sacral vertebrae are completely fused and the cartilages on the ends of the lumbar vertebrae are nearly completely ossified. The rib bones are slightly wide and slightly flat and the ribeye muscle is slightly light red in color and is fine in texture. The minimum degree of marbling required increases with advancing maturity throughout this group from typical traces to a typical slight amount (see Figure 1) and the ribeye muscle is moderately soft.

(iii) Carcasses in the older group range from those described above as representative of the juncture of the two groups to those at the maximum maturity permitted in the Good grade, which have chine bones tinged with red and cartilages on the ends of the thoracic vertebrae that are moderately ossified. In addition, the cut surface of the lean is moderately fine in texture and the carcasses are at least moderately symmetrical and uniform in contour. The minimum degree of marbling required increases with advancing maturity throughout this group from a typical slight amount to a maximum small amount (see Figure 1) and the ribeye muscle is slightly soft.

(3) A development of quality superior to that specified as minimum for the Good grade may compensate, without limit, for a development of conformation inferior to that specified as minimum for Good at an equal rate as indicated in the following example: A carcass which has mid-point Good grade quality may have conformation equivalent to the mid-point of the Standard grade and remain eligible for Good. Also, a carcass which has at least one-third of a grade superior conformation to that specified as minimum for the grade may qualify for Good with a development of quality equivalent to the lower limit of the upper third of the Standard grade. Compensation of superior conformation for inferior quality is limited to one-third of a quality grade.

(d) Standard. (1) Carcasses and wholesale cuts with minimum Standard grade conformation tend to be thinly muscled throughout and are slightly narrow and thin in relation to their and slightly thin fleshed. The rounds length. Loins and ribs tend to be flat tend to be thin and slightly concave. Chucks tend to be flat and thin fleshed.

(2) (1) Minimum quality characteristics are described for two maturity groups which cover the entire range of maturity permitted in the Standard grade.

(ii) Carcasses in the younger group range from the youngest that are eligible for the beef class to those at the juncture of the two maturity groups, which have slightly red and slightly soft chine bones and cartilages on the ends of the thoracic vertebrae that have some evidence of ossification. In addition, the sacral vertebrae are completely fused and the cartilages on the ends of the lumbar vertebrae are nearly completely ossified. The rib bones are slightly wide and slightly flat and the ribeye muscle is slightly dark red in color and is fine in texture. minimum degree of marbling required increases with advancing maturity throughout this group from minimum practically devoid to maximum practically devoid (see Figure 1) and the ribeye muscle is soft.

The

(iii) Carcasses in the older group range from those described above as representative of the juncture of the two groups to those at the maximum maturity permitted in the Standard grade, which have chine bones tinged with red and cartilages on the ends of the thoracic vertebrae that are moderately ossified. In addition, the cut surface of the lean is moderately fine in texture and the carcasses are at least moderately symmetrical and uniform in contour. The minimum degree of marbling required increases with advancing maturity throughout this group from minimum traces to a typical slight amount (see Figure 1) and the ribeye muscle is moderately soft.

(3) A development of quality superior to that specified as minimum for the Standard grade may compensate, without limit, for a development of conformation inferior to that specified as minimum for Standard at an equal rate as indicated in the following example: A carcass which has mid-point Standard quality may have conformation equal to the midpoint of the Utility grade and remain eligible for Standard. Also, a carcass which has at least one-third of a grade superior conformation to that specified as minimum for the grade may qualify for Standard with a development of

quality equal to the minimum of the upper third of the Utility grade. Compensation of superior conformation for inferior quality is limited to one-third of a quality grade

Commercial

(e) Commercial. (1) grade beef carcasses and wholesale cuts are restricted to those with evidences of more advanced maturity than permitted in the Good and Standard grades. Carcasses and wholesale cuts with minimum Commercial grade conformation are slightly thin muscled throughout. However, because of the usually moderately heavy fat covering the carcasses tend to be slightly thick but rather rough and irregular in contour. Rounds tend to be thin and slightly concave. Loins tend to be moderately wide but slightly sunken and the hips are rather prominent. Ribs tend to be slightly thick and full. Chucks are slightly thin and the plates and briskets are wide and "spready." The necks and shanks are slightly long and thin.

de

(2) (1) Three maturity groups are recognized in the Commercial grade. Minimum quality characteristics are scribed for the youngest and the most mature of these groups. The requirements for the intermediate group are determined by interpolation between the requirements indicated for the two groups described.

