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Here's your chance to provide input to possible revisions to the U.S. Standards for Grades of Carcass Beef.
See below for details as to why needed and how to submit suggestions.
from http://www.meatingplace.com/Industry/News/Details/52246?loginSuccess :
USDA says beef grading system may be outdated
USDA’s Agricultural Marketing Service (AMS) is seeking public input on possible revisions to the U.S. Standards for Grades of Carcass Beef to adjust for recent improvements and trends in animal raising and feeding. AMS is also seeking input on a review of beef instrument grading.
One driver is the advent of grass-fed beef, which has different attributes than grain-fed beef.
“Significant changes (such as grass fed versus grain fed feeding regimens, instrument grading, management, and export requirements) have taken place in the beef industry since the current grade standards were adopted in 1997,” USDA explained in a public notice.
AMS is seeking input from cattle producers, food processors, the public and other sources before revising the grades to better reflect the characteristics of meat that is available for Americans to purchase.
When beef is voluntarily graded, the official grade may consist of a quality grade, a yield grade, or both. The quality grades principally refer to the characteristics of marbling and maturity and are intended to identify differences in the flavor and satisfaction of eating cooked beef. The principal official USDA quality grades for young cattle and carcasses are Prime, Choice, Select and Standard.
The yield grade is used to predict the percentage of a carcass that should yield boneless, closely trimmed retail cuts and is an important tool for determining value of both live cattle and beef carcasses.
USDA noted the beef yield grade standard and equation was developed 50 years ago.
Changes that have affected the quality of beef have similarly affected carcass yield, so AMS is seeking input for improving the yield grade equation.
AMS is also requesting comments on a review of the USDA program for beef instrument-grading that was conducted by the American Meat Science Association in response to a report issued by USDA’s Office of Inspector General. The beef-grading instrument uses elements of the U.S. Standards for Grades of Carcass Beef.
AMS works with its stakeholders to establish and revise U.S. standards for nearly 240 agricultural products. Industry uses the standards to specify the quality of commodities in the marketplace. Standards provide a common language for trade and a means of measuring the value of agricultural products.
AMSA’s report on instrument grading and OIG’s report are available at http://www.ams.usda.gov/AMSv1.0/PublicationsInstrumentGradingSystems .
Comments on revising the Standards for Grades of Carcass Beef and on the beef instrument grading review are due no later than Nov. 13, 2014. Comments should be sent to: Beef Carcass Revisions, Standardization Branch, LPS Program, AMS, USDA, 1400 Independence Ave., SW, STOP 0258, Washington, D.C. 20250.
Comments may also be sent by fax to: (202) 690-2746 or by e-mail to: firstname.lastname@example.org. For additional information, contact Lawrence Yates at: Lawrence.Yates@ams.usda.gov, or (402) 621-0836.
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