ANSC: Chapter 8-Notes: Market Classes and Grades of Livestock, Poultry, and Eggs

Beef: Official USDA Grade Standards and Related Concepts

Table 8.1 Official USDA Grade Standards for Live Slaughter Cattle and Their Carcasses. Source: U S D A.
Figure 8.1 U S D A quality grades (Commercial, Cutter, and Canner omitted). Source: U S D A.
Figure 8.2 U S D A yield grades for market cattle. Source: U S D A.
Figure 8.3 Relationship between marbling, maturity, and carcass quality grade. Source: U S D A.
Figure 8.4 Exposed ribeye muscles (between the 12th and 13th ribs) showing various degrees of marbling associated with several beef carcass quality grades. Source: U S D A.
Table 8.2 Beef Carcass Yield Grades and the Yield of Boneless, Closely Trimmed Retail Cuts (B C T R C) From the Round, Loin, Rib, and Chuck. Source: Adapted from U S D A.
Figure 8.7 The five yield grades of beef shown at the juncture of the 12th and 13th ribs. Source: U S D A.
Figure 8.8 Distribution of quality grades and yield grades of fed beef. Source: Adapted from U S D A.
Figure 8.9 Scanning technology is being utilized to augment quality grade determination and to assign U S D A yield grades. The advantage of these systems is that variation due to human grading error is limited and thus more accurate assessments are made. Source: U S D A.
Figure 8.10 The four thickness standards of the U S D A feeder cattle grade system. Source: U S D A.
Table 8.4 U S D A Market Barrow and Gilt Gradesa
a Adapted in 1985.
b Lean Quality or Belly Thickness designated as unacceptable may only be graded U.S. Utility regardless of all other factors.
c No carcass with last rib backfat of ≥1.75 in. can be graded U.S. #3. Source: Adapted from U S D A.
Figure 8.11 Pork quality standards based on assessment of color, texture, exudation, and marbling. Source: National Pork Board.
Table 8.7 U S D A Maturity Groups, Sex Classes, and Grades of Slaughter Sheep. Source: U S D A.
Table 8.8 Lamb Carcass Yield Grades and Percentage of Retail Cuts. Source: U S D A.
Figure 8.13 The five yield grades of lamb showing the progressive increases in the amount of fat. Source: U S D A.
Figure 8.14 Classes and grades of ready-to-cook poultry. Source: U S D A.
Table 8.10 Consumer Weight Classes of Eggs, Minimum Net Weight per Dozen. Source: U S D A.
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Pork: Market Barrow and Gilt Grades

Table 8.4 U S D A Market Barrow and Gilt Gradesa (see footnotes a–c above)
Footnotes:
- a Adapted in 1985.
- b Lean Quality or Belly Thickness designated as unacceptable may only be graded U.S. Utility regardless of all other factors.
- c No carcass with last rib backfat of $1.75\ \text{in}$ can be graded U.S. #3.
Figure 8.11 Pork quality standards based on assessment of color, texture, exudation, and marbling (Source: National Pork Board).

Sheep and Lamb Grading

Table 8.7 U S D A Maturity Groups, Sex Classes, and Grades of Slaughter Sheep. Source: U S D A.
Table 8.8 Lamb Carcass Yield Grades and Percentage of Retail Cuts. Source: U S D A.
Figure 8.13 The five yield grades of lamb showing the progressive increases in the amount of fat. Source: U S D A.

Ready-to-Cook Poultry

Figure 8.14 Classes and grades of ready-to-cook poultry. Source: U S D A.

Eggs

Table 8.10 Consumer Weight Classes of Eggs, Minimum Net Weight per Dozen. Source: U S D A.

Additional Notes

The figures and tables collectively describe the USDA grade standards for live animals and carcasses across cattle, pork, sheep/lamb, poultry, and eggs, including quality grades, yield grades, maturity and marbling relationships, anatomical references (e.g., ribeye location), grading methods (including scanning technology), and specific measurement thresholds (e.g., backfat limits).