Meat Cuts, Yield & Quality Grades

This is the wholesale (primary) cuts that have been separated from the animal.

• Fabricated cuts
• Primal cuts
• Muscle Fibers
• Carcass

Fat within the muscle tissue. Indicates higher quality meat.

• Elastin
• Primal Cuts
• Marbling
• Barding

What is left of the whole animal after it has been slaughtered.

• Carcass
• Collagen
• Marbling
• Yield Grades

Denotes the amount of usable meat. Grades 1-5 indicate the amount of muscle present in the meat compared to fat.

• Yield Grades
• Quality Grades
• Meat Buyer's Guide

Denotes meat tenderness, juiciness, and flavor.

• Yield grade
• Quality Grade
• Grade 1
• Grade 3

What are the two methods for grading meat?

• Stamp and Select
• Quality and Yield
• Taste and Color
• Prime and Choice

A meat with a yield grade of 1 is lowest in ______ compared to yields 2-5.

• Muscle
• Fat

Animals that are processed before 2 years of age typically yield______ quality meat.

• terrible
• higher
• lower
• lean

Animals are initially processed into _________ cuts and broken down into _________ cuts

• wholesale, retail
• retail, wholesale
• large, small
• subprimal, primal

What wholesale parts make up 75% of the retail value of a swine carcass?

• jowl, backfat, spareribs, side, bacon
• rump, loin, flank, chuck
• ham, loin, picnic shoulder, and boston shoulder
• rib, side, thigh, rump