Introduction

INTRODUCTION
  • Grading is the segregation of units of commodity into lots, or groupings, which have a relatively high degree of uniformity in certain specified attributes associated with market preferences and valuation.
  • The relevant attributes differ widely among commodities in number, in range of variability and in susceptibility to objective measurement.
  • Eight grades are used to cover the range in quality of steer and higher carcasses.
  • In addition to quality grades, five separate yields or cuttability grades are used in conjunction with quality grades in beef and lamb.
  • Quality grades in beef are determined basically  on subjective consideration. 
  • The quality grade of beef carcasses is based on separate evaluations of two general considerations: 
    • The Quality or the palatability indicating characteristics of the lean and
    • The conformation of the carcass. 
  • Cuttability or yield grades for beef are determined primarily by objective measurements. 
  • The principal purposes of government grades can be placed under the general headings of improving
Last modified: Thursday, 13 October 2011, 5:59 AM