ANSC meat quiz
Federal Inspection
prime, choice, select, standard, utility, canner
No non slip flooring, distractions, poor light, pens too full , too big of groups
Eating characteristics
Honing
Bleed out animal after stunning
Beef, hogs, lambs
stunning animal prior to slaughter
For sharpening knifes
Portion of animal remaining after offal are removed in process
Back fat, rib eye area, % KPH, hot carcass weight
yield grade, quality characteristic less of a role
Spinal reflexes
% boneless trim (cutability)
Carcass, internal organs and head
Inability to rise/walk is a sign of mad cow disease, don't put in human food chain, because of mad cow you cant put ruminant remnants into ruminant feed
US no, 1,2,3,4,5
Maturity, tenderness, marbling
Beef and Lambs
Before death, live animal inspected for disease signs
Bleeding
USDA Ag marketing service (same people who do inspection do grading), Purpose is to create common language that describes standards (eating quality, Meat yield of carcass), It's voluntary, Meat plants or meat animal producers pay for it
Head,feet,hide,tail,internal organs
Quality and yield grade
% muscle or fat free lean
Skinning, rigid
FSIS (Food safety inspection service), they make sure meat is safe to eat, no adulteration, and it's properly labeled. It is mandatory, taxpayers pay for it (overtime by processors)
Federal Meat Grading
prime, choice, select, standard, utility, canner
No non slip flooring, distractions, poor light, pens too full , too big of groups
Eating characteristics
Honing
Bleed out animal after stunning
Beef, hogs, lambs
stunning animal prior to slaughter
For sharpening knifes
Portion of animal remaining after offal are removed in process
Back fat, rib eye area, % KPH, hot carcass weight
yield grade, quality characteristic less of a role
Spinal reflexes
% boneless trim (cutability)
Carcass, internal organs and head
Inability to rise/walk is a sign of mad cow disease, don't put in human food chain, because of mad cow you cant put ruminant remnants into ruminant feed
US no, 1,2,3,4,5
Maturity, tenderness, marbling
Beef and Lambs
Before death, live animal inspected for disease signs
Bleeding
USDA Ag marketing service (same people who do inspection do grading), Purpose is to create common language that describes standards (eating quality, Meat yield of carcass), It's voluntary, Meat plants or meat animal producers pay for it
Head,feet,hide,tail,internal organs
Quality and yield grade
% muscle or fat free lean
Skinning, rigid
FSIS (Food safety inspection service), they make sure meat is safe to eat, no adulteration, and it's properly labeled. It is mandatory, taxpayers pay for it (overtime by processors)
Ante Mortem
prime, choice, select, standard, utility, canner
No non slip flooring, distractions, poor light, pens too full , too big of groups
Eating characteristics
Honing
Bleed out animal after stunning
Beef, hogs, lambs
stunning animal prior to slaughter
For sharpening knifes
Portion of animal remaining after offal are removed in process
Back fat, rib eye area, % KPH, hot carcass weight
yield grade, quality characteristic less of a role
Spinal reflexes
% boneless trim (cutability)
Carcass, internal organs and head
Inability to rise/walk is a sign of mad cow disease, don't put in human food chain, because of mad cow you cant put ruminant remnants into ruminant feed
US no, 1,2,3,4,5
Maturity, tenderness, marbling
Beef and Lambs
Before death, live animal inspected for disease signs
Bleeding
USDA Ag marketing service (same people who do inspection do grading), Purpose is to create common language that describes standards (eating quality, Meat yield of carcass), It's voluntary, Meat plants or meat animal producers pay for it
Head,feet,hide,tail,internal organs
Quality and yield grade
% muscle or fat free lean
Skinning, rigid
FSIS (Food safety inspection service), they make sure meat is safe to eat, no adulteration, and it's properly labeled. It is mandatory, taxpayers pay for it (overtime by processors)
Post Mortem
prime, choice, select, standard, utility, canner
No non slip flooring, distractions, poor light, pens too full , too big of groups
Eating characteristics
Honing
Bleed out animal after stunning
Beef, hogs, lambs
stunning animal prior to slaughter
For sharpening knifes
Portion of animal remaining after offal are removed in process
Back fat, rib eye area, % KPH, hot carcass weight
yield grade, quality characteristic less of a role
Spinal reflexes
% boneless trim (cutability)
Carcass, internal organs and head
