Agricultural Quality Assessment Division G-51 Specification

Marketing 1400 Independence Avenue SW, Stop 0258 June 2, 2021

Service Washington, DC 20250 Page 1 of 2

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

St. Helen’s Premium Angus Beef Program

G-51 Specification

1 REQUIREMENTS

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

a. Phenotypic or genotypic requirements of the Red Angus Feeder Calf Certification Program or 

the American Angus Association’s (AAA) Live Animal Specification;

b. Classed as Steer or Heifer carcasses only1,

c. U.S. Prime and Choice, have a minimum marbling score of Small 01;

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

;

h. Practically free (not detracting from visual quality) of capillary rupture in the ribeye muscle; 

and

i. 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.

3 LABELING

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

(FSIS) regulations 9 CFR part 317 and policy guidelines found at FSIS: Labeling/Label Approval 

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-51 Specification

Marketing 1400 Independence Avenue SW, Stop 0258 June 2, 2021

Service Washington, DC 20250 Page 2 of 2

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

website and FSIS: Claims Guidance website and QAD procedures including QAD 107: Requirements 

for Grading Terms on Meat Product Labeling.

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

Standards and Specifications Division

Livestock & Poultry Program