[Federal Register Volume 81, Number 40 (Tuesday, March 1, 2016)]
[Notices]
[Pages 10565-10566]
From the Federal Register Online via the Government Publishing Office [www.gpo.gov]
[FR Doc No: 2016-04493]


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 Notices
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 This section of the FEDERAL REGISTER contains documents other than rules 
 or proposed rules that are applicable to the public. Notices of hearings 
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  Federal Register / Vol. 81, No. 40 / Tuesday, March 1, 2016 / 
Notices  

[[Page 10565]]



DEPARTMENT OF AGRICULTURE

Agricultural Marketing Service

[Doc. No. AMS-LPS-15-0050]


United States Standards for Grades of Carcass Beef

AGENCY: Agricultural Marketing Service, USDA

ACTION: Notice.

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SUMMARY: This document makes amendments to the United States Standards 
for Grades of Carcass Beef in order to make administrative changes and 
provide several points of clarification.

DATES: Effective: March 1, 2016.

FOR FURTHER INFORMATION CONTACT: The Standardization Branch, Quality 
Assessment Division, LPS Program, AMS, USDA, 1400 Independence Ave. 
SW., STOP 0258, Washington, DC 20250; Phone (202) 690-3148.

SUPPLEMENTARY INFORMATION: In order to update certain elements in 
United States Standards for Grades of Carcass Beef, this document makes 
administrative changes to reflect the practices and advances in 
commercial practices and the current beef carcass weights. These 
changes provide clarity on the way that the United States Standards for 
Grades of Carcass Beef may currently be applied with the use of camera 
technology; provide more up-to-date examples that reflect heavier 
carcass weights; and make administrative changes to reflect current 
organizational structures and titles.
    Section 203(c) of the Agricultural Marketing Act of 1946, as 
amended, directs and authorizes the Secretary of Agriculture ``to 
develop and improve standards of quality, condition, quantity, grade, 
and packaging and recommend and demonstrate such standards in order to 
encourage uniformity and consistency in commercial practices.'' AMS is 
committed to carrying out this authority in a manner that facilitates 
the marketing of agricultural commodities and makes copies of official 
standards available upon request. The United States Standards for 
Grades of Carcass Beef do not appear in the Code of Federal Regulations 
but are maintained by USDA and are available on the internet at http://www.ams.usda.gov/grades-standards/beef. To change the United States 
Standards for Grades of Carcass Beef, AMS utilized the procedures it 
published in the August 13, 1997, Federal Register and that appear in 
part 36 of Title 7 of the Code of Federal Regulations (7 CFR part 36).
    As additional background, AMS sought comments through a Notice [FR 
Doc. 2014-19309] published on November 13, 2014. AMS received 21 
comments addressing a variety of topics. Eight of the comments strongly 
recommended that any revision should be based on sound science and an 
abundance of supporting data. Fourteen focused on either the yield 
grade or quality grade. Eight addressed cattle production issues while 
two suggested incorporating tenderness measures. Twelve comments 
supported, one did not, revising/updating the yield grade portion of 
the standard. One of the factors used in determining yield grade, 
ribeye area, had eight comments supporting a closer examination of this 
factor while one did not. Three recommended that a meat yield be used 
in lieu of yield grade. Twelve comments supported revising beef 
maturity, one of the factors used in determining quality grade, while 
one did not. Seven comments were received regarding instrument grading. 
Five of these advocated the use of instruments in order to avoid the 
variation between plants and geographic location. One recommended 
keeping the existing marbling lines (used in establishing quality 
grade) while one advocated a reappraisal of the Prime line. This 
information can all be accessed at http://www.ams.usda.gov/rules-regulations/2014-standards-carcass-beef.
    At this time, AMS is only addressing administrative changes as 
outlined at the beginning of this document. However, AMS is still 
evaluating information related to more substantive changes to the U.S. 
Standards for Grades of Carcass Beef. Should the Agency determine that 
any of the specific substantive changes be warranted in the future, AMS 
will propose such changes so that interested stakeholders may comment.

PART 104--APPLICATION OF STANDARDS FOR GRADES OF CARCASS BEEF

    1. Amend section 104 by revising paragraph (d) to read as follows:
    (d) The Department uses photographs, and other objective aids or 
devices designated by the USDA, AMS \2\ in the correct interpretation 
and application of the standards.
    2. Amend footnote 2 to read as follows:

    \2\ Information concerning such devices and their use may be 
obtained from AMS' Livestock, Poultry and Seed Program.

