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FRANKFORT,
Ky. — A University of Kentucky professor has been certified
to grade beef and will help Kentucky producers add value
to their products.
Dr.
William Benjy Mikel will travel to selected processing
plants throughout the Commonwealth to grade carcasses
for value-added beef programs.
“Dr.
Mikel is certified to grade beef according to U.S. Department
of Agriculture quality standards,” Agriculture Commissioner
Richie Farmer said. “This will enable Kentucky producers
who sell beef graded Prime or Choice to market their
products as USDA quality graded and make more money.
We hope more Kentucky beef producers will take full
advantage of this opportunity by going the extra mile
to produce a better product.”
The
grading service also will help producers educate themselves
about the characteristics needed for a Prime or Choice
grade and the production methods needed to achieve those
characteristics, Commissioner Farmer said.
A
$4,800 value-added beef grading grant from the Kentucky
Department of Agriculture will cover Dr. Mikel's travel
expenses and the USDA fee charged to producers for grading.
USDA
grades beef mostly on the basis of the degree of marbling,
or intramuscular fat, and the degree of maturity, or
the physiological age of the animal. The four USDA Quality
grades are Prime, Choice, Select and Standard.
Click
here for a high-resolution image of Dr. Benji Mikel.
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