Agricultural Quality Assessment Division G-117 Specification

Marketing 1400 Independence Avenue SW, Stop 0258 July 8, 2019

Service Washington, DC 20250 Page 1 of 2

USDA is an equal opportunity provider, employer, and lender.

Linz Heritage Angus Beef Program

G-117 Specification

1 REQUIREMENTS

Beef carcasses certified under this specification shall meet the following requirements:

a. Phenotypic requirements of the American Angus Association’s (AAA) Live Animal 

Specification;

b. Classed as Steer or Heifer carcasses only1

;

c. U.S. Prime, Choice, or Select and have a marbling score of: 

i. Linz Heritage Angus Beef, Prime - Full range of marbling allowable in the Prime grade 

ii. Linz Heritage Angus Beef, Reserve - Upper two-thirds range of marbling allowable in the 

Choice grade, 

iii. Linz Heritage Angus Beef, Choice - Full range of marbling allowable in the Choice grade 

iv. Linz Heritage Angus Beef, Select - Full range of marbling allowable in the Select grade1

;

d. Less than 30 months of age with lean color, texture, and firmness, meeting the requirements for 

A maturity in the U.S. grade it qualifies for1

;

e. Medium or fine marbling texture1,2;

f. Moderately thick or thicker muscling and tend to be at least moderately wide and thick in 

relation to their length3;

g. No hump exceeding 2 inches in height4;

 and

h. Free of “dark cutting” characteristics.

2 CERTIFICATION

Carcasses to be examined for compliance with this specification shall be clearly identified and 

presented to an AMS grader for certification. Certification procedures for identification, the removal 

of preliminary identification marks (or other methods of control) from non-qualifying carcasses, and 

control of certified carcasses shall be in accordance with established Quality Assessment Division 

(QAD) procedures.

 1 Determined in accordance with the “Official United States Standards for Grades of Carcass Beef.” 2 Evaluated using the USDA-AMS-LS-SB-02 Marbling Texture card (included in the Official USDA Marbling Photographs.) 3 Muscle thickness is evaluated by averaging the thickness of the various parts, considering not only the proportion of each part of the 

carcass but also the general value of each part. Superior muscle thickness implies a high proportion of meat to bone and a high 

proportion of the weight of the carcass in the more valuable parts.

4 Measured from a line formed by the extension of the top line (including the fat) and measuring the lean muscle (excluding the fat) 

perpendicular to that line in the center of the hump.
Agricultural Quality Assessment Division G-117 Specification

Marketing 1400 Independence Avenue SW, Stop 0258 July 8, 2019

Service Washington, DC 20250 Page 2 of 2

USDA is an equal opportunity provider, employer, and lender.

3 LABELING

Labeling of products derived from certified carcasses must follow Food Safety and Inspection Service 

regulations and policy guidelines and QAD procedures.

4 FEES

The costs of all grading and certification services performed by an AMS grader involving 

examinations, supervision, official documentation, and related services shall be borne by the person, 

group, or plant requesting the service.

___________________________________

Chad Nelson, National Meat Supervisor

Quality Assessment Division

Livestock & Poultry Program