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2. Beef carcass classification - Wikipedia

   en.wikipedia.org/wiki/Beef_carcass_classification

   The EU employs a grading scheme that emphasizes carcass shape and amount of fat covering [4] instead of marbling and aging. The differences in grading yield incompatible value judgments of beef value in the United States and the EU. [5] Most beef offered for sale in supermarkets in the United States is graded U.S. Choice or Select. U.S. Prime ...

3. Marbled meat - Wikipedia

   en.wikipedia.org/wiki/Marbled_meat

   A YG 1 designation indicates a carcass having the highest percentage of boneless, closely trimmed retail cuts, or higher cutability, while a YG 5 carcass would have the lowest of each. The USDA Yield Grades are rated numerically from 1 to 5, with 1 denoting the highest yielding carcass and 5 the lowest.

4. Carcass grade - Wikipedia

   en.wikipedia.org/wiki/Carcass_grade

   A carcass grade (or expected carcass grade) is used to determine selling prices for cull cows, which are estimated to comprise 20% of the beef available to consumers in the United States. [1] A Body Condition Scoring system or BCS, which is used to grade live cows and bulls, is used to determine the carcass grade. [1]

5. Food grading - Wikipedia

   en.wikipedia.org/wiki/Food_grading

   Inspected beef carcasses tagged by the USDA. Beef grading in the United States is performed by the United States Department of Agriculture's (USDA) Agricultural and Marketing Service. [3] There are eight beef quality grades, with U.S. Prime being the highest grade and U.S. Canner being the lowest grade. Beef grading is a complex process.

6. Feeder cattle - Wikipedia

   en.wikipedia.org/wiki/Feeder_cattle

   The CME Feeder Cattle Index is calculated using prices reported by USDA's Agricultural Marketing Service (AMS). AMS reports number of cattle sold, average price of sale, and average weight of cattle sold for daily feeder cattle transactions for every US state in 50 pounds (23 kg) segments for each grade segment.

7. Beef aging - Wikipedia

   en.wikipedia.org/wiki/Beef_aging

   Dry-aged beef is typically not sold by most supermarkets in the U.S. today, because it takes time, the meat loses weight, and there is a risk of spoilage. Dry-aging can take from 15 to 28 days, and typically up to a third or more of the weight is lost as moisture. This type of beef is served in higher-priced steakhouses and by select restaurants.

8. USDA says ground beef tests negative for H5N1 bird flu virus

   www.aol.com/news/bird-flu-test-shows-meat...

   USDA’s Food Safety and Inspection Service (FSIS) collected 30 samples of ground beef from retail outlets in the states with dairy cattle herds that had tested positive for H5N1 at the time of ...

9. US to test ground beef in states with bird-flu outbreaks in ...

   www.aol.com/news/usda-test-ground-beef-us...

   CHICAGO (Reuters) -The U.S. government said on Monday it is collecting samples of ground beef at retail stores in states with outbreaks of bird flu in dairy cows for testing, but remains confident ...