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A Comparison of Two U.S.D.A. Carcass Beef Quality Grade Standards^{1 ,2,}

U. S. Department of Agriculture, Clay Center, Nebraska 68933 and and Kansas State University, Manhattan 66506

Abstract

The purpose of this study was to compare the U.S.D.A. (1965) quality grades (OQG) and the new U.S.D.A. (1976) quality grades (NQG) in relation to palatability of steaks from A maturity carcasses of steers. The effects of the new grade changes on distribution of carcasses by one-third of a quality grade were also evaluated. Quality grades were determined on 1,117 steer carcasses. Palatability was evaluated on 494 of these carcasses by a six-member taste panel (TP) and by Warner-Bratzler (WB) shear. The steers were from Hereford and Angus dams mated to Hereford, Angus, Charolais, Jersey, South Devon, Simmental and Limousin bulls. When approximately 215 days old the calves began a 28-day prefeedlot conditioning period and were assigned to postweaning feeding groups for slaughter after an additional 184, 218 or 251 days on feed. Fifty-eight percent and 68% of the carcasses graded Choice or better and 1% and 5% graded Standard when classified according to OQG and NQG systems, respectively. By restriction of Good grade marbling requirements (NQG) to include only slight amounts, an increased number of carcasses graded Standard in all breed groups. This shift was especially evident for Hereford and the faster growing, later maturing Charolais, Simmental and Limousin breeds. Carcasses from Jersey sires exhibited the largest percentage increase in carcasses graded Choice or better (23%) while Charolais and Angus sired carcasses showed the smallest percentage increase (7% and 6%, respectively). With the adoption of the NQG standards it is unlikely consumers could discern differences in palatability associated with the particular grade of beef they are accustomed to eating.

¹ Cont. No. 498, Department of Animal Science and Industry, Kansas Agricultural Experiment Station, Manhattan.

² Cooperation of the Nebraska Agricultural Experiment Station, University of Nebraska, Lincoln, is acknowledged.

³ U. S. Meat Animal Research Center, Agricultural Research Service.

⁴ Department of Animal Science and Industry, Kansas State University.