Making the Grade

Making the Grade

Christy Couch Lee

The Cattleman

By using instrument carcass grading technology, USDA graders can work more accurately and efficiently.

It’s a tough job, but they’re up to the challenge. Each day, U.S. Department of Agriculture (USDA) meat graders have roughly 6 seconds to evaluate a beef carcass as it passes on the line, determining yield grade, quality grade, fat thickness, marbling and ribeye area, among a host of other criteria.

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