Quality Grades. Inasmuch as the price of meat varies with quality, United States grades have been established based on the foregoing characteristics. The U. S. Depart¬ ment of Agriculture, in 1915, began work on the development of grade standards. With the co-operation of the Better Beef Associa¬ Table XXXIII • Grades of Beef, Veal, Lamb, and Mutton Variety and Grade Grade Mark when Graded by an Official Grader of the U. S. Department of Agriculture Beef, veal, lamb Prime . U. S. Prime Choice . U. S. Choice Good . U. S. Good Commercial . U. S. Commercial Utility . U. S. Utility; U. S. Cull (Lamb) Cutter and canner . . . U. S. Cutter (Beef); U. S. Canner (Beef); U. S. Cull (Veal) Mutton Good . U. S. Choice Commercial . U. S. Commercial Utility . U. S. Utility; U. S. Cull tes. d. a. Stamping Grade on Meat • The Federal meat- grader uses an inked roller to mark the grade on the full length of the cut. The markings are so spaced that one appears on every retail cut tion, the National Live Stock and Meat Board, and the meat packers, the official grading and stamping of beef was instituted at Chicago and nine other key cities in 1927. Later this service was extended to include lamb, mutton, and veal. Early in 1943, when price control was established as a wartime measure, the grade marking of all beef, veal, lamb, and mut¬ ton was made mandatory. This regulation was rescinded in the fall of 1946 when ceiling prices were removed from meats. Grade marking of meat now is optional ex¬ cept in a few cities. Where available it is a protection to the consumer. Table XXXIII shows the different grades and marks for beef, veal, lamb, and mutton. [175] U.S. Prime is the highest quality of meat and, therefore, brings the top prices. Car¬ casses carrying this grade label are from the show animals of the meat industry. There is a comparatively small amount of prime grade meat, and in certain seasons and in some lo¬ calities none at all. The lean is exceedingly well marbled with fat, and there is a heavy cover of fat over the entire carcass. In beef, only steers and heifers qualify for this grade. Prime meats are used mostly by the best ho¬ tels, restaurants, dining-cars, and steamships. U.S.D.A. These Are the Grades Most Frequently Seen on the Consumer Market [176] Choice rib cut U.S. Choice is the highest quality of meat ordinarily available to the retail trade, and generally brings the highest retail price. The lean is well marbled with fat and there is a good fat covering. Many cuts of such meat are excellent for roasting and broiling. U.S. Good is the next highest in quality. Although the fat content is slightly lower than that of Choice, this grade is satisfactory for much the same purposes as Choice. Commercial rib cut Good rib cut U.S. Commercial is next to Good in qual¬ ity. It is very economical meat and very satis¬ factory for all moist-heat methods of cookery. The tender cuts may be roasted and broiled. U.S. Utility is next to Commercial in qual¬ ity. Most cuts in this grade require long, slow cooking with added water. Many packers have their own brands designating quality, which correspond to the government grades. The packer’s name or his brand may be used in addition to govern¬ ment grade marks. Packers, however, usu¬ ally brand only three top grades.

AI-modernized reading of the original text

Quality Grades. Inasmuch as the price of meat varies with quality, United States grades have been established based on the foregoing characteristics. The U. S. Depart¬ ment of Agriculture, in 1915, began work on the development of grade standards. With the co-operation of the Better Beef Associa¬ Table XXXIII • Grades of Beef, Veal, Lamb, and Mutton Variety and Grade Grade Mark when Graded by an Official Grader of the U. S. Department of Agriculture Beef, veal, lamb Prime . U. S. Prime Choice . U. S. Choice Good . U. S. Good Commercial . U. S. Commercial Utility . U. S. Utility; U. S. Cull (Lamb) Cutter and canner . . . U. S. Cutter (Beef); U. S. Canner (Beef); U. S. Cull (Veal) Mutton Good . U. S. Choice Commercial . U. S. Commercial Utility . U. S. Utility; U. S. Cull tes. d. a. Stamping Grade on Meat • The Federal meatgrader uses an inked roller to mark the grade on the full length of the cut. The markings are so spaced that one appears on every retail cut tion, the National Live Stock and Meat Board, and the meat packers, the official grading and stamping of beef was instituted at Chicago and nine other key cities in 1927. Later this service was extended to include lamb, mutton, and veal. Early in 1943, when price control was established as a wartime measure, the grade marking of all beef, veal, lamb, and mut¬ ton was made mandatory. This regulation was rescinded in the fall of 1946 when ceiling prices were removed from meats. Grade marking of meat now is optional ex¬ cept in a few cities. Where available it is a protection to the consumer. Table XXXIII shows the different grades and marks for beef, veal, lamb, and mutton. [175] U.S. Prime is the highest quality of meat and, therefore, brings the top prices. Car¬ casses carrying this grade label are from the show animals of the meat industry. There is a comparatively small amount of prime grade meat, and in certain seasons and in some lo¬ calities none at all. The lean is exceedingly well marbled with fat, and there is a heavy cover of fat over the entire carcass. In beef, only steers and heifers qualify for this grade. Prime meats are used mostly by the best ho¬ tels, restaurants, dining-cars, and steamships. These Are the Grades Most Frequently Seen on the Consumer Market [176] Choice rib cut U.S. Choice is the highest quality of meat ordinarily available to the retail trade, and generally brings the highest retail price. The lean is well marbled with fat and there is a good fat covering. Many cuts of such meat are excellent for roasting and broiling. U.S. Good is the next highest in quality. Although the fat content is slightly lower than that of Choice, this grade is satisfactory for much the same purposes as Choice. Commercial rib cut Good rib cut U.S. Commercial is next to Good in qual¬ ity. It is very economical meat and very satis¬ factory for all moist-heat methods of cookery. The tender cuts may be roasted and broiled. U.S. Utility is next to Commercial in qual¬ ity. Most cuts in this grade require long, slow cooking with added water. Many packers have their own brands designating quality, which correspond to the government grades. The packer’s name or his brand may be used in addition to govern¬ ment grade marks. Packers, however, usu¬ ally brand only three top grades.

Foods, their selection and preparation