ANSC meat quiz
Federal Inspection
% boneless trim (cutability)
% muscle or fat free lean
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
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
Quality and yield grade
Beef and Lambs
Back fat, rib eye area, % KPH, hot carcass weight
Beef, hogs, lambs
prime, choice, select, standard, utility, canner
No non slip flooring, distractions, poor light, pens too full , too big of groups
Bleed out animal after stunning
stunning animal prior to slaughter
Spinal reflexes
Honing
Eating characteristics
Maturity, tenderness, marbling
Skinning, rigid
US no, 1,2,3,4,5
Portion of animal remaining after offal are removed in process
Before death, live animal inspected for disease signs
Head,feet,hide,tail,internal organs
yield grade, quality characteristic less of a role
Bleeding
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)
For sharpening knifes
Carcass, internal organs and head
Federal Meat Grading
% boneless trim (cutability)
% muscle or fat free lean
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
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
Quality and yield grade
Beef and Lambs
Back fat, rib eye area, % KPH, hot carcass weight
Beef, hogs, lambs
prime, choice, select, standard, utility, canner
No non slip flooring, distractions, poor light, pens too full , too big of groups
Bleed out animal after stunning
stunning animal prior to slaughter
Spinal reflexes
Honing
Eating characteristics
Maturity, tenderness, marbling
Skinning, rigid
US no, 1,2,3,4,5
Portion of animal remaining after offal are removed in process
Before death, live animal inspected for disease signs
Head,feet,hide,tail,internal organs
yield grade, quality characteristic less of a role
Bleeding
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)
For sharpening knifes
Carcass, internal organs and head
Ante Mortem
% boneless trim (cutability)
% muscle or fat free lean
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
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
Quality and yield grade
Beef and Lambs
Back fat, rib eye area, % KPH, hot carcass weight
Beef, hogs, lambs
prime, choice, select, standard, utility, canner
No non slip flooring, distractions, poor light, pens too full , too big of groups
Bleed out animal after stunning
stunning animal prior to slaughter
Spinal reflexes
Honing
Eating characteristics
Maturity, tenderness, marbling
Skinning, rigid
US no, 1,2,3,4,5
Portion of animal remaining after offal are removed in process
Before death, live animal inspected for disease signs
Head,feet,hide,tail,internal organs
yield grade, quality characteristic less of a role
Bleeding
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)
For sharpening knifes
Carcass, internal organs and head
Post Mortem
% boneless trim (cutability)
% muscle or fat free lean
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
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
Quality and yield grade
Beef and Lambs
Back fat, rib eye area, % KPH, hot carcass weight
Beef, hogs, lambs
prime, choice, select, standard, utility, canner
No non slip flooring, distractions, poor light, pens too full , too big of groups
Bleed out animal after stunning
stunning animal prior to slaughter
Spinal reflexes
Honing
Eating characteristics
Maturity, tenderness, marbling
Skinning, rigid
US no, 1,2,3,4,5
Portion of animal remaining after offal are removed in process
Before death, live animal inspected for disease signs
Head,feet,hide,tail,internal organs
yield grade, quality characteristic less of a role
Bleeding
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)
For sharpening knifes
Carcass, internal organs and head
Downer cattle
% boneless trim (cutability)
% muscle or fat free lean
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
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
Quality and yield grade
Beef and Lambs
Back fat, rib eye area, % KPH, hot carcass weight
Beef, hogs, lambs
prime, choice, select, standard, utility, canner
No non slip flooring, distractions, poor light, pens too full , too big of groups
Bleed out animal after stunning
stunning animal prior to slaughter
Spinal reflexes
Honing
Eating characteristics
Maturity, tenderness, marbling
Skinning, rigid
US no, 1,2,3,4,5
Portion of animal remaining after offal are removed in process
Before death, live animal inspected for disease signs
Head,feet,hide,tail,internal organs
yield grade, quality characteristic less of a role
Bleeding
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)
For sharpening knifes
Carcass, internal organs and head
Biggest mistake when handling pigs and cattle
% boneless trim (cutability)
% muscle or fat free lean
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
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
Quality and yield grade
Beef and Lambs
Back fat, rib eye area, % KPH, hot carcass weight
Beef, hogs, lambs
prime, choice, select, standard, utility, canner
No non slip flooring, distractions, poor light, pens too full , too big of groups
Bleed out animal after stunning
stunning animal prior to slaughter
Spinal reflexes
Honing
Eating characteristics
Maturity, tenderness, marbling
Skinning, rigid
US no, 1,2,3,4,5
