What are the grading standards for high-grade beef?
Answer: Basic requirements for high-grade beef. Because dietary habits differ across countries, the standards for high-grade beef vary. Generally, high-grade beef refers to the select portion of high-quality beef; abroad it is called premium-grade beef or top-select-grade beef, also known as first-grade or second-grade beef. The United States, Canada and other countries in the Americas prefer high-grade beef to contain a moderate amount of fat. The United Kingdom, Germany, France and other European countries prefer it to contain little or no fat. But Japan, South Korea and the countries of Southeast Asia all prefer it to contain fairly rich fat.
At present, China has no unified national standard for beef cattle and beef grading. Drawing on domestic and international research results, high-grade beef should meet at least the following basic requirements, as a reference for domestic production of high-grade beef:
1. Live cattle. Healthy, disease-free crossbred cattle of various types or improved yellow cattle breeds. Age within 30 months, live weight before slaughter above 55 kg. Fully fattened condition (no protruding bones visible); flat with no groove below the tail base, back flat and broad; when the shoulder, dewlap, back and loin, upper belly and rump are felt by hand, there is a fairly thick fat layer.
2. Carcass evaluation. After slaughter, the carcass appearance is intact with no damage; the carcass surface fat coverage rate is above 80%, the color is white and glossy, and the texture is firm; the fat thickness at the 12th-13th rib of the carcass is 10-20 mm, and the net meat rate is above 52%.
3. Meat quality evaluation. The marbling meets Grade 1 or Grade 2 of China's beef grading standard (trial) (rich marbling); for beef tenderness, the Warner-Bratzler shear force value of the round muscle is below 3.62 kg, and this should occur in more than 65% of cases; easy to chew, leaving no residue, and not getting stuck between the teeth; for a fully thawed piece of meat, when touched by hand, the fingers easily press deep into the meat. The beef texture is soft and juicy. Each beef tenderloin weighs above 2.0 kg, each strip loin weighs above 5.0 kg, and each ribeye weighs above 6.0 kg.