Fabrication

Question 1

What is the Federal Meat Grading Service?

Answer 1

A service established in 1925 to grade meat.

It started grading beef in 1927, lamb in 1931, and pork in 1931.

Question 2

When did the Federal Meat Grading Service establish standards for beef?

Answer 2

1927.

Question 3

When did the Federal Meat Grading Service establish standards for lamb?

Answer 3

1931.

Question 4

When did the Federal Meat Grading Service establish standards for pork?

Answer 4

1931.

Question 5

Is meat grading required?

Answer 5

No, grading is voluntary; inspection is required.

Question 6

What are the two main types of grades in meat grading?

Answer 6

1. Quality Grade.
2. Yield Grade.

Question 7

Who conducts meat grading?

Answer 7

An unbiased federal employee.

Question 8

What is ‘Instrument Enhanced Grading’?

Answer 8

A method used in grading meat that utilizes instruments for accuracy.

Question 9

What types of carcasses can be quality and yield graded?

Answer 9

Steer, bullock, heifer, and cow carcasses.

Question 10

What kind of carcass is only yield graded?

Answer 10

Bull.

Question 11

What must be done to the carcass before grading?

Answer 11

The carcass must be split and one half must be ‘ribbed’.

Question 12

What is ribbing a carcass?

Answer 12

Making a cut between the 12th and 13th rib.

Question 13

What are the 4 USDA Beef Quality Grades for A and B maturity carcasses?

Answer 13

1. Standard
2. Select
3. Choice
4. Prime

Question 14

What are the 4 USDA Beef Quality Grades for C, D, and E maturity carcasses?

Answer 14

1. Commercial.
2. Utility.
3. Cutter.
4. Canner.

Question 15

How many months of age is an animal with 0% thoracic ossification?

Answer 15

9-30.

Question 16

How many months of age is an animal with 10% thoracic ossification?

Answer 16

30-42.

Question 17

How many months of age is an animal with 35% thoracic ossification?

Answer 17

42-72%.

Question 18

How many months of age is an animal with 70% thoracic ossification?

Answer 18

73-96%.

Question 19

How many months of age is an animal with 90% thoracic ossification?

Answer 19

> 96.

Question 20

How is adjusted fat thickness measured?

Answer 20

By measuring 3/4 around the ribeye muscle away from the chine bone (thoracic vertebrae), adjusted for fat loss.

Question 21

What are the USDA Beef Yield Grades?

Answer 21

• 1
• 2
• 3
• 4
• 5

Question 22

What is the USDA Beef Yield Grade an estimate of?

Answer 22

% boneless, closely trimmed retail cuts from the round, loin, rib, and chuck.

Question 23

What is the average USDA Yield Grade?

Answer 23

2.5-3.49.

Question 24

What are the 9 beef primal cuts?

Answer 24

• Chuck
• Brisket
• Shank
• Rib
• Plate
• Loin
• Flank
• Sirloin
• Round

Question 25

What is a USDA Yield Grade 1 for lamb's fat thickness?

Answer 25

0-0.15 inches

Question 26

What is a USDA Yield Grade 2 for lamb's fat thickness?

Answer 26

0.16-0.25 inches

Question 27

What is a USDA Yield Grade 3 for lamb's fat thickness?

Answer 27

0.26-0.35

Question 28

What is a USDA Yield Grade 4 for lamb's fat thickness?

Answer 28

0.36-0.45

Question 29

What is a USDA Yield Grade 5 for lamb's fat thickness?

Answer 29

0.46+

Question 30

What are the USDA Quality Grades of lamb based on?

Answer 30

1. Confirmation. 2. Evidence of quality (Firmness, Flank fullness, flank streaking). 3. Maturity.

Question 31

What are the 4 USDA Quality Grades for lamb?

Answer 31

1. Prime 2. Choice 3. Good 4. Utility *More that 90% of lambs grade choice.

Question 32

What are the 5 lamb primal cuts?

Answer 32

* Shoulder * Rack * Loin * Leg * Foreshank and Breast

Question 33

What are the grades for pork carcass grading for barrows and gilts?

Answer 33

* U.S. No. 1 * U.S. No. 2 * U.S. No. 3 * U.S. No 4 * U.S. Utility

Question 34

What determines the preliminary grade of pork?

Answer 34

Backfat thickness. *Adjusted up or down for thin or thick muscling.

Question 35

How is pork that is a U.S. Utility described?

Answer 35

Unacceptable quality due to being lean or belly thickness or soft fat or oily fat or PSE.

Question 36

What are the expected yields for pork based on chilled carcass weight for U.S. No. 1?

Answer 36

U.S. No. 1: 60.4% and over

Question 37

What are the expected yields for pork based on chilled carcass weight for U.S. No. 2?

Answer 37

57.4 to 60.3%.

Question 38

What are the expected yields for pork based on chilled carcass weight for U.S. No. 3?

Answer 38

54.4-57.3%.

Question 39

What are the expected yields for pork based on chilled carcass weight for U.S. No. 4?

Answer 39

Less than 54.4%.

Question 40

What are the grades for pork carcass grading for sows?

Answer 40

1. U.S. No. 1 2. U.S. No. 2 3. U.S. No. 3 4. Medium 5. Cull

Question 41

How is U.S. No. 1 pork from sows described?

Answer 41

Minimum finish to produce pork cuts with acceptable palatability.

Question 42

How are U.S. No. 2 and 3 pork from sows described?

Answer 42

Overfinished with lower lean yields and higher fat yields.

Question 43

How are medium and cull pork from sows described?

Answer 43

Underfinished producing low palatability pork.

Question 44

What are the primal cuts of pork?

Answer 44

* Shoulder * Loin * Side * Ham

Question 45

What 2 cuts are taken from the shoulder in swine?

Answer 45

1. Boston Butt. 2. Picnic Shoulder.

Question 46

What 2 cuts are taken from the side cut in swine?

Answer 46

1. Belly. 2. Spare ribs.

Question 47

What types of poultry are graded?

Answer 47

* Chickens * Turkeys * Ducks * Geese * Guineas * Pigeons

Question 48

What are the classes of chickens?

Answer 48

* Rock Cornish game hen * Rock Cornish fryer, rooster, or hen * Broiler or fryer * Roaster or roasting chicken * Capon * Hen, fowl, or baking or stewing chicken * Cock or rooster

Question 49

What are the U.S. poultry grades?

Answer 49

* U.S. Grade A * U.S. Grade B * U.S. Grade C