(ii) Carcasses in the youngest group permitted in the Commercial grade range from those with indications of maturity barely more advanced than described as maximum for the Good and Standard grades to those with moderately hard, rather white chine bones and with cartilages on the ends of the thoracic vertebrae that show considerable ossification but the outlines of the cartilages are still plainly visible. In addition, the rib bones are moderately wide and flat and the ribeye muscle is moderately dark red and slightly coarse in texture. The minimum degree of marbling required increases with advancing maturity throughout this group from a minimum small amount to a maximum small amount (see Figure 1) and the ribeye muscle is slightly firm.

(iii) The youngest carcasses in the most mature group included in the Commercial grade have hard, white chine bones and the outlines of the cartilages on the ends of the thoracic vertebrae

are barely visible, the rib bones are wide and flat, and the ribeye muscle is dark red and coarse in texture. The range in maturity in this group extends to include carcasses from the oldest animals marketed. The minimum degree of marbling required increases with advancing maturity throughout this group from a minimum moderate amount to a maximum moderate amount (see Figure 1) and the ribeye muscle is firm.

(3) A development of quality superior to that specified as minimum for the Commercial grade may compensate, without limit, for a development of conformation inferior to that specified as minimum for Commercial at an equal rate as indicated in the following example: A carcass which has mid-point Commercial quality may have conformation equal to the mid-point of the Utility grade and remain eligible for Commercial. However, regardless of the extent to which the conformation of a carcass exceeds the minimum of the Commercial grade, the carcass must have quality to the minimum of the Commercial grade to be eligible for Commercial.

(f) Utility. (1) Carcasses and wholesale cuts with minimum Utility grade conformation are thinly muscled throughout and are very narrow in relation to their length. They are decidely rangy, angular, and irregular in contour, and are usually thinly fleshed. The loins and ribs are flat and thinly fleshed. The rounds tend to be very thin and concave. The chucks are thin and flat, The necks and shanks are long and tapering. The hips and shoulder joints are prominent.

(2) (1) Carcasses within the full range of maturity classified as beef are included in the Utility grade. Thus, five maturity groups are recognized. Minimum quality requirements are described for three of these groups-the first or youngest, the third or intermediate, and the fifth or the most mature. The requirements for the second and fourth maturity groups are determined by interpolation between the requirements described for their adjoining groups.

(ii) Carcasses in the first or youngest maturity group range from the youngest that are eligible for the beef class to those at the juncture of the first two maturity groups, which have slightly red

and slightly soft chine bones and cartilages on the ends of the thoracic vertebrae that have some evidence of ossification. In addition, the sacral vertebrae are completely fused and the cartilages on the ends of the lumbar vertebrae are nearly completely ossified. The rib bones are slightly flat and the ribeye muscle is slightly dark red in color and fine in texture. In carcasses throughout the range of maturity included in this group, the ribeye muscle is devoid of marbling and is soft and slightly watery.

(iii) Carcasses in the third or intermediate maturity group range from those with indications of maturity barely more advanced than described as maximum for the Good and Standard grades to those with moderately hard, rather white chine bones and with cartilages on the ends of the thoracic vertebrae that show considerable ossification but the outlines of the cartilages are still plainly visible. In addition, the rib bones are moderately wide and flat and the ribeye muscle is dark red in color and slightly coarse in texture. The minimum degree of marbling required increases with advancing maturity throughout this group from a minimum practically devoid to a maximum practically devoid (see Figure 1) and the ribeye muscle is moderately soft.

(iv) The youngest carcasses in the fifth or oldest maturity group have hard, white chine bones and the outlines of the cartilages on the ends of the thoracic vertebrae are barely visible, the rib bones are wide and flat and the ribeye muscle is very dark red and coarse in texture. The range in maturity in this group extends to include carcasses from the oldest animals produced. The minimum degree of marbling required increases with advancing maturity throughout this group from a minimum slight amount to a maximum slight amount (see Figure 1) and the ribeye muscle is slightly firm.

(3) A development of quality which is superior to that specified as minimum for the Utility grade may compensate, without limit, for a development of conformation inferior to that specified as minimum for Utility at an equal rate as indicated in the following example: A carcass which has mid-point Utility quality may have conformation equal to the midpoint of the Cutter grade and remain eligible for Utility. Also, a carcass which has at least one-third of a grade superior

conformation to that specified for the minimum of the grade may qualify for Utility with a development of quality equal to the lower limit of the upper third of the Cutter grade. Compensation of superior conformation for inferior quality is limited to one-third of a quality grade.

