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<blockquote data-quote="4CTophand" data-source="post: 615379" data-attributes="member: 9140"><p>Quality grading is based on (1) degree of marbling and (2) degree of maturity.</p><p>Marbling</p><p>Marbling (intramuscular fat) is the intermingling or dispersion of fat within the lean. Graders evaluate the amount and distribution of marbling in the ribeye muscle at the cut surface after the carcass has been ribbed between the 12th and 13th ribs. Degree of marbling is the primary determination of quality grade.</p><p>Degrees of Marbling</p><p>Each degree of marbling is divided into 100 subunits. In general, however, marbling scores are discussed in tenths within each degree of marbling (e.g.,Slight 90, Small 00, Small 10).</p><p></p><p>Grade Marbling Score</p><p></p><p>Prime + Abundant 00-100</p><p>Prime ° Moderately Abundant 00-100</p><p>Prime - Moderate 00-100</p><p>Choice + Moderate 00-100</p><p>Choice ° Modest 00-100</p><p>Select + Small 00-100</p><p>Select – Slight 50-100</p><p>Standard + Traces 34-100 </p><p>Standard ° Practically Devoid 67-100 to Traces 00-33</p><p>Standard - Practically Devoid 00-66</p><p></p><p>In addition to marbling, there are other ways to evaluate muscle for quality. Firmness of muscle proper color and texture. Desirable ribeyes will exhibit an adequate amount of finely dispersed marbling in a firm, fine textured, bright, cherry-red colored lean. As an animal matures, the characteristics of muscle change, and muscle color becomes darker and muscle texture becomes coarser.</p><p></p><p>Maturity</p><p></p><p>Maturity refers to the physiological age of the animal rather than the chronological age. Because the chronological age is virtually never known, physiological maturity is used; and the indicators are bone characteristics, ossification of cartilage, color and texture of ribeye muscle. Cartilage becomes bone, lean color darkens and texture becomes coarser with increasing age. Cartilage and bone maturity receives more emphasis because lean color and texture can be affected by other postmortem factors.</p><p>Cartilage evaluated in determining beef carcass physiological maturity are those associated with the vertebrae of the backbone, except the cervical (neck). Thus the cartilage between and on the dorsal edges of the individual sacral and lumbar vertebrae as well as the cartilage located on the dorsal surface of the spinous processes of the thoracic vertebrae (buttons). Cartilage in all these areas are considered in arriving at the maturity group. The buttons are the most prominent, softest and least ossified in the younger carcasses. As maturity proceeds from A to E, progressively more and more ossification becomes evident. Ribs are quite round and red in A maturity carcasses, whereas E maturity carcasses have wide and flat ribs. There is a posterior-anterior progression in maturity. Thus, ossification begins in the sacral region and with advancing age proceeds to the lumbar region and then even later it begins in the thoracic region (buttons) of the carcass. </p><p>In terms of chronological age, the buttons begin to ossify at 30 months of age</p><p>Carcasses are stratified into five maturity groups, based on the estimated age of the live animal</p><p></p><p>Carcass maturity Approximate live age</p><p></p><p>A 9 - 30 mos.</p><p>B 30 - 42 mos</p><p>C 42 - 72 mos</p><p>D 72 - 96 mos</p><p>E --------------</p><p></p><p><strong>Since I know you will next ask for YG's ---here they are……………………</strong></p><p><strong>The yield grades:</strong></p><p></p><p>Yield Grade 0 </p><p>A few out there and they end up as 1, but are really zero.</p><p></p><p>Yield Grade 1 </p><p>The carcass is covered with a thin layer of external fat over the loin and rib; there are slight deposits of fat in the flank, cod or udder, kidney, pelvic and heart regions. Usually, there is a very thin layer of fat over the outside of the round and over the chuck. </p><p></p><p>Yield Grade 2 </p><p>The carcass is almost completely covered with external fat, but lean is very visible through the fat over the outside of the round, chuck, and neck. Usually, there is a slightly thin layer of fat over the inside round, loin, and rib, with a slightly thick layer of fat over the rump and sirloin. </p><p></p><p>Yield Grade 3 </p><p>The carcass is usually completely covered with external fat; lean is plainly visible through the fat only on the lower part of the outside of the round and neck. Usually, there is a slightly thick layer of fat over the rump and sirloin. Also, there are usually slightly larger deposits of fat in the flank, cod or udder, kidney, pelvic and heart regions. </p><p></p><p>Yield Grade 4 </p><p>The carcass is usually completely covered with external fat, except that muscle is visible in the shank, outside of the flank and plate regions. Usually, there is a moderately thick layer of external fat over the inside of the round, loin, and rib, along with a thick layer of fat over the rump and sirloin. There are usually large deposits of fat in the flank, cod or udder, kidney, pelvic and heart regions. </p><p></p><p>Yield Grade 5 </p><p>Generally, the carcass is covered with a thick layer of fat on all external surfaces. Extensive fat is found in the brisket, cod or udder, kidney, pelvic and heart regions. </p><p></p><p>Do you send your animals through the packer?</p><p>YES</p></blockquote><p></p>
