Yield Grade PYG FAT 2.0 0.00 2.5 0.20 3.0 0.40 3.5 0.60 4.0 0.80 4.5 1.00

  21. USDA BEEF GRADES Ribeye Area

  22. USDA BEEF GRADES REA/HCW Schedule HCW REA HCW REA 50009.8 700 12.2 525 10.1 725 12.5 550 10.4 750 12.8 575 10.7 775 13.1 600 11.0 800 13.4 625 11.3 825 13.7 650 11.6 850 14.0 675 11.9 875 14.3

  23. USDA BEEF GRADES REA/HCW Schedule HCW REA 500 9.8 600 11.0 700 12.2 800 13.4 +/- 3.0 Sq In = +/- 1.0 YG

  24. USDA BEEF GRADES KPH Fat

  25. USDA YG %BCTRC 52.3 % or more 52.3 - 50.0% 50.0 - 47.7% 47.7 - 45.4% 45.4% or l-ess 1 2 3 4 5 USDA Yield Grade % BCTRC (Boneless closely trimmed retail cuts) = 51.34 – 5.784(Adj.Fat) – 0.462(KPH) + 0.740(REA) – 0.0093(HCW) USDA YG = 2.5 + 2.5(Adj.Fat) + 0.2(KPH) - 0.32(REA) + 0.0038(HCW)

  26. TRIMMER BEEF Leanness Taste appeal Consumer Acceptability

  27. CH $141.68/cwt SE $132.39/cwt YG & QG Dressing 64% $87/cwt $135.94/cwt Slaughter Fab/Processing Credit items: Fat: $15/cwt Bone: $3/cwt By-Products ($/cwt) ($8.22)/live cwt Dressing Percentage: Hot Carcass Weight, lb x 100 Live Weight, lb

  28. By-Products ($/cwt) ($8.22)/live cwt CH $141.68/cwt SE $132.39/cwt YG & QG $135.94/cwt $87/cwt Slaughter Fab/Processing Credit Items Fat $15/cwt Bone $3/cwt Meat industry focuses on dressing % and red meat yield Live Wt Carcass Wt Boxed Wt 1250 800 416 %BCTRC 52% Dressing % = 64%

  29. Carcass Price Grid Yield Grade

  30. Targeted Breeding

  31. Informational Web Sites Beef Grading www.ams.usda.gov/lsg/mgc/beefrole.htm Food Safety and Inspection Service www.fsis.usda.gov The Role of USDA’s Beef Grading Program in the Marketing of Beef http://www.ams.usda.gov/lsg/mgc/mgc-pubs.htm OSU Meat Science home pagehttp://www.ansi.okstate.edu/meats/

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