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

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. Next.

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

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  1. 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 Start

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

  3. 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. Previous Next

  4. 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. Previous Next

  5. 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. Previous Next

  6. 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. Previous Next

  7. Marbling Moderate Moderately Abundant Slightly Abundant Small Modest Slight Return

  8. Final Beef Quality Grading Chart Return

  9. THE END! Back to Start Previous End Show

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