Through USDA, the United States works with countries across the globe to ensure our Nation’s interests are represented in the international meat industry.
USDA’s Agricultural Marketing Service has the vital mission helping market American agricultural products competitively in the marketplace. One way AMS meets this mission is through our globally recognized meat standards. AMS has participated in the United Nations Economic Commission for Europe (UNECE) for many years to help develop global agricultural quality standards that facilitate trade – essentially ensuring everyone speaks the same trade language.
Recently, AMS traveled to Serbia to provide technical assistance to the Serbian Government and meat industry. In cooperation with the USDA’s Foreign Agriculture Service (FAS), AMS has worked with Serbia to help modernize their meat standards and specifications. Read more »
An infographic illustrating beef marbling. Selecting the right USDA grade of beef for your dish will help guarantee culinary success. Click to see a larger version.
Grilling season is upon us. It’s time to enjoy that wonderful smell of meat cooking across neighborhood backyards. With so many choices available at your store and meat counter, choosing the best cut of meat for your dish can be overwhelming. With a bit of beef knowledge, you can avoid that problem, and be the king or queen of the barbeque.
We’ve covered the basics of USDA beef grades, explaining the difference between USDA Prime, Choice or Select. This time around, we’re going to look at the marbling – or fine threads of fat – within different grades of meat. Marbling is what gives beef its flavor, juiciness and tenderness. USDA’s Agricultural Marketing Service (AMS) employs 200 highly-skilled beef graders who, sometimes with the help of electronic monitoring, evaluate several factors that determine the grade, including the amount and distribution of marbling. Read more »