In September’s article, I discussed the differences between beef yield and quality grade. As a brief recap, USDA yield grade is used to approximate how much a carcass will yield in terms of boneless, closely trimmed, retail cuts. On the other hand, the USDA quality grade indicates the expected eating quality of the product. I have gotten several questions about grading and inspection, particularly about the difference between the two. These are two separate processes that are both important to the beef industry. Inspection is required for processing facilities to ensure a safe food supply. Grading is important to help sort carcasses into homogeneous groups by expected yields or expected eating experiences, which helps with pricing and filling orders at the processing plant.
However, it is important to note that the yield and quality grading systems are voluntary, and the USDA grader’s services are paid for by the processing plant. It is not required to grade beef carcasses at any processing plant in the U.S. to sell product. However, why do processing plants go through the cost and time of grading carcasses? In the beef industry, value in a carcass is determined by its yield and quality. Excess external fat can always be trimmed down, but we cannot increase marbling scores post-mortem. There has been research to inject more fat into the muscle in an attempt to make lower quality beef have a better eating experience. However, it cannot replicate naturally deposited marbling. Thus, the industry rewards carcasses that grade with higher quality grades (ex. Prime and the upper 2/3rds of the Choice grade) with higher premiums in quality in comparison to premiums given lower numerical yield grades. USDA grades are assessed by a human grader, as well as a camera system to ensure consistency. These programs are monitored by the USDA Agricultural Marketing Services.
On the other hand, inspection, whether USDA (federal) or state inspection is a non-negotiable when required for selling meat products. Regulations for meat inspection are put into place to ensure that products are wholesome and will not potentially harm consumers. Inspection is typically broken into three major fractions: pre-mortem inspection, post-mortem inspection, and product inspection. Pre-mortem inspection evaluates an animal as it is unloaded from a trailer and prior to harvest. The goal is to ensure that the processor is harvesting healthy animals to ensure a wholesome product after the harvest process. It evaluates animals for the 4 “D” s: dying, dead, diseased, or disabled animals. Non-ambulatory, dying, and diseased animals are humanely euthanized and do not enter the food supply. Pre-mortem inspection also continues through the stunning part of the harvest process to guarantee a proper, humane stun. Inspectors will make sure there is no vocalization, no voluntary eye movement, no rhythmic breathing, no response to facial or nose stimuli, or arched back, which indicates the animal will be insensitive to the rest of the harvest process. Additionally, throughout the harvest process and carcass breakdown, sanitary standard operating procedures (SSOPs) are followed to ensure that there are sanitary harvesting procedures being followed including, but not limited to: clean personal protective equipment, clean and sharp knives being used, the tables and equipment are cleaned and sanitized, and as well as reducing cross-contamination from the hide of the animal.
Once the animal is through the harvest process, another inspector will conduct a post-mortem inspection of the animal, evaluating certain parts of the animal, including lungs, livers, lymph glands, spleens, and hearts. Anyone who has been around livestock knows that they can be very good at hiding signs of disease. This post-mortem inspection uses these organs to make another check on animal health. If there are issues, carcasses are moved away from other carcasses until further testing can be done to either release the carcass safely into the food supply or retain it to be destroyed and not enter the food supply.
After the animal is harvested and enters the processing floor following carcass chill and grading, meat products are continued to be monitored by inspectors. However, final product inspection and wholesomeness are driven by a program called Hazard Analysis Critical Control Points (HACCP). It uses a variety of hurdles, including microbiological testing, temperature monitoring, x-ray machines, and metal detectors to reduce potential hazards from biological (ex. bacteria or microorganisms), physical (ex. metal shavings or plastic), or chemical (ex. cleaning solutions or grease) sources. The HACCP program and paperwork are monitored by the USDA to ensure compliance and hazard reduction.
There are three major types of meat processors from an inspection standpoint: USDA inspected, state inspected, and custom exempt. At the bottom of the levels of inspection is custom exempt processing. Custom exempt processors are not allowed to sell meat products. They sell the processing fees and cattle are purchased on a live basis. The consumers who receive the meat from these cattle are also not allowed to sell these products to the public. This process is commonly seen with wild game, especially during deer season. Next in line is state inspection. The Tennessee Department of Agriculture is currently working on the rules and regulations for the Tennessee State Meat Inspection program, which was announced earlier this year. In all state inspection programs, the level of inspection is required to be equal to or greater than federal inspection. State inspectors will evaluate to make sure proper sanitation, stunning techniques, and animal health requirements are being followed, just like a federal inspector would. However, this inspection is limited to products that will only be sold in-state. They cannot cross state lines to be sold, unless a CIS or Cooperative Interstate Sales Agreement is in place, which is dictated by the state legislature. Finally, federal inspection is the ultimate level of inspection that allows processors to sell products across state lines. Inspection on the federal level is monitored by the USDA Food Safety and Inspection Service (FSIS), which trains inspectors for meat, poultry, and egg products. For all other food products that are not meat or mostly meat or eggs (peanut butter, vegetables, cereal, etc.), food products are inspected and monitored by the Food and Drug Administration and are subject to their jurisdiction.
Inspection and grading are both important to the beef industry for different reasons. Inspection is responsible for keeping our meat supply safe for consumption and grading is important for establishing and determining the value of carcasses for sale based off yield and expected eating quality.
