Transcript How to Quality Grade Meat - Nelson Academy of Agricultural

HOW TO
QUALITY GRADE
BEEF
Quality Grades of Beef
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Meat is graded based on it quality and the amount
of red meat a carcass yields.
Quality Grades are a prediction of the eating
quality (palatability) of properly prepared meat.
Protein, vitamin and mineral content does not differ
significantly between the different grades of meat
but palatability does.
Beef quality grades are one of the main
determinants in the value of a beef carcass.
Estimating the amount of fat in the muscle
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The amount of fat among the muscle fibers called marbling
is the biggest factor affecting quality grade.
It is examined in the rib eye between the twelfth and
thirteenth ribs.
The more specks of fat that are visible, the higher the
grade.
Beef that grades prime has the highest degree of fat in the
muscle.
Fat is what gives meat its flavor and juiciness.
Marbling does not mean it will be tender. Tenderness comes
from young animals and from muscles that have not been
exercised hard. That is why a rib eye steak is generally
more tender than a round steak.
Quality Grades of Beef
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There are seven quality grades for beef from the
highest to lowest.
 Prime
 Choice
 Select
 Standard
 Commercial
 Utility
 Cutter
Lamb Quality Grades
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Lamb has five quality grades.
 Prime
 Choice
 Good
 Utility
 Cull
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Good, utility and cull are seldom sold in retail
stores.
Pork
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Pork is not given USDA quality grades as the meat
is generally more uniform and tender.
When buying pork, look for meat that is firm and
grayish pink in color and has good marbling.
Poultry Quality Grades
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Grade A is the highest quality poultry and usually
the only grade found in retail stores.
Grade A poultry is free of defects such as bruises
and broken bones, there are no tears in the skin and
a good covering of fat under the skin.
Grade B and Grade C are used in processed meat
products. If sold in retail stores they are not usually
grade identified.
Slaughter Cattle Quality Grades
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The amount of marbling is usually in direct relation
to the amount of fat covering the Steer, The fatter
the animal the more marbling it has!
Prime
Choice
Select
Standard
Quality Grades
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Fat is expensive to put on animals, so the higher grades
of meat are usually paid premium price.
Most feedlot owners want their animals to grade a low
choice at slaughter.
Those that feed animals to grade prime usually cater to
the restaurant trade.
Nationwide, only about 2% of carcasses grade Prime.
Most beef bought in the grocery store is choice,
although a few market chains are selling the leaner
select grade as a low-fat meat.
Slaughter Cattle Quality Grades
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The ideal grade for slaughter cattle is;
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Prime
Choice
Select
Standard
Commercial, Utility, Cutter & Canner
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Commercial May have marbling, but comes from a
more mature animal and will lack tenderness. May
be sold as ungraded or "store brand" meat.
Utility, Cutter, Canner Meat from mature animals
which lacks marbling. Usually only sold as ground
beef or processed meat.
Factors that determine quality grade
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Quality Grades are determined in a two step
process.
 Step
one, calculate the age of the animals at slaughter.
 Step two factor in the degree of marbling.
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How do meat graders determine the age of the
animal by looking at the carcass?
Calculating age of the animal by
inspecting the bones.
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The age is determined by the maturity of the cartilage
and bones in the carcass. As an animal ages the
cartilage hardens and turns to bone.
Graders inspect the rib cage and vertebrae of the
carcass for the degree of bone and cartilage hardening
called ossification.
As the animal ages ,vertebrae in the lower end of the
backbone tend to fuse or grow together. By determining
the degree of ossification, graders are able to classify
the animal according to its maturity.
“A” and “B” Maturity Carcass
Thoracic Chine
A Maturity
B Maturity
ButtonsCalculating age of the animal by
inspecting the bones.
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Animals that appear to be older than about 42
months in age cannot receive the highest two grades
(Prime & Choice) because younger animals are
more tender than older animals.
Carcasses are separated into five maturity groups,
(A,B,C,D,E) based on the estimated age of the live
animal.
Carcass Maturity Based on Bone Structure
Carcass maturity
Approximate live
age
Sacral
Vertebrae
Lumbar
Vertebrae
Thoracic
Vertebrae
Appearance of
the ribs:
A
9 - 30 mos.
Distinct
separation
No ossification
No ossification
Narrow and oval
B
30 - 42 mos.
Completely fused
Nearly completely
ossified
Some ossification
Slightly wide and
slightly flat
C
42 - 72 mos.
Completely fused
Completely
ossified
Partially ossified
Slightly wide and
moderately flat
Completely
ossified
Considerable
ossification
(outlines of
buttons are still
visible)
Moderately wide
and flat
Wide and flat
Appearance of
the ribs:
D
72 - 96 mos.
Completely fused
E
> 96 mos.
Completely fused
Completely
ossified
Extensive
ossification
(outlines of
buttons are barely
visible)
Carcass maturity
Approximate live
age
Sacral
Vertebrae
Lumbar
Vertebrae
Thoracic
Vertebrae
Calculating age of the animal by color
& texture of the meat.
