171. passed over t h e block w i t h no p a r t i c u l a r designation as t o quality. A s t h e

Transcription

1 171. P R O B L E N S AND D E V E L O P M E N T S I N N E A T G R A D I N G The course o f events t h a t l e d t o t h e establishment o f t h e Federal Livestock and Meat Grading Service p a r a l l e l s t h e development of t h e l i v e s t o c k arid meat industry of t h e nation. Two hundred years ago, t h e slaughtering o f l i v e s t o c k and t h e s e l l i n g of t h e meat was almost exclusively a l o c a l e n t e r p r i s e, The so-called butcher bought h i s meat on t h e hoof. H e slaughtered t h e animals and r e t a i l e d t h e meat. He w a s packer, d i s t r i b u t o r, transporter, and r e t a i l e r, Obviously t h e meat w a s passed over t h e block w i t h no p a r t i c u l a r designation as t o quality. A s t h e meat business increased i n volume and i n importance, additional r e t a i l shops were established and some of them were consolidated. The enlargement of opera t i o n s and t h e development o f meat slaughtering techniques r e e u l t e d i n increases i n t h e number of packing plants, thus making it unnecessary f o r t h e r e t a i l e r t o operate his own slaughtering plant. Instead he obtained h i s meat supplies from a source common t o his competitors and t o handlers o f meat i n o t h e r l o c a l i t i e s. The slaughterers o f l i v e s t o c k moved toward t h e areas o f animal production while meat wholesalers, and p a r t i c u l a r l y r e t a i l e r s, tended t o congregate around heavily populated areas of industrial. development. Thus, t h e f o c a l points o f meat production and processing d r i f t e d f u r t h e r and f u r t h e r from that of consumption, t h e rate of t h e separation and distance between points being cont r o l l e d by t h e development o f transportation f a c i l i t i e s, t h e development and expansion of l i v e s t o c k production, and t h e i n d u s t r i a l development along t h e ent i r e seaboard. Increases i n t h e distance between t h e producer and t h e consumer gave r i s e t o the establishment o f numerous service agenciee t o assist t h e r e t a i l e r t o obtain adequate supplies of t h e precise kinds and q u a l i t i e s o f products to satis@ h i s customers. When t h e r e t a i l e r s could no longer examine t h e meat before they bought it, s e l l e r s began t o use numerous d e s c r i p t i v e term8 f o r describing quality. Continued expansion of t h e l i v e s t o c k and meat industry a t t r a c t e d an ever increasing number of markets and handlers. Many of them used terms l a r g e l y of t h e i r own choosing t o describe quality, but such terms d i d not n e c e s s a r i l y mean t h e same as those used by others engaged i n similar business. The p r a c t i c e was a form of a grading whereby each handler o r each market had i t s own terminolo@;yand made i t s own i n t e r p r e t a t i o n s of grades, but n e i t h e r t h e terminology nor t h e i n t e r p r e t a t i o n s may have been known o r a t l e a s t understood on other markets. T h i s quickly gave r i s e t o confusion of grades between markets and t o t h e p r a c t i c e of chicanery and o t h e r types of market all. a r i s i n g fyom t h e lack o f understanding and application of a s i n g l e abuses standard --. Repeated attempts on t h e p a r t of p r i v a t e groups, l o c a l m a r k e t s, and o t h e r s t o adopt a uniform grading system w e r e f a i l u r e s and served t o c r y s t a l l i z e public opinion as t o t h e urgent necessity of having standards prorrulgated by an unbiased agency and having such standards applied i n a uniform manner on a nation-wide basis.

