Understanding Beef Grading

What is the main purpose of beef grading?

• To make beef packaging easier

• To decrease the production of beef

• To increase the price of beef

• To facilitate beef marketing by grouping cattle or carcasses

Who determines the grades of beef carcasses?

• The beef producer

• An independent USDA employee

• The consumer

• The packer

What are the two separate grade designations in USDA Standards?

• Yield Grades and Size Grades

• Quality Grades and Yield Grades

• Quality Grades and Price Grades

• Size Grades and Price Grades

Which grade of beef is expected to have the most desirable eating quality?

• USDA Prime

• USDA Select

• USDA Cutter

• USDA Canner

What does the maturity classification of beef carcasses indicate?

• The weight of the carcass

• The age of the beef animal

• The color of the beef

• The price of the beef

What is marbling in beef?

• The pattern on the beef packaging

• The amount and distribution of intramuscular fat

• The external fat thickness

• The weight of the beef carcass

Which USDA Quality Grade is not eligible for B maturity cattle?

• USDA Prime

• USDA Select

• USDA Choice

• USDA Standard

What does USDA Yield Grade estimate?

• The price of the beef carcass

• The color of the beef carcass

• The age of the beef carcass

• Beef carcass cutability

Which USDA Yield Grade indicates the highest yield of closely trimmed, boneless retail cuts?

• USDA Yield Grade 2

• USDA Yield Grade 4

• USDA Yield Grade 1

• USDA Yield Grade 5

What factor is NOT evaluated to determine the Yield Grade of a beef carcass?

• Color of the beef

• Ribeye area

• External fat thickness over the ribeye

• Estimated percentage of kidney, pelvic and heart fat