Meat inspection

Screenshot from the electronic grading system showing USDA Choice, Yield Grade 2 beef. The left is the natural color view of the cut; the right is the instrument enhanced view that details the amount of marbling, size, and fat

Meat inspection is a crucial part of food safety measures and encompasses all measures directed towards the prevention of raw and processed meat spoilage. Relevant regulations include:

• Federal Meat Inspection Act
• Wholesome Meat Act

Inspected beef carcasses tagged by the USDA

These are enacted by

• Food Safety and Inspection Service
• Canadian Food Inspection Agency
• Safe Meat and Poultry Inspection Panel

amongst others.

Scientific counsel is provided by institutions like the American Meat Science Association and similar.

See also

• American Meat Institute
• Food grading
• Meat industry