Inability to rise/walk is a sign of mad cow disease, don't put in human food chain, because of mad cow you cant put ruminant remnants into ruminant feed
US no, 1,2,3,4,5
Maturity, tenderness, marbling
Beef and Lambs
Before death, live animal inspected for disease signs
Bleeding
USDA Ag marketing service (same people who do inspection do grading), Purpose is to create common language that describes standards (eating quality, Meat yield of carcass), It's voluntary, Meat plants or meat animal producers pay for it
Head,feet,hide,tail,internal organs
Quality and yield grade
% muscle or fat free lean
Skinning, rigid
FSIS (Food safety inspection service), they make sure meat is safe to eat, no adulteration, and it's properly labeled. It is mandatory, taxpayers pay for it (overtime by processors)
Downer cattle
prime, choice, select, standard, utility, canner
No non slip flooring, distractions, poor light, pens too full , too big of groups
Eating characteristics
Honing
Bleed out animal after stunning
Beef, hogs, lambs
stunning animal prior to slaughter
For sharpening knifes
Portion of animal remaining after offal are removed in process
Back fat, rib eye area, % KPH, hot carcass weight
yield grade, quality characteristic less of a role
Spinal reflexes
% boneless trim (cutability)
Carcass, internal organs and head
Inability to rise/walk is a sign of mad cow disease, don't put in human food chain, because of mad cow you cant put ruminant remnants into ruminant feed
US no, 1,2,3,4,5
Maturity, tenderness, marbling
Beef and Lambs
Before death, live animal inspected for disease signs
Bleeding
USDA Ag marketing service (same people who do inspection do grading), Purpose is to create common language that describes standards (eating quality, Meat yield of carcass), It's voluntary, Meat plants or meat animal producers pay for it
Head,feet,hide,tail,internal organs
Quality and yield grade
% muscle or fat free lean
Skinning, rigid
FSIS (Food safety inspection service), they make sure meat is safe to eat, no adulteration, and it's properly labeled. It is mandatory, taxpayers pay for it (overtime by processors)
Biggest mistake when handling pigs and cattle
prime, choice, select, standard, utility, canner
No non slip flooring, distractions, poor light, pens too full , too big of groups
Eating characteristics
Honing
Bleed out animal after stunning
Beef, hogs, lambs
stunning animal prior to slaughter
For sharpening knifes
Portion of animal remaining after offal are removed in process
Back fat, rib eye area, % KPH, hot carcass weight
yield grade, quality characteristic less of a role
Spinal reflexes
% boneless trim (cutability)
Carcass, internal organs and head
Inability to rise/walk is a sign of mad cow disease, don't put in human food chain, because of mad cow you cant put ruminant remnants into ruminant feed
US no, 1,2,3,4,5
Maturity, tenderness, marbling
Beef and Lambs
Before death, live animal inspected for disease signs
Bleeding
USDA Ag marketing service (same people who do inspection do grading), Purpose is to create common language that describes standards (eating quality, Meat yield of carcass), It's voluntary, Meat plants or meat animal producers pay for it
Head,feet,hide,tail,internal organs
Quality and yield grade
% muscle or fat free lean
Skinning, rigid
FSIS (Food safety inspection service), they make sure meat is safe to eat, no adulteration, and it's properly labeled. It is mandatory, taxpayers pay for it (overtime by processors)
Why do the legs kick after stunning
prime, choice, select, standard, utility, canner
No non slip flooring, distractions, poor light, pens too full , too big of groups
Eating characteristics
Honing
Bleed out animal after stunning
Beef, hogs, lambs
stunning animal prior to slaughter
For sharpening knifes
Portion of animal remaining after offal are removed in process
Back fat, rib eye area, % KPH, hot carcass weight
yield grade, quality characteristic less of a role
Spinal reflexes
% boneless trim (cutability)
Carcass, internal organs and head
Inability to rise/walk is a sign of mad cow disease, don't put in human food chain, because of mad cow you cant put ruminant remnants into ruminant feed
US no, 1,2,3,4,5
Maturity, tenderness, marbling
Beef and Lambs
Before death, live animal inspected for disease signs
Bleeding
USDA Ag marketing service (same people who do inspection do grading), Purpose is to create common language that describes standards (eating quality, Meat yield of carcass), It's voluntary, Meat plants or meat animal producers pay for it
