USDA Classifications

The United States Department of Agriculture classifies many things, including soil, animals, meat and organic products. These classifications serve multiple purposes, but all exist under the general umbrella of maintaining standards of production, public health and the transparency of USDA-regulated institutions that serve Americans, whether the they are based domestically or abroad.

Soil

• Soil is classified by the USDA according to texture, which is determined by the size of its mineral particles. Texture largely determines land use and management. Soil is further classified as sandy or coarse-textured, loamy or medium-textured, or clayey and fine-textured. The relative percentage of silt or clay determines characteristics. Fertility and organic matter included increases with finer-textured soils, which retain moisture and nutrients better than more coarse soils. Texture is, however, affected by other characterstics of soil, such as the water table, cementation -- which occurs when naturally occurring materials in sand clog the pores between sand grains -- as well as compaction by humans, which can lower soil permeability.

Animal Testing

• In regard to testing, surgery and experiments the USDA classifies animals as either B, C, D or E. Classification B indicates animals placed on reserve until they are needed for testing. Classification C indicates animals used for testing that involves no pain or drugs that relieve pain. Classification D indicates animals used for testing that involves pain and necessary drugs to relieve that pain. Classification E indicates animals used for testing that involves pain treated by drugs that will negatively impact the test results.

Meat Quality

• Beef, veal and lamb are classified as quality grade or yield grade. Quality grade refers to tenderness, juiciness and flavor and is based on marbling and maturity, both of which decrease with grade from prime, to choice, then to select, commercial and utility cuts. Yield grade refers to the amount of usable lean meat available on a carcass and ranges from one to five. Pork is not USDA-graded. Poultry is graded as A, B and C, of which A is most often sold. Grade A poultry has few, if any, bruises, discolorations or feathers, no broken bones if bone-in, no tears in the skin, and a substantial layer of fat under the skin.

Organic Products

• Organic is defined by the National Organic Standards Board as an ecological production management system that promotes biodiversity, biological cycles and soil biological activity. Organic products are classified in four different USDA grades. The grade 100 percent Organic indicates that all ingredients but salt and water are certified organic. Certified Organic indicates that 95 percent meet this criterion; Made with Organic Ingredients indicates a minimum of 70 percent, and No Label Claims indicates less than 70 percent. All producers, domestic and international, grossing at least $5,000 on products advertised as organic are required to become certified by an accredited agency. Small producers, such as those at local farmer's markets, are only allowed to verbally identify the product as organic.