2 172. The f i r s t attempt t o develop a uniform standard for livestock and meats was undertaken i n 1902 by the Agricultural Experiment Station of the University of I l l i n o i s. The results of these studies provided t h e basis upon which t h e U. S, D. A. i n 1916 s e t up t e n t a t i v e standards f o r the classes m d grades of livestock and somewhat l a t e r for the preparation of Market Classes and Grades o f Meat. I n these standards were embodied t h e fundamental prin.ciples of animal and meat grading, f l r s t used i n market news reporting work. The Federal grading of meat was begun by the Department i n 1923 as a s p e c i a l service t o t h e U. S. Shipping Board i n order t o help it got beef of t h e desired quality f o r use on emergency f l e e t and other U. S. owned vessels. During t h e next two years t h e service wa8 provided t o other steamship companies, t o railroads, and l a r g e hotels, then t o Federal, State, and county hospitals and other governmental i n s t i t u t i o n s, and s t i l l l a t e r it was extended t o take care of requests from wholesale meat dealers, chain s t o r e s and others. A f t e r t h e grading service wa8 i n e f f e c t f o r about two years a s e r i e s of meetings were held f o r the purpose of obtaining c r i t i c i s m s, comments, and suggestions concerning t h e proposed standards. These meetings created widespread i n t e r e s t among producer8 and t h e meat t r a d e i n t e r e s t s, especially among producers handling high-grade c a t t l e, Steps were taken by these producers t o organize and support a general movement toward the adoption and extensive use of uniform o f f i c i a l standards f o r both livestock and meat. The support of t h e leading c a t t l e breeders and feeders i n t h e important c a t t l e producing states l e d t o t h e formation of an organization known as t h e Better Beef Assoc i a t i o n f o r the s p e c i f i c purpose of sponsoring the grading and grade stamping o f beef. The Secretary o f Agriculture made a commitment t o the Association t o have Department O f f i c i a l s supervise the grading and grade stamping of beef f o r one year provided a s a t i s f a c t o r y agreement could be reached between producers and packers. Although t h e packers were not convinced t h a t the standards would be s a t i s f a c t o r y, they agreed t o cooperate during t h e year of experimentation i n order t o determine the f e a s i b i l i t y of t h e grading and grade stamping service. A t t h e end of t h e yar ~l conference was called by t h e Secretary of t h e National Live Stock and M e a t Board a t which time d e f i n i t e plans were formul a t e d f o r t h e development of the service and the date determined f o r inaugurating it. Accordingly, the beef grading and etamping service w a s o f f i c i a l l y inaugurated May 2, , A t t h i s point w e wish t o mention t h e staunch support given t o t h e service by the National Live Stock and Meat Board and p a r t i c u l a r l y i t s manager who was l a r g e l y responsible f o r launching the i n i t i a l trials and who, a s a r e s u l t o f h i s confidence i n i t s success, arranged f o r the Board t o support t h e program f i n a n c i a l l y u n t i l such time a8 t h e revenues became 6UffiCi e n t t o make the service self-supporting, The program expanded very rapidly with the result that the f i n a n c i a l outlay by the Board w a s markeay small, Soon after t h e grading service s t a r t e d, d i f f i c u l t i e s began t o a r i s e. This was anticipated, however, since unmimous approval w a s not obtained f o r t h e conduct of t h e service, although a l l pledged t o support it. Certain members of t h e t r a d e were reported as discouraging t h e use of Government graded meat. It was claimed that some were increasing t h e p r i c e on graded carcasses from one t o t h r e e cents per pound above t h e p r i c e of e i m i l a r grades not off'icially grade marked, and i n some instances o f reporting t o r e t a i l e r s t h a t Government graded meat was not available. Since meat could not be graded

3 173. except on request, i t i s obvious that packers could control t h e available supply. Furthermore; some o f t h e leading national packers expanded t h e i r own grading systems and within t h r e e months a f t e r t h e beginning of t h e Federal meat grading service, many were applying t h e i r own p r i v a t e brands t o carcasses. Although t h i s action retarded t h e early development of t h e Federal service, it may be construed as recognition of t h e f a c t t h a t Government grading of beef was p r a c t i c a l and f e a s i b l e and considered t o be a meritorious service. When t h e grading service was begun it was agreed t h a t only Prime and Choice beef would be grade stamped. Before t h e end of t h e f i r s t year, however, t h e demand f o r graded meat had developed t o t h e extent t h a t t h e grade Good w a s being stamped and within f i v e years t h e grading program was f u r t h e r extended t o i d e n t i f y meat from steers, heifers, and cows i n t h e grading system. The grading program made a very s u b s t a n t i a l growth during t h e f i r s t f i v e years of i t s operation despite numerous handicaps. Nuch educational work was performed by organizations favorable t o t h e program t o acquaint p o t e n t i a l u8ers of graded meat with t h e benefit8 t o be derived from i t. This phase of t h e program w a s l a r g