1. Beef Maturity

2. Marketing and Regulatory Programs Maturity Physiological maturity determined by evaluating the size, shape and ossification of the bones and cartilages and the color and texture of the lean at the ribeye.

3. Marketing and Regulatory Programs Relationship of Carcass Maturity to Chronological Age Maturity Group A B C D E Approximate Age 9-30 months 30-42 months 42-72 months 72-96 months 96 months or older

4. Marketing and Regulatory Programs Factors Potentially Influencing Physiological Maturity Gender Sex Condition Breed Type Implant Program Diet

5. Marketing and Regulatory Programs Maturity  Skeletal  Lean

6. Marketing and Regulatory Programs Skeletal Maturity  Sacral Vertebrae  Lumbar Vertebrae  Thoracic Vertebrae  Rib Bones

7. Marketing and Regulatory Programs Lean Maturity  Color  Texture

8. Marketing and Regulatory Programs Skeletal Maturity Sacral Vertebrae

9. Marketing and Regulatory Programs Skeletal Maturity Lumbar Vertebrae

10. Marketing and Regulatory Programs Skeletal Maturity Thoracic Vertebrae

11. Marketing and Regulatory Programs Skeletal Maturity Rib Bones

12. Marketing and Regulatory Programs Balancing Lean and Skeletal Maturities  When skeletal maturity differs from lean maturity, slightly more emphasis is placed on the skeletal evidences.  In no case can the overall maturity be more than one full maturity group different than indicated by the skeletal differences.

13. Marketing and Regulatory Programs Skeletal Maturity