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Flavor Resources

Certification Programs

The United States Department of Agriculture (USDA) and the Agricultural Marketing Services (AMS) currently manage the certification of many different process-verified programs. While most of the programs are based on carcass specifications related to improved eating quality, some programs include specific breed types. For example, the USDA and AMS oversee several different Angus programs. For further information on certified beef programs, visit the USDA’s web site.

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Beef Flavor Factor #2: Grading

Quality & Yield Grades

All beef sold must, by law, be inspected for wholesomeness. Beef quality and yield grading is voluntary and paid for by meat packers, a cost passed on to the consumer. Grading sets standards of quality and yield used in the buying and selling of beef. Cattle producers gear production to specific grades. Meat packers use the official grades to sort carcasses thus aiding buyers with the purchase of beef for specific markets.

The meat grading program is administered by the USDA. Quality grades indicate palatability—tenderness, juiciness and flavor of the cooked beef. Yield grades are used at the wholesale level to indicate which carcasses will provide the most edible beef. Both quality and yield grades are determined by measuring and assessing carcass characteristics.

Meat packers can opt for quality or yield grades, to grade both ways or not to grade at all. About 70% of all finished cattle are yield graded and about 56% are quality graded. An officially graded carcass is rolled with a blue ink stamp or shield designating the grade. An ungraded carcass may be sold as “no roll” since it’s not rolled with a grade stamp.

There are eight USDA quality grades – Prime, Choice, Select, Standard, Commercial, Utility, Cutter, Canner. The factors used to determine quality grades are maturity, marbling and muscle firmness, color and texture.

There are 5 maturity groups “A” through “E” with “A” indicating carcasses from the youngest animals. Maturity is one of the most important quality factors since meat from older animals is typically less tender. Mature (about 42 months or older) cattle carcasses are typically not graded. Maturity is determined by examining the bone ossification in the carcass.

The amount of marbling (flecks of fat) within the lean of the ribeye muscle is examined. Higher amounts of marbling are more desirable for increased flavor and juiciness.

Firmness, bright red color and smooth, finely textured muscle indicate younger animals and are desirable characteristics for consumer appeal.

Relationship Between Marbling, Maturity, and Carcass Quality Grade

There are five yield grades – 1 through 5. The factors used to determine yield grades of carcasses are amount of external fat, carcass weight and ribeye size. Yield grades are based on a mathematical equation that calculates all of these factors. The lower the yield grade number the higher the yield of boneless, closely trimmed retail cuts (cutability).

While consumers are not aware of yield grades, they do affect cost. In percentages, Yield Grade 1 has a 52.3% or higher cutability and Yield Grade 5 a 45.4% or lower cutability.

The top three quality grades (Prime, Choice and Select) are the ones most familiar to consumers. Prime is sold to restaurants, although some specialty markets may carry it. Choice is the most widely available grade in the market followed by Select, which has the least amount of marbling of the top three grades making it leaner but also less juicy and flavorful.