Carcass Grades Flashcards
beef quality grades
prime
choice
select
standard
commercial
utility
cutter
canner
pork quality grades
US
US utility
lamb quality grades
prime
choice
good
utility
cull
which species has only 4 yield grades
pork
dichotomous grading
two categories
EX: acceptable/unacceptable
hierarchal grading
several entities arranged in a graded series
EX: superior, good, average, inferior
original audience for prime meat
elite group (only cared about taste)
original audience for choice, select, and standard
retail customers (different priorities for taste)
original audience for commercial, utility, cutter, and canner
manufacturers(further processed)
what is the only measurement to predict cutability for lamb carcasses
adjusted fat thickness, 12th rib
T/F size and internal fat are good predictors of pig cutability
FALSE. Muscling and backfat, last rib are
impact of fatness on retail cut yields
as fat increases yield decreases
impact of muscling on retail cut yields
as muscling increases yield increases
what factors can be used to predict beef cutability
carcass weight
ribeye area
adj. fat thickness, 12th rib
KPH fat %
