U.S. Beef

The Global Reputation of U.S. Beef

U.S. Beef is a high-quality beef product from the United States that has earned international recognition for its production standards, rigorous quality inspection process, and a clear and universally accepted grading system.

The Origins of the U.S. Beef Industry

Cattle raising for meat consumption dates back more than 6,500 years BC in the Middle East before cattle were introduced to the American continent by European settlers who later migrated to the New World.

The Expansion of Livestock Production in the 19th Century

In the early stages, Americans did not consume beef widely due to transportation and preservation limitations. However, by 1870, the livestock industry in the western United States began to expand rapidly thanks to significant technological developments, such as cattle transport by rail and refrigerated railcars. These innovations enabled beef to be distributed efficiently to major cities across the country.

The Establishment of the U.S. Meat Inspection System

The official meat inspection system in the United States began in 1906, when President Theodore Roosevelt signed the Federal Meat Inspection Act, marking a major step forward in improving national food safety standards.

The Jungle and the Birth of Food Safety Reform

The key driving force behind this law came from the publication of the famous social novel The Jungle by author Upton Sinclair, which exposed the harsh working conditions and poor sanitation in Chicagos slaughterhouses. The books shocking revelations stirred public outrage and prompted the government to enact major reforms.

Building the Foundation for Modern Food Safety

The federal government required all meat processing plants to undergo inspection by official inspectors to ensure that all beef and meat products were safe, hygienic, and properly labeled. This law became the foundation of the modern U.S. food inspection system, which remains in use today and has become a model for many countries around the world.

The USDAs Central Role in the Beef Industry

The U.S. beef grading system was introduced in 1916, when the U.S. Department of Agriculture (USDA) was assigned to develop a classification system for carcass quality in order to establish a national trade standard and streamline beef purchasing across the country. The goal was to help large institutions such as the military, hospitals, and rail companies procure beef of consistent quality and standards efficiently.

The U.S. Beef Grading Standards

The U.S. beef grading system, developed by the USDA, is based on two primary factors: marbling (the amount of intramuscular fat) and the age of the cattle. The more marbling a piece of beef has, the higher its quality grade.

The Three Most Recognized Beef Grades: Prime, Choice, and Select

The three most recognized grades among consumers are Prime, Choice, and Select, each reflecting specific quality characteristics of the meat:

U.S. Prime The Highest Quality

US Prime: The highest grade, sourced from young, well-fed cattle with the highest level of marbling (approximately 813%). It offers exceptional tenderness, juiciness, and rich flavor, making it popular in premium restaurants and high-end export markets.

U.S. Choice Balanced Flavor and Texture

US Choice: The second grade, also from young cattle but with slightly less marbling (around 410%). Rib cuts in this grade are especially suitable for cooking, offering tenderness and juiciness when prepared properly.

U.S. Select Lean and Mild Flavor

US Select: A leaner grade than Prime and Choice, with only about 24% marbling. As a result, the meat tends to be firmer and milder in flavor, making it ideal for slow-cooking methods such as stewing, steaming, braising, or boiling.

Global Recognition Through Transparency and Standards

This grading system not only allows consumers to select beef according to their desired quality level but also serves as a symbol of transparency and global standards, helping U.S. beef gain worldwide recognition across the food industry.

Two Key USDA Agencies Overseeing Beef Production

Under the USDA, two key agencies are responsible for overseeing beef production:
1. Food Safety and Inspection Service (FSIS)
2. Agricultural Marketing Service (AMS)

The Role of the Food Safety and Inspection Service (FSIS)

The FSIS is a public health agency responsible for ensuring the safety of meat, poultry, and egg products sold commercially. It operates under three major laws:

• The Federal Meat Inspection Act of 1906
• The Poultry Products Inspection Act of 1957
• The Egg Products Inspection Act of 1970

Its main responsibilities include:

• Inspecting over 6,200 meat processing plants nationwide
• Examining approximately 33 million cattle annually
• Ensuring that all meat products are safe, wholesome, and accurately labeled
• Inspecting imported beef from USDA-approved countries

Enforcing strict food safety regulations

FSIS also requires meat processing plants to maintain and comply with Sanitation Standard Operating Procedures (SSOPs) and a Hazard Analysis and Critical Control Point (HACCP) plan systems designed to prevent and control biological, chemical, and physical hazards during food production.

The Role of the Agricultural Marketing Service (AMS)

The AMS is responsible for grading the quality of beef, which differs from the safety inspections carried out by the FSIS. The AMS grading system is voluntary, meaning that producers or processors must request the service and pay a fee. Certified inspectors then evaluate beef quality based on USDA standards, assessing key characteristics such as tenderness, juiciness, flavor intensity, and marbling.

USDA Grade Mark A Global Symbol of Trust

The USDA Grade Mark is a symbol of trust and international quality. It serves as a universal language between producers, wholesalers, retailers, governments, and international buyers ensuring that beef trade and exports are conducted transparently and consistently worldwide.

USDA Certified Tender Programs

To further enhance the quality evaluation system, the USDA introduced additional standards under the USDA Certified Tender and USDA Certified Very Tender programs. These programs help consumers make more confident purchasing decisions by focusing specifically on meat tenderness, one of the most important factors in the eating experience.

Scientific Testing and Certification Process

Producers, wholesalers, or retailers who wish to use these labels must submit beef muscle samples for scientific testing in accordance with USDA guidelines, which may include shear force and texture analysis.

Once approved, products are authorized to carry the USDA Certified Tender or USDA Certified Very Tender label a premium certification mark that assures consumers the beef meets the USDAs standards for exceptional tenderness.

The United States A Global Leader in Beef Production

Today, the United States remains one of the largest beef producers in the world, accounting for approximately 19% of global beef production. It continues to play a leading role as both a major exporter and importer in the global beef market.