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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.
Species
| Quality Grades
| Yield Grades
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Beef
| Prime, Choice, Select, Standard, Commercial, Utility, Cutter, and Canner
| 1-5
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Lamb and Yearling Mutton
| Prime, Choice, Good, Utility, and Cull
| 1-5
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Mutton
| Choice, Good, Utility, and Cull
| 1-5
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Veal and Calf
| Prime, Choice, Good, Standard, and Utility
| Not applicable
|
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Barrows and Gilts
| U.S. No. 1, 2, 3, 4, and Utility
| Not applicable
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Sows
| U.S. No. 1, 2, 3, Medium, and Cull
| Not applicable
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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.
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