Unit 11 Market Grades and Classes
How much do you adjust the preliminary yield grade by for each 1% difference?
0.2
What are the USDA muscle scores for swine?
1-thin; 2-average; 3- thick
How to calculate the yield grade calculation for lamb?
10xbackfat thickness + 0.4
What is the anticipated rib eye area of a cow with a hot carcass weight of 750?
12.8
What weight are feeder pig sold before they hit?
125 pounds
What is the anticipated rib eye area of a cow with a hot carcass weight of 775?
13.1
What is the anticipated rib eye area of a cow with a hot carcass weight of 800?
13.4
What is the anticipated rib eye area of a cow with a hot carcass weight of 825?
13.7
What is the anticipated rib eye area of a cow with a hot carcass weight of 850?
14
What is the anticipated rib eye area of a cow with a hot carcass weight of 875?
14.3
What is the anticipated rib eye area of a cow with a hot carcass weight of 900?
14.6
What is the weight classes per dozen for peewee eggs?
15 oz
What is the weight classes per dozen for small eggs?
18 oz
What is the preliminary yield grade of a cow with a thickness of 0.0 inches of fat over ribeye?
2.0
What is the preliminary yield grade of a cow with a thickness of 0.2 inches of fat over ribeye?
2.5
What is the weight classes per dozen for medium eggs?
21 oz
What is the weight classes per dozen for large eggs?
24 oz
What is the weight classes per dozen for extra large eggs?
27 oz
What is the preliminary yield grade of a cow with a thickness of 0.4 inches of fat over ribeye?
3
Veal has what approximate chronological age?
3 weeks- 3 months
Calf has what approximate chronological age?
3-9 months
What is the preliminary yield grade of a cow with a thickness of 0.6 inches of fat over ribeye?
3.5
What is the weight classes per dozen for jumbo eggs?
30 oz
Beef B has what approximate chronological age?
30-42 months
What is the preliminary yield grade of a cow with a thickness of 0.8 inches of fat over ribeye?
4
What is the preliminary yield grade of a cow with a thickness of 1.0 inches of fat over ribeye?
4.5
Beef C has what approximate chronological age?
42-72 months
What is the total average pork and chicken consumption per person in the US?
50 pounds of pork and 80 pounds of chicken
What is the total average beef consumption per person in the US?
60 pounds per year
Beef D has what approximate chronological age?
72-96 months
What are boners expected to yield?
80 to 85 percent lean typically a cow with between .15 to .35 inches of backfat at the 12th rib
Beef A has what approximate chronological age?
9-30 months
What are the quality grades of beef?
Prime, Choice, Select, Standard, Commercial, Utility
What is palatability?
Tenderness, juiciness, and flavor of cooked product
Who established standards to grade and class of livestock?
USDA
What is a hen, fowl, or baking or stewing chicken?
a mature female chicken, usually over ten months of age, with meat which is less tender than that of a roaster or roasting chicken and a nonflexible breastbone tip
What is a cock or rooster?
a mature male chicken with coarse skin, toughened and darkened meat, and hardened breastbone tip
What is a yearling sheep?
a sheep after one year of age up to two years
What is a breaker?
a slaughter cow expected to yield carcasses in the range of 75 to 80 percent lean with more than .35 inches to backfat on the 12th rib
What is a capon?
a surgically castrated male, usually under eight months of age, that is tender-meated with soft, pliable, smooth-textured skin
What is a broiler or fryer?
a young chicken under 13 weeks of age, either sex, that is tender meated with soft, pliable, smooth-textured skin and flexible breastbone cartilage
What is a roaster or roasting chicken?
a young chicken, three to five months of age, of either sex, that is tender-meated with soft, pliable, smooth-textured skin and breastbone cartilage that is usually a little less flexible than that of a broiler or fryer
What are the eight degrees of flank streaking?
abundant, moderately abundant, slightly abundant, moderate, modest, slight, trace amounts, nearly devoid
What are the ten degrees of marbling?
abundant; moderately abundant; slightly abundant; moderate; modest; small; slight; traces; practically devoid; devoid
What is yield grade?
an estimate of the percentage of boneless, closely trimmed retail cuts that come from the major lean wholesale cuts of beef
What is a rock cornish fryer, roaster, or hen?
an offspring of a cross between a purebred Cornish and a purebred Rock chicken of any carcass weight
What is the first phase of inspection?
antemortem inspection
What is the second thing the grader must figure before calculating yield grade for beef cattle?
anticipated ribeye area
What is the meat harvest process?
arrive by truck, inspection for disease, placed under observation if sick, healthy are harvested
What is the kidney, pelvic, and heart fat (KPH) adjustment?
average amount of KPH fat which is 3.5%
What is the preliminary yield grade?
based on the estimated thickness of the fat over the ribeye
What is exsanguination?
bleeding an animal in which the jugular vein and carotid artery is cut with a sharp knife
What are the market terms for slaughter cows?
boners and breakers
What does yield grade 3 mean?
carcasses with intermediate yields of boneless retail cuts; back or top is nearly flat with only a slight tendency towards roundness
What does yield grade 5 mean?
carcasses with low yields of boneless retail cuts; more fat or less muscle or a combination of these characteristics
What does yield grade 4 mean?
carcasses with moderately low yields of boneless retail cuts; wide over the tip than through the shoulders or rounds
What does yield grade 2 mean?
