81 FR 10565 - United States Standards for Grades of Carcass Beef
DEPARTMENT OF AGRICULTURE
Agricultural Marketing Service Federal Register Volume 81, Issue 40 (March 1, 2016)
Agricultural Marketing Service
Federal Register Volume 81, Issue 40 (March 1, 2016)
| Page Range | 10565-10566 | |
| FR Document | 2016-04493 |
[Federal Register Volume 81, Number 40 (Tuesday, March 1, 2016)] [Notices] [Pages 10565-10566] From the Federal Register Online [www.thefederalregister.org] [FR Doc No: 2016-04493] ======================================================================== Notices Federal Register ________________________________________________________________________ This section of the FEDERAL REGISTER contains documents other than rules or proposed rules that are applicable to the public. Notices of hearings and investigations, committee meetings, agency decisions and rulings, delegations of authority, filing of petitions and applications and agency statements of organization and functions are examples of documents appearing in this section. ======================================================================== Federal Register / Vol. 81, No. 40 / Tuesday, March 1, 2016 / Notices [[Page 10565]] DEPARTMENT OF AGRICULTURE Agricultural Marketing Service [Doc. No. AMS-LPS-15-0050] United States Standards for Grades of Carcass Beef AGENCY: Agricultural Marketing Service, USDA ACTION: Notice. ----------------------------------------------------------------------- SUMMARY: This document makes amendments to the United States Standards for Grades of Carcass Beef in order to make administrative changes and provide several points of clarification. DATES: Effective: March 1, 2016. FOR FURTHER INFORMATION CONTACT: The Standardization Branch, Quality Assessment Division, LPS Program, AMS, USDA, 1400 Independence Ave. SW., STOP 0258, Washington, DC 20250; Phone (202) 690-3148. SUPPLEMENTARY INFORMATION: In order to update certain elements in United States Standards for Grades of Carcass Beef, this document makes administrative changes to reflect the practices and advances in commercial practices and the current beef carcass weights. These changes provide clarity on the way that the United States Standards for Grades of Carcass Beef may currently be applied with the use of camera technology; provide more up-to-date examples that reflect heavier carcass weights; and make administrative changes to reflect current organizational structures and titles. Section 203(c) of the Agricultural Marketing Act of 1946, as amended, directs and authorizes the Secretary of Agriculture ``to develop and improve standards of quality, condition, quantity, grade, and packaging and recommend and demonstrate such standards in order to encourage uniformity and consistency in commercial practices.'' AMS is committed to carrying out this authority in a manner that facilitates the marketing of agricultural commodities and makes copies of official standards available upon request. The United States Standards for Grades of Carcass Beef do not appear in the Code of Federal Regulations but are maintained by USDA and are available on the internet at http://www.ams.usda.gov/grades-standards/beef. To change the United States Standards for Grades of Carcass Beef, AMS utilized the procedures it published in the August 13, 1997, Federal Register and that appear in part 36 of Title 7 of the Code of Federal Regulations (7 CFR part 36). As additional background, AMS sought comments through a Notice [FR Doc. 2014-19309] published on November 13, 2014. AMS received 21 comments addressing a variety of topics. Eight of the comments strongly recommended that any revision should be based on sound science and an abundance of supporting data. Fourteen focused on either the yield grade or quality grade. Eight addressed cattle production issues while two suggested incorporating tenderness measures. Twelve comments supported, one did not, revising/updating the yield grade portion of the standard. One of the factors used in determining yield grade, ribeye area, had eight comments supporting a closer examination of this factor while one did not. Three recommended that a meat yield be used in lieu of yield grade. Twelve comments supported revising beef maturity, one of the factors used in determining quality grade, while one did not. Seven comments were received regarding instrument grading. Five of these advocated the use of instruments in order to avoid the variation between plants and geographic location. One recommended keeping the existing marbling lines (used in establishing quality grade) while one advocated a reappraisal of the Prime line. This information can all be accessed at http://www.ams.usda.gov/rules-regulations/2014-standards-carcass-beef. At this time, AMS is only addressing administrative changes as outlined at the beginning of this document. However, AMS is still evaluating information related to more substantive changes to the U.S. Standards for Grades of Carcass Beef. Should the Agency determine that any of the specific substantive changes be warranted in the future, AMS will propose such changes so that interested stakeholders may comment. PART 104--APPLICATION OF STANDARDS FOR GRADES OF CARCASS BEEF 1. Amend section 104 by revising paragraph (d) to read as follows: (d) The Department uses photographs, and other objective aids or devices designated by the USDA, AMS \2\ in the correct interpretation and application of the standards. 