Brangus. Does it make the grade?

An overview of beef grading

by Loni Lucherk, Texas Tech University

When I think of Brangus® cattle, in a meat sense, I think about what the Brahman and Angus breeds bring to the table in terms of carcass characteristics. A combination of yield, growth and quality that results in a consistent product. However, I challenge producers to think about the following questions when making decisions about improving their herd. When selecting dams and sires, is intramuscular fat or marbling (IMF) important to you? Are you selecting for ribeye area and growth (REA)? There are two sides to the beef grading story. Quality and yield are antagonistically correlated. As quality grades improve, yield grades will climb as well. However, the higher the numerical yield, the bigger the discount across the rail. This could decrease profit if you are selling on a grid that does not reward quality. Are you watching the choice/select spread to determine when to sell? Where are you marketing your cattle or genetics? What does all of this mean and why is it important to me?

United States Department of Agriculture (USDA) quality and yield grades allow the industry to take a heterogeneous group of cattle and sort them into homogeneous carcass groups similar in composition and quality to be processed and sold. USDA grading is voluntary and paid for by the packer in order to create value. In addition to the USDA grader, many plants have begun using instrument grading which reduces some human bias in the process.

What is quality grade and why is it important?

Do you like eating a plain baked potato? Or do you prefer your potato with a large mound of butter, sour cream, and bacon bits? All of these have one thing in common: fat. Similar to baked potatoes, beef tastes better if it contains more flecks of fat. These fat pieces inside the muscle are called marbling and contribute to the quality grade of the beef carcass. The quality grade of beef is an estimate of tenderness, juiciness and flavor. Tenderness and flavor are considered the two most important palatability traits when eating beef. Based on a study conducted at Texas Tech University, color, USDA quality grade, price, size, weight, and thickness were the most important traits when consumers purchase fresh beef steaks (Lucherk et al., 2016). Not only do consumers prefer a high-quality eating experience, many consumers prefer steaks cooked to a medium or higher degree of doneness. The marbling in the steak can provide an insurance system if that steak is overcooked.

How is quality grade determined?

The USDA quality grades include USDA prime, choice, select, standard, commercial, utility, cutter and canner. Quality grades are assigned based on marbling score and physiological maturity of the carcass. Maturity is evaluated by assessing the skeletal maturity and lean maturity. As cattle age, the meat will become darker and more tough. Most cattle under approximately 42 months are considered young beef and qualify for the quality grades familiar to you. With the industry moving towards instrument grading at the ribeye interface, it is important for USDA graders to assess the maturity of the carcass. The marbling score is determined based on the intramuscular fat in the ribeye at the twelfth rib crossection.

What is yield grade and why is it important?

USDA yield grades are determined to predict the cutability of the carcass. Yield grades represent the percentage of boneless, closely-trimmed retail cuts that are expected from the carcass. The USDA yield grades are Yield Grade 1, 2, 3, 4, and 5 with a lower number indicating a higher percentage of closely-trimmed retail cuts. Red meat yield is extremely important to producers and packers due to the impact on the bottom line.

How to measure yield grade?

The factors assessed when determining the yield grade include PYG (preliminary yield grade) or FT (fat thickness opposite the ribeye), REA, HCW (hot carcass weight) and KPH % (estimated kidney, pelvic and heart fat). If the plant is using camera grading, the instrument will provide these measurements based on the picture taken of the ribeye crossection. The PYG or fat thickness is measured ¾ up the ribeye, however can be adjusted by the grader up or down when looking at the remaining of the carcass. Ribeye area and carcass weight relationship is used in calculating yield grade as a measure of muscularity. Ribeye area is measured in square inches using a plastic grid. KPH is measured as a percentage of the carcass weight by evaluating fat in those areas. There is a mathematical equation that is used to determine final yield grade; however, many USDA graders have experience to call yield grades at line speed.

How can I tell if my cattle would be a good fit for an international customer?

Through my research at Texas Tech University, I have had the experience to travel to beef processing facilities all over the world. Honduras, Påoland, Australia, New Zealand, and the United States have very different cattle systems and all seem to classify carcasses in different fashions, if at all. This is important to keep in mind when marketing your genetics outside of the United States. Each country has a different beef grading or classification system, which makes it difficult to compare quality among countries. In addition, consumers in different regions of the world have different expectations of the beef they purchase. In Honduras, cattle fed are predominantly of Brahman influence, two to three years of age, and heifers or intact bulls. Therefore, carcasses are extremely lean, with little marbling in darker colored muscle which has a higher pH. Even though research has shown consumers in Honduras actually prefer higher marbled beef (Bueso, 2015), they expect and are accustomed to low degrees of marbling when purchasing beef at retail. Through education programs and research, we are working with producers in Honduras to improve cattle nutrition. The improvement in live weight gain and red meat yield is leading to a more consistent product. As consistency and quality improve, the processors in Honduras could create a premium based on improved yield, pH and meat color. In Australia and New Zealand, they use the Meat Standards Australia (MSA) prediction model for beef palatability, which evaluates live animal characteristics, carcass traits and cooking method to determine a score for various cuts in the carcass (Watson, Polkinghorne, & Thompson, 2008). Europe uses a beef grading system focused on conformation, fat covering, and carcass weight. In the United States, we use USDA quality and yield grades, as well as other specifications designated by boxed beef programs to create value in our product.

These characteristics evaluated in in your cattle provide a high quality, consistent product which results in a tender, juicy and flavorful eating experience for the consumer.

Literature Cited

Bueso, M. E. (2015). Honduran and U.S. consumer assessment of beef strip loin steaks from grass and grain finished cattle. Master’s Thesis, Texas Tech University, Lubbock, TX.

Lucherk, L. W., O’Quinn, T. G., Legako, J. F., Rathmann, R. J., Brooks, J. C., & Miller, M. F. (2016). Consumer and trained panel evaluation of beef strip steaks of varying marbling and enhancement levels cooked to three degrees of doneness. Meat Science, 122, 145-154.

Watson, R., Polkinghorne, R., & Thompson, J. M. (2008). Development of the Meat Standards Australia (MSA) prediction model for beef palatability. Australian Journal of Experimental Agriculture, 48(11), 1368-1379.