(g) Cutter. (1) Carcasses and wholesale cuts with minimum Cutter grade conformation are very thinly muscled throughout. They are rangy, angular, and irregular in contour, and very thinly fleshed. The loins and ribs are very flat, thin, and shallow. The rounds are very thin and very concave. The chucks are very flat, thin, and shallow. The necks and shanks are very long and tapering. The hips and shoulder joints are very prominent.

(2) (1) Carcasses within the full range of maturity classified as beef are included in the Cutter grade. Thus, five maturity groups are recognized. Minimum quality requirements are described for three of these groups-the first or youngest, the third or intermediate, and the fifth or the most mature. The requirements for the second and fourth maturity groups are determined by interpolation between the requirements described for their adjoining groups.

(ii) Carcasses in the first or youngest maturity group range from the youngest that are eligible for the beef class to those at the juncture of the first two maturity groups, which have slightly red and slightly soft chine bones and cartilages on the ends of the thoracic vertebrae that have some evidence of ossification. In addition, the sacral vertebrae are completely fused and the cartilages on the ends of the lumbar vertebrae are nearly completely ossified. The rib bones are slightly wide and slightly flat and the ribeye muscle is slightly dark red in color and fine in texture. In carcasses throughout the range of maturity included in this group, the ribeye muscle is devoid of marbling and is very soft and watery.

(iii) Carcasses in the third or intermediate maturity group range from those with indications of maturity barely more advanced than described as maximum for the Good and Standard grades to those with moderately hard, rather white chine bones and with cartilages on the ends of the thoracic vertebrae that show

considerable ossification but the outlines of the cartilages are still plainly visible. In addition, the rib bones are moderately wide and flat and the ribeye muscle is dark red in color and slightly coarse in texture. In carcasses throughout the range of maturity included in this group, the ribeye muscle is devoid of marbling and is soft and watery.

(iv) Carcasses in the fifth or oldest maturity group have hard white chine bones and the outlines of the cartilages on the ends of the thoracic vertebrae are barely visible, the rib bones are wide and flat, and the ribeye muscle is very dark red in color and coarse in texture. The range in maturity in this group extends to include carcasses from the oldest animals produced. The minimum degree of marbling required increases with advancing maturity throughout this group from minimum practically devoid to maximum practically devoid (see Figure 1) and the ribeye muscle is soft and slightly watery.

(3) A development of quality which is superior to that specified as minimum for the Cutter grade may compensate, without limit, for a development of conformation inferior to that specified as minimum for Cutter at an equal rate as indicated in the following example: A carcass which has mid-point Cutter quality may have conformation equal to the mid-point of the Canner grade and remain eligible for Cutter. Also, a carcass which has at least one-third of a grade superior conformation to that specified for the minimum of the grade may qualify for Cutter with a development of quality equal to the lower limit of the upper third of the Canner grade. Compensation of superior conformation for inferior quality is limited to onethird of a quality grade.

(h) Canner. The Canner grade includes only those carcasses that are inferior to the minimum requirements specified for the Cutter grade. [30 F.R. 4459, Apr. 7, 1965]

§ 53.105 Specifications

for official United States standards for grades of bull beef carcasses.

There are six grades of bull carcasses: Choice, Good, Commercial, Utility, Cutter, and Canner.

(a) Choice. Choice grade bull beef carcasses have excellent quality, finish,

and conformation for the class. Rounds, chucks, and neck are thick and are very heavily muscled. Loins and ribs are broad but tend to shallowness and are relatively small in proportion to the rest of the carcass. The exterior surface is well covered with fat which, although rough, is not gobby or excessively deep at any point. Interior fats are plentiful but are somewhat lacking in firmness and brittleness. Usually such carcasses are derived from young, well-fed bulls, although sometimes carcasses of older bulls meet the requirements of this grade. The flesh generally is of a medium dark red color, firm but comparatively dry.

(b) Good. Good grade bull beef carcasses have good quality, finish, and conformation for the class. Rounds, chucks, and neck are thick and heavily muscled. Loins and ribs are relatively small in proportion to the rest of the carcass and are somewhat flat. The general outline is somewhat rough and irregular. Except for the shanks, neck, lower rounds, and shoulders, exterior surfaces generally are covered with a rough but relatively thin layer of fat. Interior fats are in moderate supply. All fats are somewhat soft and may be slightly oily. Flesh generally is medium dark red in color, moderately firm, and dry.

(c) Commercial. Commercial grade bull beef carcasses possess average quality, finish, and conformation for the class. Rounds, chucks, and neck are thick and full. Loins are relatively thin and flat or sunken. Ribs are moderately thin. Exterior fats are scant and unevenly distributed and generally appear only in spots over the back and rump. Interior fats are likewise scant, with small quantities in the crotch and around the kidneys. The flesh is moderately firm, but usually very dry. Its color varies from dark red to light brown.