e l y planned and directed by t h e Better Beef Association and t h e National Live Stock and Meat Board. The d i s t r i b u t i o n of information by these two organizat i o n s under t h e leadership of the Department of Agriculture created an increased consumer demand f o r grade labeled, high-quality beef. The result was t h a t many opponents among t h e wholesale t r a d e joined t h e supporters o f t h e service i n making graded beef available t o consumers, thus admitting t h a t t h e grading programwas fundamentally sound and p r a c t i c a l. Further success of t h e program may depend on (1) t h e development of a standard f o r grade, i n t h e application of which t h e human element plays a minor r o l e and ( 2 ) t h e establishment of an objective measure o f t h e f a c t o r s t h a t determine grade so that they may be r e a d i l y understood by r e t a i l e r s and consumers. The standards f o r grade as now prepared a r e c r i t i c i z e d by c e r t a i n representatives o f t h e t r a d e. Some of t h e c r i t i c i s m s may be J u s t i f i e d and if so, should be corrected i n a subsequent revisions of t h e standards. Some of t h e criticisms may be a deliberate attempt t o d i s c r e d i t t h e service. I n such instances operators would be reluctant t o recognize and use Federal grades f o r fear that Government grades will i n j u r e t h e p r e s t i g e of their p r i v a t e brand names. I n other instances, t h e r e i s evidence t h a t a well-established grade standard i s not welcomed. The f a c t t h a t standards have been adopted does not mean t h a t t h e job of c l a s s i f y i n g and grading livestock and meats i s completed. A s t h e i r application i s extended t o t h e extreme range of t h e grades, weaknesses i n t h e specifications appear. Mandatory grading under O.P.A. regulations during t h e w a r period was a most c r i t i c a l t e s t of t h e standards f o r l i v e animals ar,d p a r t i c u l a r l y t h e standards f o r meat because every carcass had t o be tagged a6 t o i t s exact position i n t h e grade scale. The experience obtained as result of compulsory grading forcefully manif e s t e d some of t h e inadequacies of t h e subjective measures deacriptive of t h e mid-point within a grade. We were a b l e t o, u s e t h e standards only a f t e r t r a i n i n g men through repeated demonstrations o f t h e minimum requirements of d i f f e r e n t combinations of grade f a c t o r s of various weights. There i s l i t t l e o r no occasion f o r concern about differences of opinion regarding meat e l i g i b l e f o r t h e middle of a grade because slight variations i n i n t e r p r e t a t i o n f a i l t o change t h e grade designation. However, i n case of t h e carcasses o r c u t s t h a t meet t h e minimum

4 174. requirements of a grade, a s l i g h t deviation i n t h e i n t e r p r e t a t i o n of grade f a c t o r s could result i n a change of grade a matter oftentimes of extreme importance. There i s urgent need, therefore, f o r objective devices f o r measuring quality, thus reducing the reliance placed on the human element i n determining grade. -- The preeent standards a r e descriptive specifications of t h e average representatives within each of the several grades. I n grading, three primary f a c t o r s are caref'ully considered. They a r e conformation o r shape, f i n i s h or degree of fatness, and quality. To these f a c t o r s some packers, wholesalers, and r e t a i l e r s include differences i n consumers' l i k e s and d i s l i k e s, age, weight, and sex i n developing p r i v a t e standards. There i s ample j u s t i f i c a t i o n f o r confusion when consumer-buyers attempt t o purchase f o r d i f f e r e n t r e t a i l e r s who a r e d i f f e r e n t brand names t o signify the same q u a l i t y, Without dependable i d e n t i f i c a t i o n aupported by available standards, there i s no way t h e consumer can associate t h e quality with a grade o r brand designation. The consumer can buy by grade only i f t h e s e l l e r grades t h e meat o r has the quality i d e n t i f i e d by a dependable label brand, specifications f o r which a r e understood by the purchaser. It would appear, therefore, that meat graded according t o a nation-wide standard consistently and uniformly applied and labeled w i l l afford consumers t h e opportunity of making selections on basis of familiar labels, hence a d i a t i n c t advantage t o the industry through increased repeat sales, r e s u l t i n g from greater consumer confidence i n grade labels. The grade of meat i s determined almost exclusively by t h e exterior phyeica;l. c h a r a c t e r i s t i c s of t h e f l e s h but such l i m i t e d considerations a r e not a l w a y s dependable f o r denoting t h e eating properties o f t h e meat. Many a r e aware of the importance of aging i n t h e development of flavor and tenderness but few can determine by examination whether or not the meat has been properly and adequately subjected t o t h a t process. The importance of marbling a8 compared t o e x t e r i o r f a t a8 a consideration of f i n i s h i n determining grade needs careful. study. Incidentally, marbling i s a c h a r a c t e r i s t i c t h a t can be quantitatively measured and charted by grade according t o w e i g h t and age. The influence of age i n animals on grade has never been s a t i s f a c t o r i l y determined. The degree t o which ripening of meat w i l l compensate