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weights.
Genetic improvement of beef cattle along these lines takes time, says Pierce, but improvement could be hastened if superior meattype cattle receive the recognition and consequently the market prices they merit.
SUCH RECOGNITION and pricing would be facilitated through one of the changes proposed in the beef grading system—the proposal to require that whenever beef is graded, it be graded for both quality and yield. USDA yield grades run from 1 to 5 and measure the percentage of trimmed retail cuts. This change would give carcass beef buyers and sellers a more complete and accurate indication of the carcass’s market value. Pricing in accord with this value would encourage production „ and increase the supply of highly desirable beef available tp consumers.
The short range effects of the proposed changes would be threefold, says Pierce. There would be (1) slightly leaner beef in the top grades; (2) a redesigned and more restrictive Good grade; and (3) more uniform eating quality in each of the higher grades, Prime,
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