(d) Utility. Utility grade bull beef carcasses, although fairly well developed in the rounds and chucks, are deficient in these respects as compared with the higher grades. Such a carcass generally is rough in conformation. Loins are very thin or sunken and ribs are flat and thin. Exterior fats generally are lacking, although small quantities may be found on the back and rump. As a rule, interior fats are absent, although slight traces may be found around the kidneys. The flesh is dry and very dark.

(e) Cutter. Cutter grade bull beef carcasses have poor quality and conformation with practically no visible finish. The general outlines are very uneven. Loins and ribs are very flat and thin. Hip and shoulder bones and ribs are very prominent. Generally there are no exterior or interior fats. Flesh, though relatively dry, is inclined to be soft. Its color is dark red to light brown.

(f) Canner. Canner grade bull beef carcasses have extremely poor quality and conformation. Visible finish is generally absent. A carcass of this grade is extremely thin in all parts. Rounds and chucks are thin; loins and ribs are very thin and flat or sunken. There are no exterior or interior fats. Flesh is soft and dark.

[11 F. R. 13998, Dec. 3, 1946]

§ 53.106

Specifications

for official United States standards for grades of stag beef carcasses.

There are six grades of stag beef carcasses: Choice, Good, Commercial, Utility, cutter, and Canner.

(a) Choice. Choice grade stag beef carcasses have excellent quality, finish, and conformation for the class. Rounds are thick, full, and bulging. Loins and ribs are moderately thick, and chucks are thick and heavily fleshed. Necks are moderately short and thick. The exterior fat covering of the carcass, although slightly rough, generally extends well over the carcass. Interior fats are plentiful in the crotch and on the breast, and the kidneys, as a rule, are well covered. Flesh is firm and fine grained for the class and shows some intermixture of fat along the muscle seams. Its color varies from medium to dark red.

(b) Good. Good grade stag beef carcasses have good quality, finish, and conformation for the class. Rounds are moderately thick and full; loins and ribs are fairly well-proportioned and have moderate depth of flesh. Chucks are thick and necks are moderately thick and short. Except on shanks, neck, lower rounds, and shoulders, a carcass of this grade is fairly well covered with a thin layer of fat. Interior fats generally are in moderate supply but may be slightly deficient. The flesh is firm, moderately fine grained, and varies from medium to dark red in color.

(c) Commercial. Commercial grade stag beef carcasses have fair quality, fin

ish, and conformation. Rounds, although somewhat full and thick, are inclined to be tapering. Loins are flat and ribs are somewhat thin. Chucks are broad and relatively thin. Exterior fats are unevenly distributed and generally appear as a thin layer over the back and in thin patches on the rump and shoulders. Interior fats are somewhat scant and kidneys are generally only partially covered. The flesh is usually slightly soft and moist. Its color varies from medium to dark red.

(d) Utility. Utility grade stag beef carcasses have poor quality, finish, and conformation. Rounds are thin and tapering. Loins are thin, flat, or slightly sunken. Ribs are thin and chucks are broad and thin. Both exterior and interior fats are scant. Thin patches of fat are usually found along the back and on the shoulders. Small quantities usually are found in the crotch and around the kidneys. Flesh is soft, moist, and dark colored.

(e) Cutter. Cutter grade stag beef carcasses are decidedly deficient in quality, finish, and conformation. Rounds are thin, long, and tapering. Loins are very flat or sunken, and ribs are flat and very thin. Chucks and plates are broad and thin. All bones are prominent because of deficient flesh and fat covering. Except for very small patches along the back and around the kidneys, visible fats are absent. The flesh is soft, watery, and dark colored. This grade is seldom found on the markets.

(f) Canner. Canner grade stag beef carcasses are extremely deficient in quality, finish, and conformation. All bones are very prominent. Rounds are extremely thin and sharply tapering. Loins are also extremely thin and dished or sunken. Ribs, chucks, and plates are very thin. No visible exterior or interior fats are present. The flesh is dark, soft, and watery. This grade is rarely found on the markets.

[11 F. R. 13999, Dec. 3, 1946]

VEAL AND CALF CARCASSES

SOURCE: §§ 53.107 to 53.112 appear at 36 F.R. 22279, Nov. 24, 1971, unless otherwise noted.

§ 53.107 Scope.

These standards for grades of veal and calf are applicable to the grading of carcasses, sides, hindsaddles, hindquarters, foresaddles, and forequarters, and to the