Fabrication Flashcards
What is the Federal Meat Grading Service?
A service established in 1925 to grade meat.
It started grading beef in 1927, lamb in 1931, and pork in 1931.
When did the Federal Meat Grading Service establish standards for beef?
1927.
When did the Federal Meat Grading Service establish standards for lamb?
1931.
When did the Federal Meat Grading Service establish standards for pork?
1931.
Is meat grading required?
No, grading is voluntary; inspection is required.
What are the two main types of grades in meat grading?
- Quality Grade.
- Yield Grade.
Who conducts meat grading?
An unbiased federal employee.
What is ‘Instrument Enhanced Grading’?
A method used in grading meat that utilizes instruments for accuracy.
What types of carcasses can be quality and yield graded?
Steer, bullock, heifer, and cow carcasses.
What kind of carcass is only yield graded?
Bull.
What must be done to the carcass before grading?
The carcass must be split and one half must be ‘ribbed’.
What is ribbing a carcass?
Making a cut between the 12th and 13th rib.
What are the 4 USDA Beef Quality Grades for A and B maturity carcasses?
- Standard
- Select
- Choice
- Prime
What are the 4 USDA Beef Quality Grades for C, D, and E maturity carcasses?
- Commercial.
- Utility.
- Cutter.
- Canner.
How many months of age is an animal with 0% thoracic ossification?
9-30.
How many months of age is an animal with 10% thoracic ossification?
30-42.
How many months of age is an animal with 35% thoracic ossification?
42-72%.
How many months of age is an animal with 70% thoracic ossification?
73-96%.
How many months of age is an animal with 90% thoracic ossification?
> 96.
How is adjusted fat thickness measured?
By measuring 3/4 around the ribeye muscle away from the chine bone (thoracic vertebrae), adjusted for fat loss.
What are the USDA Beef Yield Grades?
- 1
- 2
- 3
- 4
- 5
What is the USDA Beef Yield Grade an estimate of?
% boneless, closely trimmed retail cuts from the round, loin, rib, and chuck.
What is the average USDA Yield Grade?
2.5-3.49.
What are the 9 beef primal cuts?
- Chuck
- Brisket
- Shank
- Rib
- Plate
- Loin
- Flank
- Sirloin
- Round
What is a USDA Yield Grade 1 for lamb’s fat thickness?
0-0.15 inches
What is a USDA Yield Grade 2 for lamb’s fat thickness?
0.16-0.25 inches
What is a USDA Yield Grade 3 for lamb’s fat thickness?
0.26-0.35
What is a USDA Yield Grade 4 for lamb’s fat thickness?
0.36-0.45
What is a USDA Yield Grade 5 for lamb’s fat thickness?
0.46+
What are the USDA Quality Grades of lamb based on?
- Confirmation.
- Evidence of quality (Firmness, Flank fullness, flank streaking).
- Maturity.
What are the 4 USDA Quality Grades for lamb?
- Prime
- Choice
- Good
- Utility
*More that 90% of lambs grade choice.
What are the 5 lamb primal cuts?
- Shoulder
- Rack
- Loin
- Leg
- Foreshank and Breast
What are the grades for pork carcass grading for barrows and gilts?
- U.S. No. 1
- U.S. No. 2
- U.S. No. 3
- U.S. No 4
- U.S. Utility
What determines the preliminary grade of pork?
Backfat thickness.
*Adjusted up or down for thin or thick muscling.
How is pork that is a U.S. Utility described?
Unacceptable quality due to being lean or belly thickness or soft fat or oily fat or PSE.
What are the expected yields for pork based on chilled carcass weight for U.S. No. 1?
U.S. No. 1: 60.4% and over
What are the expected yields for pork based on chilled carcass weight for U.S. No. 2?
57.4 to 60.3%.
What are the expected yields for pork based on chilled carcass weight for U.S. No. 3?
54.4-57.3%.
What are the expected yields for pork based on chilled carcass weight for U.S. No. 4?
Less than 54.4%.
What are the grades for pork carcass grading for sows?
- U.S. No. 1
- U.S. No. 2
- U.S. No. 3
- Medium
- Cull
How is U.S. No. 1 pork from sows described?
Minimum finish to produce pork cuts with acceptable palatability.
How are U.S. No. 2 and 3 pork from sows described?
Overfinished with lower lean yields and higher fat yields.
How are medium and cull pork from sows described?
Underfinished producing low palatability pork.
What are the primal cuts of pork?
- Shoulder
- Loin
- Side
- Ham
What 2 cuts are taken from the shoulder in swine?
- Boston Butt.
- Picnic Shoulder.
What 2 cuts are taken from the side cut in swine?
- Belly.
- Spare ribs.
What types of poultry are graded?
- Chickens
- Turkeys
- Ducks
- Geese
- Guineas
- Pigeons
What are the classes of chickens?
- 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
What are the U.S. poultry grades?
- U.S. Grade A
- U.S. Grade B
- U.S. Grade C