f o r age is another f a c t o r t h a t needs study. Other c h a r a c t e r i s t i c s inherent i n meat o r developed a f t e r the meat i s processed may have a profound influence on t h e n u t r i t i v e q u a l i t i e s, as w e l l as on the e d i b i l i t y of t h e meat. None of these f a c t o r s a r e conaidered i n grading t h e meat except insofar a8 they ma;y be associated with c e r t a i n physical charact e r i s t i c s that a r e apparent and enter i n t o the determination of t h e approp r f a t e grade. Standards a r e o n l y yardstick8 f o r equitably divieing the normal quality range of a specified kind of livestock o r meat i n t o segments having similar s p e c i f i c uses, aa an aid t o s a t i s f a c t o r y s a l e and purchase. I n order t o be p r a c t i c a l and useful standards must be reasonably specific and uniformly interpreted. The development of objective measures i n i n t e r p r e t i n g the standards therefore should receive increasing attention. There are, a t t h e present time, livestock standards f o r grades of c a t t l e, calf and veal, lambs and mutton, and meat standards f o r grades of beef, veal and calf, lamb and mutton. Standards for hogs and pork carcasses a r e i n the process of development. The Federal standards a s now promulgated o u t l i n e specifications f o r the middle of t h e grade, They indicate t h e quality

5 175. range within a grade, and provide f o r compensatory adjustments i n t h e major grade factors t o account f o r age, size, or imbalances between the grade f a c t o r s themselves. A s long as only a few representatives from a specified grade were off i c i a l l y i d e n t i f i e d, there wa8 no problem as t o t h e proper i n t e r p r e t a t i o n o r application of the standard. But when a13 animals o r carcasses within a c l a s s must be designated a s t o t h e i r proper grade i n accordance with the standards, then t h e problem of i n t e r p r e t a t i o n became most keenly apparent. Specifications describing animals 'or meat i n the middle of t h e grade provide very l i t t l e assistance i n making determinations on borderline or 80called l i n e r specimens. The question naturally arises: I s t h e specimen i n o r out of a p a r t i c u l a r grade? This defect of the e x i s t i n g standards would render them usuable i f it were not f o r t h e p o s s i b i l i t y of more o r less a r b i t r a r i l y establishing the l i m i t a t i o n or boundaries of each grade. I n r e a l i t y when t h e grader has no guide for s e t t i n g h i s range except f o r what has been t o l d and demonstrated t o him by h i s superior. Another c r i t i c i s m i n the standards f o r grade i s t h e idefiniteness of t h e specifications. They a r e written i n descriptive language r e p l e t e w i t h adjectives defining t h e c h a r a c t e r i s t i c s t o be considered, none of which can be pinned t o a concrete meaning except by t h e grader who makes the determination. The lack of an objective measure i s often cause f o r arguments and differences of opinion8 between the owner of t h e meat and the grader. Consumers evaluate the excellence of meat on t h e basis and i n t h e order of (1) tenderness, ( 2 ) juiciness and flavor, and (3) r a t i o of muscular portion t o bone and f a t contained i n t h e cut o r the serving. The grader must weigh these c h a r a c t e r i s t i c s desired by consumers i n terms of grade factors such a s quality, f i n i s h, and conformation, and other exterior c h a r a c t e r i s t i c s. The p o s s i b i l i t y of transposing consumer concept of excellence i n t o meat grade f a c t o r s whereby they w i l l have interchangeable meaning needs t o be worked out. The basis on which our present etandarde a r e s e t up a r e considered l o g i c a l and sound, But we do need more concrete evidence t o support t h e v a l i d i t y of t h e grade f a c t o r s and of t h e i r r e l a t i v e importance i n determining grade. Those responsible f o r the promulgation of grade standard8 a r e intensely i n t e r e s t e d i n knowing all the different ways t h a t quality i s manifested i n meat m d how it can be dependably i d e n t i f i e d by visual examination o f meat, There i s urgent need f o r tangible j u s t i f i c a t i o n f o r d i f f e r e n t i a t i o n between s o f t and f i r m muscular and f a t t y t i s s u e, f o r deviations i n color, f o r compensations i n application of grade f a c t o r s due t o s i z e and many other points. The answer must come from research i n which t h e c h a r a c t e r i s t i c s can be q u a l i t a t i v e l y and quantitatively associated with grade f a c t o r s. This type of information caa be t h e basis f o r determining the proper division between grades and f o r establishing t h e minimum requirements of the grades. Pending t h e time when adequate fundamental information i s available a t t e n t i o n must be directed toward establishing the minimum requirement of the present eubjective grade standard. Two p o s s i b i l i t i e s appear t o have p r a c t i c a l significance. One i s by photographically demonstrating t h e i n t e r p r e t a t i o n of t h e descriptive specif i c a t i o n s. We have done t h i s on grades of carcass beef. The second p o s d b i l i t y i s through t h e development of objective specifications as a yardstick f o r determining l i m i t a t i o n s of grades o r the tolerable range of f a c t o r s within grades.

