USDA requests comments on beef grading standards
USDA says beef production and quality assessment methods have changed significantly since the last update to the beef grading standards has been implemented.
The US Department of Agriculture (USDA) Agricultural Marketing Service (AMS) is seeking input from the public and stakeholders on how the US Standards for Grades of Carcass Beef may be updated to better serve the needs of industry, large volume food buyers and modern consumers. USDA said that since the last update to the beef grading standards has been implemented, beef production and quality assessment methods have changed significantly, as have consumer preferences.
As such, USDA requests comments including data, recommendations and other information from stakeholders so that the beef grading standards can incorporate necessary updates to maintain relevance and meet consumer needs.
AMS develops and maintains official grade standards for beef carcasses, which measure factors such as meat yield, fat covering, ribeye area, degrees of marbling and carcass defects such as dark cutting beef and blood splash. The standards are applied to determine the quality of the product, and are not a reflection of wholesomeness, which is determined by the Food Safety and Inspection Service (FSIS) prior to the grading process.
Beef producers, packers, wholesalers, food manufacturers, foodservice operators, food retailers and consumers rely on USDA’s voluntary beef grading services to ensure that requirements are met for quality and other factors. USDA grading offers an independent third-party opinion on product quality based on the USDA requirements to help producers market their products and assures buyers that the quality meets or exceeds those standards.
Source: USDA AMS
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