2. Amend footnote 2 to read as follows: \2\ Information concerning such devices and their use may be obtained from AMS' Livestock, Poultry and Seed Program. 3. Amend section 104 by revising paragraph (o) to read as follows: (o) These standards are applicable to the grading of beef throughout the full range of maturity within which cattle are marketed. However, in steer, heifer, and cow carcasses, the range of maturity permitted within each of the grades varies considerably. The Prime, Choice, Select, and Standard grades are restricted to beef from young cattle; the Commercial grade is restricted to beef from cattle too mature for Prime, Choice, and Standard, and the Utility, Cutter, and Canner grades may include beef from animals of all ages. By definition, bullock carcasses are restricted to those whose evidences of maturity do not exceed those specified for the juncture of the two youngest maturity groups referenced in the standards for steer, heifer, and cow carcasses. Except for the youngest maturity group and the Choice grade in the second maturity group, within any specified grade, the requirements for marbling increase progressively with evidences of advancing maturity. In the youngest maturity group, the marbling requirements do not increase progressively with evidences of advancing maturity. For each grade, the firmness requirements are different for each maturity group, but, within each maturity group, the firmness requirements do not increase progressively with evidences of advancing maturity. Also, regardless of the extent to which marbling may [[Page 10566]] exceed the minimum of a grade, a carcass must meet the minimum firmness requirements for its maturity to qualify for that grade. To facilitate the application of these principles, the standards recognize five different maturity groups and seven different degrees of marbling. The five maturity groups are identified in Figure 1 as A, B, C, D, and E in order of increasing maturity. The limits of these five maturity groups are specified in the grade descriptions for steer, heifer, and cow carcasses. The A maturity portion of the figure is the only portion applicable to bullock carcasses. The degrees of marbling referenced in the specifications, in order of descending quantity are: Slightly abundant, moderate, modest, small, slight, traces, and practically devoid. However, for carcass evaluation programs and other purposes, three higher degrees are recognized--moderately abundant, abundant, and very abundant. Illustrations of the lower limits of nine of these ten degrees of marbling are available from the USDA. 4. Amend section 104 by revising paragraph (u) to read as follows: (u) The area of the ribeye is determined where this muscle is exposed by ribbing. This area usually is estimated subjectively; however, it may be measured. An increase in the area of ribeye increases the percent of retail cuts--a change of 1 square inch in area of ribeye changes the yield grade by approximately 30 percent of a yield grade. 5. Amend section 104 by revising paragraph (w) to read as follows: (w) The standards include a mathematical equation for determining yield grade. This grade is expressed as a whole number. For example, if the computation results in a designation of 3.9, the final grade is 3-- it is not rounded to 4. If yield grade is determined through objective means (e.g. instrumentation) the resulting designation may include a fractional part. Regardless of the means of determination, the aggregate is dropped for consideration of grade application. 6. Amend section 104 by revising paragraph (x) to read as follows: (x) The yield grade standards for each of the first four yield grades list characteristics of two carcasses of two different weights together with descriptions of the usual fat deposition pattern on various areas of the carcass. These descriptions are not specific requirements--they are included only as illustrations of carcasses which are near the borderlines between groups. For example, the characteristics listed for Yield Grade 1 represent carcasses which are near the borderline of Yield Grades 1 and 2. These descriptions facilitate the subjective determination of the yield grade without making detailed measurements and computations. The yield grade for most beef carcasses can be determined accurately on the basis of a visual appraisal. Objective