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Color and texture of rib eye muscle can also be
used to determine the age of the carcass.
Lean color darkens and texture becomes coarser
with increasing age.
Carcass Maturity Based on Meat Color & Texture
Maturity
Lean Color
Lean texture
A0
Light cherry-red
Very fine
B0
Light cherry-red to
slightly dark red
Fine
C0
Moderately light red to
moderately dark red
Moderately fine
D0
Moderately dark red
to dark red
Slightly coarse
E0
Dark red to very dark
red
Coarse
Beef Maturity Groups
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Both bone maturity and lean maturity are used to
calculate the overall maturity.
Cartilage and bone maturity receives more emphasis
because lean color and texture can be affected by
other factors.
A and B maturity levels are eligible and receive the
grades of prime, choice, select, and standard, and are
considered youthful carcasses.
Older carcasses, with maturity levels of C, D, and E,
usually from cows and bulls, receive commercial, utility,
and cutter grades.
Beef Maturity Groups
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Maturity scores are given for each maturity group, the scores
range from 0 to 90 by 10’s (10, 20, 30, 40, 50, 60, 70, 80,
90)
A maturity score range from 0 to 90 and is written (A60)
B maturity score range from 100 to 190 but you will find it
written (B30)
C maturity score range 200 to 290 and is written (C40)
D Maturity score is in the 300 range
E maturity score is in the 400
(You will rarely see a D or E maturity score at the meats
contest)
Calculating Overall Maturity
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The formula for calculation overall maturity score is:
Bone maturity + Lean maturity = overall maturity
There is a complicated set of rules and adjustments
that go along with calculating overall score.
For purposes of the meats contest we don’t need a
precise maturity score we just need to know what
the overall maturity division is (A,B,C,D or E)
Just know the following guidelines.
Calculating Overall Maturity
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Bone Maturity
A
B
A
C
A
Lean Maturity
A
A
B
A/B
C
Overall Maturity
A
B
A
C
B
Remember: Bone maturity always takes precedence over lean
maturity.
If Bone maturity is A and Lean maturity is A then overall maturity is
obviously A.
If Bone Maturity is B and Lean maturity is A then the bone maturity
takes precedence and the overall maturity is B.
If Bone maturity is A and lean maturity is B then bone maturity take
precedence and the overall maturity is A.
If Bone maturity is C then the overall maturity will always be C
regardless of what the lean maturity score is.
If Bone maturity is A and lean maturity is C then the overall maturity
would be in the middle at B.
Calculating Final Quality Grade
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Remember Overall Maturity + Marbling Score = USDA
Quality Grade
Now that we have estimated the overall maturity score
at A,B,C, D, or E you can then proceed to use the
marbling score to get the final USDA Quality Grade.
Each degrees of marbling has been divided into high,
average and low. (Except Select which has just high and low)
Each degree is described based on the amount of
marbling and the description has an abbreviation.
Degrees of Marbling
Grade
Marbling Score
Abbreviation
Prime +
Abundant 00-100
AB
Prime °
Moderately Abundant 00-100
MAB
Prime -
Slightly Abundant 00-100
SLAB
Choice +
Moderate 00-100
MT
Choice °
Modest 00-100
MD
Choice -
Small 00-100
Sm
Select +
Slight 50-100
SL
Select -
Slight 00-49
SL
Standard +
Traces 34-100
TR
Standard °
Practically Devoid 67-100 to
Traces 00-33
PDTR
Standard -
Practically Devoid 00-66
PD
Calculating Final Quality Grade
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At the contest they will give you the marbling score.
It will be presented using the abbreviated name
and have a number beside it. (Sm 50, or Mt 60)
The number represents the degree of marbling on a
scale from 0 to 100.
Use the maturity score and the marbling
abbreviation and score to plot the final quality
grade on the USDA quality Grade Chart.
Overall Maturity Score: A
Marbling Score: MAB 40
Final Quality Grade= Average Prime
Overall Maturity Score: B
Marbling Score: SAB 200
Final Quality Grade= Choice +
Overall Maturity Score: A
Marbling Score: Mt 60
Final Quality Grade= Choice +
Overall Maturity Score: A
Marbling Score: Md 50
Final Quality Grade= Choice Average
Overall Maturity Score: B
Marbling Score: Sm 50
Final Quality Grade= Standard +
Overall Maturity Score: A
Marbling Score: Sl 60
Final Quality Grade= Select +
FFA Meats CDE: Quality Grading Table
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Put an X in one space under the correct quality grade per carcass. (H=High,
A=Average, L=Low )
Scoring: If you marked your card average choice for carcass # 1 you would score10
points.
If you marked your card on either side of the correct answer you would score 8
points.
If you marked your card two places on either side of the correct answer then you
would score 5 points.
Any other mark for carcass 1 would receive a zero score.
Carcass
Number
1
2
3
4
5
Prime
H
A
Choice
Select
L
H
A
L
H
5
8
X
8
5
L
Standard
H
A
L
Utility
H
A
L