
Understanding Beef Grades
Interactive Video
•
Other
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KG - Professional Development
•
Practice Problem
•
Hard
Andrew Feeley
FREE Resource
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8 questions
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1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Who performs the beef grading?
Local butchers
USDA Agricultural Marketing Service
Farm owners
Restaurant chefs
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
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
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What does USDA Prime signify in beef grades?
Highest quality
Average quality
Not graded
Lowest quality
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
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
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
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
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
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
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What legal implications exist for misusing USDA grades?
No implications
Possible fines
Legal liability
Mandatory retraining
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