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Choice and Good.
The first of these—slightly leaner beef in the top grades—would be brought about by changing the marbling-maturity relationships for beef from young cattle under about 30 months of age.
PRESENT grade standards operate on the premise that marbling—flecks of fat within the lean — enhances beef eating quality while increasing age has the opposite effect. Therefore, present standards require increasing amounts of marbling with an increase in age. But more recent research has shown that for young animals—those under 30 months of age—advancing age does not have a significant effect on eating quality.
Therefore, XJSDA is proposing to reduce the marbling requirements within each grade, but only to the level now required for the youngest beef animals in the grade. Consumers would get slightly leaner beef in the Prime and Choice grades if this change is adopted.
The second of short range effects relates only to the Good grade. Ths minimum marbling requirement for Good grade beef would be increased slightly, making the range of quality within the Good grade much narrower than it is now. The results would be a special, very uniform- quality grade of beef which should appeal to consumers who want beef with less internal and surface fat than they get in the Choice grade.
The third short-range effect would be increased uniformity and consistency in the eating quality within the Prime, Choice and Good
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