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Bringing Back The
American Small Farm
Conference
March 8-9, 2017
What’s Your Beef ?
 How are USDA Cattle grades utilized by industry in establishing product value?
What’s Your Beef ?
 How are USDA Cattle Grades established and used throughout the
industry from farm to fork?
BEEF RETAIL
COWS STOCKER
FEEDLOT PACKER VALUE-ADDED DISTRIBUTION HOTEL/REST. CONSUMER
DAIRY MILK
COWS
INSTITUTIONAL
CALFRA...
Inspection & Grading
 Guarantee of
wholesomeness, not quality
or tenderness. Animal not
diseased and meat is clean.
 Ind...
Inspection & Grading
 Grading is a quality
designation
 Indicated by shield stamp
 It is no required by law.
Reliabilit...
The Importance of the Shield
 Identify Consumer Preference
 Identify Differences of Value
 Transmit Signals to Industry...
Hot Box
Ribbed Between
the 12th and 13th
Rib
Carcass Presentation
300-450 head per hour
Quality Grade
Determination
 Maturity
Lean
Bone
 Marbling
 Firmness of lean
Lean Maturity
A20
B00A50 E00
C00 D00
E100
Relationship of Carcass Maturity to
Chronological Age
Approximate Age
9-30 months
30-42 months
42-72 months
72-96 months
9...
Skeletal Maturity
 Sacral Vertebrae
 Lumbar Vertebrae
 Thoracic Vertebrae
 Rib Bones
 Chine Bones
Skeletal Maturity
Thoracic Vertebrae
A Maturity B Maturity C Maturity D Maturity
Quality
Grades
A B C D E
Abundant
Moderately Abundant
Slightly Abundant
Moderate
Modest
Small
Slight
Traces
Practically Devoid
Degrees of...
Slight 0
Small 0
 Bottom 1/3 of
Choice
Modest 0
 Upper 2/3 of
Choice
Moderate 0
 Upper 1/3 of
Choice
Slightly Abundant 0
Moderately Abundant 0
Yield Grade
The indicated yield of closely trimmed
(1/2 inch or less), boneless retail cuts
expected to be derived from th...
Official USDA Yield Grades
For Beef Carcasses
Yield Grade 1
Yield Grade 2
Yield Grade 3
Yield Grade 4
Yield Grade 5
Percent Boneless, Closely Trimmed
Retail Cuts From the Round, Loin, Rib,
and Chuck
Yield Grade
1.0
2.0
3.0
4.0
5.0
Yield o...
Yield Grade Factors
 Thickness of Fat Over the Ribeye
 Ribeye Area
 Percent Kidney, Heart, and Pelvic Fat
 Hot Carcass...
Thickness of Fat
Over the Ribeye
Preliminary Yield Grade
PYG Fat
2.0 0.00
2.5 .20
3.0 .40
3.5 .60
4.0 .80
PYG Fat
4.5 1.00
5.0 1.20
5.5 1.40
6.0 1.60
Ribeye
Area
KPH
Hot Carcass Weight
HCW REA
600 11.0
625 11.3
650 11.6
675 11.9
700 12.2
725 12.5
750 12.8
775 13.1
HCW REA
800 13.4
825 13.7
850 14.0
875 14....
Calculating Yield Grade
Fat Thickness – 12th Rib (0.4 inches)
Preliminary Yield Grade
3.0
Rib Eye Area (approximately 2.0 ...
Adopted from: R.E. Taylor. Scientific Farm Animal Production. 4th Ed. 1992.
Yield Grade 2
Adopted from: R.E. Taylor. Scientific Farm Animal Production. 4th Ed. 1992.
Yield Grade 5
Calculating Yield Grade
Fat Thickness – 12th Rib (1.1 inches)
Preliminary Yield Grade
4.75
Rib Eye Area (Inferior muscling...
Certified Cattle Brand
Schedules
• Currently 83 Certified Schedules being used
https://www.ams.usda.gov/sites/default/file...
Certified Angus Beef
Where are USDA Grades used in
marketing product in the industry?
5-Area Feeding Regions
• Iowa/Minnesota
• Nebraska
• Colorado
• Kansas
• Texas/Oklahoma/New
Mexico
Direct Live Cattle Market
Premiums & Discounts
Premiums & Discounts
Boxed Beef
Retail Beef
Price Spreads Between Grades
Organic & Natural Markets
Organic & Natural Markets
Organic & Natural Markets
Other Marketing Opportunities
Farmers Markets
Farmers Markets
Farmers Markets
Farmers Markets
Missouri Department of Agriculture Farmers Market Web Page
https://mdafmr.mo.gov/
Questions?
Charlie Potts
Livestock, Poultry & Grain Market News Reporter
St. Joseph, MO
(816) 676-7000
Charlie.potts@ams.u...
Whats yourbeef edit
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Whats yourbeef edit
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Whats yourbeef edit

  1. 1. Bringing Back The American Small Farm Conference March 8-9, 2017
  2. 2. What’s Your Beef ?  How are USDA Cattle grades utilized by industry in establishing product value?
  3. 3. What’s Your Beef ?  How are USDA Cattle Grades established and used throughout the industry from farm to fork?
