Using Marbling Scores To Assign Quality Grades

The beef grading system developed by the united states department of agriculture is a voluntary grading system based on the meat s maturity and level of fat marbling these two factors are indicators of the beef s tenderness.

Using marbling scores to assign quality grades.

Degrees of marbling each degree of marbling is divided into 100 subunits. It is fairly tender but because it has less marbling it may lack some of the juiciness and flavor of the higher grades. Select beef is very uniform in quality and normally leaner than the higher grades. It has at least a slight amount of marbling.

A score of a5 represents the highest possible grade of. Overall maturity marbling score usda quality grade. A 70 sm 40 ch b 60 md 40 ch o. The japanese system also gives the cow a meat quality score average 1 5 with 5 being the best for marbling color brightness texture luster and the quality of fat.

Degree of marbling is the primary determination of quality grade. Determine lean firmness to ensure that the minimum degree of firmness specified for each maturity group is met. Quality grade marbling score prime abundant 00 100 prime. Beef that is given a higher grade is usually from younger cattle and has more fat marbling.

In general however marbling scores are discussed in tenths within each degree of marbling e g slight 90 small 00 small 10. It accounts for the yield grade amount of usable meat by assigning beef a letter grade a c with a being the best. View the marbling image for slight jpg.