Head,feet,hide,tail,internal organs
Quality and yield grade
% muscle or fat free lean
Skinning, rigid
FSIS (Food safety inspection service), they make sure meat is safe to eat, no adulteration, and it's properly labeled. It is mandatory, taxpayers pay for it (overtime by processors)
Captive bolt pistol
prime, choice, select, standard, utility, canner
No non slip flooring, distractions, poor light, pens too full , too big of groups
Eating characteristics
Honing
Bleed out animal after stunning
Beef, hogs, lambs
stunning animal prior to slaughter
For sharpening knifes
Portion of animal remaining after offal are removed in process
Back fat, rib eye area, % KPH, hot carcass weight
yield grade, quality characteristic less of a role
Spinal reflexes
% boneless trim (cutability)
Carcass, internal organs and head
Inability to rise/walk is a sign of mad cow disease, don't put in human food chain, because of mad cow you cant put ruminant remnants into ruminant feed
US no, 1,2,3,4,5
Maturity, tenderness, marbling
Beef and Lambs
Before death, live animal inspected for disease signs
Bleeding
USDA Ag marketing service (same people who do inspection do grading), Purpose is to create common language that describes standards (eating quality, Meat yield of carcass), It's voluntary, Meat plants or meat animal producers pay for it
Head,feet,hide,tail,internal organs
Quality and yield grade
% muscle or fat free lean
Skinning, rigid
FSIS (Food safety inspection service), they make sure meat is safe to eat, no adulteration, and it's properly labeled. It is mandatory, taxpayers pay for it (overtime by processors)
Exsanguination
prime, choice, select, standard, utility, canner
No non slip flooring, distractions, poor light, pens too full , too big of groups
Eating characteristics
Honing
Bleed out animal after stunning
Beef, hogs, lambs
stunning animal prior to slaughter
For sharpening knifes
Portion of animal remaining after offal are removed in process
Back fat, rib eye area, % KPH, hot carcass weight
yield grade, quality characteristic less of a role
Spinal reflexes
% boneless trim (cutability)
Carcass, internal organs and head
Inability to rise/walk is a sign of mad cow disease, don't put in human food chain, because of mad cow you cant put ruminant remnants into ruminant feed
US no, 1,2,3,4,5
Maturity, tenderness, marbling
Beef and Lambs
Before death, live animal inspected for disease signs
Bleeding
USDA Ag marketing service (same people who do inspection do grading), Purpose is to create common language that describes standards (eating quality, Meat yield of carcass), It's voluntary, Meat plants or meat animal producers pay for it
Head,feet,hide,tail,internal organs
Quality and yield grade
% muscle or fat free lean
Skinning, rigid
FSIS (Food safety inspection service), they make sure meat is safe to eat, no adulteration, and it's properly labeled. It is mandatory, taxpayers pay for it (overtime by processors)
Carcass
prime, choice, select, standard, utility, canner
No non slip flooring, distractions, poor light, pens too full , too big of groups
Eating characteristics
Honing
Bleed out animal after stunning
Beef, hogs, lambs
stunning animal prior to slaughter
For sharpening knifes
Portion of animal remaining after offal are removed in process
Back fat, rib eye area, % KPH, hot carcass weight
yield grade, quality characteristic less of a role
Spinal reflexes
% boneless trim (cutability)
Carcass, internal organs and head
Inability to rise/walk is a sign of mad cow disease, don't put in human food chain, because of mad cow you cant put ruminant remnants into ruminant feed
US no, 1,2,3,4,5
Maturity, tenderness, marbling
Beef and Lambs
Before death, live animal inspected for disease signs
Bleeding
USDA Ag marketing service (same people who do inspection do grading), Purpose is to create common language that describes standards (eating quality, Meat yield of carcass), It's voluntary, Meat plants or meat animal producers pay for it
Head,feet,hide,tail,internal organs
Quality and yield grade
% muscle or fat free lean
Skinning, rigid
FSIS (Food safety inspection service), they make sure meat is safe to eat, no adulteration, and it's properly labeled. It is mandatory, taxpayers pay for it (overtime by processors)
Offal
prime, choice, select, standard, utility, canner
No non slip flooring, distractions, poor light, pens too full , too big of groups
Eating characteristics
Honing
Bleed out animal after stunning
Beef, hogs, lambs
stunning animal prior to slaughter
For sharpening knifes
