Basic Facts
What does the USDA Stand for?
United States Department of Agriculture
What is the Yield Grade scale?
1.0-5.9
What type of fat do we measure to determine the Quality Grade?
Intramuscular Fat
These are the larger sections of a carcass from which retail cuts are fabricated:
Primal Cuts
What factors do you combine to place a class of meat?
Muscling, Trimness, and Quality
What does REA stand for?
Ribeye Area
Using the shortcut method, 0.2 of fat will equal a PYG of what?
2.5 PYG
What is the age range for A maturity beef?
9-30 months
These are the smaller cuts that you and I buy at the Grocery Store or Butcher Shop:
Retail Cuts
The meat from mature ovine carcasses that fail to show a break joint on the front foreleg:
Mutton
What does PYG stand for?
Primary Yield Grade
What type of fat is measured to determine the Yield Grade?
External Fat
What quality grades is B Maturity beef eligible for?
Prime, Choice, and Standard
What are the 3 parts of the nomenclature system?
Species, Primal, Retail
Is a term used to describe the ratio of muscle (meat) on a carcass as opposed to fat:
Cutability
The meat that comes from internal organs is called what?
Variety Meats
The external fat measured at 0.8. What is the PYG?
4.0 PYG
What color should A Maturity beef be?
Bright, Cherry Red
The following phrases describe what type of muscle?
-Higher in connective tissue
-Help hold tissues together as vigorous exercise commences
Locomotion
List all the quality grades:
Prime, Choice, Select, Standard, Commercial Utility, Cutter, Canner
What system is used to give meat its name?
URMIS
If my PYG is 3.5, what was the original fat thickness?
0.6 Fat Thickness
What does the word "Ossification" mean?
Hardening of bone
Name 3 of the 7 bone categories.
Shoulder Arm Cuts, Should Blade Cuts, Rib Cuts, Short Loin Cuts, Hip Cuts, Leg or Round Cuts, Breast or Brisket Cuts
The term that refers to meat that we cannot determine where it came from on the carcass:
Various Meats