Portion of animal remaining after offal are removed in process
Before death, live animal inspected for disease signs
Head,feet,hide,tail,internal organs
yield grade, quality characteristic less of a role
Bleeding
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)
For sharpening knifes
Carcass, internal organs and head
Why do the legs kick after stunning
% boneless trim (cutability)
% muscle or fat free lean
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
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
Quality and yield grade
Beef and Lambs
Back fat, rib eye area, % KPH, hot carcass weight
Beef, hogs, lambs
prime, choice, select, standard, utility, canner
No non slip flooring, distractions, poor light, pens too full , too big of groups
Bleed out animal after stunning
stunning animal prior to slaughter
Spinal reflexes
Honing
Eating characteristics
Maturity, tenderness, marbling
Skinning, rigid
US no, 1,2,3,4,5
Portion of animal remaining after offal are removed in process
Before death, live animal inspected for disease signs
Head,feet,hide,tail,internal organs
yield grade, quality characteristic less of a role
Bleeding
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)
For sharpening knifes
Carcass, internal organs and head
Captive bolt pistol
% boneless trim (cutability)
% muscle or fat free lean
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
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
Quality and yield grade
Beef and Lambs
Back fat, rib eye area, % KPH, hot carcass weight
Beef, hogs, lambs
prime, choice, select, standard, utility, canner
No non slip flooring, distractions, poor light, pens too full , too big of groups
Bleed out animal after stunning
stunning animal prior to slaughter
Spinal reflexes
Honing
Eating characteristics
Maturity, tenderness, marbling
Skinning, rigid
US no, 1,2,3,4,5
Portion of animal remaining after offal are removed in process
Before death, live animal inspected for disease signs
Head,feet,hide,tail,internal organs
yield grade, quality characteristic less of a role
Bleeding
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)
For sharpening knifes
Carcass, internal organs and head
Exsanguination
% boneless trim (cutability)
% muscle or fat free lean
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
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
Quality and yield grade
Beef and Lambs
Back fat, rib eye area, % KPH, hot carcass weight
Beef, hogs, lambs
prime, choice, select, standard, utility, canner
No non slip flooring, distractions, poor light, pens too full , too big of groups
Bleed out animal after stunning
stunning animal prior to slaughter
Spinal reflexes
Honing
Eating characteristics
Maturity, tenderness, marbling
Skinning, rigid
US no, 1,2,3,4,5
Portion of animal remaining after offal are removed in process
Before death, live animal inspected for disease signs
Head,feet,hide,tail,internal organs
yield grade, quality characteristic less of a role
Bleeding
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)
For sharpening knifes
Carcass, internal organs and head
Carcass
% boneless trim (cutability)
% muscle or fat free lean
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
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
Quality and yield grade
Beef and Lambs
Back fat, rib eye area, % KPH, hot carcass weight
Beef, hogs, lambs
prime, choice, select, standard, utility, canner
No non slip flooring, distractions, poor light, pens too full , too big of groups
Bleed out animal after stunning
stunning animal prior to slaughter
Spinal reflexes
Honing
Eating characteristics
Maturity, tenderness, marbling
Skinning, rigid
US no, 1,2,3,4,5
Portion of animal remaining after offal are removed in process
Before death, live animal inspected for disease signs
Head,feet,hide,tail,internal organs
yield grade, quality characteristic less of a role
Bleeding
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)
For sharpening knifes
Carcass, internal organs and head
Offal
% boneless trim (cutability)
% muscle or fat free lean
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
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
Quality and yield grade
Beef and Lambs
Back fat, rib eye area, % KPH, hot carcass weight
Beef, hogs, lambs
prime, choice, select, standard, utility, canner
No non slip flooring, distractions, poor light, pens too full , too big of groups
Bleed out animal after stunning
stunning animal prior to slaughter
Spinal reflexes
Honing
Eating characteristics
Maturity, tenderness, marbling
Skinning, rigid
US no, 1,2,3,4,5
Portion of animal remaining after offal are removed in process
Before death, live animal inspected for disease signs
Head,feet,hide,tail,internal organs
yield grade, quality characteristic less of a role
Bleeding
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)
For sharpening knifes
Carcass, internal organs and head
Sticking Knife
% boneless trim (cutability)
% muscle or fat free lean
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
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
Quality and yield grade
Beef and Lambs
Back fat, rib eye area, % KPH, hot carcass weight
Beef, hogs, lambs
prime, choice, select, standard, utility, canner