    3. Amend section 104 by revising paragraph (o) to read as follows:
    (o) These standards are applicable to the grading of beef 
throughout the full range of maturity within which cattle are marketed. 
However, in steer, heifer, and cow carcasses, the range of maturity 
permitted within each of the grades varies considerably. The Prime, 
Choice, Select, and Standard grades are restricted to beef from young 
cattle; the Commercial grade is restricted to beef from cattle too 
mature for Prime, Choice, and Standard, and the Utility, Cutter, and 
Canner grades may include beef from animals of all ages. By definition, 
bullock carcasses are restricted to those whose evidences of maturity 
do not exceed those specified for the juncture of the two youngest 
maturity groups referenced in the standards for steer, heifer, and cow 
carcasses. Except for the youngest maturity group and the Choice grade 
in the second maturity group, within any specified grade, the 
requirements for marbling increase progressively with evidences of 
advancing maturity. In the youngest maturity group, the marbling 
requirements do not increase progressively with evidences of advancing 
maturity. For each grade, the firmness requirements are different for 
each maturity group, but, within each maturity group, the firmness 
requirements do not increase progressively with evidences of advancing 
maturity. Also, regardless of the extent to which marbling may

[[Page 10566]]

exceed the minimum of a grade, a carcass must meet the minimum firmness 
requirements for its maturity to qualify for that grade. To facilitate 
the application of these principles, the standards recognize five 
different maturity groups and seven different degrees of marbling. The 
five maturity groups are identified in Figure 1 as A, B, C, D, and E in 
order of increasing maturity. The limits of these five maturity groups 
are specified in the grade descriptions for steer, heifer, and cow 
carcasses. The A maturity portion of the figure is the only portion 
applicable to bullock carcasses. The degrees of marbling referenced in 
the specifications, in order of descending quantity are: Slightly 
abundant, moderate, modest, small, slight, traces, and practically 
devoid. However, for carcass evaluation programs and other purposes, 
three higher degrees are recognized--moderately abundant, abundant, and 
very abundant. Illustrations of the lower limits of nine of these ten 
degrees of marbling are available from the USDA.
    4. Amend section 104 by revising paragraph (u) to read as follows:
    (u) The area of the ribeye is determined where this muscle is 
exposed by ribbing. This area usually is estimated subjectively; 
however, it may be measured. An increase in the area of ribeye 
increases the percent of retail cuts--a change of 1 square inch in area 
of ribeye changes the yield grade by approximately 30 percent of a 
yield grade.
    5. Amend section 104 by revising paragraph (w) to read as follows:
    (w) The standards include a mathematical equation for determining 
yield grade. This grade is expressed as a whole number. For example, if 
the computation results in a designation of 3.9, the final grade is 3--
it is not rounded to 4. If yield grade is determined through objective 
means (e.g. instrumentation) the resulting designation may include a 
fractional part. Regardless of the means of determination, the 
aggregate is dropped for consideration of grade application.
    6. Amend section 104 by revising paragraph (x) to read as follows:
    (x) The yield grade standards for each of the first four yield 
grades list characteristics of two carcasses of two different weights 
together with descriptions of the usual fat deposition pattern on 
various areas of the carcass. These descriptions are not specific 
requirements--they are included only as illustrations of carcasses 
which are near the borderlines between groups. For example, the 
characteristics listed for Yield Grade 1 represent carcasses which are 
near the borderline of Yield Grades 1 and 2. These descriptions 
facilitate the subjective determination of the yield grade without 
making detailed measurements and computations. The yield grade for most 
beef carcasses can be determined accurately on the basis of a visual 
appraisal. Objective detailed measurements extend the accuracy to 
fractional parts.

