Beef quality grades are determined by evaluating the maturity and the marbling of beef carcasses. As beef animals mature, their meat generally becomes tougher. This is because collagen, the ...

USDA meat graders will be allowed to review and grade beef carcasses remotely under a pilot program Agriculture Secretary Tom Vilsack announced Friday. The Remote Grading Pilot for Beef aims to expand ...

The United States Department of Agriculture launched a new remote beef grading pilot program which will allow rural meat processors to have more access to markets through the USDA’s official beef ...

When it comes to beef, fat makes for better flavor. Janeal Yancey — known on social media as Meat Counter Mom — is a meat scientist with the University of Arkansas System Division of Agriculture, ...

BROOKINGS - Approximately 50 percent of the meat from a beef carcass comes from the chuck and the round and is traditionally sold at the meat counter at a lower price compared to cuts from the rib or ...

The comprehensive carcass cutout value began the year with the first week’s average at $353/cwt, 8% higher than the January 2025 average. The first three full weeks of 2025 featured fed cattle harvest ...