Usda Marbling Chart

Graders evaluate the amount and distribution of marbling in the ribeye muscle at the cut surface after the carcass has been ribbed between the 12th and 13th ribs.

Usda marbling chart.

A carcass in yield grade 1 usually has only a thin layer of external fat over the ribs loins rumps and clods and slight deposits of fat in the flanks and cod or udder. Usda select has only slight marbling. Degree of marbling is the primary determination of quality grade. Due to the abnormally high level of marbling that exists in this beef breed it often exceeds the top usda grade prime and therefore it is difficult to grade those high end carcasses.

Usda prime beef has the highest marbling score or fat content followed by usda choice. Quality grades are widely used as a language within the beef industry making business transactions easier and providing a vital link to support rural america. The beef grading system developed by the united states department of agriculture is a voluntary grading system based on the meat s maturity and level of fat marbling these two factors are indicators of the beef s tenderness. In order to accurately predict usda marbling score using ultrasound the same grader would need to be used for every research trial.

The usda grade shields are highly regarded as symbols of high quality american beef. From agricultural prices to land in farms. Usda beef quality and yield grades courtesy of texas a m. And marbling is that imf is a numeric objective measure whereas marbling is subjective to the eye of the grader.

The correlation is usually around 70 to 80 between the two measures. Department of agriculture usda and is graded for quality and consistency. Agriculture due to the abundance of. Nass publications cover a wide range of subjects from traditional crops such as corn and wheat to specialties such as mushrooms and flowers.

The agency has the distinction of being known as the fact finders of u s. You ve heard of prime choice and select grades and prime tops the grading scale. There is usually a very thin layer of fat over the outside of the rounds and over the tops of the shoulders and necks. Marbling plays a big role in quality grades.

Marbling intramuscular fat is the intermingling or dispersion of fat within the lean. Beef that is given a higher grade is usually from younger cattle and has more fat marbling. Usda national agricultural statistics service information. From calves born to hogs slaughtered.