Portion of animal remaining after offal are removed in process
Back fat, rib eye area, % KPH, hot carcass weight
yield grade, quality characteristic less of a role
Spinal reflexes
% boneless trim (cutability)
Carcass, internal organs and head
Inability to rise/walk is a sign of mad cow disease, don't put in human food chain, because of mad cow you cant put ruminant remnants into ruminant feed
US no, 1,2,3,4,5
Maturity, tenderness, marbling
Beef and Lambs
Before death, live animal inspected for disease signs
Bleeding
USDA Ag marketing service (same people who do inspection do grading), Purpose is to create common language that describes standards (eating quality, Meat yield of carcass), It's voluntary, Meat plants or meat animal producers pay for it
Head,feet,hide,tail,internal organs
Quality and yield grade
% muscle or fat free lean
Skinning, rigid
FSIS (Food safety inspection service), they make sure meat is safe to eat, no adulteration, and it's properly labeled. It is mandatory, taxpayers pay for it (overtime by processors)
Sticking Knife
prime, choice, select, standard, utility, canner
No non slip flooring, distractions, poor light, pens too full , too big of groups
Eating characteristics
Honing
Bleed out animal after stunning
Beef, hogs, lambs
stunning animal prior to slaughter
For sharpening knifes
Portion of animal remaining after offal are removed in process
Back fat, rib eye area, % KPH, hot carcass weight
yield grade, quality characteristic less of a role
Spinal reflexes
% boneless trim (cutability)
Carcass, internal organs and head
Inability to rise/walk is a sign of mad cow disease, don't put in human food chain, because of mad cow you cant put ruminant remnants into ruminant feed
US no, 1,2,3,4,5
Maturity, tenderness, marbling
Beef and Lambs
Before death, live animal inspected for disease signs
Bleeding
USDA Ag marketing service (same people who do inspection do grading), Purpose is to create common language that describes standards (eating quality, Meat yield of carcass), It's voluntary, Meat plants or meat animal producers pay for it
Head,feet,hide,tail,internal organs
Quality and yield grade
% muscle or fat free lean
Skinning, rigid
FSIS (Food safety inspection service), they make sure meat is safe to eat, no adulteration, and it's properly labeled. It is mandatory, taxpayers pay for it (overtime by processors)
Skinning Knife
prime, choice, select, standard, utility, canner
No non slip flooring, distractions, poor light, pens too full , too big of groups
Eating characteristics
Honing
Bleed out animal after stunning
Beef, hogs, lambs
stunning animal prior to slaughter
For sharpening knifes
Portion of animal remaining after offal are removed in process
Back fat, rib eye area, % KPH, hot carcass weight
yield grade, quality characteristic less of a role
Spinal reflexes
% boneless trim (cutability)
Carcass, internal organs and head
Inability to rise/walk is a sign of mad cow disease, don't put in human food chain, because of mad cow you cant put ruminant remnants into ruminant feed
US no, 1,2,3,4,5
Maturity, tenderness, marbling
Beef and Lambs
Before death, live animal inspected for disease signs
Bleeding
USDA Ag marketing service (same people who do inspection do grading), Purpose is to create common language that describes standards (eating quality, Meat yield of carcass), It's voluntary, Meat plants or meat animal producers pay for it
Head,feet,hide,tail,internal organs
Quality and yield grade
% muscle or fat free lean
Skinning, rigid
FSIS (Food safety inspection service), they make sure meat is safe to eat, no adulteration, and it's properly labeled. It is mandatory, taxpayers pay for it (overtime by processors)
Knife sharpening stones
prime, choice, select, standard, utility, canner
No non slip flooring, distractions, poor light, pens too full , too big of groups
Eating characteristics
Honing
Bleed out animal after stunning
Beef, hogs, lambs
stunning animal prior to slaughter
For sharpening knifes
Portion of animal remaining after offal are removed in process
Back fat, rib eye area, % KPH, hot carcass weight
yield grade, quality characteristic less of a role
Spinal reflexes
% boneless trim (cutability)
Carcass, internal organs and head
Inability to rise/walk is a sign of mad cow disease, don't put in human food chain, because of mad cow you cant put ruminant remnants into ruminant feed
US no, 1,2,3,4,5
Maturity, tenderness, marbling
Beef and Lambs
Before death, live animal inspected for disease signs
Bleeding