6 176. Obviously some species of livestock and meat derived therefrom cannot be graded from a p r a c t i c a l standpoint by t h e application of any quantitative measure presently known. However, some adjustments i n present concepts as t o f a c t o r s t h a t determine grade might well open up this procedure f o r developing a more precise method f o r grading through the use of objective specifications thereby reducing t h e human element i n determining t h e grade. I n preaenting aome of our problems concerning t h e preparation of grade etandards it i e implied that all meat should be graded, However, standards applied on a nation-wide b a d e are i n keeping w i t h t h e progressive development of t h e livestock and meat industry. CHAIRMAN BRATZLER: Thank you, M r. Beard. I a m sure that w a s very much worth while. The discussion of this presentation w i l l be l e d by W, Allen Cowan of t h e University of Massachusetts. PROF, COWAN: Thank you, Mr. Chairman. I am sure t h a t we all enjoyed that very i n t e r e s t i n g t a l k on problems and development8 on meat grading. Mr. Beard has c e r t a i n l y posed some questions f o r Us as research men, questions w i t h regard t o developing objective measures, physical measures i f you l i k e, that will be accurate and w i l l eliminate some of these human differences that do occur i n grading and c l a s s i m i n g d i f f e r e n t carcasses. He has posed the problem t o US, as research men, of finding an indication on the hoof t h a t w i l l follow through and be a t r u e indication of carcam value and how carcasses are going t o cut out. It i s a l l wrapped up i n this subject that he has been covering. That leads m e t o believe t h a t certainly a great deal more research i s needed along these l i n e s. Before I open t h i s for discussion, I would like t o say a word o r two about q y own personal ideas or conclueions as far as meat grading i s concerned. F i r s t o f a l l, I would l i k e t o say t h a t I have been very much confused. Every packer has h i s d i f f e r e n t label. They vary considerably as f a r as degrees o f excellence a r e concerned, and it i s r a t h e r hard t o follow a l l of the d i f f e r e n t grading systems that seem t o be i n existence. I do not know how it must be f o r t h e consumer, but it must be an even greater problem f o r him. I have thought f o r a considerable period of time that some system of standard grading of meate was necessary and this has a u r e l j been stimulating t h i s afternoon, a t least so far as I am concerned. I believe it i s a l s o t r u e 80 far as the consumers a r e concerned. It has a l s o got me t o thinking about some of these associated or r e l a t e d problems, such things a8 yard s o r t i n g and grading of livestock on t h e hoof, and even about t h i s business of r a i l grading that we have heard aomething about from t h e Canadian people and from the work t h a t has been done a t Hormel. I am sure that you a l l have 8 l o t of questions that you would l i k e t o d i r e c t t o Mr. Beard. The meeting i s now open f o r t h e question period, PROF, MACKINTOSH: The queetion I a m going t o ask, I a m quite sure is i n t h e minds of a number of others, namely, under w h a t conditions would these slide8 be available t o us f o r i n s t r u c t i o n a l purposes? Are they procurable?

7 177. MR. BEARD: Yes. PROF. MACKINTOSH: MR. BEARD: Good. Sooner o r l a t e r. PROF. MACKINTOSH: (Laughter) How much l a t e r? set of these MR. BEARD: I have t h e promise t h a t I would have a -1 s l i d e s. There w i l l be 56 in a s e r i e s. They a r e going t o be on a ribbon s t r i p a t a nominal cost, and by nominal, I mean l e s s than $ You can cut them and mount them j u s t l i k e we have them i n these, i f you wish. They w i l l not come mounted. They w i l l come i n ribbon s t r i p, and you can XWI them through your machine, or you can f i x them up in mountings l i k e these, This w i l l represent 120 p i c t u r e s we have had an opportunity t o see. We have only one book made, one complete s e r i e s, i l l u a t r a t i n g t h e minimum requirements f o r all grades. If you think that taking colored p i c t u r e s i s j u s t a Saturday af%ernoon job, t r y doing some of it, getting a l l t h e l i g h t s j u s t r i g h t t o show t h e shadow t h a t w i l l depict the variation8 in t h e shape of t h e carcass and then taking t h a t p i c t u r e and g e t t i n g it developed t o come out t o t h e exact shade you want. May I take a minute here, M r. Chairman, t o t e l l you about that. We were just a s ctitic8;l as possible t o be sure that t h e color was j u s t r i g h t on those c a t t l e. We would not even t r u s t our own eye. We had a color panel submitted t o us by t h e Munsell people. T h i s c h a r t was hung beside every carcass. It had red color and t h e fat color i n it j u s t w h a t we wanted t h r e e or four shades of it. Then when we got t h e picture, we took t h i s chart and s e t it alongside t h e picture, and i f t h e chart and p i c t u r e matched-- t h e color of t h e okay but i f they did not match, we could not accept eye were i d e n t i c a l t h e eye color e i t h e r. That i s how c r i t i c a l we were, We were not r i s k i n g our judgment, and we were a l s o avoiding a controversy between us and a photographer as t o whether or not he had produced a f a i t h f U reproduction o f t h a t picture So these are f a i t h f u l reproductions a8 near as humanly possible. We have some even b e t t e r onea. These a r e all tailor-made; they are hand-made. We have learned no way by which you can have a volume business on it. They are j u s t individually handled. We hope that these s l i d e s w i l l give you something t h a t you can ehow your classes t h a t i e repreeentative of t h e d i f f e r e n t grades, Theee a r e not designed for other than semi-technical and technical use, They may not be what you want. You may prefer t h e middle o f t h e grade, i n which case we will have t o go around t h e horn again and come i n w i t h t h e middle sections of these grades and give you t h e same thing i n t h e middle r a t h e r than a t t h e l i m i t s, t h e lower l i m i t s, but I showed them to you only to i l l u s t r a t e p o a s i b i l i t i e s of using colored photography i n doing t h i s. We could have had these made f o r h a l f t h e price, but w h a t would we have had? -- nothing convincing. So we made them as near perfect as any science t h e Ansco people and all can make them today. They have all been i n on t h i s t h e r e s t of them and they w i l l t e l l you t h f e i s an outstanding piece, t h e best piece of work t h a t has ever been performed. I am not taking any c r e d i t ; t h e photographer d i d it. -- PROF. MACKINTOSH: -- When will those be available, do you think?

