carcass grading Flashcards
dressing procedure
removal of dress off items
skinning
removal of head
evisceration
evisceration
esophagus, trachea, lung, removal of all internal organs and fat
process of processing and fabrication
stunned and exsanguinated
dressing procedure
cacass washes
electrical stimulation
splitting and removal of DRM
inspection by CFIA
chilling
grading by CBGA
canadian beef grading system
done by Canadian beef grading agency accredited by CFIA and standards set by federal government
grading can only be done after
confirmation that it is a safe product
2 purposes of canadian beef grading system
classify carcasses into specific groups
facilitate orderly marketing of beef
two grading components
yield grade: predicts retail meat yield
quality grade: predicts tenderness, juiciness, flavour, consumer acceptance, shelf life, and cut yield
characteristics of grading
maturity
sex
conformation (muscling)
fat (colour texture and cover)
meat (colour texture and marbling)
classes of maturity
maturity 1: youthful
maturity 2: mature
maturity characteristics for youthful beef
cartilaginous caps on thoracic vertebrae no more than half ossified
lumbar vertebrae have evidence of cartilage or at least a red line present on tips of spinal process
spinous processes generally porous and red when split
ribs narrow, round and red
sternum with distinct divisions
how to decifer pronounced masculinity
erector muscle and pizzle eye that must be at least twice the size found in a normal steer
strong and massive neck relative to normal steer
ideal colour and texture of fat
firm and white or slightly tinged with a reddish or amber colour with sufficient fat cover
4 marbling scores
prime - slightly abundant
AAA- small amount
AA- slight amount
A- trace
mature cow grade
D
mature bull grade
E
steer/heifer with yellow or lacking fat
B1 or B2
steer/heifer with deficient muscling
B3
steer/heifer with dark or soft meat
B4
USDA prime CAN equivalent
Canada prime
USDA choice CAN equivalent
Canada AAA
USDA Select CAN equivalent
Canada AA
USDA Standard CAN equivalent
Canada A
steps to using the grading ruler thingy
fat measurement
length and width measurement
muscle score based on W and L
find market class based on muscle score and fat measurement
Canada 1 yield class estimated cut yield
52.4 or more
Canada 2 yield class estimated cut yield
50.2-52.2
Canada 3 yield class estimated cut yield
47.7 to 50.1
Canada 4 yield class estimated cut yield
45.2-47.5
Canada 5 yield class estimated cut yield
45.0 or less