USDA Ag marketing service (same people who do inspection do grading), Purpose is to create common language that describes standards (eating quality, Meat yield of carcass), It's voluntary, Meat plants or meat animal producers pay for it
Head,feet,hide,tail,internal organs
Quality and yield grade
% muscle or fat free lean
Skinning, rigid
FSIS (Food safety inspection service), they make sure meat is safe to eat, no adulteration, and it's properly labeled. It is mandatory, taxpayers pay for it (overtime by processors)
Steel
prime, choice, select, standard, utility, canner
No non slip flooring, distractions, poor light, pens too full , too big of groups
Eating characteristics
Honing
Bleed out animal after stunning
Beef, hogs, lambs
stunning animal prior to slaughter
For sharpening knifes
Portion of animal remaining after offal are removed in process
Back fat, rib eye area, % KPH, hot carcass weight
yield grade, quality characteristic less of a role
Spinal reflexes
% boneless trim (cutability)
Carcass, internal organs and head
Inability to rise/walk is a sign of mad cow disease, don't put in human food chain, because of mad cow you cant put ruminant remnants into ruminant feed
US no, 1,2,3,4,5
Maturity, tenderness, marbling
Beef and Lambs
Before death, live animal inspected for disease signs
Bleeding
USDA Ag marketing service (same people who do inspection do grading), Purpose is to create common language that describes standards (eating quality, Meat yield of carcass), It's voluntary, Meat plants or meat animal producers pay for it
Head,feet,hide,tail,internal organs
Quality and yield grade
% muscle or fat free lean
Skinning, rigid
FSIS (Food safety inspection service), they make sure meat is safe to eat, no adulteration, and it's properly labeled. It is mandatory, taxpayers pay for it (overtime by processors)
What does quality grade measure
prime, choice, select, standard, utility, canner
No non slip flooring, distractions, poor light, pens too full , too big of groups
Eating characteristics
Honing
Bleed out animal after stunning
Beef, hogs, lambs
stunning animal prior to slaughter
For sharpening knifes
Portion of animal remaining after offal are removed in process
Back fat, rib eye area, % KPH, hot carcass weight
yield grade, quality characteristic less of a role
Spinal reflexes
% boneless trim (cutability)
Carcass, internal organs and head
Inability to rise/walk is a sign of mad cow disease, don't put in human food chain, because of mad cow you cant put ruminant remnants into ruminant feed
US no, 1,2,3,4,5
Maturity, tenderness, marbling
Beef and Lambs
Before death, live animal inspected for disease signs
Bleeding
USDA Ag marketing service (same people who do inspection do grading), Purpose is to create common language that describes standards (eating quality, Meat yield of carcass), It's voluntary, Meat plants or meat animal producers pay for it
Head,feet,hide,tail,internal organs
Quality and yield grade
% muscle or fat free lean
Skinning, rigid
FSIS (Food safety inspection service), they make sure meat is safe to eat, no adulteration, and it's properly labeled. It is mandatory, taxpayers pay for it (overtime by processors)
What does yield grade measure
prime, choice, select, standard, utility, canner
No non slip flooring, distractions, poor light, pens too full , too big of groups
Eating characteristics
Honing
Bleed out animal after stunning
Beef, hogs, lambs
stunning animal prior to slaughter
For sharpening knifes
Portion of animal remaining after offal are removed in process
Back fat, rib eye area, % KPH, hot carcass weight
yield grade, quality characteristic less of a role
Spinal reflexes
% boneless trim (cutability)
Carcass, internal organs and head
Inability to rise/walk is a sign of mad cow disease, don't put in human food chain, because of mad cow you cant put ruminant remnants into ruminant feed
US no, 1,2,3,4,5
Maturity, tenderness, marbling
Beef and Lambs
Before death, live animal inspected for disease signs
Bleeding
USDA Ag marketing service (same people who do inspection do grading), Purpose is to create common language that describes standards (eating quality, Meat yield of carcass), It's voluntary, Meat plants or meat animal producers pay for it
Head,feet,hide,tail,internal organs
Quality and yield grade
% muscle or fat free lean
Skinning, rigid
FSIS (Food safety inspection service), they make sure meat is safe to eat, no adulteration, and it's properly labeled. It is mandatory, taxpayers pay for it (overtime by processors)
Carcass traits used to determine quality grade?
