Suzie's Tips ... Delicious Food and Keeping it Safe

Veal Grading - What Should We Know 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. In addition, the color of the lean carcasses is key in differentiating between veal, calf and beef carcasses. There are five grades for veal: prime, choice, good, standard, utility. Grading is voluntary; a plant pays to have its meat graded. When veal is graded, a shield-shaped purple mark is stamped on the carcass. With today's close trimming at the retail level, however, you may not see the USDA grade shield on the meat cuts at the store. Instead, retailers put stickers with the USDA grade shield on individual packages of meat. In addition, grade shields and inspection legends may appear on bags containing larger wholesale cuts. So much to learn huh? Thanks for reading. Suzies Food Blog In the mood for travel? Have you seen my Travel Destinations Blog? Posted: Friday 15th April 2005, 12:36 AM

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