Evaluation by LCB will update as more information becomes available on lifecycle assessment. Some of the areas the program expects to change when new research is made available include soil carbon sequestration, anti-methane feed additives, anti-ammonia feed additives, bioenergy production from manure and genetic influences on methane productions. In the future, LCB aims to provide more certifications with larger emission reduction and even carbon-negative beef certifications.
More information on Low Carbon Beef can be found on its website , where it is actively enrolling cattle for certification. We use cookies to provide you with a better experience. By continuing to browse the site you are agreeing to our use of cookies in accordance with our Cookie Policy. Irish company receives USDA approval to sell beef. Sustainable Beef receives city council approval for Nebraska plant.
Sanderson Farms receives approval from shareholders on joint venture deal. If the meat case, or product is not marked with a USDA grade, then the product has not been graded or is being advertised and sold without a grade. Grading, unlike USDA safety inspections, is a voluntary service; however, if a grade is advertised and sold the product must be of that grade.
Jim, thanks for reaching out. USDA performs reviews of retail labeling to assure the graded product is being accurately labeled. David, thanks for the question.
Hotel Cut is not a grade of meat. Most likely these products are cut, selected, and trimmed based on more exact specifications which can include USDA grades from the hotel or distributor. Will USDA offer grass feed in the future. For those of us who would like to buy grass feed at a affordable price. If you saw a package of "FS" ribeye steaks Also does all meat sold in stores require usda inspection and stamping?
Hi Bob - thanks for submitting questions. USDA grading, such as Prime Choice, and Select, is a voluntary service used to designate differences in palatability, juiciness, tenderness, and flavor. I purchase such cuts at area warehouse stores, mostly packed by Excel or Swift. Sometimes, the processing companies packaging will merely state "USDA inspected", but the store-applied price tag will say "choice". I have been emailing Excel's customer service, but not gotten a clear response.
I was recently served "Bacon Wrapped Tenderloin Steak" purchased at a warehouse supermarket. They were vacuum packed, 1 in. I could find no USDA grading label on the packaging. We grilled them to the "Medium Rare" temp on an instant-read thermometer. The meat was so damn tough, they were all but inedible. What has happened to the beef industry? USDA grades such as Prime, Choice, and Select are produced from animals normally 18 - 30 months of age and can be used as indicators of tenderness, juiciness, flavor and palatability.
Since there was no grade on the package, the product you purchased was most likely not graded. Some high value case ready packaged cuts such as the tenderloin filet from older ungraded animals are used to meet certain consumer preferred price points.
As animals age muscle fibers restrict and become more tough, thus cuts from these animals may need to be marinated longer or cooked using low heat to achieve desired tenderness. I bought a New York steak from our local market Safeway. What is it? I recently bought NY strips steaks at a local Washington, DC grocery chain that labels certain meats "Butcher Shop -USDA graded" but the actual grade of beef never is specified anywhere on the package.
It says USDA and is not graded or give the origin country. The guy in the meat dept. To me that means it must be sub grade of the beef. Lately, here in Louisiana, one large grocery chain is selling "Texas Star Beef", with no mention of grade. I have been reading all the entries, and have come to the conclusion that it's very difficult to know exactly what I'm buying. After reading an ad for grass fed beef after seeing someone on Shark Tank hawking his meat company I decided to investigate what is fed and added to cattle.
I wrote to a company who sells beef and ships it frozen, and received a pretty generic reply. The meat is expensive, and tastes great, but like many consumers these days, I'm concerned about unnecessary antibiotics and hormones added to cattle feed. They didn't comment on the antibiotics. As for grading, they stated that they only do business with reputable cattle growers, and that their beef is extremely high quality. Since they charge a premium for their product, how do I know if I'm getting an equally high quality product?
Can I assume that since it's tender and tastes good, that it's worth the money? It seems like there are quite a few variables to consider! Any comments from the USDA would be appreciated, and help me figure out to get what I expect for my money.
I am not sure if that stamp has to be on the final "shrink wrapped" meat sold to the consumer or only on the bulk meat when it sold to the butcher. Any other meat grading system is not controlled by the USDA.
Have to agree with Patrick here. Regardless of one's personal opinion on the subject, cattle farmers raise, and meat packers sell, what people will buy. If people are so worked up about corn-fed beef, they should start demanding and be willing to pay for grass-fed beef at restaurants and supermarkets. Capitalism does work - even fast food places such as Carls Jr are introducing grass-fed beef burgers in markets where they think people will note and pay for the difference.
The circular stamp with a plant I. With a few exceptions, meat sold in interstate commerce will bear this symbol, indicating that it was produced at a federally inspected meat facility. You may also see meat packages with a state mark of inspection or the mark of inspection for an approved equivalent system from another country.
As noted below, meat repackaged and sold by a grocery or butcher shop will not always include a mark of inspection. A mark of inspection will not always appear on product sold at retail if it is further processed. For instance, beef processed and labeled at a Federal establishment will bear the USDA mark of inspection and establishment number when it is sent to a grocery or butcher shop. If the retailer further processes e. If a product is not marked with a USDA grade, then the product has not been graded or is being advertised and sold without a grade.
Good corn fed beef cut 1" thick and marinating now for a cook out tonight. You can keep your grass fed beef or grind it up for dog food. I raised beef cattle for years and fed them corn. Eat what you want to and I will do the same. According to Hale, Et. USDA inspectors do not know, nor do they attempt to determine the age of the carcasses they are inspecting.
They inspect the carcasses and determine the maturity of the carcass. Therefore, they cannot describe the carcass as "young", meaning "having lived only a short time". I feel that the above description of USDA Prime as being derived from the carcasses of "young" cattle is untruthful and deceptive.
However, that would raise questions and wouldn't be very marketable. I wonder in what other ways the USDA might be providing false information to consumers in the interest of "making business transactions easier". So, while it would seem that the USDA beef grading system is effective, to ensure qualities of flavor and texture, I do wish that more would be done to ensure methods used to produce the beef. I bought a roast yesterday, with a USDA sticker marked 'usda choice'.
There was another sticker on the package that said 'prime meat'. What should I take that to mean? All you conspiracy theorists are missing the mark by a very long shot. Linda from Kansas is correct. Scott, your interpretation of what you read about young animals and preferring the word be changed to immature is simply STUPID.
No one is deceiving you! No, the graders don't know to the day the steers age but they do know within certain parameters the general range in age on the carcases they are grading.
The grading begins on the ranch when the steers are separated prior to going to market auction. If any of them were older than a couple years old at the most they'd be tough and hence marked down to a sub Prime grade.
To say immature can only be determined by sitting down with each steer and talking with them a while to get a better feeling for their maturity level. Anyone too stupid to take the word of the experts from the literal point of conception to table needs to go to their local auction. Every town in the country has one fairly close by. Buy yourself a calf and rent a pasture from someone there at the auction and take care of it yourself for the next months and then butcher it yourself and send it off to be cut and wrapped.
It'll either be the greatest time of your life and very educational or it will send you screaming back to your neighborhood from where you never venture more than 3 blocks in any direction to become a life long vegan. A butcher at one of our local stores told us that they are not required to put grade stickers on the meat they sell. Is that correct and if so why did that change? Skip to main content Official websites use. Menu U. Department of Agriculture.
Search usda. Your name. Your response. Leave this field blank. Rick J. Here is what is left out of this front piece for the status quo of beef production. How long will you stand for this atrocity America? Above all stop complaining, act!
From what I have read it seems the following is true: 1A. Is all of that correct? JR - thank you for asking. Please see answers to your questions.
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