United States Standards For Grades Of Carcass Beef

The USDA and its subdivisions publish the grade standards for the purpose of standardizing the USDA Quality and Yield Grades of carcasses across all marketing sectors. The standards were first developed in 1916 and have been revised and amended throughout the years based on industry and scientific opinion, in order to improve the consistency and uniformity of the grades.[1]

In June 1965, a revision was made requiring all carcasses to be ribbed prior to assessing their USDA Quality Grade.[1] Later, in October 1980, a 10-minute minimum period was required between carcass ribbing and presentation for grading to allow for more uniform and accurate grading.[1] The standards identify eight designations for USDA Quality Grade, including Prime, Choice, Select, Standard, Commercial, Utility, Cutter, and

Canner.[1] Additionally, the standards recognize five maturity groups that carcasses are categorized into, including A, B, C, D, and E.[1]

Weight Loss All Star

Weight Loss All Star

Are you looking to lose weight or even just tone up? What is stopping you from having the body you want and help you feel great at the same time? I created Weight Loss All-Star for all those wanting to lose weight, and keep the weight off. I know how hard it is to do diets and stick with them, and get the motivation to get up and exercise.

Get My Free Ebook


Post a comment