* Presented. 197n. The basic principles, a s outlined above, served as guidelines i n. DR. W R. USBORNE University o f Guelph

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1 CANADA'S NEW BEEF GRADING SYSTEN*. DR. W R. USBORNE University o f Guelph Introduction Any s u i t a b l e meat grading s y s t e m should c l a s s i f y t h i s highly heterogeneous commodity i n t o r e l a t i v e l y homogeneous groups i n which each group includes products of a similar economic value. The c r i t e r i a u t i l i z e d t o c l a s s i f y a s p e c i f i c product should be d e f i n i t i v e of t h e economically important t r a i t s and should be e a s i l y understood by t h e industry. In evaluating beef carcasses, two important f a c t o r s which tend t o be somewhat contradictory i n t h e i r nature must be considered independently. These a r e t h e guantity and q u a l i t y of t h e product. Quantity can be defined a s t h e amount of edible product o r t h e percentage of r e t a i l y i e l d from a beef carcass. Other d e f i n i t i o n s a r e possible, but t h e important point i s t h a t it accurately indicates t h e amount of t h e carcass which is economically s i g n i f i c a n t, i - e. lean meat. Quality i s much more d i f f i c u l t t o define due to i t s subjective properties and thus t h e d i f f i c u l t i e s involved i n its precise measurement. For t h e purposes of t h i s paper, q u a l i t y is defined as those c h a r a c t e r i s t i c s which contribute t o t h e p a l a t a b i l i t y (flavor, j u i c i n e s s and tenderness) and appearance (color, fbmness and t e x t u r e ) of t h e product. On September 5, 1972, a new beef carcass grading system was introduced i n ( Department of Agriculture, 1972). Several s t u d i e s were conducted throughout t h e country which contributed background material f o r t h i s new system (Fredeen e t a l., 1970; F'redeen and Weiss, 1970; Fredeen e t a l., 1971; I l e r e t a l., 1971; Martin e t a l., 1970; and Martin e t a l., 197n. The basic principles, a s outlined above, served as guidelines i n t h e development The System The h i g h l i g h t s of t h e new system a r e as follows: 1. The d e f i n i t i o n of a beef carcass i s included i n t h e regulations and i s given a s follows: * Presented a t t h e 26th Annual Reciprocal Meat Conference of the American Meat Science Association, 1973.

2 122 "Beef carcass means t h e e n t i r e carcass of a n animal of t h e bovine species, except t h e hide, t h a t portion of t h e head and neck forward of t h e f i r s t c e r v i c a l j o i n t, t h a t part of t h e fore-shank below t h e knee Joint, t h a t p a r t of t h e hind-shank below t h e hock j o i n t, t h e alimentary canal, l i v e r, kidneys, spleen, g e n i t a l t r a c t and g e n i t a l i a, mammary system, h e a r t, lungs, membranous portion of t h e diaphragm, p i l l a r of t h e diaphragm (hanging tender), s p i n a l cord, i n t e r n a l f a t s including channel f a t, kidney f a t, pelvic f a t and h e a r t f a t, external f a t and udder f a t, t h e t a i l a t a point between the f i r s t and second cocygealvertebrae o r any portion of t h e beef carcass, t h e removal of which i s requ5rec under t h e Meat Inspection Act o r any regulations made thereunder." 2. There a r e nine q u a l i t y grades of beef with the t o p two grades ( A and B ) subdivided i n t o four categories each on the basis of f a t thickness and hot carcass weight. These a r e as follows: A1 A2 A3 A4 B 1 B2 B3 B4 C 1 C2 D1 D2 D3 D4 E 3. A l l carcasses o r portions thereof must be r o l l e r branded i f they a r e stamped and t h i s must be done a t t h e place of slaughter. Each grade is branded with t h e appropriate c o l o r of ink as follows : Al, A2, A3, and B C D and E A4 Red Ink Blue Ink Brown Ink Black Ink 4. No carcass i n t h e A, 13 or C grade s h a l l be graded o r stamped by a grader unless such carcass has been kniferibbed t o permit t h e taking of f a t measurements when required and t h e v i s u a l q u a l i t y and quantity assessments of t h e Longissimus are 5. The A and B q u a l i t y grades a r e subdivided i n t o four f a t l e v e l s r e l a t e d t o w a r m carcass weight, determined by taking one f a t measurement; such measurement t o be made between t h e 11th and 12th r i b s, a f t e r t h e carcass has been knife-ribbed, a t t h e minimum point of thickness i n t h e fourth quarter from t h e vertebrae along t h e longitudinal axis of t h e Longissimus muscle and perpendicular t o t h e outside surface of the f a t.

