Understanding Beef Grades

Understanding Beef Grades

KG - Professional Development

8 Qs

quiz-placeholder

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Understanding Beef Grades

Understanding Beef Grades

Assessment

Interactive Video

Other

KG - Professional Development

Practice Problem

Hard

Created by

Andrew Feeley

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8 questions

Show all answers

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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