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Unread 03-08-2009, 08:32 PM   #9
thirdeye
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Join Date: 01-14-06
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Despite all the labeling and marketing.......the hard thing to swallow (no pun intended) is the accuracy of the grading. Let's say a plant is processing 3,4 or 500 carcasses per hour. Color, firmness and looking at the marbling on just one cut between rib 12 and 13 happens pretty fast. Like less than 30 seconds. I would like to think that a prime beef stands out like a sore thumb. But, the borderline calls could go either way.

Camera systems, called instrument grading are slowly being placed into service, and it sounds like a computer makes the comparison to a known baseline and does the grading in a number of seconds.
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