Presentation on theme: "... and you are gonna like it!"— Presentation transcript:
1... and you are gonna like it! Mmm... Beef it's what you're eating... and you are gonna like it!Introduction to Beef Quality GradingBy James Berry
2Grading vs. Tasting Why?Of all BBQs you have, you could not possibly taste every animal!What if the product is not consumable?Tasting is too time consuming and subjective
3What is the purpose beef carcass grading? To allow beef producers, packers, and retailers to be paid for the level of quality product they distribute.The USDA implemented meat grading to ensure that the product is of the right quality that consumers want.To create a basis for comparison and data in the beef industry.It is NOT mandatory for beef producers to useBut many markets such as Safeway and Kroger require it.
4How do beef grades affect me? They guarantee a grade of meat that we can trust at the quality level of the product you are buying.They increase the chance that we will be satisfied with our product.
5What are the two types of grades? Quality Grade – QualitativeYield Grade - Quantitative
7What are the 8 types of quality grades? Three for purchase at the store:Prime (very rare)Choice – Starting to be the standard at storesSelect – used to be the standardOthers consumed by people in different waysStandard, Commercial, Utility, Cutter, and Canner
8What is the purpose of Quality Grades? Reflects the differences in the eating quality of meat based on:Marbling scores - the amount of fat interspersed in the muscle.Maturity scores - reflects the age of the animal at slaughter.
12No fat is good right? ...Not always. Odds ofpoor steakPrime in 26Upper 2/3 of Choice 1 in 19Lower 1/3 of Choice 1 in 7Select in 5Standard in 2Prime in 26Upper 2/3 of Choice 1 in 19Lower 1/3 of Choice 1 in 7Select in 5Standard in 2Quality Grade
13PrimeThis carcass has superior marbling, proper carcass conformation, and adequate maturity.Found in fine restaurants and gourmet stores.Not economical for meat packersThe cattle are required to get very fat to obtain enough marblingA small percentage of cattle meet the conformation standards.
14Choice This is the most economical and most desirable carcass grade. Adequate marbling and carcass conformation are required.
15Select(Used to be called "Good") This beef may be referred to as "no-roll" since it isn't stamped with the USDA grade.Must have slight marbling.This meat is inspected but not marked with a stamp as Prime and Choice.
16Standard Usually older animals and thin animals. Minimum marbling or below average carcass conformation fits into this category.
17Commercial Includes the designations of: CutterCannerUtility.This meat is usually processed into lunch meats, soup, and canned meat products.
18Cull Not acceptable for human consumption. Often times put into animal consumption or used to make other products.No longer used as animal consumption productsBSE