3 6. The grader has t h e perogative t o give a n o v e r a l l assessment of the amount of e x t e r n a l f a t on the carcass when t h e external f a t has been removed, rendering it impossible t o take an accurate f a t measurement o r when t h e f a t measurement i s a t t h e break point between f a t l e v e l s. 7. No carcass may be trimmed before grading. Any carcass trimmed a f t e r grading w i l l r e t a i n the o r i g i n a l grade. 8. A U. carcasses which f a l l i n t o t h e A and B grades m u s t have a w a r m carcass weight of a t l e a s t t h r e e hundred pounds. 9. Muscling i s given some consideration i n t h e new grading system. For example, any y o u t h m carcass which e x h i b i t s marked deficiency i n muscling w i l l not be allowed i n t o t h e A o r B grades. Marked deficiency i s defined a s those carcasses having a small Longissimus muscle r e l a t i v e t o carcass weight along with marked angularity and depressions i n the hips and chucks and narrowne8s through t h e l o i n s and r i b s. C onc l u s ions The majority of the producers have accepted t h e new grading system and have already adjusted t h e i r production p r a c t i c e s which, i n t u r n, have reduced t h e number of over-finished c a t t l e coming t o market. This trend has been aided by t h e current high cost of feed. I n f a c t t h e r e has been recent concern that t h e pendulum may swing back t o o far t h e other way, i.e. t h e c a t t l e w i l l be shipped t o market before they a r e pro2erly f i n i s h e d. "he current grading s t a t i s t i c s ( t a b l e 2 ) indicate t h a t t h i s i s already happening. A set of f i g u r e s from one f e e d l o t has shown a net p r o f i t of $18 per head from A1 s t e e r s which weighed 1100 pounds and a l o s s of $5 per head from A4 s t e e r s of t h e same weight. The spread i n wholesale prices paid f o r A 1 and A4 carcasses reached a high of 10 cents per pound l a s t f a l l and c u r r e n t l y i s about 4 c e n t s. O f course this is r e f l e c t e d back t o what t h e producer i s paid f o r h i s c a t t l e. Those feeders which have continued t o over f i n i s h t h e i r c a t t l e have been severely penalized despite the higher dressing percentages. This w a s one of the reasons fd,.?hanging t h e grading system. Some f e a r w a s expressed by c e r t a i n segments of t h e beef industry t h a t t h i s method of grading would force producers t o s e l l "on t h e r a i l. " However, it w a s emphatically maintained throughout t h e development of t h e new grades t h a t t h e producers would s t i l l have a choice as t o what method he used i n marketing h i s c a t t l e. The t r a d i t i o n a l i s t s have had t o change t h e i r terms of references f o r t h e evaluation of l i v e c a t t l e, but t h i s has taken place smoothly and no serious problems have developed.

4 Young fed b u l l s, d a i r y type s t e e r s, and exotic crosses a r e e l i g i b l e f o r the t o p grades providing t h e i r carcasses meet a l l t h e necessary requirements. This s i t u a t i o n has won f r i e n d s among producers who feed these types of c a t t l e. However, sane packers a r e s t i l l discriminating against high q u a l i t y dairy type animals because they lack t h e "conformation" which is necessary i n sane c i r c l e s (? ) f o r 8 high c u t a b i l i t y. C-nrently s t u d i e s are being conducted i n Alberta and Ontario t o see i f t h e r e i s any j u s t i f i c a t i o n f o r t h i s prejudice. No problems have been detected w i t h respect t o meat q u a l i t y frm these types of carcasses. The new grading system has not bunched a l l t h e young c a t t l e i n t o one o r two grades a s some thought it - m,uld do ( t a b l e s 1 and 2 ). I n 1971 and the f i r s t two-thirds of 1972, 70.4$ and 73-29,respectively, of a l l beef carcasses graded were in t h e t o p t h r e e grades (Choice, Good and Standard). To date, approximately 69.0$ of a l l c a t t l e graded under t h e new system have f a l l e n i n t o t h e A l, A2, A3 and A4 grades. It i s quite d i f f i c u l t t o make a d i r e c t comparison of these s t a t i s t i c s since t h e c r i t e r i a f o r grading have s i g n i f i c a n t l y changed. However, under t h e old system t h e r e were four grades representing Maturity Class I while under the new system t h e r e a r e t e n grades representing the same c l a s s. I n the o v e r a l l comparison of the two grading systems, t h e r e a r e a c t u a l l y four more grades i n the new one. Although t h e r e was strong opposition from many of t h e packers and r e t a i l e r s throughout t h e various stages of development, few problems have been encountered since i t s i n i t i a t i o n. The problem of dairy type I1 conformation" has already been mentimed. Since the new system i s more d e s c r i p t i v e, the industry has found it e a s i e r t o t r a d e beef. The r e t a i l e r s a r e s t i l l buying t h e same type of beef they were before t h e adoption of t h e new system, but they a r e spending less time i n t h e coolers. It i s interestt o note t h a t one of t h e strongest opponents recently remarked that he was pleasantly surprised by how well t h e new system w a s working. Finally, l i t t l e change has been noted in beef q u a l i t y a t t h e consumer l e v e l. I n fmt, some observers believe that t h i s q u a l i t y has improved s l i g h t l y since t h e adoption of t h e new grades. "his i s probably r e s u l t i n g from t h e f a c t t h a t c e r t a i n q u a l i t y c r i t e r i a a r e being evaluated from observing a cross-section of t h e Longissimus muscle r a t h e r than looking only a t t h e t o t a l, unribbed carcass as was t h e case under t h e old system.

