Pennsylvania Code › Title 7 - AGRICULTURE › Part IV - Bureau of Market Development › Chapter 101 - STANDARDS FOR GRADING VEAL CALVES › Section 101.3 - Standards for grades of vealers

Current through Register Vol. 54, No. 28, July 13, 2024
The following minimum standards for grades of vealers are the
				  same as the official United States Department of Agriculture standards,
				  7 CFR
				  53.123 (relating to specification for
				  official United States standards for grades of vealers) and apply in this
				  Commonwealth:
(1)
Prime.
Superior in conformation, quality and finish. In
				conformation, Prime vealers tend to be low-set, compact, short of neck and body
				and relatively thick-fleshed. They are wide over the back, loin and rump.
				Shoulders and hips are moderately neat and smoothly laid in. The twist is deep
				and full, and the rounds are thick and moderately plump. There is a slight
				fullness or plumpness evident over the crops, loin and rump, which contributes
				to a rather well-rounded appearance. Prime vealers have a thin fat covering
				over the crops, back, loin, rump and upper ribs. The brisket, rear flanks and
				cod or udder show distinct evidence of fullness. Prime vealers exhibit
				evidences of high quality. The bones tend to be proportionately small, joints
				smooth, the hide moderately thin and pliable, and the body very trim, smooth
				and symmetrical.
(2)
Choice.
Tend to be moderately low-set, short-necked and
				compact. They are slightly thick-fleshed and moderately wide over the back and
				loin. Shoulders and hips are usually moderately neat and smoothly laid in, with
				only a slight tendency toward prominence. The loin, rump and rounds may appear
				almost flat, with little evidence of fullness. Choice vealers have a very thin
				fat covering over the back, loin and upper ribs. The brisket, rear flanks and
				cod or udder may show a very slight fullness. Choice vealers usually present a
				moderately refined appearance.
(3)
Good.
Tend to be slightly compact and slightly wide of back
				and loin. The neck may be slightly long and thin. Good grade vealers tend to be
				slightly thin-fleshed, and the loin, rump and rounds are flat and may present a
				very slight sunken or hollowed-out appearance. The shoulders and hips are
				slightly prominent. The fat covering is very limited and is discernible only
				over portions of the back and loin. The brisket, rear flanks and cod or udder
				may have small fat deposits but have no apparent fullness. Good grade vealers
				are usually moderately smooth and slightly refined in appearance.
(4)
Standard.
Tend to be
				rangy, upstanding, long and thin of neck, narrow over the back, loin and rump,
				and shallow in the twist. They are thin-fleshed, and there is a distinctly
				sunken or hollowed-out appearance over the back, loin and rounds. Hips and
				shoulders appear moderately prominent. There is an extremely thin fat covering
				over portions of the back and loin that is difficult to detect in the live
				animal. The vealers may show the heavy bones, thick hide, prominent hips and
				shoulders associated with coarseness, or they may show the small bones, tight
				hide and angularity denoting over-refinement.
(5)
Utility.
May tend to be
				very rangy, angular and long and thin of neck. They are very thinly fleshed,
				narrow over the back, loin and rump, and shallow in the twist. Hips and
				shoulders are very prominent, and the crops, back, loin, rump and rounds
				present a very sunken or hollowed-out appearance. Utility vealers show no
				visible evidence of fat covering. Utility vealers tend to be of low quality.
				The bones and joints are usually proportionately large and the hide either
				thick or tight and inelastic.
(6)
Cull.
Typically appears to be extremely rangy, angular, long
				and thin-necked, narrow and shallow bodied. Shoulders and hips are extremely
				prominent, and the crops, back, loin, rump and rounds present an extremely
				sunken or hollowed-out appearance. The general appearance denotes low quality.
				The relative proportion of meat to bone is very low, joints appear large and
				coarse, and the body is very unsymmetrical.
This section cited in 7 Pa. Code §
											101.2 (relating to applications of
					 standards).