CDE Meats Contest (2015)

The fat located within the muscle (intramuscular fat) in a retail cut is known as:

• Maturity

• Marbling

• External Fat

• Glaze

• Seam Fat

The major grading factor that is different between the beef quality grades of US Select and US Choice is:

• Maturity

• Nutrition

• Marbling

• Lean Color

• None of the above are correct.

The USDA Grade that indicates the amount of boneless closely trimmed retail cuts in a carcass is:

• Quality Grade

• Yield Grade

• Dressing Percentage

• Cooler Shrinkage

• Cutability

The USDA quality grades for a young beef in the "A" maturity are:

• 1,2,3,4,5

• 1,2,3,4, Utility

• 1,2,3, No Roll

• Prime, Choice, Select, Standard

• Prime, Choice, Standard

The Quality grades of beef that are most common in the retail store are:

• Prime and Choice

• Choice and Select

• Choice and Good

• Selet Standard

• Commercial and Utility

The factors used to predict the USDA yield grades of beef carcasses are:

• Hot Carcass weight, last rib back fat, and muscle score

• Hot Carcass weight, loin muscle area, and kidney heart and pelvic fat.

• Hot Carcass weight, adjusted fat thickness, and muscle score.

• Hot Carcass weight, adjusted fat thickness, ribeye area, and Kidney pelvic and heart fat percentage

• Back fat, PYG, and adjusted PYG

The primary grading factor used to calculate the USDA yeild grades for a lamb carcass is:

• Hot Carcass weight

• Fat streaking in the flank

• Maturity

• Fat Thickness

• Body Wall thickness

The carcass grading factors used for USDA grading of pork carcasses are:

• Last rib backfat at the midline and muscle score

• Last rib backfat at the midline and loin muscle area at the 10th rib

• 10th rib backfat over the loin muscle and muscle score

• 10th rib backfat over the loin muscle and loin muscle area

• Lean color and marbing

The muscling scores used for pork carcass grading are:

• Abundant, Modest, Slight

• Thick, Average, Thin

• Thick, Medium, Thin

• Very Thick, Thick, Thin

• Modest, Average, Very Thin

If 2 carcasses had the same weight and same fat thickness but one was a yeild grade 3 and one was a yield grade 2, then we would estimate that the yield grade 3 carcass would have:

• More Backfat

• A smaller ribeye

• A greater percentage of Kidney, Pelvic, Heart Fat

• Both a smaller ribeye AND greater % of Kidney, Pelvic, Heart Fat

• All answers are correct.