Cattle Questions 2

Which department sets forth quality features for beef, pork, and poultry in the United States?

• Food and Drug Administration (FDA)

• United States Department of Health and Human Services (HHS)

• United States Department of Agriculture (USDA)

• Centers for Disease Control and Prevention (CDC)

How are the quality features for beef classified by the USDA?

• By weight

• By color

• By grades

• By price

What is marbling in the context of meat quality?

• A method of cooking meat

• The coloration of the meat surface

• The dispersal or intermingling of fat among the muscle fiber

• The seasoning added to meat

Where is marbling specifically observed in slaughter steers and heifers for quality grading?

• In the ribeye between the first and second ribs

• Throughout the entire meat

• In the ribeye between the twelfth and thirteenth ribs

• In the leg muscles

Which of the following is NOT a factor in determining the quality grade of meat?

• Muscling or firmness of meat tissue

• Amount of marbling or fat distribution in the lean meat

• Age or maturity of animal

• The price of the meat

What is the maximum age for Standard, Select, Choice, or Prime grades of beef?

• 24 months

• 36 months

• 42 months

• There is no age limit

Which grade of beef has an age limit of over 42 months?

• Prime

• Commercial

• Standard

• Select

Which grades of beef have no age limit?

• Standard, Select, and Choice

• Commercial and Prime

• Utility, Cutter, and Canner

• Prime and Commercial

What must be present in beef for tenderness in the higher quality grades?

• Adequate fat content

• Adequate marbling

• Low age of the beef

• Organic certification

What do quality grades in meat reflect?

• The nutritional value of the meat

• The difference in the eating quality of meat

• The price of the meat

• The weight of the meat