Grading Flashcards
market class
accuratly describe livestock that are being sold
grades
group animals according to merit within their market class
feeder grades
frame and muscle size
level 4 muscle grade indicates…
very little muscle
what type of cow(dairy or beef) more often has a muscle grade 4
dairy
average pig dressing percent
70
average cattle dressing percent
60
average sheep dressing percent
50
what frame size grades choice at 1250 lbs of feed
large steers
what frame size grades choice at 1100-1250 lbs of feed
medium steers
what frame size grades choice at 1000 lbs of feed
small steers
what frame size grades choice at 1150 lbs of feed
large heifers
what frame size grades choice at 1000-1150 lbs of feed
medium heifers
what frame size grades choice at <1000 lbs of feed
small heifers
yield grading
estimate of yield of boneless retail cuts
beef retail cuts
round, loin, rib, and chuck
yield grading scale
1-5
factors evaluated in yield grade
carcass weight
fat thickness
ribeye area
kidney, pelvic, and heart fat(KPH)
what is the leanest yield grade
1
where is the ribeye area
between 12th and 13th rib
T or F: young cattle will have dark and flat meat
false. older cattle will have dark and fat meat, young will be red and round
what is beef quality grading based on
carcass maturity
marbling
what is the BC line
after the cattle reaches an age of about 42 months it can no longer grade choice
maturity
condition of bones
size and shape of rib bones
electrical stimulation
sending an electrical pulse through a carcass to break up the muscle fibers(done to make meat more tender)
ossification
cartilage turns to bone
where is the chuck located
shoulder area
where is brisket located
below chuck, thick part before front leg
where is the round located
back hip
What does quality grading measure
Palatabability
value determining characteristics
reproduction
growth rate
carcass traits
feed efficiency
why is age a big deal for lamb grading
age intensifies taste
wholesale lamb cuts
leg
loin
shoulder
rack
how is lamb carcass maturity measured
condition of trotter
shape of ribs
color of lean
texture of lean
lamb maturity classes
lamb
yearling mutton
mutton
udder fat in (smooth or rough?) and belongs to what sex
smooth, found in females
what are lamb quality grades determined by
maturity
fat streaking in flank
firmness of lean
confirmation
lamb quality grades
prime
choice
good
utility
why is yield grade important for lambs
since most grade choice
what does a break joint indicate
lamb
what do 2 spool joints indicate
mutton
T or F: wool sheep have a different flavor profile than hair sheep
True
where is fat measured
3/4 of the way down the loineye
how are pork classes decided
sex condition of animal at time of slaughter
T or F: circumcized pigs are fatter than females
True. pigs are the only animals where the female is leaner than the unsexed male
what is an easy way to identify a barrow carcass
castration scar
why do we not worry too much about grading pork
vertical integration
what is acceptable belly thickness for pigs
at least 0.6 inches
pork wholesale cuts
ham
loin
boston butt
picnic shoulder
what is cuttability
percentage yield of bone in closely trimmed pork cuts
pork percent yield grade 1
> 60.4
pork percent yield grade 2
57.4-60.3
pork percent yield grade 3
54.4-57.3
pork percent yield grade 4
<54.4
cuttability grade 1
<1 inch
cuttability grade 2
1-1.24 inches
cuttability grade 3
1.25-1.49 inches
cuttability grade 4
> 1.5 inches
which has more fat; cuttability grade 1 or 4?
grade 4
what does “A” mean in poultry grading
no deformities
what does “B” mean in poultry grading
slight deformities