Understanding Beef Grades

Who performs the beef grading?

• Local butchers

• USDA Agricultural Marketing Service

• Farm owners

• Restaurant chefs

What is the primary purpose of beef quality grading?

• To measure the size of the beef cuts

• To estimate the eating satisfaction

• To assess the potential profit

• To determine the weight of the carcass

What does USDA Prime signify in beef grades?

• Highest quality

• Average quality

• Not graded

• Lowest quality

What is the main goal of yield grades?

• To determine meat flavor

• To assess the color of the meat

• To calculate meat tenderness

• To measure the amount of lean meat

What factor is primarily assessed to determine the quality grade in beef?

• The length of the ribs

• The marbling in the ribeye muscle

• The weight of the carcass

• The age of the animal

How do graders estimate the age of the animal?

• By the size of the carcass

• By the length of the animal

• By the color of the ribeye

• By the breed of the cattle

What legal implications exist for misusing USDA grades?

• No implications

• Possible fines

• Legal liability

• Mandatory retraining

Which grade is considered the lowest quality under USDA standards?

• USDA Select

• USDA Standard

• USDA Choice

• USDA Prime