1) The USDA beef grading system should
be modernized to encourage shorter feeding
periods, discourage waste-fat production, decrease
emphasis on marbling as the primary
quality trait and encourage improved efficiency
of beef production and processing.
2) Modernization of the grading system
should be based on research, and with the best
interest of both the beef industry and consumer
in mind.
3) Some level of visual quality will
continue to be important in the future, but
grades should be applicable to new processing
technologies such as prerigor boning.
4) Because grade names serve as a common
language from the consumer back to the
producer, a "grade" concept may be more
important than a "classification" Concept.
However, grade names should be chosen that
minimize connotations of superiority or inferiority
among grade names. The alternative of
changing the Good grade to "Deluxe" or
"Choice-Lite" and Standard to "Lean" or
"Lite"would minimize the connotations of
inferiority.
5) Combining Slight and Small marbling
in a new grade is scientifically valid and would
make more uniform quality grades.
6) Incorporating ES in a grading system
would be easy once ES specifications are
established. Allowing ES carcasses with one less
degree of marbling or fat thickness to achieve
the same grades as nonstimulated carcasses is
justified by research. However, this would force
almost all beef processors to use ES just to be
competitive.
7) The alternative of requiring a minimum
marbling and fat thickness such as Slight
marbling plus a minimum of 7.6 mm fat thickness
in the Choice grade is justified by research
and capitalizes on the prestigious image of the
highly advertized Choice grade. This proposal
should encourage shorter feeding periods and
less waste-fat production.
Read the entire text here:
http://jas.fass.org/cgi/reprint/55/3/708.pdf