8 178 MR. BEARI>: Well, I will get around t o t h a t. We are getting a r o l l made, and once that r o l l i s made, we a r e going t o turn it over t o t h e Ansco people f o r reproduction. You can buy t h e f i l m s from them. They t o l d us it would be between $12.00 and $15.00 i f they had any volume a t all on t h e s a l e of t h a t f i l m s t r i p. W e a r e producing t h e negatives and they a r e going t o produce t h e f i l m s t r i p for you. Wll you n o t i f y t h e respective colleges when these PROF. ZIEGTiER: are available? MR. BEARD: If you request me, I w i l l do t h a t. PROP'. MACKINTOSH: You are hereby requested, please. MR. BEARD: I w i l l send out a c i r c u l a r memorandum t o a l l o f you when the f i l m s t r i p i s available, and give you t h e name o f t h e company. The book i s going t o be prohibitive. The best p r i c e we can get on t h a t book i s about $ I t ' i s a wonderful piece of work, but it i s too technical, f o r the purpose f o r which you men would use it. The f i l m s t r i p i s a s u b s t i t u t e f o r it, and t h a t it3 t h e reason we a r e working on it. The book is f o r our supervisors a t t h e present time. PROFESSOR COWAN: PROF. H A W S : w i l l go with thie? Any other questions? Mr. Beard, i s there any kind of a pamphlet t h a t MR. BEARD: Yes, we w i l l have a prospectus a t no e x t r a cost t o go with it t o explain each picture. PROF. COWAN: Anybody e l s e? VOICE: M r. Beard, do you s t i l l have t h e grades broken down i n t o high, good and low, o r i s it j u s t regular grades? MR. BEARD: Well, we have prime, choice, good, etc., range, and t h a t presumes that t h e r e are aome i n there t h a t a r e others, You have that range established. Here i s t h e top and bottom, and i n between these two fall all of t h e e l i g i b l e s for grade. and t h e r e is a d i f f e r e n t from here i s t h e that p a r t i c u l a r I f this represents t h e top, there a r e c e r t a i n characteristic6 which a r e a l i t t l e l e e a than t h e one up here, which puts i t down, and they fade out and go down, eventually we d r a w an imaginary l i n e ; then they go i n t o t h e next bracket. So you obviouely have your top and your bottom, and you have your typicale, which have the combination of t h e characters where we think they ought t o be, t h e way t h e standards intended them t o be. Then they fade out. Then you begin t o adjuat these f a c t o r s, compensating and juggling them around u n t i l you g e t t o a place where you cannot juggle them any more. Then they drop i n t o t h e next eection, So there you have your top and your bottom. We do not mark them tops and bottoms, but we recognize there i s t h a t spread and therefore it i a a matter o f adjusting and compensating for those factors which a r e responeible f o r some of them being a l i t t l e higher i n the grade than the others.

