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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]
Younger cattle (under 42 months of age) tend to be graded as Prime, Choice, Select or Standard, while older cattle are more likely to be graded Commercial, Utility, Cutter, or Canner. These latter grades of beef are used for ground products rather than for consumer sale or food service. [3] Inspected carcasses tagged by the USDA
For dairy cows, for example, the output is milk, whereas in animals raised for meat (such as beef cows, [1] pigs, chickens, and fish) the output is the flesh, that is, the body mass gained by the animal, represented either in the final mass of the animal or the mass of the dressed output. FCR is the mass of the input divided by the output (thus ...
Crowd Cow's importation of wagyu beef from Japan sparked criticism. [18] [51] Critics thought the company was betraying American ranchers who faced difficulties in raising grass-fed cattle while inexpensive non-American beef was being imported. They pointed out that Crowd Cow had promoted selling locally produced meat, especially since its ...
In beef production, Chianina cattle are chosen for their growth rate, which may exceed 2 kg (4.4 lb) per day, [3] the high yield and high quality of the meat, and their tolerance of heat and sunlight. They are good foragers and have better resistance to disease and insects than many other domestic cattle.
In addition to evaluations of growth and conformation in the live animals, carcases, including fat composition, are evaluated. The best bulls identified in progeny testing are formally given the award Young Beef Cattle (in French Viande Jeunes Bovins, abbreviated to JB). Female progeny go to a test station in Moussour in Corrèze, where they ...
Merlot Steak. On the other end of the cow from the shoulder or chuck is the round — the hind legs and rump — which produces some of the cheapest and leanest cuts on the entire cow.
Cattle are domesticated ungulates, a member of the family Bovidae, in the subfamily Bovinae, and descended from the aurochs (Bos primigenius). [55] They are raised as livestock for their flesh (called beef and veal), dairy products (milk), leather and as draught animals. As of 2009–2010 it is estimated that there are 1.3–1.4 billion head of ...
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