Beef Carcass Quality Grading CDE Practice Based on

Beef Carcass Quality Grading CDE Practice Based 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 Start

Instructions Previous 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. Carcass #1 Carcass #2 Carcass #3 Next HELP Carcass #4

Beef Carcass Quality Grading Carcass #1 Quality Grade Prime 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. Choice High Average Low Select High Low Standard High Average Commercial High Average Low Utility High Average Low Given Values Hot Carcass Weight 514 lb. Maturity A Previous Next

Beef Carcass Quality Grading Carcass #2 Quality Grade Prime 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. Choice High Average Low Select Given Values High Low Standard High Average Commercial High Average Low Utility High Average Low Hot Carcass Weight 818 lb. Maturity A Previous Next

Beef Carcass Quality Grading Carcass #3 Quality Grade Prime High Average Low Choice High Average Low Select Click on ribeye below to enlarge and estimate marbling. Then choose the correct answer by clicking in the box on the left. Given Values High Low Standard High Average Commercial High Average Low Utility High Average Low Hot Carcass Weight 780 lb. Maturity A Previous Next

Beef Carcass Quality Grading Carcass #4 Quality Grade Prime High Average Low Choice High Average Low Select Click on ribeye below to enlarge and estimate marbling. Then choose the correct answer by clicking in the box on the left. Given Values High Low Standard High Average Commercial High Average Low Utility High Average Low Hot Carcass Weight 810 lb. Maturity A Previous Next

Marbling Moderately Abundant Moderate Slightly Abundant Return Modest Small Slight

Final Beef Quality Grading Chart Return

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