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Lower grades (Standard, Commercial, Utility, Cutter and Canner) are mainly ground or used in processed meat products. Retail stores may use other terms which must be different from USDA grades. USDA Prime beef (about 2% of graded beef) has more fat marbling, so it is the most tender and flavorful. However, it is higher in fat content.
Grades are assigned as a standard of quality only. It is voluntary for a company to hire a federal grader to certify the quality of its product. Beef grades are USDA Prime, Choice, Select, Standard, Commercial, Utility, Cutter and Canner. They are set by the USDA Agricultural Marketing Service. Most ground beef is not graded.
USDA grades are based on nationally uniform federal standards of quality and are assigned by the USDA Agricultural Marketing Service. For example, the highest beef grades are Prime, Choice, and Select. Lower grades — Standard, Commercial, Utility, Cutter, and Canner — are ground or used in processed meat products.
Year-to-Date Totals: Testing of Raw Ground Beef Component (RGBC) Samples for E. coli O157:H7 and non-O157 Shiga toxin-producing E. coli (STEC) Annual Report for STEC in Raw Ground Beef or Veal and Raw Ground Beef or Veal Components; Individual E. coli Positive Results for Raw Ground Beef (RGB) and RGB Components 2017
Year-to-Date Totals: Testing of Raw Ground Beef Component (RGBC) Samples for E. coli O157:H7 and non-O157 Shiga toxin-producing E. coli (STEC) Annual Report for STEC in Raw Ground Beef or Veal and Raw Ground Beef or Veal Components; Individual E. coli Positive Results for Raw Ground Beef (RGB) and RGB Components 2017
Year-to-Date Totals: Testing of Raw Ground Beef Component (RGBC) Samples for E. coli O157:H7 and non-O157 Shiga toxin-producing E. coli (STEC) Annual Report for STEC in Raw Ground Beef or Veal and Raw Ground Beef or Veal Components; Individual E. coli Positive Results for Raw Ground Beef (RGB) and RGB Components 2017
Lower grades (Utility and Cull) are mainly ground or used in processed meat products. Lamb quality grades take into consideration maturity (lamb, yearling mutton and mutton), conformation, and the palatability-indicating characteristics, such as fat streaking within the flank and firmness of the lean.
ingredients are partially defatted chopped beef or finely textured beef. An ingredients statement would be required on bulk packed product but not retail packages. “All,” “Pure,” or “100 percent,” may not be used if partially defatted beef fatty tissue (PDBFT), is used or mechanically separated species (MSS), are used.
For more information, contact FSIS Small Plant Help Desk 1-877-374-7435 or InfoSource@fsis.usda.gov. Retail/Restaurant/Central Kitchen
Year-to-Date Totals: Testing of Raw Ground Beef Component (RGBC) Samples for E. coli O157:H7 and non-O157 Shiga toxin-producing E. coli (STEC) Annual Report for STEC in Raw Ground Beef or Veal and Raw Ground Beef or Veal Components; Individual E. coli Positive Results for Raw Ground Beef (RGB) and RGB Components 2017