Beef Grading - Quality and Yields

Is inspection of beef carcasses by the USDA mandatory or voluntary?

• mandatory

• voluntary

Is quality grading of beef carcasses mandatory or voluntary?

• mandatory

• voluntary

You might find this grade at Ruth's Chris or a gourmet meat market.

• Commercial

• Prime

• Standard

• Choice

• Select

Quality grades are based on:

• % of KPH fat

• Marbling score

• Amount of square inches in a ribeye

• maturity score

• Fat Thickness

Yield grades are based on:

• % of KPH fat

• Marbling score

• Amount of square inches in a ribeye

• maturity score

• Fat Thickness

Does meat tenderness increase or decrease as an animal gets older?

• increase

• decrease

The age break between a young and mature carcass is about

• 9 months

• 18 months

• 42 months

• 72 months

Tags

NGSS.MS-LS1-5

Maturity of a carcass is determined by

• Teeth

• Producers written statement

• Ossification of cartilage buttons on the Chine bone

• Ossification of cartilage buttons on the hip bone

• Ear tag number

Select all required to earn the grade of Prime:

• superior marbling

• adequate marbling

• Younger than 42 months of age

• Older than 42 months of age

Feedlot owners do not find it economically viable to feed out cattle to this grade

• Commercial

• Prime

• Choice

• Select

Tags

NGSS.HS-ESS3-2