PART 105--SPECIFICATIONS FOR OFFICIAL UNITED STATES STANDARDS FOR 
GRADES OF CARCASS BEEF (YIELD)

    6. Amend section 105 by revising paragraph (b) to read as follows:
    (b) The following descriptions provide a guide to the 
characteristics of carcasses in each yield grade to aid in determining 
yield grades subjectively.
    (1) Yield Grade 1. (i) A carcass in Yield Grade 1 usually has only 
a thin layer of external fat over the ribs, loins, rumps, and clods and 
slight deposits of fat in the flanks and cod or udder. There is usually 
a very thin layer of fat over the outside of the rounds and over the 
tops of the shoulders and necks. Muscles are usually visible through 
the fat in many areas of the carcass.
    (ii) A 700-pound carcass of this yield grade which is near the 
borderline of Yield Grades 1 and 2 might have two-tenths inch of fat 
over the ribeye, 12.5 square inches of ribeye, and 1.5 percent of its 
weight in kidney, pelvic, and heart fat.
    (iii) An 1,100-pound carcass of this yield grade which is near the 
borderline of Yield Grades 1 and 2 might have four-tenths inch of fat 
over the ribeye, 19.1 square inches of ribeye, and 2. 0 percent of its 
weight in kidney, pelvic, and heart fat.
    (2) Yield Grade 2. (i) A carcass in Yield Grade 2 usually is nearly 
completely covered with fat but the lean is plainly visible through the 
fat over the outside of the rounds, the tops of the shoulders, and the 
necks. There usually is a slightly thin layer of fat over the loins, 
ribs, and inside rounds and the fat over the rumps, hips, and clods 
usually is slightly thick. There are usually small deposits of fat in 
the flanks and cod or udder.
    (ii) A 700-pound carcass of this yield grade which is near the 
borderline of Yield Grades 2 and 3 might have five-tenths inch of fat 
over the ribeye, 12.3 square inches of ribeye, and 2.5 percent of its 
weight in kidney, pelvic, and heart fat.
    (iii) An 1,100-pound carcass of this yield grade which is near the 
borderline of Yield Grades 2 and 3 might have six-tenths inch of fat 
over the ribeye, 18.1 square inches of ribeye, and 3.0 percent of its 
weight in kidney, pelvic, and heart fat.
    (3) Yield Grade 3. (i) A carcass in Yield Grade 3 usually is 
completely covered with fat and the lean usually is visible through the 
fat only on the necks and the lower part of the outside of the rounds. 
There usually is a slightly thick layer of fat over the loins, ribs, 
and inside rounds and the fat over the rumps, hips, and clods usually 
is moderately thick. There usually are slightly large deposits of fat 
in the flanks and cod or udder.
    (ii) A 700-pound carcass of this yield grade which is near the 
borderline of Yield Grades 3 and 4 might have seven-tenths inch of fat 
over the ribeye, 11.0 square inches of ribeye, and 3.0 percent of its 
weight in kidney, pelvic, and heart fat.
    (iii) An 1,100-pound carcass of this yield grade which is near the 
borderline of Yield Grades 3 and 4 might have eight-tenths inch of fat 
over the ribeye, 16.9 square inches of ribeye, 3.5 percent of its 
weight in kidney, pelvic, and heart fat.
    (4) Yield Grade 4. (i) A carcass in Yield Grade 4 usually is 
completely covered with fat. The only muscles usually visible are those 
on the shanks and over the outside of the plates and flanks. There 
usually is a moderately thick layer of fat over the loins, ribs, and 
inside rounds and the fat over the rumps, hips, and clods usually is 
thick. There usually are large deposits of fat in the flanks and cod or 
udder.
    (ii) A 700-pound carcass of this yield grade which is near the 
borderline of Yield Grades 4 and 5 might have nine-tenths inch of fat 
over the ribeye, 9.8 square inches of ribeye, and 3.5 percent of its 
carcass weight in kidney, pelvic, and heart fat.
    (iii) A 1,100-pound carcass of this yield grade which is near the 
borderline of Yield Grades 4 and 5 might have one inch of fat over the 
ribeye, 15.6 square inches of ribeye, and 4.0 percent of its weight in 
kidney, pelvic and heart fat.
    (5) Yield Grade 5. A carcass in Yield Grade 5 usually has more fat 
on all of the various parts, a smaller area of ribeye, and more kidney, 
pelvic, and heart fat than a carcass in Yield Grade 4.

    Authority: 7 U.S.C. 1621-1627.

    Dated: February 25, 2016.
Elanor Starmer,
Acting Administrator, Agricultural Marketing Service.
[FR Doc. 2016-04493 Filed 2-29-16; 8:45 am]
 BILLING CODE 3410-02-P