Title: Identify pork quality and/or grade standards.
Course: Livestock Production Management (18301-II) > Section: Exploring Swine Production

Identification should include

- wholesale/primal vs. retail cuts
- cutability of pork (i.e., US 1-4, utility)
- specialty meats (e.g., Berkshire, Duroc, Pietrain)
- porcine stress syndrome (PSS).
- pale, soft, exudative (PSE).

Teacher Resource: Meats Evaluation and Technology CDE, Virginia FFA

Process/Skill Questions:

- What causes PSS or PSE?