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Beginners Board
? Understanding the categories at Sale Barn
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<blockquote data-quote="bdog" data-source="post: 37249" data-attributes="member: 485"><p>These are based off of the USDA Quality grades.They are in order from highest to lowest Prime,Choice,Select,Standard, Commercial, Utility,Canner,Cutter. These Grades are based on the amount of marbling present in the meat. Specifically inspectors look at the carcass (ribeye) and assign a grade for each carcass. The top three grades usaully end up in restraunts and stores, the bottom end grades end up in hot dogs, etc. I am not positive on this but I think the middle two grades end up at institutions, etc. These grades have</p><p></p><p>People with a trained eye can estimate the quality of carcass that a live animal will have. They then put them into categories as you are describing as the price they will ultimately bring when slaughtered will depend upon quality grades among other things.</p></blockquote><p></p>
[QUOTE="bdog, post: 37249, member: 485"] These are based off of the USDA Quality grades.They are in order from highest to lowest Prime,Choice,Select,Standard, Commercial, Utility,Canner,Cutter. These Grades are based on the amount of marbling present in the meat. Specifically inspectors look at the carcass (ribeye) and assign a grade for each carcass. The top three grades usaully end up in restraunts and stores, the bottom end grades end up in hot dogs, etc. I am not positive on this but I think the middle two grades end up at institutions, etc. These grades have People with a trained eye can estimate the quality of carcass that a live animal will have. They then put them into categories as you are describing as the price they will ultimately bring when slaughtered will depend upon quality grades among other things. [/QUOTE]
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? Understanding the categories at Sale Barn
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