Meat Grading

In order to provide consistency and palatability (tenderness, flavor, juiciness) at the consumer level a meat quality grade standard needs to be used. In the US there is a standardized USDA grading system ranging from the lowest grade; Canner through to the three(3) most common grades;  Select, Choice and Prime being the highest quality grade (min. IMF% range of 8-11) and attributing each of those grades is a set of parameters include yield, marble score, ossification(age), etc.

Due to the abnormally high level of marbling that exists in this beef breed, it often exceeds the top USDA grade (Prime) and therefore it is difficult to grade those “high end” carcasses.
 

USA

• Beef Grading Fact Sheet (PDF) Courtesy of the Amercian Meat Science Association
• USDA Beef Quality and Yield Grades  Courtesy of Texas A&M
• US Cutting Chart (PDF)
• USDA GLW (PDF)

OTHER REFERENCES

JAPAN

• JMGA (Japanese Meat Grading Association) Beef Carcass Grading Standard

AUSTRALIA

• MSA Beef Cuts Chart (PDF)

CANADA

• Canadian Beef Merchandising Guide (PDF)

ARGENTINA

• Argentine Beef Guide (LINK)