USDA Beef Grading and Quality

The video tutorial explains the importance of USDA quality grades in the food service industry, focusing on the role of marbling in determining beef quality. It describes how graders assess carcass quality by examining marbling, lean color, and skeletal changes to determine the animal's age. The video differentiates between grades for young and older animals, emphasizing the significance of USDA grades in ensuring product quality and legal compliance in the market.

What is the lowest quality grade mentioned that is not typically seen on menus?

• USDA Select

• USDA Prime

• USDA Standard

• USDA Choice

What is the primary factor graders look at to determine the quality grade of beef?

• Size of the rib eye

• Marbling

• Age of the animal

• Color of the lean

What muscle is primarily assessed for marbling in beef grading?

• Sirloin

• Longismus muscle

• Tenderloin

• Round muscle

How does the color of the lean change as beef cattle age?

• From dark red to bright cherry red

• From bright cherry red to dark red

• From yellow to white

• From white to yellow

What happens to cartilage in beef cattle as they age?

• It becomes more flexible

• It turns to bone

• It turns to fat

• It becomes more tender

Which quality grade is considered the best for young animals?

• USDA Standard

• USDA Prime

• USDA Choice

• USDA Select

What are the quality grades for older cows?

• Choice, Select, Utility, Cutter

• Commercial, Utility, Cutter, Canner

• Prime, Choice, Select, Standard

• Prime, Commercial, Utility, Canner

Why is it important to look for the USDA label on beef products?

• It ensures the beef is organic

• It indicates the beef is imported

• It guarantees the beef is fresh

• It confirms the beef has been graded for quality

What could happen if a restaurant misrepresents the USDA grade of beef?

• They could be banned from selling beef

• They could face legal liability

• They could be fined by the USDA

• They could lose their business license

What does the USDA label signify about the beef?

• It is the most expensive cut

• It has been evaluated for quality at the packing plant

• It is sourced from local farms

• It is free from any additives