What Are the Characteristics of Prime Rated Beef?
Why is it that a beef steak at a food-chain restaurant tastes different than one at a high-cease eating house? It could be because of the quality grade purchased by the owner.
In the market place, there is greater value for higher-quality grades of beef. Too ofttimes, consumers don't empathize the difference, merely they are not alone. Jason Morris finds beef producers tin get quality and yield course mixed up, resulting in unrealized gains.
Morris, a University of Missouri Extension ag business organization specialist, says the terminology of quality grade and yield course are often used interchangeably to describe cattle, but in fact they differentiate the 2 carcass traits.
"Beefiness producers, and those thinking of entering value-added beef enterprises, demand to recognize the difference and how each is utilized in the cattle industry," he explains in a contempo AgConnection newsletter. "Cognition of how quality and yield grades are applied may increase profitability."
Know your quality grade
When information technology comes to quality grade, it is all about the eating experience of beef. Co-ordinate to USDA, quality grades are based on ii main criteria: the degree of marbling or intramuscular fat in the beef, and the maturity or estimated age of the animal at slaughter.
There are eight total quality grades: Prime, Choice, Select, Standard, Commercial, Utility, Cutter and Canner. They have been used past the beef industry since 1927.
The first three quality grades — Prime, Selection and Select — are the most commonly recognized by consumers and are considered food-grade labels by USDA.
The USDA Agricultural Marketing Service offers the post-obit definitions of all eight grades for both beef producers and consumers.
Prime. Prime beef is produced from young, well-fed beef cattle. It has abundant marbling and is generally sold in restaurants and hotels.
Selection. Choice beef is loftier quality, merely information technology has less marbling than Prime.
Select. Select beefiness is very uniform in quality and commonly bacteria than higher grades. It is adequately tender, just because it has less marbling, it may lack some of the juiciness and flavor of the college grades.
Standard and Commercial. These grades of beef are frequently sold as ungraded or as store-brand meat.
Utility, Cutter and Canner. These grades of beef are seldom, if ever, sold at retail. Instead, they are used to make footing beef and processed products such every bit canned soup or frozen meals.
Determine beefiness yield grade
"Through yield grades, individual animal value is determined, and thus profitability is impacted," Morris says. "Producers can utilize these USDA yield grades to market their cattle."
Yield grade is an estimate of the percent retail yield of the four primal cuts of beef, including the chuck, rib, loin and round. Morris shares how the post-obit traits are used to determine yield grade:
Backfat thickness (BF). When determining carcass yield, back fat carries the most influence. A USDA grader volition determine the total thickness of fat based on the full fat of the carcass.
Rib-middle area (REA). The rib-heart area consists of muscle situated betwixt the 12th and 13th ribs. This surface area is noted in foursquare inches and typically measures between 11 and 15 square inches.
Kidney, pelvic and heart fat (KPH). The estimated percentage of kidney, pelvic and heart fat is the internal fat around these organs. Typically, virtually carcasses host anywhere from i.five% to 4%.
Hot carcass weight (HCW). The hot carcass weight consists of an uncooled carcass minus the hide, caput and all internal organs. In virtually fed cattle, this dressing percentage volition exist about 63% of the alive cattle weight.
After assessment, the yield class is determined and given a USDA yield grade from one to 5. A yield form of 1 offers the largest corporeality of beef, whereas a yield grade of 5 offers the least.
"Producers who understand yield and quality grades are meliorate equipped to make decisions near genetics, nutrition, health and production practices, equally well as product marketing," Morris concludes.
University of Missouri Extension contributed to this article.
Source: https://www.beefmagazine.com/beef-quality/beef-quality-grades-explained
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