Unit 1: Animal Products Lesson 2 Flashcards
what is Yield Grading?
predict the cutability or the portion of the carcass in boneless, closely trimmed retail cuts
Quality grades
predict the tenderness, juiciness and flavor of the cooked product
Grade traits assessed in Fat thickness (12th rib)
Yield grade
Grade traits assessed in Ribeye area
yield grade
Grade traits assessed in KPH
yield grade
what does “KPH” stand for?
Kidney Pelvic Heart Fat
what does HCW stand for?
Hot carcass weight
Grade traits assessed in HCW?
yield grade
Grade traits assessed in marbling?
Quality Grade
Grade traits assessed in lean maturity?
quality grade
Grade traits assessed in skeletal maturity?
quality grade
small flecks of fat within the muscle
intramuscular fat or IMFs
Rank these from lowest marbling score to highest marbling score
- Low Prime
- Avg. Prime
- High Choice
- Low Choice
- Select
- Avg. Choice
- Select
- Low Choice
- Avg. Choice
- High Choice
- Low Prime
- Avg. Prime
as animals age _____ intensifies
flavor
as animal age ________ decreases
tenderness
as animals age _____ darkens
color
bone ossification
tips of spinous processes of the vertebrae change from cartilage to bone as the animals advances in maturity
Chronological Age + Environment =
physiological age
meat judging placement (quality over cutablility)
- Primes
- Top Choice
- Low Choice
- Select
- Standards
- Yield Grade 4 and 5 (~ 1 inch of fat or more)
4 Lamb grades
- Prime
- Choice
- Good
- Utility
How do you calculate yield grade for Lamb?
Backfat * 10 + 0.4
What number for Pork Quality Standards are the best?
3, 4, 5
equation for cutability in pork
US Grade = [(4 * LRBF) - MS]
LRBF: Last rib Back Fat
MS: Muscle Score
