{[ promptMessage ]}

Bookmark it

{[ promptMessage ]}

Lecture Notes Week 5 - Quality grades Rank Prime Prime 1...

Info iconThis preview shows page 1. Sign up to view the full content.

View Full Document Right Arrow Icon
Practicum Lecture #5 october 10 th , ag career day Beef Judging beef carcasses are evaluated 60% on quality and 40% cutability quality grade all carcasses for adequate marbling to grade choice or higher cutability should be evaluated 2 nd a difference of 1.5 yield or more in yield grade can be used to place a carcass of a lower quality (1 quality group) above a higher quality carcass, a difference of 2 whole yield grades can be used to place a carcass of much lower quality (2 quality groups) over a much higher quality Quality group
Background image of page 1
This is the end of the preview. Sign up to access the rest of the document.

Unformatted text preview: Quality grades Rank Prime Prime 1 Top choice (upper 2/3) High and average choice 2 Choice (start of premiums) Low choice 3 Select Select 4 Standard Standard 5 Commercial/utility Old 6 Pork Judging pork carcasses are ranked on 90% cutablity and 10% quality once quality is determined to be acceptable, carcasses are ranked 100% on cutability 10 th rib BF – if it is less than .3, ranking will go down PSE – Pale, soft, exudative (don’t want it to look like chicken breast) 16,000 – start of a large plant a day...
View Full Document

{[ snackBarMessage ]}