  4. 4. BEEF RETAIL COWS STOCKER FEEDLOT PACKER VALUE-ADDED DISTRIBUTION HOTEL/REST. CONSUMER DAIRY MILK COWS INSTITUTIONAL CALFRANCH
  5. 5. Inspection & Grading  Guarantee of wholesomeness, not quality or tenderness. Animal not diseased and meat is clean.  Indicated by a round inspection stamp USDA  Required by Federal Law- all meat must be inspected. FSIS Inspection
  6. 6. Inspection & Grading  Grading is a quality designation  Indicated by shield stamp  It is no required by law. Reliability of private grades depends only upon the reputation of the packer Grading
  7. 7. The Importance of the Shield  Identify Consumer Preference  Identify Differences of Value  Transmit Signals to Industry  Assist in Promotion and Marketing
  8. 8. Hot Box
  9. 9. Ribbed Between the 12th and 13th Rib
  10. 10. Carcass Presentation
  11. 11. 300-450 head per hour
  12. 12. Quality Grade Determination  Maturity Lean Bone  Marbling  Firmness of lean
  13. 13. Lean Maturity A20 B00A50 E00 C00 D00 E100
  14. 14. Relationship of Carcass Maturity to Chronological Age Approximate Age 9-30 months 30-42 months 42-72 months 72-96 months 96 months or older Maturity Group A B C D E
  15. 15. Skeletal Maturity  Sacral Vertebrae  Lumbar Vertebrae  Thoracic Vertebrae  Rib Bones  Chine Bones
  16. 16. Skeletal Maturity Thoracic Vertebrae A Maturity B Maturity C Maturity D Maturity
  17. 17. Quality Grades
  18. 18. A B C D E Abundant Moderately Abundant Slightly Abundant Moderate Modest Small Slight Traces Practically Devoid Degrees of Marbling Maturity 9 mo. 30 mo. 42 mo. 6 yr. 8 yr. Prime Choice Select Standard Commercial Utility Cutter
  19. 19. Slight 0
  20. 20. Small 0  Bottom 1/3 of Choice
  21. 21. Modest 0  Upper 2/3 of Choice
  22. 22. Moderate 0  Upper 1/3 of Choice
  23. 23. Slightly Abundant 0
  24. 24. Moderately Abundant 0
  25. 25. Yield Grade The indicated yield of closely trimmed (1/2 inch or less), boneless retail cuts expected to be derived from the major wholesale cuts (round, sirloin, short loin, rib, and square-cut chuck) of a carcass.
  26. 26. Official USDA Yield Grades For Beef Carcasses Yield Grade 1 Yield Grade 2 Yield Grade 3 Yield Grade 4 Yield Grade 5
  27. 27. Percent Boneless, Closely Trimmed Retail Cuts From the Round, Loin, Rib, and Chuck Yield Grade 1.0 2.0 3.0 4.0 5.0 Yield of Cuts 54.6 52.3 50.0 47.7 45.4
  28. 28. Yield Grade Factors  Thickness of Fat Over the Ribeye  Ribeye Area  Percent Kidney, Heart, and Pelvic Fat  Hot Carcass Weight
  29. 29. Thickness of Fat Over the Ribeye
  30. 30. Preliminary Yield Grade PYG Fat 2.0 0.00 2.5 .20 3.0 .40 3.5 .60 4.0 .80 PYG Fat 4.5 1.00 5.0 1.20 5.5 1.40 6.0 1.60
  31. 31. Ribeye Area
  32. 32. KPH Hot Carcass Weight
  33. 33. HCW REA 600 11.0 625 11.3 650 11.6 675 11.9 700 12.2 725 12.5 750 12.8 775 13.1 HCW REA 800 13.4 825 13.7 850 14.0 875 14.3 900 14.6 925 14.9 950 15.2 975 15.5
  34. 34. Calculating Yield Grade Fat Thickness – 12th Rib (0.4 inches) Preliminary Yield Grade 3.0 Rib Eye Area (approximately 2.0 inches more than required) -0.6 Kidney, Pelvic & Heart Fat (2.0% or -0.3) -0.3 Final Yield Grade 2.1
  35. 35. Adopted from: R.E. Taylor. Scientific Farm Animal Production. 4th Ed. 1992. Yield Grade 2
  36. 36. Adopted from: R.E. Taylor. Scientific Farm Animal Production. 4th Ed. 1992. Yield Grade 5
  37. 37. Calculating Yield Grade Fat Thickness – 12th Rib (1.1 inches) Preliminary Yield Grade 4.75 Rib Eye Area (Inferior muscling, approximately 2.0 inches less than required) +0.6 Kidney, Pelvic & Heart Fat (3.5% or 0.0) +0.0 Final Yield Grade 5.35
  38. 38. Certified Cattle Brand Schedules • Currently 83 Certified Schedules being used https://www.ams.usda.gov/sites/default/files/media/LPSCert ifiedBeefProgramComparison.pdf
  39. 39. Certified Angus Beef
  40. 40. Where are USDA Grades used in marketing product in the industry?
  41. 41. 5-Area Feeding Regions • Iowa/Minnesota • Nebraska • Colorado • Kansas • Texas/Oklahoma/New Mexico
  42. 42. Direct Live Cattle Market
  43. 43. Premiums & Discounts
  44. 44. Premiums & Discounts
  45. 45. Boxed Beef
  46. 46. Retail Beef
  47. 47. Price Spreads Between Grades
  48. 48. Organic & Natural Markets
  49. 49. Organic & Natural Markets
  50. 50. Organic & Natural Markets
  51. 51. Other Marketing Opportunities
  52. 52. Farmers Markets
  53. 53. Farmers Markets
  54. 54. Farmers Markets
  55. 55. Farmers Markets Missouri Department of Agriculture Farmers Market Web Page https://mdafmr.mo.gov/
  56. 56. Questions? Charlie Potts Livestock, Poultry & Grain Market News Reporter St. Joseph, MO (816) 676-7000 Charlie.potts@ams.usda.gov

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