Beef Grading

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

• mandatory

• voluntary

Is quality grading of beef carcasses mandatory or voluntary?

• mandatory

• voluntary

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

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

When shopping in the meat department at Kroger, what quality grades are you likely to see?

• Prime

• Choice

• Select

• Cutter

Choose all required to earn the grade of Choice:

• superior marbling

• adequate marbling

• Younger than 42 months of age

• Older than 42 months of age

This grade of beef has minimum marbling and often includes older animals nearing 42 months of age or thin animals.

• Prime

• Choice

• Commercial

• Standard

This grade of beef is usually processed into lunch meats, soup, and canned meat products.

• Prime

• Choice

• Commercial

• Standard