Module 2 Lab Quiz 1 Beef wholesale cuts Flashcards
Who conducts beef grading
USDA-AMS
What traits are indicative of a steer carcass
Pizzle eye, cod fat, square shaped gracilis
What can a steer grade?
Prime to canner
What is indicative of a heifer carcass
No pizzle eye, udder fat, kidney bean shaped gracilis
How can a heifer grade
Prime to canner
WHat is indicative of a bullock carcass
Mature male with secondary sex characteristics, scrotal fat, dark lean
How can a bullock grade
Prime to young utility
how can a mature cow grade
Commercial to canner
How can a bull grade
Not graded
What is a difference between heifer and steer carcass in terms of cod fat
Steers have lumpy cod fat while heifers are smooth
How are beef carcasses graded
Quality and Yield
What does a quality grade indicate
Eatability
What does a yield grade indicate
Cutability
What is taken into consideration with quality grades
Animal sex, age, lean color, amount of marbling
What are the quality grades for young beef
Prime, Choice, Select, Standard
How can we see age in a carcass
Skeletal maturity (ossification)
What grades are given to older beef
Commercial, utility, cutter, canner
How does ossification occur?
Cartilage turns to bone from posterior to anterior
What happens to lean tissue with age?
Becomes darker
What months of age are in an A category
9-30 months
WHat age are animals in the B category
30-42
What age are cattle in the C category
42-72
What age are cattle in the D category
72-96
What age are cattle in the E category
over 96 months
Where is lean maturity assessed
Ribeye
Where is skeletal maturity assessed
THoracic, lumbar, and sacral vertebrae
What age category are young beef?
A and B
As an animal ages what happens to the ribs?
Round to flat
What causes the dark color in older beef?
Increased myoglobin
What % of cattle in the US grade Prime?
5-6
What percent of the US grades Premium Choice
20-25
OVer 60% of the US grades:
Low choice and select
What is the scale of yield grades?
1-5 low trim to high trim
What 4 factors are a part of Yield grade
Fat thickness, Ribeye area, Hot carcass weight, %KPH fat
Where is fat thickness measured
12th and 13th rib
Where is REA measured
Between 12th and 13th rib
What is the average REA for a 600# carcass
11inches
What is the largest portion of KPH
Kidney fat
What is the avg % of KPH
3.5%
How is KPH estimated
As a percent of the carcass weight
What are non-conformity defects
Blood splashing, calloused eye, Dairy conformation, hard bone, Bruising, bullock, dark cutter
What % of the carcass is the Round
24%
What % of the carcass is the loin
12%
What % of the carcass is the rib
9%
What percent of the carcass is the chuck
26%
Where does the round come from
Separated 1 inch from aitch bone and between 6th sacral and 1st caudal bone
What is the most valuable primal?
Loin
What is the 2nd most valuable primal
Rib
Where are the ribs separated
Between the 5th and 6th ribs
Where is the chuck from
Separated at the 5th and 6th rib
Where is the flank from
Remains from ventral to the loin
Where is the plate from
Ventral to rib
Where is the brisket from
Ventral to chuck
What are the chuck subprimals (2)
shoulder (clod), chuck roll
How is the chuck broken down into subprimals
Separated at the scapula
Where is the clod from?
Outside of shoulder
Where is the chuck roll from?
Inside of shoulder
What are the parts of the clod
Top blade, shoulder tender, arm roast
What are the parts of the chuck rolls
Eye roll, under blade roast
What is significant about the chuck tender?
Sold at very low price because very tough
What are the ribeye primals
Ribeye rolls, back ribs
What are the ribeye rolls used for
Ribeye steaks
WHat are the loin subprimals
Short loin, tenderloin, boneless strip loin, top sirloin butt
What is the most economical steak you can get at a restaurant
Boneless stop sirloin butt
What is the most common loin cut
Short loin
What are round subprimals
Sirloin tip round, Eye of round, outside round (flat), top inside round untrimmed
What subprimals is used for roast beef
Top inside untrimmed round
What is the main brisket subprimals
Brisket, deckle off
What primals consists of “thin meats”
Plate, flank
What are the plate subprimals
Short plate short ribs, outside skirt, inside skirt
What are the flank subprimals
Inside skirt, flank steak
What primal is tough and not made for steaks
Round
