Abattoir Practices and Animal Products Technology

BIS GRADES FOR BUFFALO AND BEEF CARCASSES

According to Bureau of Indian standards (BIS) –IS:2537, six are there for beef and buffalo carcasses based on conformation, finish and quality.

• Prime
  • Prime beef or buffalo meat is the top quality, produced form young and well fed bovine animals.
  • Prime grade beef carcasses and wholesale cuts are thick fleshed, blocky and compact.
  • The fat covering of the carcass varies depending on the age of the animal, from slightly thin in young animal to moderately thick in mature animals.
  • The colour of meat usually ranges from light red to slightly dark red.
  • It is usually uniform in colour but may be slightly two toned or shady.
  • The chine bones are soft and vary in colour from red to tinged with white.
• Choice
  • Choice grade beef is of high quality but usually has less fat than prime beef.
  • Choice grade beef carcasses and wholesale cuts are moderately thick fleshed, blocky and compact.
  • The fat covering of the carcass varies moderately abundant depending on the age of the animal.
  • The colour of the meat is usually ranges from a light red to slightly dark red.
  • It is usually uniform in colour buit may be slightly two toned or shady.
  • Chine bones vary from soft red in colour to tinged with white.
• Good
  • Good grade beef or buffalo meat carcasses and wholesale cuts are moderately thick fleshed, slightly compact and blocky in appearance.
  • The fat covering of the carcass may be somewhat soft or slightly oily and varies from thin in young animals to slightly thick in more mature animals.
  • The colour of meat varies from light red to slightly dark red but may be two toned or slightly shady.
  • The chine bones are soft and vary in colour from red to tinged with white.
• Commercial
  • Commercial grade beef or buffalo meat carcasses vary over a fairly wide range, in conformation, finish and quality.
  • Young animals are angular and slightly thin fleshed, mature animals are slightly thick fleshed but irregular in contour.
  • Fat covering varies from thin in young animals to moderately thick in mature animals and may be patchy or wasty.
  • It is moderately soft or oily in young animals and usually firm in mature animals.
  • The rib eye muscle or young animals is soft and watery, whereas in mature animals it is coarse.
  • The colour of the meat varies form light dark red to dark red but may be two toned or shady.
  • Chine bones in the young animals are red and in mature animals are hard and white.
• Utility
  • Utility grade beef is produced mostly from cattle advanced in age and is usually lacking in natural tenderness and juiciness.
  • Utility grade beef carcasses and wholesale cuts may be rangy, angular and irregular in confoirmation.
  • They are thinly fleshed and the fat covering varies from very thin in young animals to maderate in mature animals and is ususlly soft.
  • The cut surface of the lean muscle is usually soft and watery in younger animals, fairly firm but coarse in mature animals and shows practically no marbling.
  • Colour varies from light red to very dark red and may be two toned or shady. Bones are usually hard and white.
• Cutter and Canner
  • These are the lowest grades of beef or buffalo meat.
  • The meat is less tender but nutritious and wholesome.
  • It is generally cured, canned or used in making sausages and other meat specialties.