Keywords
branded beef
beef quality
marbling
carcass grading
How to Cite
Abstract
This publication discusses certified beef programs and carcass quality specifications. Written by Tracy Scheffler, Jason Scheffler, and Chad Carr, and published by the UF/IFAS Department of Animal Sciences, October 2021.
References
Emerson, M. R., D. R. Woerner, K. E. Belk, and J. D. Tatum. 2013. “Effectiveness of USDA Instrument-Based Measurements for Categorizing Beef Carcasses According to Differences in Longissimus Muscle Sensory Attributes.” Journal of Animal Science 91:1024–1034. https://doi.org/10.2527/jas.2012-5514
Platter, W. J., J. D. Tatum, K. E. Belk, P. L. Chapman, J. A. Scanga, and G. C. Smith. 2003. “Relationships of Consumer Sensory Ratings, Marbling Score, and Shear Force Value to Consumer Acceptance of Beef Strip Loin Steaks.” Journal of Animal Science 81:2741–2750. https://doi.org/10.2527/2003.81112741x
Pringle, T. D., S. E. Williams, B. S. Lamb, D. D. Johnson, and R. L. West. 1997. “Carcass Characteristics, the Calpain Proteinase System, and Aged Tenderness of Angus and Brahman Crossbred Steers.” Journal of Animal Science 75:2955–2961. https://doi.org/10.2527/1997.75112955x
USDA. n.d.-a. “Daily Beef Reports.” Accessed October 19, 2020. https://www.ams.usda.gov/market-news/daily-beef-reports
USDA. n.d.-b. “Weekly and Monthly Beef Reports.” Accessed October 19, 2020. https://www.ams.usda.gov/market-news/weekly-and-monthly-beef-reports
USDA. 2017. “United States Standards for Grades of Carcass Beef.” https://www.ams.usda.gov/sites/default/files/media/CarcassBeefStandard.pdf
USDA. 2020. “USDA Certified Beef Programs.” Accessed October 8, 2020. https://www.ams.usda.gov/sites/default/files/media/LPSCertifiedBeefProgramComparison.pdf
Whipple, G., M. Koohmaraie, M. E. Dikeman, J. D. Crouse, M. C. Hunt, and R. D. Klemm. 1990. “Evaluation of Attributes That Affect Longissimus Muscle Tenderness in Bos taurus and Bos indicus Cattle.” Journal of Animal Science 68:2716–2728. https://doi.org/10.2527/1990.6892716x