carcassess with high yields of boneless retail cuts; wide through the back and loin; back has little evidence of flatness; shoulders slightly prominent
What does yield grade 1 mean?
cattle produce carcasses with very high yields of boneless retail cuts; moderately wide, and the width through the shoulders and rounds is greater than through the back
What are the grades of poultry based on?
conformation, skin conformation, skin covering, fat covering, and absence of pinfeathers, tears, cuts, disjointed and broken bones, and discolored skin, bruises, and blemishes
What is marbling?
fat amongst the muscle fibers
Cutability is a combination of the yields of what four cuts?
ham, loin, Boston butt, and picnic shoulder
What is thrift?
healthy and vigorous growth
What happens after exsanguination?
hide or hair, lower legs, and head are removed
What does the Humane Slaughter Act mandate?
in the case of calle, sheep, swine, mules, horses and other livestock, they should be "rendered insensible to pain by a single blow, gunshot, electrical shock, gas, or other means that will be rapid and effective
What is flank streaking?
indication of marbling
What is the postmortem inspection?
inspecting the removed head of the animal
What two factors are used to calculate swine yield grades?
lasat rib fat and muscle score
What is a hothouse lamb?
less than 3 months of age at slaughter and is born and marketed out of season
Bobby beef has what approximate chronological age?
less than 3 weeks
What does commercial entail?
limited to steers and heifers over 42 ages and have minimum qualifications and have slightly exceeded the minimum maturity for the commercial-grade with a slightly thick fat covering over the back, ribs, loin, and rump and considerable patchiness frequently is evident about the tailhead
What is mutton?
meat from a mature sheep
What does utility entail?
minimum degree of finish required for steers and heifers to qualify for the Utility grade, and varies throughout the range of maturity permitted in this grade from a very thin covering of fat for cattle under 30 months of age to a slightly thick fat covering, generally restricted in the back, loin, rump for the very mature cattle
Beef E has what approximate chronological age?
more than 96 months
What is a mature sheep?
more than two years of age
What is ossification?
natural process of bone formation
What is the antemortem inspection?
occurs before the death of animal and after they are immobilized
What is a spring lamb?
older lamb ranging from age of 3 to 7 months that arrive to the market in the spring
What does the 28 Hour Law mandate?
periodic stops for livestock in transit
What meat is not inspected from the USDA?
pork
What are quality grades?
prediction of the palatability of properly prepared meat
What must the grader figure before calculating yield grade for beef cattle?
preliminary yield grade
What happens in the process of immobilization?
process in which the animal is rendered unconscious
What two things are taken into account when determining the slaughter grades?
quality and yield
What is yield grades?
refer to the percentage edible meat that is present
What does select entail?
steers and heifers 30 to 42 months of age possessing the minimum qualifications for Select with a fat covering that tends to be thin with some fullness evident in the brisket, flanks, twist, and cod or udder; muscling is firm/ cattle under 30 have thin fat covering with largely restricted to the back and loin and brisket, flanks, twist, and cod or udder are slightly firm
What does standard entail?
steers and heifers 30 to 42 months possessing the minimum qualifications for Standard with a fat covering primarily over the back, loin, and ribs which tends to be very thin/ cattle under 30 months of age have a thin covering of fat which is largely restricted to the back, loin, and upper ribs
What does choice entail?
steers or heifers 30 to 42 months of age possessing the minimum qualifications for choice with a fat covering that is moderately thick; brisket, flanks, and cod or udder show a marked fullness and the muscling is firm/ cattle under 30 months carry a slightly thick fat covering and udder or cod appear moderately full and muscling is moderately firm
What does prime entail?
steers or heifers 30 to 42 months of age with minimum qualifications for prime with a fat covering tends to be thick; brisket, flanks, and cod or udder appear full and distended and muscling is very firm/cattle under 30 moderately thick but smooth covering of fat which extends over back, ribs, loin, and rump; brisket, flanks, and cod or udder show a marked fullness and muscling is firm
What are quality grades determined by?
the age of the animal at harvest and the amount of fat intermingled with the muscle fibers
What is evisceration?
the process in which all internal organs are removed from the body cavity
What is cutability?
the proportion of lean sellable meat given by a carcass
What does medium frame mean?
thrifty, have slightly larger frames, slightly tall and long bodied for their age; not expected to produce Choice carcasses until weight of 1100 to 1250 pounds
What does large frame mean?
thrifty, large frame, and are tall and long bodied for their age; not expected to produce choice carcasses until weight exceed 1250 pounds
What does small frame mean?
thrifty, small frames, and are shorter bodied and not as tall as specified as the minimum for the Medium Frame grade; not expected to produce Choice carcasses weight less than 1100 pounds and 1000 pounds
What is each side of an animal washed with?
water and acetic acid and usually steam pasteurized to ensure food safety
What does the Wholesome Meat Act assure consumers of?
wholesome meat and meat products, sanitary processing conditions, and truthful labeling of meat and meat products
What is a rock cornish hen or cornish game hen?
young immature chicken, five to six weeks of age, weighing no more than 2 pounds ready-to-cook weight from Cornish breeding or the offspring of a Cornish chicken crossed with another breed
What is a lamb?
young ovine that doesn't classify as a hothouse or spring lamb up to one year