5 TABLE 1. OLD CANADIAN BEEF CARCASS GRADING SYSTEM DISTRIBUTION OF CARCASSES GRADED, % 1. Choice ( J a n - A ~ g ) ~ 49-5% 17 *? 2. Good 3. Standard 4. Commercial Commercial * Commercial 3 6.o o.a 8. Utility Utility Utility Manufacturing 11. B u l l Total Graded o 2..O 2, @ Department of Agriculture. 3 Department of Agriculture. 1,896, Livestock Market Review 52: Livestock Market Review 53 :24.

6 TABLE 2. NEW CANADIAN BEEF CARCASS GRADING SYSTEM DISTRIBUTION OF CARCASSES GRADED, ~ Sep -Dec., Jan. -May, ~ 1. A 1 2. A2 3. A3 4. A4 5. B1 6. B2 7. B3 ~4 9. c o o 0.o 3 *3 3 *8 o D D3 14. D4 15. E Total graded c2 12. D ,525 0.a ,213,605 * 4 Department of Agriculture Livestock Market Review 53 :25. 5 Department of Agriculture Livestock and Meat Trade Report 54:(22):ll.

7 LITERATUHE CITED 1. Department of Agriculture Beef carcass grading regulations. Gazette Part 11; Vol. 106, No. 18, p Fredeen, H. J., A. H. Martin and G. M. Weiss A proposal f o r revision of Canadian beef grading standards. (Mimeo). Lacombe Research Station, Department of Agriculture. 3. Fredeen, H. J. and G. M. Weiss Some characteristics of comnrercial beef carcasses in. Can. J. h i m. Sci. 50: F'redeen, H. J., A. H. Martin and G. M. Weiss Characteristics of youthful beef carcasses i n r e l a t i o n t o weight, age and sex. 11. * Carcass measurements and y i e l d of r e t a i l product. Can. J. h i m. SCi. 51: I l e r, D. C., G. L. Locking and W. R. Usborne A study of same methods of evaluating and handling beef carcasses f o r the purpose of grading. (Mimeo). Meat S c i. Lab., University of Guelpb. 6. Martin, A. H., H. J. Fredeen, G. M. Weiss and J. A. Newman Prediction of lean yield of beef carcasses. 50: Can. J. him. S c i. Martin, A. H., H. J. Fredeen and G. M. Weiss Characteristics of youthful beef carcasses i n r e l a t i o n t o weight, age and sex Meat q u a l i t y a t t r i b u t e s. Can. J. h i m. Sei. 5l:305.

8 128 SUMMARY OF TIIE NEW BEEF CARCASS GRADING REGULATIONS FOR CANADA Standards New grade 1. CANADA A 1 ; good t o excellent quality) Old grade Maturity Class I Lean--firm --fine t e x t u r e --bright red color --slight marbling c. Fat--firm --white or s l i g h t l y tinged d. Muscling--free from marked deficiency Further described by Fat Levels, e 1, 2, 3 and 4 f o r A as follows : Warm c a r cas s b. Choice Good Standard Commercial class 3. wt. && & joo+ 2. CANADA B 1 ; medium quality) Maturity Class I Choice Good b Lean--moderately f i r m --somewhat coarse t e x t u r e Standard --bright t o medium dark red Commercial--no marbling Class I C ommer c i a 1c. Fat--firm o r slight s o f t class 3 --white t o pale yellow d. Muscling--free from marked deficiency e. Further described by Fat Levels, 1, 2, 3, and 4 f o r B as follows : Warm carcass wt. $%& & I-.4 joo+.~ i

