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Grading Cattle and Their Carcasses

U. S. Department of Agriculture

Abstract

Grading slaughter cattle and their carcasses is merely segregating them into groups according to fixed standards, in very much the same manner that livestock is judged in the showring or in the classroom. It is slightly different, however, in that all beef carcasses or cattle of a given class are segregated into seven groups or grades. Each of these grades show different characteristics and upon these differences the grades are based. The principal factors which affect all of the grades and therefore serve as a basis for grade descriptions are conformation, finish and quality.

While these characteristics are used as a basis for describing the grades, the real significance of each lies in the kind of meat and the relative proportions of edible and inedible parts. The thickness, firmness and color of the fat and lean, the texture of the lean and the distribution of fat, together with the relative proportions of flesh to bone, are important factors which cause variations in beef prices and ultimately similar variations in live steer prices.