BEEF QUALITY AND YIELD GRADING

INTRODUCTION The beef grading system in the United States is an attempt to connect physical carcass traits with quality such as palatability (tenderness, juiciness and flavor). Although the system is based on science it is also somewhat subjective which has been the basis of criticism from those who would like to see changes. In the United States there are two types of beef grades─quality grades and yield grades. Quality grades indicate expected palatability or eating satisfaction of the meat; yield grades are estimates of the percentage of boneless, closely trimmed retail cuts from the round, joint, rib and chuck. Beef carcasses may carry a quality grade, a yield grade or both a quality and yield grade (Burson, 2004).