Beef carcass grading and evaluation
Abstract
Evaluation of beef quality and composition is important to cattle producers, meat packers and retailers, and consumers. Consumers desire cuts of beef which are lean, nutritious, and possess desirable eating characteristics. Meat researchers have developed reliable methods for measuring the factors that influence eating characteristics and factors affecting yield of lean cuts. Using these evaluation techniques, producers and packers can produce and sell carcasses that meet consumer demand. This guide has information about standard U.S. Department of Agriculture beef carcass yield and quality grading systems. Other useful and accurate evaluation procedures will also be introduced. Beef carcass grading is divided into quality grading and yield grading.
Rights
Archive version. For the most recent information see extension.missouri.edu.
OpenAccess.
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 3.0 License.
Provided for historical documentation only. Check Missouri Extension and Agricultural Experiment Station websites for current information.