detailed measurements extend the accuracy to fractional parts. PART 105--SPECIFICATIONS FOR OFFICIAL UNITED STATES STANDARDS FOR GRADES OF CARCASS BEEF (YIELD) 6. Amend section 105 by revising paragraph (b) to read as follows: (b) The following descriptions provide a guide to the characteristics of carcasses in each yield grade to aid in determining yield grades subjectively. (1) Yield Grade 1. (i) 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. There is usually a very thin layer of fat over the outside of the rounds and over the tops of the shoulders and necks. Muscles are usually visible through the fat in many areas of the carcass. (ii) A 700-pound carcass of this yield grade which is near the borderline of Yield Grades 1 and 2 might have two-tenths inch of fat over the ribeye, 12.5 square inches of ribeye, and 1.5 percent of its weight in kidney, pelvic, and heart fat. (iii) An 1,100-pound carcass of this yield grade which is near the borderline of Yield Grades 1 and 2 might have four-tenths inch of fat over the ribeye, 19.1 square inches of ribeye, and 2. 0 percent of its weight in kidney, pelvic, and heart fat. (2) Yield Grade 2. (i) A carcass in Yield Grade 2 usually is nearly completely covered with fat but the lean is plainly visible through the fat over the outside of the rounds, the tops of the shoulders, and the necks. There usually is a slightly thin layer of fat over the loins, ribs, and inside rounds and the fat over the rumps, hips, and clods usually is slightly thick. There are usually small deposits of fat in the flanks and cod or udder. (ii) A 700-pound carcass of this yield grade which is near the borderline of Yield Grades 2 and 3 might have five-tenths inch of fat over the ribeye, 12.3 square inches of ribeye, and 2.5 percent of its weight in kidney, pelvic, and heart fat. (iii) An 1,100-pound carcass of this yield grade which is near the borderline of Yield Grades 2 and 3 might have six-tenths inch of fat over the ribeye, 18.1 square inches of ribeye, and 3.0 percent of its weight in kidney, pelvic, and heart fat. (3) Yield Grade 3. (i) A carcass in Yield Grade 3 usually is completely covered with fat and the lean usually is visible through the fat only on the necks and the lower part of the outside of the rounds. There usually is a slightly thick layer of fat over the loins, ribs, and inside rounds and the fat over the rumps, hips, and clods usually is moderately thick. There usually are slightly large deposits of fat in the flanks and cod or udder. (ii) A 700-pound carcass of this yield grade which is near the borderline of Yield Grades 3 and 4 might have seven-tenths inch of fat over the ribeye, 11.0 square inches of ribeye, and 3.0 percent of its weight in kidney, pelvic, and heart fat. (iii) An 1,100-pound carcass of this yield grade which is near the borderline of Yield Grades 3 and 4 might have eight-tenths inch of fat over the ribeye, 16.9 square inches of ribeye, 3.5 percent of its weight in kidney, pelvic, and heart fat. (4) Yield Grade 4. (i) A carcass in Yield Grade 4 usually is completely covered with fat. The only muscles usually visible are those on the shanks and over the outside of the plates and flanks. There usually is a moderately thick layer of fat over the loins, ribs, and inside rounds and the fat over the rumps, hips, and clods usually is thick. There usually are large deposits of fat in the flanks and cod or udder. (ii) A 700-pound carcass of this yield grade which is near the borderline of Yield Grades 4 and 5 might have nine-tenths inch of fat over the ribeye, 9.8 square inches of ribeye, and 3.5 percent of its carcass weight in kidney, pelvic, and heart fat. (iii) A 1,100-pound carcass of this yield grade which is near the borderline of Yield Grades 4 and 5 might have one inch of fat over the ribeye, 15.6 square inches of ribeye, and 4.0 percent of its weight in kidney, pelvic and heart fat. (5) Yield Grade 5. A carcass in Yield Grade 5 usually has more fat on all of the various parts, a smaller area of ribeye, and more kidney, pelvic, and heart fat than a carcass in Yield Grade 4. Authority: 7 U.S.C. 1621-1627. Dated: February 25, 2016. Elanor Starmer, Acting Administrator, Agricultural Marketing Service. [FR Doc. 2016-04493 Filed 2-29-16; 8:45 am] BILLING CODE 3410-02-P
![10565
Notices Federal Register
Vol. 81, No. 40
Tuesday, March 1, 2016
This section of the FEDERAL REGISTER committed to carrying out this authority determine that any of the specific
contains documents other than rules or in a manner that facilitates the substantive changes be warranted in the
proposed rules that are applicable to the marketing of agricultural commodities future, AMS will propose such changes
public. Notices of hearings and investigations, and makes copies of official standards so that interested stakeholders may
committee meetings, agency decisions and available upon request. The United comment.
