The GV Division uses university-researched, USDA-developed, and industry recognized standards. Grading determines the quality and yield of carcasses. Quality grades vary depending on the species.
Prime, Choice, Select, Standard, Commercial, Utility, Cutter, and Canner
Lamb and Yearling Mutton
Prime, Choice, Good, Utility, and Cull
Choice, Good, Utility, and Cull
Veal and Calf
Prime, Choice, Good, Standard, and Utility
Barrows and Gilts
U.S. No. 1, 2, 3, 4, and Utility
U.S. No. 1, 2, 3, Medium, and Cull
Carcass Grade Data facilities the flow of carcass data -- quality and yield grade factors -- to producers and feeders. Carcass Grade Data provides data on carcass value -- determining characteristics to producers who were at some point financially interested in the live animal. The information provides producers and feeders a valuable management tool to use in their selection and feeding programs.
Beef Carcass Information Service provides information to feeders and others who buy or sell cattle on a formula or carcass grade and yield basis. This information is provided on a lot rather than an individual basis.
Beef Carcass Evaluation Service is normally used by collegiate and university researchers to evaluate quality factors such as texture -- firmness and color of lean, texture of marbling, bone and muscle maturity -- and yield grade factors including ribeye tracings. Other data collection programs have been developed for specific customers to assist in genetic selection and value-based marketing systems.