Veal and calf grading methods and procedures. This procedure defines all procedures in the classing, grading, and application of official grade marks of veal and calf. Veal and calf carcasses are graded on a composite evaluation of two general grade factors: Conformation (proportion of lean, fat and bone in carcass); And quality of the lean.
These regulations may be cited as beef and veal carcass grading regulations. Veal carcass means any carcass or portion of a carcass of a young animal of the cattle species that does. Preliminary results of the present study suggest that lean yield percentage of veal carcasses can be objectively and accurately predicted by applying a yield ruler approach. Veal carcasses with minimum good grade conformation are rangy, angular, and narrow in relation to their length. They are thinly fleshed. Legs are thin and tapering and slightly concave. Veal grading assesses both fat (creamy white) and good muscling as is done on beef, but it focuses even more on the colour of the flesh to determine the eventual grade. Vealer calves refer to the feeding of young calves either by hand or by letting them suckle strange cows and supplementing the milk ration with a grain gruel. Market class of calves is selected. Vealers possessing minimum qualifications for the prime grade tend to be moderately thick muscled throughout. They are moderately wide over the back and loin, and shoulders and hips.
They are moderately wide over the back and loin, and shoulders and hips.
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