rulings, delegations of authority, filing of
States Standards for Grades of Carcass
petitions and applications and agency PART 104—APPLICATION OF
statements of organization and functions are Beef do not appear in the Code of
STANDARDS FOR GRADES OF
examples of documents appearing in this Federal Regulations but are maintained
CARCASS BEEF
section. by USDA and are available on the
internet at http://www.ams.usda.gov/ 1. Amend section 104 by revising
grades-standards/beef. To change the paragraph (d) to read as follows:
DEPARTMENT OF AGRICULTURE United States Standards for Grades of (d) The Department uses photographs,
Carcass Beef, AMS utilized the and other objective aids or devices
Agricultural Marketing Service procedures it published in the August designated by the USDA, AMS 2 in the
[Doc. No. AMS–LPS–15–0050] 13, 1997, Federal Register and that correct interpretation and application of
appear in part 36 of Title 7 of the Code the standards.
United States Standards for Grades of of Federal Regulations (7 CFR part 36). 2. Amend footnote 2 to read as
Carcass Beef As additional background, AMS follows:
sought comments through a Notice [FR 2 Information concerning such devices
AGENCY: Agricultural Marketing Service, Doc. 2014–19309] published on
USDA and their use may be obtained from
November 13, 2014. AMS received 21 AMS’ Livestock, Poultry and Seed
ACTION: Notice. comments addressing a variety of topics. Program.
SUMMARY: This document makes Eight of the comments strongly
amendments to the United States recommended that any revision should 3. Amend section 104 by revising
Standards for Grades of Carcass Beef in be based on sound science and an paragraph (o) to read as follows:
order to make administrative changes abundance of supporting data. Fourteen (o) These standards are applicable to
and provide several points of focused on either the yield grade or the grading of beef throughout the full
clarification. quality grade. Eight addressed cattle range of maturity within which cattle
production issues while two suggested are marketed. However, in steer, heifer,
DATES: Effective: March 1, 2016. incorporating tenderness measures. and cow carcasses, the range of maturity
FOR FURTHER INFORMATION CONTACT: The Twelve comments supported, one did permitted within each of the grades
Standardization Branch, Quality not, revising/updating the yield grade varies considerably. The Prime, Choice,
Assessment Division, LPS Program, portion of the standard. One of the Select, and Standard grades are
AMS, USDA, 1400 Independence Ave. factors used in determining yield grade, restricted to beef from young cattle; the
SW., STOP 0258, Washington, DC ribeye area, had eight comments Commercial grade is restricted to beef
20250; Phone (202) 690–3148. supporting a closer examination of this from cattle too mature for Prime,
SUPPLEMENTARY INFORMATION: In order to factor while one did not. Three Choice, and Standard, and the Utility,
update certain elements in United States recommended that a meat yield be used Cutter, and Canner grades may include
Standards for Grades of Carcass Beef, in lieu of yield grade. Twelve comments beef from animals of all ages. By
this document makes administrative supported revising beef maturity, one of definition, bullock carcasses are
changes to reflect the practices and the factors used in determining quality restricted to those whose evidences of
advances in commercial practices and grade, while one did not. Seven maturity do not exceed those specified
the current beef carcass weights. These comments were received regarding for the juncture of the two youngest
changes provide clarity on the way that instrument grading. Five of these maturity groups referenced in the
the United States Standards for Grades advocated the use of instruments in standards for steer, heifer, and cow
of Carcass Beef may currently be order to avoid the variation between carcasses. Except for the youngest
applied with the use of camera plants and geographic location. One maturity group and the Choice grade in
technology; provide more up-to-date recommended keeping the existing the second maturity group, within any
examples that reflect heavier carcass marbling lines (used in establishing specified grade, the requirements for
weights; and make administrative quality grade) while one advocated a marbling increase progressively with
changes to reflect current organizational reappraisal of the Prime line. This evidences of advancing maturity. In the
structures and titles. information can all be accessed at youngest maturity group, the marbling
Section 203(c) of the Agricultural http://www.ams.usda.gov/rules- requirements do not increase
Marketing Act of 1946, as amended, regulations/2014-standards-carcass- progressively with evidences of
asabaliauskas on DSK5VPTVN1PROD with NOTICES
directs and authorizes the Secretary of beef. advancing maturity. For each grade, the
Agriculture ‘‘to develop and improve At this time, AMS is only addressing firmness requirements are different for
standards of quality, condition, administrative changes as outlined at each maturity group, but, within each
quantity, grade, and packaging and the beginning of this document. maturity group, the firmness
recommend and demonstrate such However, AMS is still evaluating requirements do not increase
standards in order to encourage information related to more substantive progressively with evidences of
uniformity and consistency in changes to the U.S. Standards for Grades advancing maturity. Also, regardless of
commercial practices.’’ AMS is of Carcass Beef. Should the Agency the extent to which marbling may
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![10566 Federal Register / Vol. 81, No. 40 / Tuesday, March 1, 2016 / Notices
exceed the minimum of a grade, a are near the borderline of Yield Grades of its weight in kidney, pelvic, and heart
carcass must meet the minimum 1 and 2. These descriptions facilitate the fat.
