Alabama's Choice for Prime Cuts

beef-cutsUSDA what??

USDA-Raw-Meat-392-inspection-stamp

What do the various grades mean?

All beef sold in the United States must pass inspection by the Food Safety and Inspection Service (FSIS) of the United States Department of Agriculture (USDA). The mandatory inspection concentrates on the safety and wholesomeness of the meat and not necessarily the quality. Visual inspection for animal diseases is performed as well a number of scientific tests on a statistical sampling of beef. The tests are used to determine if any biological or chemical contamination is present in the meat. The primary concern is for the safety of the consumer.

USDA Optional Grading

Unlike the mandatory inspection for safety, which is paid through

USDA

government funding, beef grading is an option paid for by the processing companies that request the service. The processing companies use the grading information to determine how each beef carcass is best used. Beef is graded for quality and yield. The grade of the beef and the yield grade are stamped in several places on the carcass with an edible purple vegetable dye.

Since grading is optional, not all beef sold in the United States is graded. Beef that has not been graded is known as “No Roll” because the rolling grading stamp is not applied to the exterior fat as is the case with graded beef.

USDA Logo and Grading Stamps:

USDA_FSIS_P_Inspection_Mark_Raw_Poultry_Vector_Editable

USDA_FSIS_EST_Inspection_Mark_Processed_Meat_Vector_Editable

USDA Optional Grading

Unlike the mandatory inspection for safety, which is paid through government funding, beef grading is an option paid for by the processing companies that request the service. The processing companies use the grading information to determine how each beef carcass is best used. Beef is graded for quality and yield. The grade of the beef and the yield grade are stamped in several places on the carcass with an edible purple vegetable dye. Since grading is optional, not all beef sold in the United States id graded. Beef that has not been graded is known as “No Roll” because the rolling grading stamp is not applied to the exterior fat a is the case with graded beef.