When a grade name is applied to a consumer prepackaged poultry carcass or livestock carcass (including a complete side, hind quarter, front quarter, primal cut or sub-primal cut of a beef carcass), the grade name must be shown on the principal display panel or in the manner set out in the Compendium [312(a), SFCR]. [2] Choice is the most common grade sold in retail outlets, and represents roughly half of all graded beef. There are eight grades of beef: prime, choice, select, standard, commercial, utility, cutter and canner. Choice or Select. The need arose for a common grading scale when member states of the EEC began operating in the common beef market in 1968 (EEC) No. It is argued by the MLC that this subdivision allows a more precise description of the carcass. More recently Video Image analysis has been used to classify beef carcasses according to the EUROP scale. The Republic of Ireland has used video image analysis for assignment of the EUROP classification grid since 2004. This information should not be considered complete, up to date, and is not intended to be used in place of a visit, consultation, or advice of a legal, medical, or any other professional. Such processors are required to comply with Food Safety and Inspection Service (FSIS) grade labeling procedures. Centered towards the top of the emblem is the word "Canada". If applied to another beef carcass graded Canada A, Canada AA, Canada AAA or Canada Prime, the fat must be applied to the rib of the carcass [328, SFCR]. Grades for livestock carcasses are applicable to beef, bison, veal and ovine carcasses. In the United States, the United States Department of Agriculture's (USDA's) Agricultural Marketing Service (AMS) operates a voluntary beef grading program that began in 1917. An appropriate reference would be "Cut from Canada AA Beef". Licence holders may apply a grade name to and use a grade name in connection with a livestock carcass or a dressed or partially dressed poultry carcass that is identified in their licence if the carcass has been graded by a grader (definition), in addition to meeting other prescribed conditions [308(1)(b), (c), (e) and (f), SFCR]. For more information, refer to livestock carcasses and poultry carcasses below. 1. When interprovincially traded, a graded beef carcass or a complete side, hind quarter, front quarter, primal cut or sub-primal cut that is not prepackaged is not required to bear a grade name if accompanied by documentation for presentation to an inspector or grader that shows its grade name. The ribeye area is measured at the ribbed surface, it can be estimated subjectively or measured with a device approved by the AMS. For the 1972 film, see, Salvage, B. The bison grade stamp is a 2.5 cm square outline with double borders. An additional mark may be shown on a livestock carcass or primal cut that bears a grade stamp, roller brand or yield stamp provided: There are 13 grade names established for beef carcasses: Canada A, Canada AA, Canada AAA, Canada Prime, Canada B1, Canada B2, Canada B3, Canada B4, Canada D1, Canada D2, Canada D3, Canada D4, Canada E [3.0(1), Beef, Bison and Veal Carcass Grade Requirements – PDF (260 kb)]. object to the current scheme of USDA grading since it is not based on direct measurement of tenderness, although marbling and maturity are indicators of tenderness. In the UK, the Meat and Livestock Commission (MLC Services Ltd) is responsible for the classification of over 80% of the cattle slaughtered in Britain. U.S. The USDA grading system uses eight different grades to represent various levels of marbling in beef: Prime, Choice, Select, Standard, Commercial, Utility, Cutter, and Canner. In the case of a poultry carcass that is individually packaged, the grade name must appear on the part of the package that is on or over the anterior centre of the breast, whereas when not individually packaged, the grade name must be on the tag attached to the V of the wishbone [330(1), SFCR]. Yield grade one carcasses are of the highest cutability, while yield grade 5 yields the lowest cutability. Choice is an excellent economic alternative to U.S. Prime. Most other countries' beef grading systems mirror the U.S. model, except for those in the European Union (EU). Choice beef is widely available to consumers in supermarkets and restaurants. When a grade name is applied to a beef carcass, bison carcass, ovine carcass, veal carcass, poultry carcass that is dressed or partially dressed, the grade name must be shown as illustrated in the Grades Document or the Compendium [313, SFCR]. As ribeye area increase, percent retail cuts increases. Yield grade is determined by considering 4 carcass characteristics: external fat, Kidney, pelvic and heart fat (KPH), Ribeye area (REA), and Hot carcass weight (HCW). The grade name of a dressed or partially dressed poultry carcass must be shown in white letters within the outline of a maple leaf. These latter grades of beef are used for ground products rather than for consumer sale or food service.[3]. A grade stamp must appear in red ink when marked on graded beef, veal and ovine carcasses, and in purple ink on a graded bison carcass [2.1(1), 2.2, 2.3, Grades Document; 4(1), Compendium, Volume 1 – Ovine Carcasses and Poultry Carcasses]. Some meat scientists[who?]

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