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Meat inspection

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Screenshot from the electronic grading system showing USDA Choice, Yield Grade 2 beef. The left is the natural color view of the cut; the right is the instrument enhanced view that details the amount of marbling, size, and fat

Meat inspection is a crucial part of food safety measures and encompasses all measures directed towards the prevention of raw and processed meat spoilage. Relevant regulations include:

Inspected beef carcasses tagged by the USDA

These are enacted by

amongst others.

Scientific counsel is provided by institutions like the American Meat Science Association and similar.

See also

[edit]


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