Ansc Meats And Grading

Front 1

Meat inspection?
what does it accomplish?
what does it include?
is it mandatory?
who pays for meat inspection?

Back 1

- insures saftey of product
- includes checking live animals before and after slaughter, the carcass, and all steps of meat processing
- inspection is mandatory (FSIS of USDA)
- paid for by tax payers

Front 2

What are the two types of meat grading?
Do they depend on each other?
Is it manditory?
Who pays for it?

Back 2

QUALITY grading
YIELD grading
No
No
processors

Front 3

quality grades

Back 3

separate (or group) carcasses based on tenderness, juiciness and flavor

Front 4

yield grades

Back 4

based on the %% of edible meat in a carcass

Front 5

What are the quality grades for young animals? (highest to lowest)

Back 5

Prime
Choice
Select
Standard

Front 6

What are the quality grades for older animals? (highest to lowest)

Back 6

Commercial
Utility
Cutter
Canner

Front 7

What is the breaking point between young and old animals?

Back 7

about 42 months

Front 8

Quality grading -- what does the grader do?

Back 8

1. determine the sex of the carcass
2.determines age (maturity) of carcass
3. determines the degree of marbling between the 12-13 ribs
(maturity and marbling are the main components)

Front 9

official classifications of sex of beef carcasses:

Back 9

steers
heifers
cows
bullocks (A maturity only)
Bulls (B maturity and older)

Front 10

characterisic of steer carcass

Back 10

cod fat is rough
"diamond-shaped" muscle above aitch bone
pizzle eye

Front 11

characteristics of heifer carcass

Back 11

udder fat is smooth
"kidney shaped" muscle above aitch bone
wider in pelvic region than steer

Front 12

characeristics of bullock carcass

Back 12

less fat in cod area (wasn't castrated)
thickness in neck; pizzle eye
jump muscle in loin area
darker meat

Front 13

characteristic of cow carcass

Back 13

wider in pelvic region

Front 14

age (maturity) classifications of carcass

Back 14

A
B
(Young)
C
D
E
(Mature)

Front 15

what is the BIGGEST factor in tenderness?

Back 15

AGE. Tenderness goes down as age class increases

Front 16

What is maturity (age) based on?

Back 16

the degree of ossification of bone

Front 17

general order of maturation

Back 17

sacral (early) --> lumbar --> thoracic (late)

Front 18

What does marbling refer to?
What is it related to?
correlation between marbling and tenderness is....

Back 18

it refers to the intramuscular fat (flecks of fat within the lean) thatgives meat a spotted appearance.
it is related to flavor and juiciness
LOW

Front 19

What are the beef yield grades?
which is the best and worst?

Back 19

1 2 3 4 5

1 = best -- high amount of lean relative to the amt of fat
5 = worst -- low amount of lean relative to the amt of fat

Front 20

yield grade definition:
(also called cutability grades)

Back 20

% boneless closely trimmed retail cuts from the
-round
-loin
-rib
-chuck

Front 21

what are the "four wholesale cuts"?

Back 21

round
loin
rib
chuck

Front 22

what are four factors in the yield grade equation?

Back 22

1. backfat (BF) measured 3/4 the way down from chine at 12-13 rib
2. area of ribeye at 12-13 rib
3. hot carcass weight
4. % kidney, pelvic and heart fat (KPH fat)

Front 23

basic values of rib eye to know:
beef
pork

Back 23

600 lb carcass should have an 11 square inch rib eye
and KPH = 3.5%of carcass weight

Pork:
expect a 5.5 square inch rib eye

Front 24

wholesale cuts of pork carcass

Back 24

ham
loin
blade (boston) shoulder
arm (picnic shoulder)
side (AKA belly)

Front 25

are pork carcasses normally ribbed for LEA measurements like beef?

Back 25

NOPE!
but IF the LEA is measured, the carcass is split at the 10-11 ribs

Front 26

What are the pork quality grades?

Back 26

-no quality grading standards
- either acceptable or unacceptable

good = reddish-pink, firm lean, fine marbling

PSE pork (pale, soft, exudative), dark lean = unacceptable

Front 27

what are the yield grades used for pork?
What cuts are they based on?

Back 27

graded as US No. 1, 2, 3, 4 or Utility
based on:
ham
loin
blade (boston) shoulder
arm (picnic) shoulder

Front 28

beef vs. pork yield grades

Back 28

beef yield grades: "4 wholesale cuts"

pork yield grades: "4 lean cuts"

Front 29

equation for pork yield grades

Back 29

US grade = (4 X last rib BF) - (muscling score)

(BF measured at last rib)
(muscling score
1= thin
2= average
3=thick)

Front 30

for a 1000 lb steer, how many pounds of retail cuts?
-dressing percent?
- % retail cuts from carcass?
(equation)

Back 30

dressing % = 60-62% for choice grade
% from carcass = ~70% (60-80 range)
~ 420 lb. retail from 1000 lb steer (1000 x 0.60 x 0.70)

Front 31

beef yield grading: general procedures

Back 31

1. measure BF and determine a preliminary yield grade (PYG)
2. Adjust PYG up or down based on carcass, ribeye, % KPH fat

Front 32

When adjusting for beef yield grading, _____ to PYG for excess fat and _____ subtract for "extra" muscling

Back 32

ADD
SUBTRACT

Front 33

In the meat industry, YG is reported as a ______ ______. Fractions are _____, not ______.

Back 33

single digit
dropped
rounded

Front 34

Beef yield grades muscling score

Back 34

1= thin

2= average

3=thick
(backfat is measured at last rib)

Front 35

pork carcass with _____ muscling cannot grade US No. 1

Back 35

thin

Front 36

pork carcasses with 1.75" or greater BF must grade US No. ___.

Back 36

4

Front 37

pork grade US Utility is for...

Back 37

carcasses with "unacceptable lean quality, fat too soft or oily, or bellies too thin for bacon production