Beef Carcass Quality Grading CDE Practice Based on the Fall 2004 Georgia State Meats CDE

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Beef Carcass Quality GradingCDE PracticeBased
on the Fall 2004 Georgia State Meats CDE

• By Jennie Simpson and Dr. Frank Flanders
• Georgia Agricultural Education Curriculum Office
• Georgia Department of Education
• December 2004

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Instructions
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The objective of this slide show is to practice
placing carcasses for quality grading. Beef
quality grading is based upon maturity and
marbling in the ribeye area. All carcasses in
competition will be A maturity,therefore simply
choose the degree of marbling and select your
answer. In the field the carcasses may not be A
maturity however. Click on a carcass below to
begin.
HELP
Carcass 1
Carcass 3
Carcass 2
Carcass 4
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Beef Carcass Quality Grading Carcass 1
Quality Grade Prime High Average Low Choice
High Average Low Select High
Low Standard High Average Commercial High
Average Low Utility High Average
Low
Click on ribeye below to enlarge and estimate
marbling. Then choose the correct answer by
clicking in the box on the left.
Given Values
Hot Carcass Weight 514 lb.
Maturity A
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Beef Carcass Quality Grading Carcass 2
Quality Grade Prime High Average Low Choice
High Average Low Select High
Low Standard High Average Commercial High
Average Low Utility High Average
Low
Click on ribeye below to enlarge and estimate
marbling. Then choose the correct answer by
clicking in the box on the left.
Given Values
Hot Carcass Weight 818 lb.
Maturity A
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Beef Carcass Quality Grading Carcass 3
Quality Grade Prime High Average Low Choice
High Average Low Select High
Low Standard High Average Commercial High
Average Low Utility High Average
Low
Click on ribeye below to enlarge and estimate
marbling. Then choose the correct answer by
clicking in the box on the left.
Given Values
Hot Carcass Weight 780 lb.
Maturity A
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Beef Carcass Quality Grading Carcass 4
Quality Grade Prime High Average Low Choice
High Average Low Select High
Low Standard High Average Commercial High
Average Low Utility High Average
Low
Click on ribeye below to enlarge and estimate
marbling. Then choose the correct answer by
clicking in the box on the left.
Given Values
Hot Carcass Weight 810 lb.
Maturity A
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Marbling
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HELP MENU
Marbling Photos Final Grading Chart Marbling
Definition Maturity
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Beef Quality Grading- based upon two factors
Degree of Marbling and Degree of Maturity. These
factors are both taken into consideration. Follow
the chart given on the previous menu if help is
needed to decide final quality grade. Marbling-the
intermingling or dispersion of fat within the
lean meat. The grades range from Prime to
Practically Devoid. Prime contains the most
marbling. Maturity-refers to the animals
physiological age which can determine the
palatability of the meat. There are five groups
classifying maturity which include A, B, C, D,
and E.
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Final Beef Quality Grading Chart
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• CORRECT !!!!

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• INCORRECT !!!!

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• THE END!

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