No non slip flooring, distractions, poor light, pens too full , too big of groups
Bleed out animal after stunning
stunning animal prior to slaughter
Spinal reflexes
Honing
Eating characteristics
Maturity, tenderness, marbling
Skinning, rigid
US no, 1,2,3,4,5
Portion of animal remaining after offal are removed in process
Before death, live animal inspected for disease signs
Head,feet,hide,tail,internal organs
yield grade, quality characteristic less of a role
Bleeding
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)
For sharpening knifes
Carcass, internal organs and head
Skinning Knife
% boneless trim (cutability)
% muscle or fat free lean
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
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
Quality and yield grade
Beef and Lambs
Back fat, rib eye area, % KPH, hot carcass weight
Beef, hogs, lambs
prime, choice, select, standard, utility, canner
No non slip flooring, distractions, poor light, pens too full , too big of groups
Bleed out animal after stunning
stunning animal prior to slaughter
Spinal reflexes
Honing
Eating characteristics
Maturity, tenderness, marbling
Skinning, rigid
US no, 1,2,3,4,5
Portion of animal remaining after offal are removed in process
Before death, live animal inspected for disease signs
Head,feet,hide,tail,internal organs
yield grade, quality characteristic less of a role
Bleeding
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)
For sharpening knifes
Carcass, internal organs and head
Knife sharpening stones
% boneless trim (cutability)
% muscle or fat free lean
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
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
Quality and yield grade
Beef and Lambs
Back fat, rib eye area, % KPH, hot carcass weight
Beef, hogs, lambs
prime, choice, select, standard, utility, canner
No non slip flooring, distractions, poor light, pens too full , too big of groups
Bleed out animal after stunning
stunning animal prior to slaughter
Spinal reflexes
Honing
Eating characteristics
Maturity, tenderness, marbling
Skinning, rigid
US no, 1,2,3,4,5
Portion of animal remaining after offal are removed in process
Before death, live animal inspected for disease signs
Head,feet,hide,tail,internal organs
yield grade, quality characteristic less of a role
Bleeding
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)
For sharpening knifes
Carcass, internal organs and head
Steel
% boneless trim (cutability)
% muscle or fat free lean
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
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
Quality and yield grade
Beef and Lambs
Back fat, rib eye area, % KPH, hot carcass weight
Beef, hogs, lambs
prime, choice, select, standard, utility, canner
No non slip flooring, distractions, poor light, pens too full , too big of groups
Bleed out animal after stunning
stunning animal prior to slaughter
Spinal reflexes
Honing
Eating characteristics
Maturity, tenderness, marbling
Skinning, rigid
US no, 1,2,3,4,5
Portion of animal remaining after offal are removed in process
Before death, live animal inspected for disease signs
Head,feet,hide,tail,internal organs
yield grade, quality characteristic less of a role
Bleeding
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)
For sharpening knifes
Carcass, internal organs and head
What does quality grade measure
% boneless trim (cutability)
% muscle or fat free lean
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
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
Quality and yield grade
Beef and Lambs
Back fat, rib eye area, % KPH, hot carcass weight
Beef, hogs, lambs
prime, choice, select, standard, utility, canner
No non slip flooring, distractions, poor light, pens too full , too big of groups
Bleed out animal after stunning
stunning animal prior to slaughter
Spinal reflexes
Honing
Eating characteristics
Maturity, tenderness, marbling
Skinning, rigid
US no, 1,2,3,4,5
Portion of animal remaining after offal are removed in process
Before death, live animal inspected for disease signs
Head,feet,hide,tail,internal organs
yield grade, quality characteristic less of a role
Bleeding
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)
For sharpening knifes
Carcass, internal organs and head
What does yield grade measure
% boneless trim (cutability)
% muscle or fat free lean
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
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
Quality and yield grade
Beef and Lambs
Back fat, rib eye area, % KPH, hot carcass weight
Beef, hogs, lambs
prime, choice, select, standard, utility, canner
No non slip flooring, distractions, poor light, pens too full , too big of groups
Bleed out animal after stunning
stunning animal prior to slaughter
Spinal reflexes
Honing
Eating characteristics
Maturity, tenderness, marbling
Skinning, rigid
US no, 1,2,3,4,5
Portion of animal remaining after offal are removed in process
Before death, live animal inspected for disease signs
Head,feet,hide,tail,internal organs
yield grade, quality characteristic less of a role
Bleeding
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)
For sharpening knifes
Carcass, internal organs and head
Carcass traits used to determine quality grade?
