Meat Grading Quiz

Which organization oversees the grading of meat?

• United States Department of Agriculture Food Safety Inspection Service

• United States Department of Agriculture Agricultural Marketing Service

• Food and Drug Administration

• Environmental Protection Agency

Identify all the elements taken into account when assessing lamb quality grades.

• Conformation

• Carcass Maturity

• Marbling

• Flank Streaking

• Color

Lamb yield grades consider which of the following factors?

• Hot carcass weight

• 12th rib fat thickness

• Ribeye area

• Kidney, pelvic and heart fat

Cuts from which of the following primals should be cooked utilizing a dry heat method?

• Rib

• Loin

• Rack

Which of the following cuts is often cured or smoked?

• Rack

• Rib

• Round

• Ham/leg

Which of the following supply chains would be utilized to market meat directly to the consumer and benefits from brand recognition?

• Retail supply chains

• Food service supply chains

• Export markets

• All of the choices are correct

What method could be employed to reduce variation in consumer satisfaction by increasing the likelihood that meat will be prepared correctly?

• Marketing programs

• Food service supply chains

• Retail supply chains

• All of the choices are correct

Cuts from which of the following primals should be cooked utilizing a stew or braise?

• Chuck

• Rack

• Loin

• Side/belly

Match the following primal cuts to their species: Beef

• Round

• Leg

• Shoulder

Match the following primal cuts to their species: Pork

• Round

• Leg

• Shoulder