9 179. Does that anwer your question? VOICE: Yes, it does. within t h e grades? The d i f f e r e n t p i c t u r e s are d i f f e r e n t weight8 MR. BEARD: T h a t i s r i g h t, w e showed you t h e d i f f e r e n t weights t o ehow you how you compensate Kith them i n order t o take i n t o account t h e influence of age on t h e grade, which i s not spelled out very w e l l i n t h e standard, as you w e l l know. PROF. COWAN: Any other questions? PROF. BUIMER: M r. Beard, some of your men, I think, have been using those photographs. What are t h e i r comments on t h e value of t h e photograph? MR. BEARD: They were worse than t h e packers. I do not know whether they were honest i n t h a t or whether they were j u s t f e a r f u l of t h e repercussions i f they expreesed any i n t e r e s t in them. But you have t o l e a r n t o read p i c t u r e s. You a l l know that. You heard considerable discussion about t h e s e microscopic p i c t u r e s photographed. You had t o l e a r n t o i n t e r p r e t t h e materials, and t h e same t h i n g i s t r u e here. But I can t a k e t h i s book and go i n a cooler with any one of you, and I can s e t t l e almost a l l t h e arguments. Give me t h e weakest one i n t h i s group, and I w i l l s e t t l e t h e arguments and l e t him decide f o r himself where t h e cut-off is. We have i l l u s t r a t i o n s by those d i f f e r e n t weight ranges so he can i n t e r p r e t between them, and he w i l l be surprised how w e l l he can l i n e them up with that book. PROF. BLUME;IR: Does it n o t show t h e contrast between t h e f a t and t h e lean a l i t t l e more c l e a r l y on t h e photograph than in a c t u a l i t y? MR. BEARD: You mean i n t h e marbling? PROF. BLUMER: Yes, ME?. BEARD: The one e r r o r i n this f i l m s t r i p i s t h a t t h e cut i s a l i t t l e l a r g e i n proportion t o t h e o t h e r things. We attempted t o put that up i n normal s i z e. I n our book w e have it a t normal size, but when put on the screen, it i s out of proportion; it i s too big, and t h e r e f o r e it does look t o you quite prominent, but look a t it in terms of i t s r e l a t i o n s h i p t o t h e rest, then it comes i n t o i t s proper perspective. PROF. COWAN: Any other questions f o r Mr. Beard? I have j u s t one. from here? You have s e t it up very n i c e l y. Where do we go MR. BEARD: I have t o l d you my problem. I say "my problem" because I a m t h e chore boy t o g e t these out. I t o l d you what I need. I t o l d you why I have had so much t r o u b l e, Descriptive standard8 are no.<longerappropriate. They do not f i t ; they are not r e f i n e d enough, when I have t o reach c l e a r from t h e t o p t o t h e bottom of t h e grade. If I could play it around t h e middle, they would be a l l r i g h t, but we a r e not doing it that way any more. We are d r i f t i n g f a r t h e r and f a r t h e r away f r o m t h a t.

10 180. we of We to What I need now i s t o get these objective standards established 80 know where t h a t l i n e i s more definitely, where we can define the l i m i t a t i o n s t h e c h a r a c t e r i s t i c s, whether bound up i n conformation, f i n i s h or quality. need these d e f i n i t e l i m i t a t i o n s 80 that we w i l l a l l understand and agree a8 where they belong, I W i l l use the picture8 u n t i l you do t h a t. When we get over t o hogs, I do not need t h e pictures, because t h e r e i a an animal that I can measure out. I am working p r e t t y well with a yardstick, but I do not know of any way you can yardstick theee c a t t l e, lambs o r veal t o a s s i s t you i n determining the grade standard or specifications. PROF. COWAN: I f there a r e no other questions, I w i l l turn t h e meeting back t o Chairman Bratzler. CHAIRMAN BRATZLER: Thank you, M r. Cowan. I think before we t u r n t h e meeting back t o the General Chairman, we would l i k e t o express our appreciation not only t o t h e General Chairman, M r. Tomhave, but a l s o t o M r. Pollock and t o all the members of t h e National Live Stock and Meat Board who have given us this very worth-while conference. Shall we give them a l l a r i s i n g vote of thanks?... The audience arose and applauded... Tomhave CHAIRMAN BRATZER:.,. Mr. I: w i l l now turn the meeting back t o you, M r. Tomhave resumes t h e C h a i r CHAIRMAN TOMHAVX: Thank... you, Professor Bratzler. The l a s t topic on t h e regular program i s the "Discussion and General Summary of the Conference'' by t h e Chairman. We have had a very Interesting and stimulating two day session, which I am sure has been thoroughly enjoyed by everyone i n attendance. You have had a varied program consisting of reporta, papers and discussions on meat and meat problems. You have had outstanding papere dealing w i t h meat research, teaching, processing and t h e frozen meat problems. The evening program, a t which representative8 of the meat packing industry were the speakers, wa8 not only i n t e r e s t i n g but highly informative. The success of t h e Second Reciprocal Meat Conference has been due t o t h e co-operative e f f o r t of a l l t h e members. The progrm committee came t o Chicago i n January, worked d i l i g e n t l y f o r two days and s e t up a very stimul a t i n g program which included the subjects t h a t you s p e c i f i c a l l y requested after t h e conference l a s t year. The Section Chairmen and t h e Discussion leade r s have served ably i n conducting t h e program t o i t s f i n a l conclusion. The most important and valuable contribution t o t h e success of t h e conference however w a s the outstanding papers, careflilly prepwed by members of t h e conference. In t h e discussions during the p a s t two days you have frequently emphasized the necessity o f doing an increasing amount of research i n order