firmness requirements for its maturity to subjective determination of the yield (3) Yield Grade 3. (i) A carcass in
qualify for that grade. To facilitate the grade without making detailed Yield Grade 3 usually is completely
application of these principles, the measurements and computations. The covered with fat and the lean usually is
standards recognize five different yield grade for most beef carcasses can visible through the fat only on the necks
maturity groups and seven different be determined accurately on the basis of and the lower part of the outside of the
degrees of marbling. The five maturity a visual appraisal. Objective detailed rounds. There usually is a slightly thick
groups are identified in Figure 1 as A, measurements extend the accuracy to layer of fat over the loins, ribs, and
B, C, D, and E in order of increasing fractional parts. inside rounds and the fat over the
maturity. The limits of these five rumps, hips, and clods usually is
PART 105—SPECIFICATIONS FOR
maturity groups are specified in the moderately thick. There usually are
grade descriptions for steer, heifer, and OFFICIAL UNITED STATES
STANDARDS FOR GRADES OF slightly large deposits of fat in the flanks
cow carcasses. The A maturity portion and cod or udder.
of the figure is the only portion CARCASS BEEF (YIELD)
applicable to bullock carcasses. The 6. Amend section 105 by revising (ii) A 700-pound carcass of this yield
degrees of marbling referenced in the paragraph (b) to read as follows: grade which is near the borderline of
specifications, in order of descending (b) The following descriptions Yield Grades 3 and 4 might have seven-
quantity are: Slightly abundant, provide a guide to the characteristics of tenths inch of fat over the ribeye, 11.0
moderate, modest, small, slight, traces, carcasses in each yield grade to aid in square inches of ribeye, and 3.0 percent
and practically devoid. However, for determining yield grades subjectively. of its weight in kidney, pelvic, and heart
carcass evaluation programs and other (1) Yield Grade 1. (i) A carcass in fat.
purposes, three higher degrees are Yield Grade 1 usually has only a thin (iii) An 1,100-pound carcass of this
recognized—moderately abundant, layer of external fat over the ribs, loins, yield grade which is near the borderline
abundant, and very abundant. rumps, and clods and slight deposits of of Yield Grades 3 and 4 might have
Illustrations of the lower limits of nine fat in the flanks and cod or udder. There eight-tenths inch of fat over the ribeye,
of these ten degrees of marbling are is usually a very thin layer of fat over 16.9 square inches of ribeye, 3.5 percent
available from the USDA. the outside of the rounds and over the of its weight in kidney, pelvic, and heart
4. Amend section 104 by revising tops of the shoulders and necks. fat.
paragraph (u) to read as follows: Muscles are usually visible through the
(u) The area of the ribeye is fat in many areas of the carcass. (4) Yield Grade 4. (i) A carcass in
determined where this muscle is (ii) A 700-pound carcass of this yield Yield Grade 4 usually is completely
exposed by ribbing. This area usually is grade which is near the borderline of covered with fat. The only muscles
estimated subjectively; however, it may Yield Grades 1 and 2 might have two- usually visible are those on the shanks
be measured. An increase in the area of tenths inch of fat over the ribeye, 12.5 and over the outside of the plates and
ribeye increases the percent of retail square inches of ribeye, and 1.5 percent flanks. There usually is a moderately
cuts—a change of 1 square inch in area of its weight in kidney, pelvic, and heart thick layer of fat over the loins, ribs, and
of ribeye changes the yield grade by fat. inside rounds and the fat over the
approximately 30 percent of a yield (iii) An 1,100-pound carcass of this rumps, hips, and clods usually is thick.
