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<blockquote data-quote="MikeC" data-source="post: 196764" data-attributes="member: 1604"><p>UNITED STATES DEPARTMENT OF AGRICULTURE</p><p>Agricultural Marketing Service</p><p>Livestock and Seed Program</p><p>Washington, D.C. 20250</p><p></p><p>SCHEDULE G1 – FEBRUARY 2005</p><p></p><p>USDA SPECIFICATION FOR CERTIFICATION OF BEEF CARCASS</p><p>QUALITY AND YIELD CHARACTERISTICS OF OFFICIALLY GRADED BEEF</p><p>FOR THE CERTIFIED ANGUS BEEF PROGRAM</p><p></p><p>SCOPE</p><p>This specification is for certification by an Agricultural Marketing Service (AMS) agent of</p><p>U.S. Prime and Choice steer and heifer carcasses. <strong>AMS does not certify the breed or percentage of breed genetics for Certified Angus Beef program.</strong></p><p></p><p>PROGRAM SPECIFICATIONS</p><p>Carcasses shall: (a) meet the phenotypic requirements of USDA Specification for Characteristics of Cattle Eligible for Approved Beef Programs Claiming Angus Influence (GLA), (b) be practically free (not detracting from visual quality) of capillary rupture in the ribeye, (c) be free of "dark cutting" characteristics, and (d) meet the following set of requirements:</p><p></p><p>(1) marbling score of minimum Modest or higher;</p><p>(2) lean color, texture, firmness, and overall skeletal characteristics, each of which must meet the requirements for A maturity in the U.S. Prime or Choice grade;</p><p>(3) a yield grade of 3.9 or numerically lower (except that carcasses evaluated after removal of all or part of the kidney, pelvic and heart fat may not have a yield grade higher than 3.5);</p><p>(4) medium or fine marbling texture;</p><p>(5) moderately thick or thicker muscling and tend to be moderately wide and thick in relation to their length; and,</p><p>(6) no hump exceeding 2 inches in height.</p><p></p><p>Items 1, 2, and 3 shall be determined in accordance with the "Official United States Standards for Grades of Carcass Beef."</p><p></p><p>Item 4 shall be evaluated using the USDA-AMS-LS-SB-02 Marbling Texture card.</p><p></p><p>Item 5, muscle thickness, is evaluated by averaging the thickness of the various parts, considering not only the proportion (%) each part is of the carcass but also the general value of each part. Superior muscle thickness implies a high proportion of meat to bone and a high proportion of the weight of the carcass in the more valuable parts.</p><p></p><p>Item 6 shall be measured from a line formed by the extension of the top line (including the fat) and measuring the lean muscle (excluding the fat) perpendicular to that line in the center of the hump.</p><p></p><p>CERTIFICATION</p><p></p><p>Carcasses to be examined for compliance with the requirements of this specification shall be clearly identified when presented to the AMS agent for certification. Procedures for identification, certification, the removal of preliminary identification marks (or other methods of control) from non-qualifying carcasses, and control of certified carcasses shall be in accordance with established MGCB procedures. The AMS agent shall certify acceptable carcasses and complete the Live Animal/Carcass Certification Worksheet (Form LS-5-6).</p><p></p><p>The costs of all grading and certification services performed by the AMS agent involving examinations, supervision, official documentation, and related services shall be borne by the person, group, or plant requesting the service.</p><p></p><p>LABELING</p><p></p><p>Labeling of Certified Angus Beef's products shall be in compliance with FSIS regulations and LS Policy SP2 (issued July 25, 2002).</p></blockquote><p></p>
[QUOTE="MikeC, post: 196764, member: 1604"] UNITED STATES DEPARTMENT OF AGRICULTURE Agricultural Marketing Service Livestock and Seed Program Washington, D.C. 20250 SCHEDULE G1 – FEBRUARY 2005 USDA SPECIFICATION FOR CERTIFICATION OF BEEF CARCASS QUALITY AND YIELD CHARACTERISTICS OF OFFICIALLY GRADED BEEF FOR THE CERTIFIED ANGUS BEEF PROGRAM SCOPE This specification is for certification by an Agricultural Marketing Service (AMS) agent of U.S. Prime and Choice steer and heifer carcasses. [b]AMS does not certify the breed or percentage of breed genetics for Certified Angus Beef program.[/b] PROGRAM SPECIFICATIONS Carcasses shall: (a) meet the phenotypic requirements of USDA Specification for Characteristics of Cattle Eligible for Approved Beef Programs Claiming Angus Influence (GLA), (b) be practically free (not detracting from visual quality) of capillary rupture in the ribeye, (c) be free of "dark cutting" characteristics, and (d) meet the following set of requirements: (1) marbling score of minimum Modest or higher; (2) lean color, texture, firmness, and overall skeletal characteristics, each of which must meet the requirements for A maturity in the U.S. Prime or Choice grade; (3) a yield grade of 3.9 or numerically lower (except that carcasses evaluated after removal of all or part of the kidney, pelvic and heart fat may not have a yield grade higher than 3.5); (4) medium or fine marbling texture; (5) moderately thick or thicker muscling and tend to be moderately wide and thick in relation to their length; and, (6) no hump exceeding 2 inches in height. Items 1, 2, and 3 shall be determined in accordance with the “Official United States Standards for Grades of Carcass Beef.” Item 4 shall be evaluated using the USDA-AMS-LS-SB-02 Marbling Texture card. Item 5, muscle thickness, is evaluated by averaging the thickness of the various parts, considering not only the proportion (%) each part is of the carcass but also the general value of each part. Superior muscle thickness implies a high proportion of meat to bone and a high proportion of the weight of the carcass in the more valuable parts. Item 6 shall be measured from a line formed by the extension of the top line (including the fat) and measuring the lean muscle (excluding the fat) perpendicular to that line in the center of the hump. CERTIFICATION Carcasses to be examined for compliance with the requirements of this specification shall be clearly identified when presented to the AMS agent for certification. Procedures for identification, certification, the removal of preliminary identification marks (or other methods of control) from non-qualifying carcasses, and control of certified carcasses shall be in accordance with established MGCB procedures. The AMS agent shall certify acceptable carcasses and complete the Live Animal/Carcass Certification Worksheet (Form LS-5-6). The costs of all grading and certification services performed by the AMS agent involving examinations, supervision, official documentation, and related services shall be borne by the person, group, or plant requesting the service. LABELING Labeling of Certified Angus Beef’s products shall be in compliance with FSIS regulations and LS Policy SP2 (issued July 25, 2002). [/QUOTE]
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