Beef_Grading - Beef Carcass Grading USDA Grades Quality...

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Beef Carcass Grading USDA Grades Quality Grade – predicts potential eating quality Prime, Choice, Select, Standard, Commercial, Utility, Cutter, and Canner Yield Grade – predicts cutability 1, 2, 3, 4, 5
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Quality Grade Quality Grade Maturity (five maturity classes A B C D E) Young cattle are A and B maturity » A = 9 to 30 months » B = 30 to 42 months Old cattle (Hard bones) » C = 42 to 72 months » D = 72 to 96 months » E = more than 96 months Maturity in beef is determined by several factors Shape and redness of rib bones Lean color Lean texture Cattle skeletons age from the tail forward ossification - cartlidge turns to bone
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Bone Ossification
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Skeletal Maturity Maturity Sacral Lumbar Thoracic Ribs A- Distinct Separation No ossification No ossification Rounded only slightly flat, redish A+/B- Completely fused Nearly completely ossified Some evidence of ossification
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Beef_Grading - Beef Carcass Grading USDA Grades Quality...

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