D12

Question 1

WHAT IS MEAT
GRADING?

Answer 1

the process of evaluating meat, based on factors like quality and yield to determine its value, following the global standards set by organizations like the USDA

Question 2

What is evaluated in the meat grading

Answer 2

quality, tenderness, marbling, and yield

Question 3

USDA?

Answer 3

(United States Department of
Agriculture)
- evaluated by skilled usda meatgraders
- main evaluation: yield/ quality
- uses the USDA grade shields

Question 4

Importance of yield grading?

Answer 4

• assess the amount of usable meat from a carcass
• estimate the expected proportion of saleable meat after slaughter
• ensure that only meat reach standard is distributed to the consumers, maintaining quality and conistency in the market

Question 5

USDA yield grading

Answer 5

• predicts the expected amount of retail cuts from the carcass
• estimate relative amount of lean, edible meat from carcass

Question 6

What is used to determine the yield grading in USDA

Answer 6

1. Fat thickness
2. Ribeye area
3. Percent kidney, pelvic fat and heart (%KPH)
4. Hot carcass weight

Question 7

Where does the fat thickness is measured?

Answer 7

ribeye muscle between 12-13 ribs
- If the total distance from the
backbone to the bottom of the ribeye muscle is 4 inches, then each quarter would be one inches

Question 8

Which ribeye area is measured?

Answer 8

12-13 ribs
- only measure the muscle
- using a grid
- muscle area is expressed in square inches

Question 9

Percent kidney, pelvic fat and heart (%KPH)

Answer 9

• internal fat in or around the kidney, pelvic and heart regions

Question 10

How to calculate %KPH

Answer 10

1. weight individual components
2. add the weights of the KPH
3. %KPH = Total KPH (from 2) / hot carcass weight

Question 11

Hot carcass weight

Answer 11

after remove head, hide and internal organs

Question 12

What is the ideal % of hot carcass?

Answer 12

60-64% of live weight
272-408 kg

Question 13

Yield grade formula

Answer 13

2.50+ (2.5 × adjusted fat thickness in inches) + (0.2 × %KPH) + (0.0038 × hot carcass weight) - (0.32 × ribeye area in square inches).

Question 14

yield grade goal

Answer 14

The lower the value , the higher the
expected yield of trimmed and
boneless cuts

Question 15

Yield grade USDA 1

Answer 15

saleable lean meat : 52-54%
lean meat : 85-90%
- very lean with minimal external fat and high muscle content
F.T = 0.2 in
HCW = 294.84 kg
%KPH = 2.0%
Ribeye area = 14 in
Yield grade = 1.39

Question 16

Yield grade USDA 2

Answer 16

saleable lean meat : 50-52%
lean meat : 80-85%
- still lean with slightly more fat
F.T = 0.3 in
HCW = 328.85 kg
%KPH = 2.5 %
Ribeye area = 13.2 in
Yield grade = 2.28

Question 17

Yield grade USDA 3

Answer 17

saleable lean meat : 47-50%
lean meat : 75-80%
fat : 20-25%
- moderate fat content with balancecd amount of muscle and fat
F.T = 0.6 in
HCW = 272.16 kg
%KPH = 3.0%
Ribeye area = 11.5 in
Yield grade = 3.199`

Question 18

Yield grade USDA 4

Answer 18

saleable lean meat : 43-47%
lean meat : 70-75%
fat : 25-30 %
- high fat content with increase of marbling and external fat
F.T = 0.7 in
HCW = 276.69 kg
%KPH = 4.5%
Ribeye area = 10.2 in
Yield grade = 4.024

Question 19

Yield grade USDA 5

Answer 19

saleable lean meat : less than 43%
lean meat :65-70%
fat : 30-35%
- highest fat content with extensice marbling and fat coverage
F.T = 0.9 in
HCW = 319.78 kg
%KPH = 3.5%
Ribeye area = 10 in
Yield grade = 4.928

Question 20

Importance of quality grading

Answer 20

• assess overall eating experience
• determine the palatability and desirability of meat

Question 21

USDA Quality grading

Answer 21

Maturity
-physiological age

Question 22

Physiological maturiry determined by ?

Answer 22

1. lean colour
2. rib bone shape and color
3. ossification pattern of the backbone

Question 23

USDA standards of beef

Answer 23

1. Prime
2. Choice
3. Select
4. Standard
5. Commercial
6. Utility
7. Canner
8. Cutter

Question 24

USDA lamb meat grading

Answer 24

focuses on quality factors
1. maturity
2. lean quality
3. conformation

Question 25

Maturity

Answer 25

2 break joint

Question 26

Lean quality

Answer 26

evaluated indirectly by giving consideration to the quantity of fat streakings inside flank muscles

Question 27

Conformation

Answer 27

thickness of muscling and to an overall degree of thickness and fullness of the carcass.