Industry
Beef quality grading was created to separate carcasses based on their what
What is eating experience
Maturity is an estimate of the blank age of the animal
What is physiological
What is dentention
This is the vertebrae you evaluate for ossification.
What is sacral
The overall maturity will be an average of the skeletal and lean maturity if what
there is no more than 40 units difference
What is 8
Each maturity group ranges from
What is 0-100
Two permanent incisors indicates:
an old carcass
In older carcasses sacral vertebrae become
What is fused.
If they vary by more than 40 degrees, what do you do to the average?
Adjust 10 percent toward skeletal
Palatability of beef and meat is related to the amount of what in the cut
What is marbling
These two maturity grades are considered youthful
What is A and B
What two maturities must be balanced to find over all maturity
As an animal ages, the lean color becomes
darker
Carcasses with what or greater can not be brought back below C00
C15
The highest USDA quality grade is what
What is USDA Prime
A Maturity carcasses range from
9-30 months of age
The conversion of cartilage to bone is called
What is ossification
When the lean muscle gets darker, it is because of the levels of what
myoglobin
if skeletal and lean maturity vary by more than how many maturity sores, overall carcass maturity may not vary by more than one full score from the skeletal maturity
2
The two most popular eating experiences are USDA Select and what
What is USDA Low Choice
D Maturity Carcasses range from
What is 72-96 Months of age
Skeletal maturity is found by measuring the ossification of the cartilaginous buttons of the dorsal spinous process of the what
What is the thoracic vertebra
As an animal gets older, this happens to their ribs
get wider, flatter, and white
if a carcass has an overall maturity score of B maturity and has Small or Slight marbling, then the carcass should be graded as
USDA High Standard