prime, choice, select, standard, utility, canner
No non slip flooring, distractions, poor light, pens too full , too big of groups
Eating characteristics
Honing
Bleed out animal after stunning
Beef, hogs, lambs
stunning animal prior to slaughter
For sharpening knifes
Portion of animal remaining after offal are removed in process
Back fat, rib eye area, % KPH, hot carcass weight
yield grade, quality characteristic less of a role
Spinal reflexes
% boneless trim (cutability)
Carcass, internal organs and head
Inability to rise/walk is a sign of mad cow disease, don't put in human food chain, because of mad cow you cant put ruminant remnants into ruminant feed
US no, 1,2,3,4,5
Maturity, tenderness, marbling
Beef and Lambs
Before death, live animal inspected for disease signs
Bleeding
USDA Ag marketing service (same people who do inspection do grading), Purpose is to create common language that describes standards (eating quality, Meat yield of carcass), It's voluntary, Meat plants or meat animal producers pay for it
Head,feet,hide,tail,internal organs
Quality and yield grade
% muscle or fat free lean
Skinning, rigid
FSIS (Food safety inspection service), they make sure meat is safe to eat, no adulteration, and it's properly labeled. It is mandatory, taxpayers pay for it (overtime by processors)
carcass traits used to determine yield grade
prime, choice, select, standard, utility, canner
No non slip flooring, distractions, poor light, pens too full , too big of groups
Eating characteristics
Honing
Bleed out animal after stunning
Beef, hogs, lambs
stunning animal prior to slaughter
For sharpening knifes
Portion of animal remaining after offal are removed in process
Back fat, rib eye area, % KPH, hot carcass weight
yield grade, quality characteristic less of a role
Spinal reflexes
% boneless trim (cutability)
Carcass, internal organs and head
Inability to rise/walk is a sign of mad cow disease, don't put in human food chain, because of mad cow you cant put ruminant remnants into ruminant feed
US no, 1,2,3,4,5
Maturity, tenderness, marbling
Beef and Lambs
Before death, live animal inspected for disease signs
Bleeding
USDA Ag marketing service (same people who do inspection do grading), Purpose is to create common language that describes standards (eating quality, Meat yield of carcass), It's voluntary, Meat plants or meat animal producers pay for it
Head,feet,hide,tail,internal organs
Quality and yield grade
% muscle or fat free lean
Skinning, rigid
FSIS (Food safety inspection service), they make sure meat is safe to eat, no adulteration, and it's properly labeled. It is mandatory, taxpayers pay for it (overtime by processors)
grades of quality grade
prime, choice, select, standard, utility, canner
No non slip flooring, distractions, poor light, pens too full , too big of groups
Eating characteristics
Honing
Bleed out animal after stunning
Beef, hogs, lambs
stunning animal prior to slaughter
For sharpening knifes
Portion of animal remaining after offal are removed in process
Back fat, rib eye area, % KPH, hot carcass weight
yield grade, quality characteristic less of a role
Spinal reflexes
% boneless trim (cutability)
Carcass, internal organs and head
Inability to rise/walk is a sign of mad cow disease, don't put in human food chain, because of mad cow you cant put ruminant remnants into ruminant feed
US no, 1,2,3,4,5
Maturity, tenderness, marbling
Beef and Lambs
Before death, live animal inspected for disease signs
Bleeding
USDA Ag marketing service (same people who do inspection do grading), Purpose is to create common language that describes standards (eating quality, Meat yield of carcass), It's voluntary, Meat plants or meat animal producers pay for it
Head,feet,hide,tail,internal organs
Quality and yield grade
% muscle or fat free lean
Skinning, rigid
FSIS (Food safety inspection service), they make sure meat is safe to eat, no adulteration, and it's properly labeled. It is mandatory, taxpayers pay for it (overtime by processors)
Grade of yield grade
