Carcass Quality
Improving quality and consistency begins with understanding the industry targets for carcass traits; these targets include the elimination of injection site blemishes & lesions, bruises, dark cutters, and liver condemnation to name a few.
A series of landmark studies called the National Beef Quality Audits (NBQA) have taken a closer look at the quality and consistency of production practices.
The 1991 NBQA demonstrated that U.S. beef was too fat, too tough and too inconsistent to be competitive with pork and poultry in the marketplace. Significant progress has been made by all segments of the beef industry to improve the overall acceptance of beef carcasses that enter the fabrication sections of our processing facilities. But, the 2005 NBQA suggests there is still work to be done.
To improve quality and consistency, it is necessary to receive feedback on the performance of cattle that leave the ranch. Use this information as a basis for setting goals to increase performance.
Producers should realize that if cattle do not gain or convert feed efficiently, the cattle will grade low such as USDA Standard grade, or if carcasses have USDA yield grades of 4 or 5, they should look at make adjustments to improve the quality and consistency of not only the beef products from their cattle, but also the beef products within the whole industry. Beef quality grades are one of the main determinants in the value of a beef carcass. Two factors, marbling and maturity or age of the carcass, determine beef quality grades. Marbling is the intramuscular flecks of fat dispersed in the lean tissue. The degree of marbling is measured when a carcass is ribbed or split between the 12th and 13th ribs.
Ensuring palatability
Flavor, juiciness, and tenderness determines the palatability and overall eating satisfaction. Flavor is provided by compounds in intramuscular fat or marbling of beef muscle tissue, and varies with genetics, nutrition, health and several other factors. Juiciness is determined by the amounts of moisture and marbling in the muscle after it has been cooked.
Tenderness is determined by the amount of connective tissue, the amount of marbling, and the activity of enzymes that breakdown muscle proteins after slaughter. Temperament, handling, castration, growth implants, and intramuscular injections also play a role in palatability.
The 2005 NBQA concluded a 19.2% occurrence of Average and High Choice, and only 2.9% USDA Prime beef.
The majority of carcasses range between USDA Select (36.7%) and USDA Low Choice (35%), with only slight or small amounts of marbling. The true challenge for the beef industry is eliminating the 6.2% of USDA Standard carcasses that more often lead to an unsatisfactory eating experience.
Ask your seedstock supplier to report the Expected Progeny Differences (EPDs) for carcass traits, including marbling. Select for animals with a moderate body size and early maturity — these animals are associated with increased marbling. Keep in mind, however, that by increasing marbling (the main factor in quality grade), yield grade may suffer.
There are 10 different degrees of marbling: abundant, moderately abundant, slightly abundant, moderate, modest, small, slight, traces, practically devoid and devoid. Abundant has the highest degree of marbling, while practically devoid has the lowest degree of marbling.
The second factor, maturity is determined by analyzing the degree of ossification of the bone and cartilage in the thoracic vertebrae (ribs). There are five maturity levels of carcasses, A, B, C, D, and E, with the most youthful carcasses graded maturity A and the oldest appearing carcasses being graded maturity level E.
A and B maturity levels are eligible to receive the grades of prime, choice, select, and standard, and are considered youthful carcasses. Older carcasses, with maturity levels of C, D, and E, usually from cows and bulls, receive commercial, utility, and cutter grades.
Once both the marbling score and maturity level have been determined, the USDA quality grade chart can be used to determine quality grade.
| Quality Grade | Amount of Marbling |
|---|---|
| Prime + | Abundant |
| Prime | Moderately Abundant |
| Prime − | Slightly Abundant |
| Choice + | Modest |
| Choice − | Small |
| Select | Slight |
| Standard | Traces |
| Standard − | Practically Devoid |
| Utility | Devoid |
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Montana Beef Quality Assurance,
821 N. 27th St., PMB 159,
Billings, MT 59101,
406-896-9068(o), 406-671-0851(m)
cpeck@montana.edu
Montana Beef Network,
119 Linfield Hall
Bozeman, MT 59717,
406-994-4323,
mharbac@montana.edu