1 / 9

Beef Carcass Quality Grading CDE Practice Based on the Fall 2003 Georgia State Meats CDE

Beef Carcass Quality Grading CDE Practice Based on the Fall 2003 Georgia State Meats CDE. By: Jennie Simpson, Dr. Frank Flanders, and Christina Akins Georgia Agricultural Education Curriculum Office Georgia Department of Education November 2003. Start. Instructions. Previous. Next.

wirt
Download Presentation

Beef Carcass Quality Grading CDE Practice Based on the Fall 2003 Georgia State Meats CDE

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. Beef Carcass Quality GradingCDE PracticeBased on the Fall 2003 Georgia State Meats CDE By: Jennie Simpson, Dr. Frank Flanders, and Christina Akins Georgia Agricultural Education Curriculum Office Georgia Department of Education November 2003 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

More Related