object to the current scheme of USDA grading since it is not based on direct measurement of tenderness, although marbling and maturity are indicators of tenderness. When repackaging cuts that originate from a mixed-grade container, these cuts may be marked with a specific grade only if each original cut was individually marked with a grade and the grade can be verified. In addition to the Grades Document which details the grade names (definition) and requirements for beef, bison and veal carcasses, Volume 1 of the Compendium includes grade names and requirements for ovine and poultry carcasses. Despite the mandatory grading requirement for beef carcasses, a prepackaged beef carcass, or a complete side, hind quarter, front quarter, primal cut (definition) or sub-primal cut (definition) of a beef carcass may be ungraded provided its container is labelled with the words "Ungraded Beef" / "boeuf non classifié" or "boeuf non classé". This initial number can be adjusted up or down depending on any abnormal fat deposits. For more information, refer to livestock carcasses and poultry carcasses below. The import grade names for imported poultry carcasses are GRADE A, GRADE C and GRADE UTILITY UTILITÉ. https://www.thefreedictionary.com/utility-grade, ADTRAN[R], Inc., (NASDAQ: ADTN), the provider of next-generation open networking solutions, has announced it is partnering with Holston Electric Cooperative (HEC) and solutions provider FiberRise to create a, ADTRAN announced it is partnering with Holston Electric Cooperative and solutions provider FiberRise to create a, In conjunction with its power gen-set system integration business, the company invests in, builds and operates. The ovine grade stamp has the outline of a Canadian maple leaf. If fat that is marked with a grade stamp, roller brand or yield stamp is removed from a livestock carcass or primal cut, the fat must be disposed of under a grader's supervision, unless the fat is reapplied to the same livestock carcass or primal cut from which it was removed. As of June 2009, about 2.9% of carcasses grade as Prime. For the 1972 film, see, Salvage, B. For example, while "A" is an Australian grade, the appropriate retail declaration would be "Cut from Australian A Grade". Centered towards the top of the emblem is the word "Canada". Most classifiers are employed by MLC services and they are audited quarterly by the Rural Payments Agency (RPA) which is a government organisation. The beef grade stamp has the outline of a Canadian maple leaf. These latter grades of beef are used for ground products rather than for consumer sale or food service.. Interestingly, only the first three are commonly sold at the butcher’s shop. There are 3 grade names for poultry carcasses set out in Part 3 of Volume 1 of the Compendium: Canada A, Canada Utility, Canada C [10, Compendium, Volume 1 – Ovine Carcasses and Poultry Carcasses]. You can grill, fry, … If imported poultry carcasses meet the requirements of the Compendium for the applicable Canadian grade name in column 2 of the table, they must be labelled with the corresponding import grade name in column 3 [1(1), Compendium, Volume 9 – Import Grade Requirements]. The import grade names for imported poultry carcasses are GRADE A, GRADE C and GRADE UTILITY UTILITÉ. In the UK, the Meat and Livestock Commission (MLC Services Ltd) is responsible for the classification of over 80% of the cattle slaughtered in Britain. Centered in the middle of the emblem is the letter grade assigned to the carcass, "AAA". The most tender cuts are best for dry cooking methods, while those with less marbling are better served by slow cooking, sauces and marinades and other methods of retaining moisture. Despite being shown in black, the veal grade stamp must appear in red ink when marked on a graded veal carcass. An additional mark may be shown on a livestock carcass or primal cut that bears a grade stamp, roller brand or yield stamp provided: There are 13 grade names established for beef carcasses: Canada A, Canada AA, Canada AAA, Canada Prime, Canada B1, Canada B2, Canada B3, Canada B4, Canada D1, Canada D2, Canada D3, Canada D4, Canada E [3.0(1), Beef, Bison and Veal Carcass Grade Requirements – PDF (260 kb)]. Therefore, the derived cuts can be marked accordingly with the grade "Canada B2" or "Canada D3". The grades are based on two main criteria: the degree of marbling (intramuscular fat) in the beef, and the maturity (estimated age of the animal at slaughter). The Grades of Beef. There are several machines that can do this, several of which were trialled in Ireland. If it is not prepackaged, appropriate documentation showing that it was not graded must accompany the shipment for presentation to an inspector or a grader [204, 306(2)(e) and (f), SFCR]. A grade stamp must appear in red ink when marked on graded beef, veal and ovine carcasses, and in purple ink on a graded bison carcass [2.1(1), 2.2, 2.3, Grades Document; 4(1), Compendium, Volume 1 – Ovine Carcasses and Poultry Carcasses]. Yield grade one carcasses are of the highest cutability, while yield grade 5 yields the lowest cutability. 1208/81 and No. Closely trimmed refers to approximately ¼ inch of external fat. A grade name that is applied to a beef carcass, bison carcass, ovine carcass or veal carcass must be shown as illustrated in the Beef, Bison and Veal Carcass Grade Requirements – PDF (260 kb) or Volume 1 of the Compendium within the applicable grade stamp (definition) reproduced below [313, SFCR]. This was to ensure the uniform classification of the carcasses of adult bovine animals in the EEC and make the definitions of conformation classes and fat classes more precise. In the case of a dressed or partially dressed poultry carcass, this includes complying with the standards set out in the Canadian Standards of Identity, Volume 7 – Meat Products. Younger cattle (under 42 months of age) tend to be graded as Prime, Choice, Select or Standard, while older cattle are more likely to be graded Commercial, Utility, Cutter, or Canner.