Ribeye area targets should be approximately 1.6 to 1.8 sq. A “No Roll” category refers to all carcasses that do not meet the requirements for the USDA Select Grade and would likely grade USDA Standard if graded. The program provides feedlot performance and carcass data, which can be linked to individual sires and/or cows, to aid in genetic selection for improved performance. Nine degrees of marbling are recognized by the USDA Grade Standards. Mississippi Farm to Feedlot program cattle averaged Yield Grade 3 over a 15-year period. Before sharing sensitive information online, make sure you’re on a .gov or .mil site by inspecting your browser’s address (or “location”) bar. Pneumonia was the leading cause of lung condemnations. Management of days on feed, implant regimes, and feeding programs can also be changed to affect carcass weights. The requirements for the second and fourth maturity groups are determined by interpolation between the requirements described for their adjoining groups. To calculate dressing per centage, divide hot carcass weight by animal live weight. The rib bones are quasi round with a red, youthful appearance in young cattle. As the REA increases, the amount of muscle in a carcass increases. d. Carcasses in the fifth or oldest maturity group have hard white chine bones and the outlines of the cartilages on the ends of the thoracic vertebrae are barely visible, the rib bones are wide and flat, and the ribeye muscle is very dark red in color and coarse in texture. They are an important consideration for beef cattle producers in cattle selection and management, especially when cattle ownership is retained through harvest and cattle are marketed on value-based carcass grids. MSA Beef Cuts Chart (PDF) CANADA. Quality Grade indicates the relative desirability or expected palatability of the meat in a carcass or cut. Maturity is another factor affecting carcass Quality Grade. c. Carcasses in the older group range from those described above as representative of the juncture of the two groups, to those at the maximum maturity permitted in the Choice grade, which have chine bones tinged with red and cartilages on the ends of the thoracic vertebrae are partially ossified. The rib bones are slightly wide and slightly flat and the ribeye muscle is light red in color and is fine in texture. It is sometimes reported as carcass weight. in. The ribeye muscle may be soft and, in carcasses having the maximum maturity for this class, the ribeye is slightly dark red in color. Yield Grade 5. The minimum degree of marbling required increases with advancing maturity throughout this group from a minimum moderate amount to a maximum moderate amount (see Figure 1 pdf) and the ribeye muscle is firm. Standard. Postharvest factors impacting tenderness include carcass aging time, carcass electrical stimulation use, postmortem pH, cooking temperature, cooking method, and degree of doneness. Connective and fatty tissues can spread into areas of muscle, creating a callus or section of fatty tissue within the muscle. Beef carcasses are cut between the 12 th and 13 th rib, making the ribeye easy to view. Yield grades range in score from 1 to 5 and provide only a certain degree of accuracy when estimating cutability, or the amount of saleable beef for a particular carcass. They range from 1 (lean and heavy muscled) to 5 (fat and light muscled). Additional carcass traits not used in the official USDA grading system, such as tenderness, also affect beef end product. As ribeye area increases, Yield Grade tends to improve. Yield grades range in score from 1 to 5 and provide only a certain degree of accuracy when estimating cutability, or the amount of saleable beef for a particular carcass. U.S. Prime – Highest in quality and intramuscular fat, limited supply. In carcasses throughout the range of maturity included in this group, the ribeye muscle is devoid of marbling and may be soft and slightly watery. Because of the scale and speed of modern packing plants (many plants grade 300 to 400 beef carcasses per hour), instead of measuring these factors and using the equation to determine Yield Grade, a USDA grader will read the carcass weight noted on a tag applied to the carcass by the packing plant; estimate ribeye area, external fat, and KPH fat; and then assign a Yield Grade based on these values. This was down from 46.7 and 48.4 per cent in the 1995 and 2000 audits. Thus, five maturity groups are recognized. No consumer likes surprise fees tacked on to an ever increasing bill for food commodities. In addition, the sacral vertebrae are completely fused and the cartilages on the ends of the lumbar vertebrae are nearly completely ossified. Meat judging, carcass evaluation, and value-based marketing programs use these subdivisions. For the Select grade, the minimum degree of marbling required is a minimum slight amount for carcasses throughout the range of maturity permitted in the bullock class. Physiological age may not be the same as the actual animal age. Depending on their degree of maturity, beef carcasses possessing the minimum requirements for the standard grade vary in their other indications of quality as evidenced in the ribeye muscle. In addition, the rib bones are moderately wide and flat and the ribeye muscle is moderately dark red and slightly coarse in texture. Carcass maturity is scored using letters A through E, with A’s being the least mature and E’s being the most mature. Intramuscular fat (IMF) is often called marbling. Many of these quality challenges can be addressed by using beef carcass information for improved genetic selection practices. Within the beef industry, ribeye size varies greatly. Highly excitable cattle are more likely to produce dark cutter carcasses than calmer cattle. Carcass weight is the most important factor in determining carcass value when cattle are sold. Consumers are purchasing quarters, halves and even whole beef animals for their in-home use in response to the "local" and "slow" food movements. For the Choice grade, the minimum degree of marbling required is a minimum small amount for carcasses throughout the range of maturity permitted in the bullock class. Bull beef is not Quality Graded, and cow beef is not eligible for the Prime Grade. The result is a per centage. A good industry target for tenderness is a Warner- Bratzler shear force value below 8 pounds. Depending on their degree of maturity, beef carcasses possessing the minimum requirements for the Cutter grade vary in their other indications of quality as evidenced in the ribeye muscle. JavaScript seems to be disabled in your browser. In carcasses throughout the range of maturity included in this group, a minimum small amount of marbling is required (see Figure 1 pdf) and the ribeye muscle may be slightly soft. In addition, the rib bones are moderately wide and flat and the ribeye muscle is dark red in color and slightly coarse in texture. Thus, five maturity groups are recognized. In addition, 9.7 per cent of tongues were condemned. Prime. b. Carcasses in the maturity group permitted range from the youngest that are eligible for the beef class, to those at the juncture of the two maturity groups, which have slightly red and slightly soft chine bones and cartilages on the ends of the thoracic vertebrae that have some evidence of ossification. Utility. In carcasses throughout the range of maturity permitted in the Select grade, the minimum marbling required is a minimum slight amount (see Figure 1 pdf) and the ribeye may be moderately soft. The range in maturity in this group extends to include carcasses from the oldest animals produced. Mississippi Farm to Feedlot program cattle averaged Select + over 15 years, with a trend toward increasing Quality Grade. Yield Grade identifies the difference in the yield of lean red meat to waste fat. These nine marbling scores and their common abbreviations are listed below. To have beef carcasses graded, a packing plant must request that carcasses be graded and must also pay for this service.

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