[QUOTE="4CTophand, post: 615379, member: 9140"] Quality grading is based on (1) degree of marbling and (2) degree of maturity. Marbling Marbling (intramuscular fat) is the intermingling or dispersion of fat within the lean. Graders evaluate the amount and distribution of marbling in the ribeye muscle at the cut surface after the carcass has been ribbed between the 12th and 13th ribs. Degree of marbling is the primary determination of quality grade. Degrees of Marbling Each degree of marbling is divided into 100 subunits. In general, however, marbling scores are discussed in tenths within each degree of marbling (e.g.,Slight 90, Small 00, Small 10). Grade Marbling Score Prime + Abundant 00-100 Prime ° Moderately Abundant 00-100 Prime - Moderate 00-100 Choice + Moderate 00-100 Choice ° Modest 00-100 Select + Small 00-100 Select – Slight 50-100 Standard + Traces 34-100 Standard ° Practically Devoid 67-100 to Traces 00-33 Standard - Practically Devoid 00-66 In addition to marbling, there are other ways to evaluate muscle for quality. Firmness of muscle proper color and texture. Desirable ribeyes will exhibit an adequate amount of finely dispersed marbling in a firm, fine textured, bright, cherry-red colored lean. As an animal matures, the characteristics of muscle change, and muscle color becomes darker and muscle texture becomes coarser. Maturity Maturity refers to the physiological age of the animal rather than the chronological age. Because the chronological age is virtually never known, physiological maturity is used; and the indicators are bone characteristics, ossification of cartilage, color and texture of ribeye muscle. Cartilage becomes bone, lean color darkens and texture becomes coarser with increasing age. Cartilage and bone maturity receives more emphasis because lean color and texture can be affected by other postmortem factors. Cartilage evaluated in determining beef carcass physiological maturity are those associated with the vertebrae of the backbone, except the cervical (neck). Thus the cartilage between and on the dorsal edges of the individual sacral and lumbar vertebrae as well as the cartilage located on the dorsal surface of the spinous processes of the thoracic vertebrae (buttons). Cartilage in all these areas are considered in arriving at the maturity group. The buttons are the most prominent, softest and least ossified in the younger carcasses. As maturity proceeds from A to E, progressively more and more ossification becomes evident. Ribs are quite round and red in A maturity carcasses, whereas E maturity carcasses have wide and flat ribs. There is a posterior-anterior progression in maturity. Thus, ossification begins in the sacral region and with advancing age proceeds to the lumbar region and then even later it begins in the thoracic region (buttons) of the carcass. In terms of chronological age, the buttons begin to ossify at 30 months of age Carcasses are stratified into five maturity groups, based on the estimated age of the live animal Carcass maturity Approximate live age A 9 - 30 mos. B 30 - 42 mos C 42 - 72 mos D 72 - 96 mos E -------------- [b]Since I know you will next ask for YG’s ---here they are…………………… The yield grades:[/b] Yield Grade 0 A few out there and they end up as 1, but are really zero. Yield Grade 1 The carcass is covered with a thin layer of external fat over the loin and rib; there are slight deposits of fat in the flank, cod or udder, kidney, pelvic and heart regions. Usually, there is a very thin layer of fat over the outside of the round and over the chuck. Yield Grade 2 The carcass is almost completely covered with external fat, but lean is very visible through the fat over the outside of the round, chuck, and neck. Usually, there is a slightly thin layer of fat over the inside round, loin, and rib, with a slightly thick layer of fat over the rump and sirloin. Yield Grade 3 The carcass is usually completely covered with external fat; lean is plainly visible through the fat only on the lower part of the outside of the round and neck. Usually, there is a slightly thick layer of fat over the rump and sirloin. Also, there are usually slightly larger deposits of fat in the flank, cod or udder, kidney, pelvic and heart regions. Yield Grade 4 The carcass is usually completely covered with external fat, except that muscle is visible in the shank, outside of the flank and plate regions. Usually, there is a moderately thick layer of external fat over the inside of the round, loin, and rib, along with a thick layer of fat over the rump and sirloin. There are usually large deposits of fat in the flank, cod or udder, kidney, pelvic and heart regions. Yield Grade 5 Generally, the carcass is covered with a thick layer of fat on all external surfaces. Extensive fat is found in the brisket, cod or udder, kidney, pelvic and heart regions. Do you send your animals through the packer? YES [/QUOTE]
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