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Beef Quality Assurance Objective

Quality Concerns According to Packers and End-Users
(retail and foodservice)

Responses from the 1995 National Beef Quality Audit indicated that improvements in beef quality have been seen in increased availability of closely trimmed beef, heightened producer awareness of quality problems, improved cutability and extended shelf-life and retail caselife of beef products. But, at the same time, the results of the 1995 NBQA showed that more work remains to improve product quality and consistency – particularly eating quality and consistency.

Improving quality and consistency begins first with understanding the industry targets for carcass traits.

The second step to improving quality and consistency is to understand how cattle that leave the production unit perform and to set goals to increase performance. Realize if cattle don’t gain or convert efficiently, realize if carcasses have yield grades of 4 or 5; make adjustments to improve the consistency of not only beef products from your cattle but the beef products within the whole industry. next page

• page 1 - Beef Quality Assurance Objective...
• page 2 - The History of Beef Quality Assurance...
• page 3 - Quality Concerns According to Packers and End-Users...
• page 4 - Quality Challenges...
• page 5 - Management Tactics...

For more information on Beef Quality Assurance, contact the Feed Division directly.