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BIG Changes in Beef Grading

Mike

Well-known member
Indiana Beef Gets Federal Grade
04/24/2008
by Gary Truitt

On Thursday, Indiana Governor Mitch Daniels signed into law a measure that will give Indiana cattlemen a new market opportunity. The new law allows the Indiana Board of Animal Health (BOAH) to apply federal-grading standards at state inspected processing plants. This will allow Hoosier cattle producers to sell federally graded meat at local restaurants. “This is really important for Indiana beef producers,” said Julia Wickard, Executive Director of the Indiana Beef Cattle Association (IBCA). “It is important from a value-added opportunity, a niche market opportunity, and from an economic development opportunity.”


Andy Boston, a cattle producer from Orange County, came up with the idea after he was barred from selling his beef to local hotels and casinos in French Lick because his beef did not have a USDA grade. “They wanted to buy a local product, but, because we could not get a federal grade, we were locked out,” he told HAT.

The bill which had a rocky ride through the General Assembly, had the strong support of State Veterinarian Dr. Brent Marsh. State meat inspectors will now be able to apply a USDA federal grade to all meat they inspect. Boston said this will allow more producers to sell more Indiana beef locally, “We are not talking about commodity beef but high quality Indiana beef that commands a high price.” He said having the federal grade will encourage more producers to seek out local markets and be more aggressive in merchandizing their product. More and more restaurants and grocery stores are seeking a source of locally produced beef, and this new program will help producers meet that demand.

The BOAH will administer the program, and Dr. Marsh said it will take about a year to get the system operational. Following the signing of the bill, a group of Indiana cattlemen celebrated at an Indianapolis restaurant that serves Indiana beef.
 

RobertMac

Well-known member
I don't think this article is right...the difference between USDA inspected and State inspected is that State inspected can't be sold across state lines, but can be sold to restaurants and stores.
 

Mike

Well-known member
RobertMac said:
I don't think this article is right...the difference between USDA inspected and State inspected is that State inspected can't be sold across state lines, but can be sold to restaurants and stores.

Not here you can't. When you have a calf butchered, and it's not USDA inspected, each package must be stamped "Custom" "Not For Sale".
 

PORKER

Well-known member
World Organisation for Animal Health Director-General wants traceability and product identification introduced worldwide from "farm to fork".



As global trade barriers diminish and animal production intensifies, all nations must prepare to implement livestock marking systems, says Director General (OIE) Dr Bernard Vallat, according to ABC Rural.

The vet states that technology is now available in many countries for farmers to introduce cost-effective labelling, and additionally, consumers are demanding it.

"I think that exporters will be obliged to use more and more identification and traceability systems to comply with consumers needs," he says. "And [when] these consumers ask for products for which they know the origin, the farmer will make appropriate investments, because animal health is a global public good."

For the latest pig news



OIE - World Organisation for Animal Health, 12 rue de Prony 75017 Paris (France)



Dr. Bernard Vallat
 

Cinch

Well-known member
RobertMac said:
I don't think this article is right...the difference between USDA inspected and State inspected is that State inspected can't be sold across state lines, but can be sold to restaurants and stores.

I've heard of a similar situation. The buyer in question didn't have a problem with state inspection but with grading. The spec said to buy USDA Select or better. State inspected meat was not graded according to federal grading standard so the buyer could not buy state inspected meat.

Even if it was equivalent to choice grade it was not acceptable because it had no grade at all.

Not sure from the story whether it is only federal specs that will be applied or if the state will use a USDA grade stamp. Seems strange they would be able to use the grade stamp. May be more likely the state is applying the grade, but using federal standards.
 
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