11 181. t o g e t a t t h e fundmentals dealing with t h e various problems i n t h e study and teaching of meats. You have a l s o discussed t h e present curriculum and t h e problems with which you w i l l be confronted during t h e next t e n o r twenty years. A l l of you know t h a t i n s t r u c t i o n and research i n meats, i n t h e colleges, i s o f comparatively recent origin, consequently you have before you a long and b r i g h t f uture. I t would seem t h a t you have j u s t s t a r t e d t o scratch t h e surface i n t h e solution of t h e problems i n t h e science& meats. You have before you a g r e a t opportunity t o 8erve t h e l i v e s t o c k and meat industry, This industry i s looking t o you t o f u r n i s h them with t r a i n e d men t h a t can assist i n solving these problems. We are c e r t a i n that t h e Second Reciprocal Meat Conference w i l l give additional impetus t o your e f f o r t and t o t h e increasing i n t e r e s t i n meat i n s t r u c t i o n and research i n t h e colleges and u n i v e r s i t i e s. On behalf of t h e National Live Stock and Meat Board I wish t o thank a l l of you f o r your outstanding co-operation i n making t h e conference an outstanding success. Personally I have thoroughly enjoyed serving as general chairman of t h e Second Reciprocal M e a t Conference. I have experienced an i n s p i r a t i o n and a depth of pleasure that I cannot express. There a r e severs committee r e p o r t s t o be made. Professor Bray, w i l l you report on t h e Recommendation f o r Modification i n t h e Rules f o r t h e I n t e r c o l l e g i a t e Judging Contest. PROF, BRAY: I do n o t know any more t o r r i d t o p i c on t h e schedule than t h i s committee report, M r. Tomhave. I do n o t t h i n k I will experience t h e amazement t h a t M r. Beard indicated he received when he showed h i s p i c t u r e s t o t h e industry. I do n o t expect we w i l l have a s i l e n t period following t h i s report, A s M r. Tomhave indicated i n t h e appointment of t h i s committee, he assigned men t o represent various p a r t s o f t h e country. The r e p o r t t h a t we a r e about t o present t o you f o r your consideration i s t h e expression of t h a t group. I suppose we might as well s t a r t out with the h o t t e s t p a r t of t h e subject first. T h i s i s from t h e committee on recommendation f o r t h e I n t e r c o l l e g i a t e Meat Judging Contest. To t h e Members of t h e Reciprocal Meat Conference: Recommendations. No. 1, It i s recommended t h a t t h e grading o f carcases be c a r r i e d out t o t h e nearest one-third of t h e grade. T h i s i s i n l i n e with grading on research p r o j e c t s being conducted i n co-operation w i t h t h e Standardization and Grading Division. We f u r t h e r suggest a t o t a l of twelve points t o be allowed f o r each carcass o f which t w o points be given t o c l a s s i f i c a t i o n and t e n p o i n t s f o r grading. The following t h i r d of t h e grade, t e n points; two-thirds of a grade from t h e correct, method o f scoring i s suggested: I n the proper onepoints; one-third o f a grade from t h e correct, eight grade from t h e correct, f i v e points. More than a full no points a t a l l.

12 182. The committee considers twenty c a r c a s s e ~adequate t o t e a t a cont e s t a n t ' a knowledge of grading and class1fying. The additional two w i n t s f o r grading each carcass seems t o be i n l i n e with t h e increasing importance of t h i s phase of t h e contest, No. 2. I t i s recommended t h a t t e n lamb carcasses be added t o the contest f o r grading purposes only, t h e scoring t o be t h e same as that f o r t h e grading of c a t t l e. No. 3. The colmmittee strongly suggeete that the judge, who places t h e c l a s s and reads t h e reasons, give t h e o r a l discussion on t h e classes after the contest. No. 4. The committee recommends close supervision i n t h e handling o f cuts by contestants. A contestant should be warned f o r mishandling any c a r c a s s or cut, and disqualified from Judging the c l a s s upon a second offense. No. 5. And our l a s t recommendation: Recommend t h a t a s u i t a b l e trophy, t o be held in permanent possession, be awarded t o the winning team i n each contest. This i s i n addition t o t h e t r a v e l i n g trophies. Further, it i s requested that a similar plaque t o that awarded at t h e American Royal be awarded t o t h e high teams i n t h e various phases o f t h e contest a t the Chicago contest. I submit t o t h e Meat Conference f o r i t s approval, the recommendation o f t h e Committee on changes i n t h e rules of t h e Meat Judging Contest, Mr. Tomhave. gentlemen. CHAIRMAN TOMETAW: You have heard t h e report of the committee, What i s your pleasure? Is there any discussion? PROF. MACKINTOSH: M r. Chairman, i n order t o get t h i s before t h e group, I make a motion t h a t t h e report be accepted. PROF. COLE: I second t h e motion. CHAIRMAN TOMHAVE: I t has been moved and seconded t h a t t h e report of Meat Judging Contest committee be accepted. I s there any discussion? There i s no discussion.... The motion was put t o a vote and unanimously There i s another cormnittee t o report. of the Resolutions Committee. PROF. ZIEGLER: carried... May we now have the report This i s a report of the Resolutions Committee.