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Meat Science > Beef Grading (Exam 3) > Flashcards

Beef Grading (Exam 3) Flashcards

1
Q

What are the most critical factors that influence profitability of decisions on carcass pricing? (5)

A

Quality and dress percentage
Choice-select market price spread
Production and feeding cost to target cattle to a specific price grid or packer
Knowledge about price and quality distribution of cattle
Ability to sort to meet critieria of specific pricing grid or formula

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2
Q

What is known in live cattle pricing?

A

Live weight

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3
Q

What is the packer’s risk assumed in live cattle pricing?

A

Quality
Yield
Dressing

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4
Q

What is adjusted in live cattle pricing?

A

Values of hide and by-producs
Cost of transportation and slaughter
Profit margin for packer

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5
Q

What is known in dressed weight pricing?

A

Live weight

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6
Q

What is the seller’s risked assumed in dressed weight pricing?

A

Hot carcass weight

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7
Q

What is the packer’s risk assumed in dressed weight pricing?

A

Quality

Yield

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8
Q

What is adjusted in dressed weight pricing?

A

Values of hide and by-products
Cost of transportation and slaughter
Profit margin for packer

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9
Q

What do sellers normally pay in dressed weight pricing?

A

Transportation

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10
Q

What is known in grid pricing?

A

Live weight

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11
Q

What is the seller’s assumed risk in grid pricing?

A

Hot carcass weight
Dressing percentage
Quality
Yield of individual animals

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12
Q

What is adjusted in grid pricing?

A

Values of hide and by-products
Cost of transportation and slaughter
Profit margin for packer

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13
Q

What is important for the seller to have in grid pricing?

A

Knowledge of their cattle

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14
Q

What is yield grade?

A

Predicted percent of boneless, closely trimmed retail cuts

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15
Q

What is quality grade?

A

Prediction of satisfaction and consistency of palatability

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16
Q

Why do we care about yield and quality grade?

A

Pricing

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17
Q

What cut of meat gives the least amount of meat?

A

Ribs

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18
Q

What are the 4 criteria that yield and mutability estimations based on?

A

Hot carcass weight
Adjust fat thickness
Ribeye area
KPH fat

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19
Q

What are the 4 steps in figuring yield grade?

A

Preliminary yield grade
Adjusted for ribeye area (REA)
Adjusted for hot carcass weight
Adjusted for kidney, pelvic, and heart fat

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20
Q

What is the rule for PYG?

A

For every 0.1 in of backfat thickness, add 0.25 to the initial PYG

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21
Q

What is the rule for REA?

A

For every 0.3 square inches from REA base of 11, add 0.1

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22
Q

In REA, if the number is above 11 is it negative or positive?

23
Q

In REA, if the number is below 11 is it negative or positive?

24
Q

What is the rule for HCW?

A

For every 25 lb change from base of 600, add 0.1

25
Q

In HCW, if the number is above 600 is it negative or positive?

26
Q

In HCW, if the number is below 600 is it negative or positive?

27
Q

What is the rule for KPH?

A

For every 0.5% change from base of 3.5% add 0.1

28
Q

In KPH, if the number is above 3.5% is it negative or positive?

29
Q

In KPH, if the number is below 3.5% is it negative or positive?

30
Q

What are quality grades an estimate of?

A

Tenderness
Juiciness
Flavor

31
Q

What sex classes of beef are graded?

A

Heifer
Steer
Cow

32
Q

What sex classes of beef are not graded?

A

Bullock

Bull

33
Q

Why do we grade quality?

A

Voluntary

Consumer-oriented

34
Q

What are factors or quality grade?

A

Physiological maturity

Marbling/intramuscular fat

35
Q

What makes up physiological maturity?

A

Skeletal maturity

Lean maturity

36
Q

What makes up marbling?

A

Amount

Distribution

37
Q

What is physiological maturity?

A

An estimate of actual chronological age of animals

38
Q

What is the age of USDA maturity score A?

A

9 to 30 months

39
Q

What is the age of USDA maturity score B?

A

30 to 42 months

40
Q

What is the age of USDA maturity score C?

A

42 to 72 months

41
Q

What is the age of USDA maturity score D?

A

72 to 96 months

42
Q

What is the age of USDA maturity score E?

A

96 months or more

43
Q

What is looked at when skeletal maturity is observed?

A

Vertebral column

44
Q

What is the thoracic vertebrae?

A

Cartilaginous buttons at the end of spinous processes

45
Q

Describe the results in sacral, lumbar and thoracic in class A.

A

Distinct separation
No ossification
0-10%

46
Q

Describe the results in sacral, lumbar and thoracic in class B.

A

Some separation
Partial ossification
10-35%

47
Q

Describe the results in sacral, lumbar and thoracic in class C.

A

Fused
Mostly ossified
35-70%

48
Q

Describe the results in sacral, lumbar and thoracic in class D.

A

Fused
Ossified
70-90%

49
Q

Describe the results in sacral, lumbar and thoracic in class E.

A

Fused
Ossified
90%+

50
Q

What is looked in when looking at lean maturity?

A

Color
Texture
Firmness

51
Q

What are the marbling scores for prime and choice? (6)

A 
Abundant
Moderately abundant
Slightly abundant
Moderate
Modest
Small
52
Q

What are the marbling scores for select and standard? (4)

A

Slight 100-50
Slight 49-0
Traces
Practically devoid

53
Q

What are the 4 quality grades?

A

Prime
Choice
Select
Standard

Meat Science (14 decks)

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