1. MARKET CLASSES AND GRADES OF MEAT ANIMALS By David R. Hawkins Michigan State University

2. RED MEAT SOURCES Beef – meat from cattle over 12 months old Veal – meat from calves under 3 months old Pork – meat from swine Mutton – meat from mature sheep Lamb – meat from young sheep Chevon – meat from goats

3. SEX CLASSES OF CATTLE Steer- Castrated male Bull – Intact male Bullock – Young intact male Stag – Male castrated after secondary sex characteristics have been developed Heifer – Intact female that has not calved Cow – Intact female that has given birth

4. FED vs NON FED BEEF Most of the beef produced in the U.S.A. would have been produced by cattle that have been confined to a feedlot for at least 100 days & fed high energy feed grains. Non fed beef would be produced by cull cows and bulls from both dairy and beef herds plus cattle that have been grazed without additional high energy feeds.

5. QUALITY GRADES OF BEEF Determined by marbling and maturity Prime, Choice, Select & Standard are grades for young cattle (A or B maturity) Commercial, Utility, Cutter & Canner are grades for older cattle. –Most of this beef would be used for grinding and further processed products

6. 1995 NATIONAL BEEF QUALITY AUDIT Quality GradeActual %Ideal % Prime17 Upper 2/3 Choice 11 21 Low Choice 36 34 Select 47 38 Standard & Lower 50

7. YIELD GRADES OF BEEF Numerical score: 1 (lean), 2, 3, 4, 5 (fat) that equates to the % boneless, closely trimmed retail cuts (BCTRC). A 700 lb. carcass with a yield grade of 3.0 (50% BCTRC) would yield 350 lbs. BCTRC of beef

8. SEX CLASSES OF SWINE Barrow – Castrated male Boar – Intact male Stag – Male castrated after puberty Gilt – Young female that has not given birth Sow – Older female that has farrowed (given birth)

9. UNIQUE PORK CHARACTERISTICS Most of the pork meat sold in retail markets would be from barrows or gilts. Gilt carcasses tend to be leaner and heavier muscled than barrow carcasses Sow loins could be used for “Canadian bacon” and the remainder of the carcass would be used for sausage manufacture Meat from boars and stags have a very strong odor and flavor that is objectionable to most consumers

10. PORK QUALITY Acceptable quality includes a gray-pink color of lean, firm & fine muscle fibers and fine marbling Unacceptable quality includes lean that is dark, pale or two toned, bellies that are too thin for suitable bacon and soft oily fat. Carcasses of acceptable quality would be graded U.S.#1, #2, #3 or #4 based on yields of lean cuts. Backfat thickness over the last rib is a primary determinant.

11. SEX CLASSES OF SHEEP Wether – Castrated male Ram – Intact male Ewe – Intact female The term “lamb” is attached to sheep under 12 to 14 months of age. –“Break joint” vs. “Spool joint” of front cannon

12. QUALITY & YIELD GRADES Similar to cattle Quality grade based on marbling and maturity. Flank streaking is used since carcasses are not usually ribbed. Quality grades are: Prime, Choice, Good & Utility. 95% of lambs grade Choice or Prime. Yield grade is based on % BCTRC. Yield grade 1 (lean), 2, 3, 4, 5 (fat).