Valuation of products and quality class

In distinction from the inspection control, merit rating of meat is voluntary. This service is performed by the USD and it paid by those companies, which want this service by themselves. The target of this valuation is to belong beef, pork and lamb bulks to the standardized categories, based on the quality of meat and yield of vegetable meat from each bulk. Such valuation allows unifying the process of purchase and sale under the whole branch. It divides on 2 main categories: quality valuation and valuation of useful yield product. As long as companies themselves pay carrying out of this valuation, it doesn't concern all bulks. Usually a company gives to inspectors only bulks of young bull-culfs and cow-culfs, which are implicitly able to get the highest marks both for quality and for yield of product. Beef and lamb products are measures with similar categories, while the valuation of pork bulks carries out in accordance with another criteria, including simultaneously the quality and the quantity needs.

Quality class

Beef and lamb bulks are to be quality class. They can be carried to following categories: "Top String" - "Prime", "Perfect" - "Choice", "Improved" - "Select" (only КРS) or "Qualitative" - "Good" (only mutton carcasses). The division of the carcasses of this category has been entered on a purpose of the estimation of expected consumer qualities of meat. The categories are appropriated on the basis of a maturity carcasses (age of animals to the moment of butchering), the degree of the "cutis marmorata" of muscles, and also a structure, density and color of fast meat.

"Cutis marmorata" is defined by presence as small particles of fat in muscular tissue. The superficial fat which surrounding the muscle or folds, hasn't any attitude to this process. "cutis marmorata" can increase the tenderness of meat, and at the same time it become more juicy and tasty. USDA allocates some categories of "cutis marmorata", the most widespread from them are the following: "Slightly Abundant" , "Moderate" - "Moderated", "Modest" , "Small". First of the specified categories is the best.

The carcasses carried to the Prime category possesses the best quality of meat. The following categories are "Perfect", "Improved" and "Qualitative". The basic function of the categories of quality is caring out the division of carcasses into the uniform tips what can reduce a disorder of a quality and help identify the type of meat fro wholesalers and consumers.

Categories of effective output of a product

These categories allow to estimate an expected output of cut off and completely processed retails of cuts from each carcass. If there are more fat and bones in the carcass that accordingly mean that the output retails of cuts and category of meat is bellowed and so on. Each category has it own number, from 1 till 5, the first category is the highest. The categories of effective output of a product can be considered as a quantity of external fat of carcass, quantity of internal fat around of a cardiac muscle, kidneys and in the field of basin, weight of extinguish and volume of a muscle of a loin in square inches. As a rule the carcasses with well expressed muscles and a minimum quantity of fat can be concerned to the first category. Mutton extinguish are estimated differently: the form and quality of muscles of legs must be taken into consideration except quantity of fat.

The categories of pork's estimation

Unlike a beef and mutton, pork carcasses have only one category. At the beginning a whole quality of fast meat is estimated, then the character of muscles and quantity of fat is considered. If the extinguishing has comprehensible color and density of meat, it can have one of four categories of quality, from 1 till 4. The first category is the highest. Muscles of legs and quantity of fat along a back ridge are considered at the final definition of a category. Foregoing illustration represents the reduced copies of the official photos "cutis marmorata of meat" which was made by МСХ from USA, prepared by the Ministry of Agriculture of USA, Chamber of the cattle breeding and meat (NLSMB). This photos can be given by Chamber of the cattle breeding and meat.

Cut specification and wholesale

In addition to the assignment to the categories of quality of carcasses and effective output of a product, the governmental departments of the United States are responsible to give an definition and standardization of methods cut ink and meat cuttings. The developing of descriptions and standardization of these methods the process of cuts and the subsequent wholesale realization of meat became simpler, therefore all of the participants of this process can speak one language and use uniform initial installations. It was possible to reference an official documentation developed by governmental bodies. Each of cuts of a beef, pork and mutton with preservatives and completely prepared meat and by-products have an appropriated numbers with corresponding descriptions. These data are included into the official document "The Established Specifications of Meat Trading" (IMPS). It is necessary to simplify the process of meat purchasing from American suppliers by mean the recommended "Specifications".