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A carcass grade is an assessment of quality for a culled cow or bull. The various grades are defined by the United States Department of Agriculture, and assessments are based primarily on the fatness of the cow to be culled. [1] Cows are culled from herds for a variety of reasons, including poor production, age, or health problems. [2]
Tenderness is a desirable quality, as tender meat is softer, easier to chew, and generally more palatable than harder meat. Consequently, tender cuts of meat typically command higher prices. The tenderness depends on a number of factors including the meat grain, the amount of connective tissue, and the amount of fat. [1]
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. 805/68 and price reporting to the EC became mandatory. 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.
In agriculture, grain quality depends on the use of the grain.In ethanol production, the chemical composition of grain such as starch content is important, in food and feed manufacturing, properties such as protein, oil and sugar are significant, in the milling industry, soundness is the most important factor to consider when it comes to the quality of grain.
Grain-fed cattle have more internal fat (i.e., marbling) which results in a more tender meat than forage-fed cattle of a similar age. In some Asian countries such as Japan, which is not a grain-surplus country, tastes and preferences have encouraged feeding grain to cattle, but at a high cost since the grain must be imported. [54]
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The Grain Inspection, Packers and Stockyards Administration (GIPSA) was an agency of the United States Department of Agriculture that facilitates the marketing of livestock, poultry, meat, cereals, oilseeds, and related agricultural products, and promotes fair and competitive trading practices for the overall benefit of consumers and American ...
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