2014 Standards Carcass Beef

 Beef Grading Standards Seeking possible revisions to the U.S. Standards for Grades of Carcass Beef to adjust for recent improvements and trends in animal raising and feeding Docket Number: AMS–LPS–14–0052Comments Due: November 13, 2014 SummaryThe Agricultural Marketing Service (AMS) of the Department of Agriculture (USDA) is seeking public comments on revising the United States Standards for Grades of Carcass Beef. USDA is requesting comments concerning, but not limited to, the beef yield grade standard and carcass maturity. The current standards do not adequately reflect the genetic and production changes that have taken place in the cattle population since 1965 when a cutability or yield grade standard was first adopted. In 1997, the maturity requirements were changed to improve uniformity and consistency. Since that time, research has indicated that carcasses from fed steers and heifers less than 30 months of age, based on dentition, should be classified “A” maturity for grading purposes even though the skeletal maturity characteristics of “B” or older may be present. Industry and other groups have discussed the possibility of changing the grade standards for carcass beef with AMS. ContactBeef Carcass RevisionsStandardization Branch, LPS Program, AMS, USDA1400 Independence Ave., SW., STOP 0258Washington, DC 20250. Fax:  (202) 690-2746Email: beefcarcassrevisions@ams.usda.gov For additional information, please contact Lawrence Yates.Lawrence.Yates@ams.usda.govTelephone: (402) 621-0836. Supporting Documents