Meat Inspection and Grading

Meat inspection and grading of meat and poultry are two separate programs of the USDA. The purpose of inspection is to protect the consumer by ensuring wholesomeness of all meat products sold. The purpose of grading is to indicate expected quality or yield of a carcass or retail meat cuts.

Meat Inspection

By law, all meat and meat animals (including poultry, cattle, sheep, swine, goats, horses, mules, and other equine animals) in the United States must be inspected by the Food Safety and Inspection Service (FSIS), an agency of the USDA, or a state inspection program which is monitored by the USDA. Inspection ensures that the meat is fit for human consumption. Animals are inspected before and after slaughter for signs of disease so that only the meat of healthy animals is sold as meat or meat products. Each step of production is also scrutinized to guard against contamination and misrepresentation of meat products.

Meat grading is a voluntary service which may be performed after inspection for wholesomeness. Meat grading is requested and paid for by meat producers and processors. Meat grading refers to the segregation of carcasses, meat, or meat products based upon expected quality (palatability characteristics such as tenderness, juiciness, and flavor) or yield.