Meat Grading and Evaluating
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Last updated 10:59 PM on 3/20/26
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34 Terms
1
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Meat Grading
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Meat Evaluation
3
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Quality Grades
4
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Yield Grades
5
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Brands
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Kind
7
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Class
8
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Maturity
9
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Physiological Age
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Ossifies
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Break Joint
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Spool Joint
13
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Texture
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Marbling
15
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Flank Streaking
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Feathering
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Firmness
18
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Conformation
19
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Fleshing
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Muscling
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Finish
22
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Cutability
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BackfatThickness
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Fat Depth
25
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Fat Thickness
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Kidney, Pelvic, and Heart Fat
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Rib-Eye
28
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Loin Eye
29
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Fat Free Lean
30
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Dressing Percent
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Beef Carcass Data Service
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Beef Carcass Evaluation Service
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Certification of Carcasses Eligible for Approved Breed Programs
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Process Verification Program