prime, choice, select, standard, utility, canner
No non slip flooring, distractions, poor light, pens too full , too big of groups
Eating characteristics
Honing
Bleed out animal after stunning
Beef, hogs, lambs
stunning animal prior to slaughter
For sharpening knifes
Portion of animal remaining after offal are removed in process
Back fat, rib eye area, % KPH, hot carcass weight
yield grade, quality characteristic less of a role
Spinal reflexes
% boneless trim (cutability)
Carcass, internal organs and head
Inability to rise/walk is a sign of mad cow disease, don't put in human food chain, because of mad cow you cant put ruminant remnants into ruminant feed
US no, 1,2,3,4,5
Maturity, tenderness, marbling
Beef and Lambs
Before death, live animal inspected for disease signs
Bleeding
USDA Ag marketing service (same people who do inspection do grading), Purpose is to create common language that describes standards (eating quality, Meat yield of carcass), It's voluntary, Meat plants or meat animal producers pay for it
Head,feet,hide,tail,internal organs
Quality and yield grade
% muscle or fat free lean
Skinning, rigid
FSIS (Food safety inspection service), they make sure meat is safe to eat, no adulteration, and it's properly labeled. It is mandatory, taxpayers pay for it (overtime by processors)
species quality grade is used
prime, choice, select, standard, utility, canner
No non slip flooring, distractions, poor light, pens too full , too big of groups
Eating characteristics
Honing
Bleed out animal after stunning
Beef, hogs, lambs
stunning animal prior to slaughter
For sharpening knifes
Portion of animal remaining after offal are removed in process
Back fat, rib eye area, % KPH, hot carcass weight
yield grade, quality characteristic less of a role
Spinal reflexes
% boneless trim (cutability)
Carcass, internal organs and head
Inability to rise/walk is a sign of mad cow disease, don't put in human food chain, because of mad cow you cant put ruminant remnants into ruminant feed
US no, 1,2,3,4,5
Maturity, tenderness, marbling
Beef and Lambs
Before death, live animal inspected for disease signs
Bleeding
USDA Ag marketing service (same people who do inspection do grading), Purpose is to create common language that describes standards (eating quality, Meat yield of carcass), It's voluntary, Meat plants or meat animal producers pay for it
Head,feet,hide,tail,internal organs
Quality and yield grade
% muscle or fat free lean
Skinning, rigid
FSIS (Food safety inspection service), they make sure meat is safe to eat, no adulteration, and it's properly labeled. It is mandatory, taxpayers pay for it (overtime by processors)
Quality grade yield grade is used
prime, choice, select, standard, utility, canner
No non slip flooring, distractions, poor light, pens too full , too big of groups
Eating characteristics
Honing
Bleed out animal after stunning
Beef, hogs, lambs
stunning animal prior to slaughter
For sharpening knifes
Portion of animal remaining after offal are removed in process
Back fat, rib eye area, % KPH, hot carcass weight
yield grade, quality characteristic less of a role
Spinal reflexes
% boneless trim (cutability)
Carcass, internal organs and head
Inability to rise/walk is a sign of mad cow disease, don't put in human food chain, because of mad cow you cant put ruminant remnants into ruminant feed
US no, 1,2,3,4,5
Maturity, tenderness, marbling
Beef and Lambs
Before death, live animal inspected for disease signs
Bleeding
USDA Ag marketing service (same people who do inspection do grading), Purpose is to create common language that describes standards (eating quality, Meat yield of carcass), It's voluntary, Meat plants or meat animal producers pay for it
Head,feet,hide,tail,internal organs
Quality and yield grade
% muscle or fat free lean
Skinning, rigid
FSIS (Food safety inspection service), they make sure meat is safe to eat, no adulteration, and it's properly labeled. It is mandatory, taxpayers pay for it (overtime by processors)
Determinants of beef carcass value