9 New grade Standards Old grrde 3. CANADA C Maturity Classes I and I1 Commercial-- CLASS I b. Lean--moderately firm Class I (youthful --bright to medium dark red Commercial-- and inter - c. Fat.-firm or slightly soft --white to pale yellow Class 2 mediate --light covering age; medium --no excess proportion to good quality 1 d. Muscling--low medium to excellent e. To include carcasses with less than Fat Level I, B with B quality and carcasses less than 300 lbs. 4. CANADA C CLASS 2 b. (youthful and inter - mediate C. age; poor quality 1 d. e. Maturity Classes I and I1 Commercial-- Lean --sof t class I --coarse and sinewy texture Commercial-- --bright to extremely dark Class I1 --red Utility Fat--firm to soft Class I --white to lemon yellow --slight covering --no excess proportion Muscling--excellent to deficient To include carcasses with less than fat Level I, B, and less than B quality; also carcasses less than 300 lbs. 5. CANADA D Maturity Class I11 Utility- - CLASS 1 b. Fat--fh --white to pale yellow class 2 select --well over ribs and loins cows ) --moderately over hips and chucks --no excess proportion c. Muscling--excellent to good 6. CANADA D Maturity Class 111 Utility-- Class 2 b. Fat--firm to slightly soft class 2 (mature --white to lemon yellow Utilitygood to --cover most of surface Class 3 medium --no excess proportion cows and c. Muscling--medium steers)

10 New grade Standards 7. CANADA D igz fair t o p l a i n cows and s t e e r s ) 0. CANADAD CLASS4 b. c. (Mature manufact w i n g cows b. and s t e e r s ) c 9. CANADA E ' - s t a g s and bulls ). b. O l d grade Maturity Class I11 Fat--sof't --white t o deep lemon yellow --light t o slight covering --no excess proportion Muscling--fair U t i l i t y Class 3 Maturity Cl-asr: 111; but t o carcasses extremely d e f i c i e n t i n muscling from Maturity Classes I and I1 F a t - - l i t t l e o r none t o an excess proportion --to include those w i t h an excess proportion from Maturity Class I1 Muscling--poor U t i l i t y - Class I Manufacturing Maturity C l a s s 111 m y include more y o u t m l animals i f : kan--coarse and s t i c k y --dark B u l l All carcasses which are graded a r e divided i n t o t h e following maturity c l a s s e s as determined by t h e s k e l e t a l c h a r a c t e r i s t i c s including t h e condition Or t h e bones and c a r t i l a g e s. 1. Maturity C l a s s I a r e those carcasses from youthful animals having t h e following c h a r a c t e r i s t i c s : b. c. 2. bones that are s o f t, red, and porous when s p l i t ; pearl-like capping c a r t i l a g e s on t h e lumbar vertebrae; and marked indications of youth i n the chine, sternum, ribs, sacrum, and aitch-bones, except that t h e cartilaginous caps on t h e d o r s a l processes of t h e thoraic vertebrae may have slight granulation. Maturity Class I1 a r e those carcasses from intermediate aged animals having t h e following c h a r a c t e r i s t i c s : b. c. s a c r a l vertebrae that may be p a r t i a l l y o r completely fused; lumbar vertebrae that a r e capped w i t h c a r t i l a g e o r have a red l i n e present on the t i p s ; cartilaginous caps on t h e dorsal processes of t h e thoracic vertebrae that a r e p a r t i a l l y o s s i f i e d and a sternum bone t h a t shows some evidence of o s s i f i c a t i o n ;

11 d. chine bones that show varying degrees of redness as the blood cells recede toward the peripheriphery of the dorsal vertebrae. Maturity Class I11 are those carcasses from mature animals having the following characteristics: chine bones that are generally hard, white and flinty when split ; b. sacral vertebrae that are fused; c. cartilaginous caps on the ends of the lumbar vertebrae that are ossified; d. ribs that are wide, flat and white; and e. advanced ossification in the cartilaginous caps on the dorsal processes of the thoraic vertebrae and in the sternum bone.

12 J. D. SINK: The Meat Animal Growth and Development Committee will present its report this morning. This committee is chaired by Dr. David G. Topel. Dave received his F'h.D. from Michigan State University and he is currently Associate Professor of Animal Science at Iowa State University. It is a pleasure for me to present to you at this time, Dr. Topel, who will present his committee's report. Dave. DAVID G. TOPEL: Thank you, John. It's a pleasure to see you here this morning and I'm looking forward to hearing the papp- +#hat we have arranged for this session. I'd certainly like to thank my committee that cooperated in this program. They had many excellent suggestions for topics and were very cooperative 1x7 their work in planning this program. Mike Dikeman, Dr. Dryden, Paul Gould, Bob Kauff'man and John Romans were the committee members. I think we're very fortunate to have with us this morning our first speaker, Dr. Lee Baldwin. He is a native of Connecticut and received his Ph.D. from Michigan State University. He's very active in the field of energy conversion of plant sources to animal tissue and has worked in an area which is probably somewhat new to many of us here at this conference. We are very pleased that he took the time frm his very busy schedule to present the topic, "Computer and Biochemical Methods Used to Study Efficiencies of Carbohydrate, Fat and Protein Synthesis in Animals." Dr. Baldwin.

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