% boneless trim (cutability)
% muscle or fat free lean
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
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
Quality and yield grade
Beef and Lambs
Back fat, rib eye area, % KPH, hot carcass weight
Beef, hogs, lambs
prime, choice, select, standard, utility, canner
No non slip flooring, distractions, poor light, pens too full , too big of groups
Bleed out animal after stunning
stunning animal prior to slaughter
Spinal reflexes
Honing
Eating characteristics
Maturity, tenderness, marbling
Skinning, rigid
US no, 1,2,3,4,5
Portion of animal remaining after offal are removed in process
Before death, live animal inspected for disease signs
Head,feet,hide,tail,internal organs
yield grade, quality characteristic less of a role
Bleeding
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)
For sharpening knifes
Carcass, internal organs and head
carcass traits used to determine yield grade
% boneless trim (cutability)
% muscle or fat free lean
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
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
Quality and yield grade
Beef and Lambs
Back fat, rib eye area, % KPH, hot carcass weight
Beef, hogs, lambs
prime, choice, select, standard, utility, canner
No non slip flooring, distractions, poor light, pens too full , too big of groups
Bleed out animal after stunning
stunning animal prior to slaughter
Spinal reflexes
Honing
Eating characteristics
Maturity, tenderness, marbling
Skinning, rigid
US no, 1,2,3,4,5
Portion of animal remaining after offal are removed in process
Before death, live animal inspected for disease signs
Head,feet,hide,tail,internal organs
yield grade, quality characteristic less of a role
Bleeding
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)
For sharpening knifes
Carcass, internal organs and head
grades of quality grade
% boneless trim (cutability)
% muscle or fat free lean
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
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
Quality and yield grade
Beef and Lambs
Back fat, rib eye area, % KPH, hot carcass weight
Beef, hogs, lambs
prime, choice, select, standard, utility, canner
No non slip flooring, distractions, poor light, pens too full , too big of groups
Bleed out animal after stunning
stunning animal prior to slaughter
Spinal reflexes
Honing
Eating characteristics
Maturity, tenderness, marbling
Skinning, rigid
US no, 1,2,3,4,5
Portion of animal remaining after offal are removed in process
Before death, live animal inspected for disease signs
Head,feet,hide,tail,internal organs
yield grade, quality characteristic less of a role
Bleeding
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)
For sharpening knifes
Carcass, internal organs and head
Grade of yield grade
% boneless trim (cutability)
% muscle or fat free lean
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
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
Quality and yield grade
Beef and Lambs
Back fat, rib eye area, % KPH, hot carcass weight
Beef, hogs, lambs
prime, choice, select, standard, utility, canner
No non slip flooring, distractions, poor light, pens too full , too big of groups
Bleed out animal after stunning
stunning animal prior to slaughter
Spinal reflexes
Honing
Eating characteristics
Maturity, tenderness, marbling
Skinning, rigid
US no, 1,2,3,4,5
Portion of animal remaining after offal are removed in process
Before death, live animal inspected for disease signs
Head,feet,hide,tail,internal organs
yield grade, quality characteristic less of a role
Bleeding
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)
For sharpening knifes
Carcass, internal organs and head
species quality grade is used
% boneless trim (cutability)
% muscle or fat free lean
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
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
Quality and yield grade
Beef and Lambs
Back fat, rib eye area, % KPH, hot carcass weight
Beef, hogs, lambs
prime, choice, select, standard, utility, canner
No non slip flooring, distractions, poor light, pens too full , too big of groups
Bleed out animal after stunning
stunning animal prior to slaughter
Spinal reflexes
