Carcass Grading & Evaluation 02/11/25

Grading

To arrange or classify by grades; to rate according to quality, rank, worth, etc.

Livestock Grading

The process of sorting carcasses within sex classes based on relative value for each livestock species.

Heterogeneous

Livestock that is diverse in sex, maturity, age, fatness, and muscling.

Palatability

The tenderness, juiciness, and flavor of cooked meat products.

Quality Grades

Grades that predict palatability of meat.

Yield Grades

Grades that predict cutability of meat.

Sex Classes in Lambs

Ewe, wether, ram, stag.

Beef Maturity Groups

Five groups for beef: A, B, B50, C, D, E, E90.

Meat Inspection vs. Grading

Inspection is mandatory by law; grading is optional.

Custom Exemption

A situation where an inspector does not have to be present if a farmer is harvesting meat for themselves.

Lamb Quality Grades

Grades for lamb are prime, choice, good, utility, and cull.

Swine Market Age

Swine reach puberty and are ready for market at 7 months.

Weight Impact on Carcasses

As an animal increases in weight, carcasses become fatter and retail cuts larger.

Bipartite Quality Assessment

A two-category system: acceptable or unacceptable quality for meat.

Hierarchy of Meat Quality

A system ranking meat quality as poor, average, good, better, best.

USDA Requirements for Meat

All meat sold must be inspected, but grading is optional.

Lamb Yield Grade

Lamb yield grades range from 1 to 5.

Market Lamb Age

Spring lambs are marketed at 8 months; 'old crop' lambs at 14 months or older.

Beef Cutting Terms

Boneless, closely trimmed retail cuts from the round, loin, rib, and chuck.

Pork Cutting Terms

Bone-in, skin-on, closely trimmed cuts like ham, loin, Boston butt, and picnic shoulder.

Collagen Formation in Meat

As an animal ages, collagen forms cross-links, making the meat tougher.

Shop Classes in Beef

Classes are based on dressing percentage, carcass proportions, cutability, palatability, and acceptability.