# CTE Resource Center - Verso - Applied Agricultural Concepts Task 10182736

CTE Resource Center - Verso

Virginia’s CTE Resource Center

Rank cuts of meat according to quality grade.


Ranking of cuts should include
  • maturity of the animal at slaughter
  • meat marbling grades
  • degree of marbling
  • quality grades for each type of animal.

Process/Skill Questions

  • How does animal maturity affect meat quality?
  • What is the difference between intramuscular fat (marbling) and intermuscular fat?
  • How does marbling affect meat quality and taste?
  • What are the different quality grades for each type of animal?