Grading & Fabrication

Question 1

Instrumentation is used extensively to facilitate USDA yield and quality grading of carcasses of which species?

Answer 1

beef = quality grading, why we switch from using a camera

Question 2

Contrast three primary differences between USDA inspection and USDA grading

Answer 2

grading is optional and a marketing tool and AMS conducrs and the packer pays for grading, while inspection is mandatory and the government conducts it, and taxes/government pays for inspection.

Question 3

What is a USDA Quality Grade trying to predict

Answer 3

the characteristics of meat palatability and describes factors of tenderness, juiciness, and flavor

Question 4

What are the two primary parameters which determine the USDA Quality Grade of a beef carcass?

Answer 4

• marbling
• maturity

Question 5

Know all USDA Quality Grades for beef

Answer 5

• A & B: “young,” eligible for best grades, and prime, choice, select, standard
• C, D, & E: “old”/advanced maturity, only eligible for commercial, utility, cutter, and canner

Question 6

What is a USDA Beef Yield Grade trying to predict?

Answer 6

• predicts carcass cutability: uses hot carcass weight, adjusted fat thickness, ribeye area

Question 7

For beef and lamb carcasses, which carcasses are leaner, lighter weight, and heavier muscled, a YG 1 or a YG 5?

Answer 7

YG 1 means leaner, lighter weight, and heavier muscled

Question 8

What is a distinguishing factor of a mutton carcass?

Answer 8

• bull joints

Question 9

What is the difference in USDA certification and grading? *

Answer 9

• certification is using the USDA grading standards and other specifications to have 3rd party certification (it develops brand identity)

-grading is used to sort heterogeneous population into homogenous groups and facilitate marketing of livestock & meat on sight unseen basis