Fat Content and Composition of Animal Products Proceedings of a Symposium (1976) / Chapter Skim
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The Federal Grading System for Animal Products
The Federal Grading System for Animal Products
Pages 183-188
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From page 183... ...
The most recent applicable legislation relating to this function is the Agricultural Marketing Act of 1946, which authorizes and directs the Secretary of Agriculture to develop and improve standards of quality, condition, quantity, grade, and packaging and to recommend and demonstrate these standards to encourage uniformity and consistency in commercial practices. It also authorizes and directs the Secretary to inspect, certify, and identify the class, quality, quantity, and condition of agricultural products and to collect such fees as may be necessary to cover the cost of the service rendered to the end that agricultural products may be marketed to the best advantage, that trading may be facilitated, and that consumers may be able to obtain the quality of product they desire.
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From page 184... ...
However, the U.S. Department of Agriculture was urged to begin a federal grading program for beef by a group of some 250 producers, known as the Better Beef Association, who felt that grade identification would increase consumer confidence in beef, stimulate increased sales of preferred grades, and indirectly encourage the production of improved beef cattle.
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From page 185... ...
Marbling and maturity have consistently proved to be the two most useful characteristics, but additional indices are needed to more accurately account for the variability in eating quality. Since cattle coming to market vary greatly in genetic makeup, feeding, and management, it is not surprising that characteristics that can be quickly and subjectively evaluated in a grading program have not provided as precise a measure of eating quality as would be desired.
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From page 186... ...
The ability of retailers to buy graded beef nationwide without the necessity of personal selection not only reduces a direct marketing cost but also contributes to making the market for beef national in scope. Federal grading opens sales outlets to packers on a national basis virtually from the day a plant begins production.
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From page 187... ...
On the other hand, there are Good and Standard grade carcasses with an inch or more of outside fat that must be trimmed to make acceptable cuts. Therefore, there is a broad opportunity to select cattle with the genetic ability to produce thickly muscled carcasses with little excess fat but with the marbling and other characteristics associated with tender, juicy, flavorful beef.
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From page 188... ...
Thus, a change in the grade standards would be logical if a pronounced change in consumer preferences or a general change in the type of beef marketed was evident. However, a drastic change in fat content of the various USDA grades appears unlikely in the short range.
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