USDA Slaughter Animal and Carcass Grades

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grades

groups of livestock of similar market desirability in terms of predictions of the type of carcass they will provide

carcass value depends on…

• age

• weight

• sex

• fatness

• muscling

of the terms that carcass value depends on, ___________ and ________ are easily described

weight and sex

estimated palatability of beef

• prime

• choice

• select

• standard

• commercial

• utility

• cutter

• canner

estimated palatability of pork

• U.S.

• U.S. Utility

estimated palatability of lamb

• prime

• choice

• good

• utility

• cull

beef yield grade

• 1

• 2

• 3

• 4

• 5

pork yield grade

• US grade 1

• US grade 2

• US grade 3

• US grade 4

lamb yield grade

• 1

• 2

• 3

• 4

• 5

once the purpose of grading is defined, specific traits in carcasses can be used to __________ and ___________ carcasses into homogeneous groupings

identify and stratify

dichotomous def

two categories

hierarchial

several entities arranged in a graded series

what grade was identified for the elite consumers?

prime

what grades were identified for the retail consumers?

choice, select, standard

what grades were identified for manufacturing beef?

commercial, utility, cutter and canner

cutability grades were developed as more accurate ways to segment carcasses based on the _________ of closely trimmed, boneless retail cuts

yield

yield grade factors

as fatness increases, retail cut yield ___________

decreases

as muscling increases, retail cut yield _____________

increases