Standards for Grades of Slaughter Cattle and Standards for Grades of Carcass Beef

This final rule revises the official U.S. standards for grades of carcass beef and the related standards for grades of slaughter cattle. The changes eliminate ``B'' maturity (approximately 30-42 months of age) carcasses with small or slight marbling degrees from the Choice and Select grades and include them in the Standard grade. This action is being taken because carcasses with these characteristics have been shown to be both quite variable and often unacceptable in palatability, which contributes significantly to inconsistent palatability of Choice and Select grade beef. The standards for grades of slaughter cattle, which are based on the beef carcass grades, are revised to parallel the changes in the beef carcass grade standards. This change should serve to strengthen the competitive position of beef products through increased quality and consistency, and thus be in the best interests of the beef industry. Also, it should provide the consumer with an improved product through greater consistency and predictability in the eating quality of Choice and Select grade beef. The changes should provide the industry with long-term benefits because pricing systems will be improved, quality inconsistencies will be reduced, demand for beef will be improved, and the market share beef commands should increase. These revisions are the same as those proposed in the January 19, 1995, Federal Register (60 FR 3982).