prime, choice, select, standard, utility, canner
No non slip flooring, distractions, poor light, pens too full , too big of groups
Eating characteristics
Honing
Bleed out animal after stunning
Beef, hogs, lambs
stunning animal prior to slaughter
For sharpening knifes
Portion of animal remaining after offal are removed in process
Back fat, rib eye area, % KPH, hot carcass weight
yield grade, quality characteristic less of a role
Spinal reflexes
% boneless trim (cutability)
Carcass, internal organs and head
Inability to rise/walk is a sign of mad cow disease, don't put in human food chain, because of mad cow you cant put ruminant remnants into ruminant feed
US no, 1,2,3,4,5
Maturity, tenderness, marbling
Beef and Lambs
Before death, live animal inspected for disease signs
Bleeding
USDA Ag marketing service (same people who do inspection do grading), Purpose is to create common language that describes standards (eating quality, Meat yield of carcass), It's voluntary, Meat plants or meat animal producers pay for it
Head,feet,hide,tail,internal organs
Quality and yield grade
% muscle or fat free lean
Skinning, rigid
FSIS (Food safety inspection service), they make sure meat is safe to eat, no adulteration, and it's properly labeled. It is mandatory, taxpayers pay for it (overtime by processors)
Determinants of Pork carcass value
prime, choice, select, standard, utility, canner
No non slip flooring, distractions, poor light, pens too full , too big of groups
Eating characteristics
Honing
Bleed out animal after stunning
Beef, hogs, lambs
stunning animal prior to slaughter
For sharpening knifes
Portion of animal remaining after offal are removed in process
Back fat, rib eye area, % KPH, hot carcass weight
yield grade, quality characteristic less of a role
Spinal reflexes
% boneless trim (cutability)
Carcass, internal organs and head
Inability to rise/walk is a sign of mad cow disease, don't put in human food chain, because of mad cow you cant put ruminant remnants into ruminant feed
US no, 1,2,3,4,5
Maturity, tenderness, marbling
Beef and Lambs
Before death, live animal inspected for disease signs
Bleeding
USDA Ag marketing service (same people who do inspection do grading), Purpose is to create common language that describes standards (eating quality, Meat yield of carcass), It's voluntary, Meat plants or meat animal producers pay for it
Head,feet,hide,tail,internal organs
Quality and yield grade
% muscle or fat free lean
Skinning, rigid
FSIS (Food safety inspection service), they make sure meat is safe to eat, no adulteration, and it's properly labeled. It is mandatory, taxpayers pay for it (overtime by processors)
Determinants of Lamb carcass value
prime, choice, select, standard, utility, canner
No non slip flooring, distractions, poor light, pens too full , too big of groups
Eating characteristics
Honing
Bleed out animal after stunning
Beef, hogs, lambs
stunning animal prior to slaughter
For sharpening knifes
Portion of animal remaining after offal are removed in process
Back fat, rib eye area, % KPH, hot carcass weight
yield grade, quality characteristic less of a role
Spinal reflexes
% boneless trim (cutability)
Carcass, internal organs and head
Inability to rise/walk is a sign of mad cow disease, don't put in human food chain, because of mad cow you cant put ruminant remnants into ruminant feed
US no, 1,2,3,4,5
Maturity, tenderness, marbling
Beef and Lambs
Before death, live animal inspected for disease signs
Bleeding
USDA Ag marketing service (same people who do inspection do grading), Purpose is to create common language that describes standards (eating quality, Meat yield of carcass), It's voluntary, Meat plants or meat animal producers pay for it
Head,feet,hide,tail,internal organs
Quality and yield grade
% muscle or fat free lean
Skinning, rigid
FSIS (Food safety inspection service), they make sure meat is safe to eat, no adulteration, and it's properly labeled. It is mandatory, taxpayers pay for it (overtime by processors)
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