grade. yield grade which is near the borderline There usually are large deposits of fat in
5. Amend section 104 by revising of Yield Grades 1 and 2 might have four- the flanks and cod or udder.
paragraph (w) to read as follows: tenths inch of fat over the ribeye, 19.1 (ii) A 700-pound carcass of this yield
(w) The standards include a square inches of ribeye, and 2. 0 percent grade which is near the borderline of
mathematical equation for determining of its weight in kidney, pelvic, and heart Yield Grades 4 and 5 might have nine-
yield grade. This grade is expressed as fat. tenths inch of fat over the ribeye, 9.8
a whole number. For example, if the (2) Yield Grade 2. (i) A carcass in square inches of ribeye, and 3.5 percent
computation results in a designation of Yield Grade 2 usually is nearly of its carcass weight in kidney, pelvic,
3.9, the final grade is 3—it is not completely covered with fat but the lean and heart fat.
rounded to 4. If yield grade is is plainly visible through the fat over
the outside of the rounds, the tops of the (iii) A 1,100-pound carcass of this
determined through objective means
shoulders, and the necks. There usually yield grade which is near the borderline
(e.g. instrumentation) the resulting
is a slightly thin layer of fat over the of Yield Grades 4 and 5 might have one
designation may include a fractional
loins, ribs, and inside rounds and the fat inch of fat over the ribeye, 15.6 square
part. Regardless of the means of
over the rumps, hips, and clods usually inches of ribeye, and 4.0 percent of its
determination, the aggregate is dropped
is slightly thick. There are usually small weight in kidney, pelvic and heart fat.
for consideration of grade application.
6. Amend section 104 by revising deposits of fat in the flanks and cod or (5) Yield Grade 5. A carcass in Yield
paragraph (x) to read as follows: udder. Grade 5 usually has more fat on all of
(x) The yield grade standards for each (ii) A 700-pound carcass of this yield the various parts, a smaller area of
of the first four yield grades list grade which is near the borderline of ribeye, and more kidney, pelvic, and
characteristics of two carcasses of two Yield Grades 2 and 3 might have five- heart fat than a carcass in Yield Grade
different weights together with tenths inch of fat over the ribeye, 12.3 4.
asabaliauskas on DSK5VPTVN1PROD with NOTICES
descriptions of the usual fat deposition square inches of ribeye, and 2.5 percent Authority: 7 U.S.C. 1621–1627.
pattern on various areas of the carcass. of its weight in kidney, pelvic, and heart
These descriptions are not specific fat. Dated: February 25, 2016.
requirements—they are included only as (iii) An 1,100-pound carcass of this Elanor Starmer,
illustrations of carcasses which are near yield grade which is near the borderline Acting Administrator, Agricultural Marketing
the borderlines between groups. For of Yield Grades 2 and 3 might have six- Service.
example, the characteristics listed for tenths inch of fat over the ribeye, 18.1 [FR Doc. 2016–04493 Filed 2–29–16; 8:45 am]
Yield Grade 1 represent carcasses which square inches of ribeye, and 3.0 percent BILLING CODE 3410–02–P
VerDate Sep<11>2014 20:18 Feb 29, 2016 Jkt 238001 PO 00000 Frm 00002 Fmt 4703 Sfmt 9990 E:\FR\FM\01MRN1.SGM 01MRN1](https://thefederalregister.org/doc/81_FR_10605/page/2.svg)
Document Created: 2018-02-02 14:59:57
Document Modified: 2018-02-02 14:59:57
| Category | Regulatory Information | |
| Collection | Federal Register | |
| sudoc Class | AE 2.7: GS 4.107: AE 2.106: | |
| Publisher | Office of the Federal Register, National Archives and Records Administration | |
| Section | Notices | |
| Action | Notice. | |
| Dates | Effective: March 1, 2016. | |
| Contact | The Standardization Branch, Quality Assessment Division, LPS Program, AMS, USDA, 1400 Independence Ave. SW., STOP 0258, Washington, DC 20250; Phone (202) 690-3148. | |
| FR Citation | 81 FR 10565 |
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