Honing
Eating characteristics
Maturity, tenderness, marbling
Skinning, rigid
US no, 1,2,3,4,5
Portion of animal remaining after offal are removed in process
Before death, live animal inspected for disease signs
Head,feet,hide,tail,internal organs
yield grade, quality characteristic less of a role
Bleeding
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)
For sharpening knifes
Carcass, internal organs and head
Quality grade yield grade is used
% boneless trim (cutability)
% muscle or fat free lean
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
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
Quality and yield grade
Beef and Lambs
Back fat, rib eye area, % KPH, hot carcass weight
Beef, hogs, lambs
prime, choice, select, standard, utility, canner
No non slip flooring, distractions, poor light, pens too full , too big of groups
Bleed out animal after stunning
stunning animal prior to slaughter
Spinal reflexes
Honing
Eating characteristics
Maturity, tenderness, marbling
Skinning, rigid
US no, 1,2,3,4,5
Portion of animal remaining after offal are removed in process
Before death, live animal inspected for disease signs
Head,feet,hide,tail,internal organs
yield grade, quality characteristic less of a role
Bleeding
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)
For sharpening knifes
Carcass, internal organs and head
Determinants of beef carcass value
% boneless trim (cutability)
% muscle or fat free lean
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
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
Quality and yield grade
Beef and Lambs
Back fat, rib eye area, % KPH, hot carcass weight
Beef, hogs, lambs
prime, choice, select, standard, utility, canner
No non slip flooring, distractions, poor light, pens too full , too big of groups
Bleed out animal after stunning
stunning animal prior to slaughter
Spinal reflexes
Honing
Eating characteristics
Maturity, tenderness, marbling
Skinning, rigid
US no, 1,2,3,4,5
Portion of animal remaining after offal are removed in process
Before death, live animal inspected for disease signs
Head,feet,hide,tail,internal organs
yield grade, quality characteristic less of a role
Bleeding
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)
For sharpening knifes
Carcass, internal organs and head
Determinants of Pork carcass value
% boneless trim (cutability)
% muscle or fat free lean
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
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
Quality and yield grade
Beef and Lambs
Back fat, rib eye area, % KPH, hot carcass weight
Beef, hogs, lambs
prime, choice, select, standard, utility, canner
No non slip flooring, distractions, poor light, pens too full , too big of groups
Bleed out animal after stunning
stunning animal prior to slaughter
Spinal reflexes
Honing
Eating characteristics
Maturity, tenderness, marbling
Skinning, rigid
US no, 1,2,3,4,5
Portion of animal remaining after offal are removed in process
Before death, live animal inspected for disease signs
Head,feet,hide,tail,internal organs
yield grade, quality characteristic less of a role
Bleeding
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)
For sharpening knifes
Carcass, internal organs and head
Determinants of Lamb carcass value
% boneless trim (cutability)
% muscle or fat free lean
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
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
Quality and yield grade
Beef and Lambs
Back fat, rib eye area, % KPH, hot carcass weight
Beef, hogs, lambs
prime, choice, select, standard, utility, canner
No non slip flooring, distractions, poor light, pens too full , too big of groups
Bleed out animal after stunning
stunning animal prior to slaughter
Spinal reflexes
Honing
Eating characteristics
Maturity, tenderness, marbling
Skinning, rigid
US no, 1,2,3,4,5
Portion of animal remaining after offal are removed in process
Before death, live animal inspected for disease signs
Head,feet,hide,tail,internal organs
yield grade, quality characteristic less of a role
Bleeding
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)
For sharpening knifes
Carcass, internal organs and head
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